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Old 09-05-2019, 10:21 PM   #80
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

Originally Posted by SmokinJohn View Post
The tie-dye apron:

There ya go, John - nice! I should look into doing something like that to hide the sauce stains, grease spots, salsa spills, etc.

Had some Opa Hatch Chile sausage courtesy of frognot for dinner tonight - very farking good. Charles brought lots of sausage from TX for the party, but I already had a pretty huge amount of home made thawed, so it kinda worked out that I'm gonna be eating many links of various delicious sorts - thanks Charles!
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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