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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-15-2008, 06:54 AM
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#1 |
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is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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Hot Links
Why am I posting a plain ole plate of skettie? Well a good friend of mine made this sausage and it IS SOME MORE GOOD. He had em labeled HOT LINKS and they were HOT cause without any additional pepper they heated up that dish real nice like (the 100% whole wheat fusilli was a nice change too). Gotta round me up one of the vertical stuffers real soon specially with butts on sales again at .99 / lb.
 
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living Last edited by Greendriver; 03-15-2008 at 10:15 AM.. |
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03-15-2008, 07:58 AM
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#2 |
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is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan
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looks real good Greendriver
I would eat that up
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BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS |
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03-15-2008, 09:33 AM
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#4 |
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is Blowin Smoke!
 
Join Date: 01-21-08
Location: Des Moines, IA
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Nice plate of spaghetti. I like the whole wheat pasta too.
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Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
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