Bigdog
somebody shut me the fark up.
- Joined
- Sep 17, 2003
- Location
- Wichita...
Ataboy Wayne, keep it simple.Wayne said:I didn't use any rub or mopp. Just let them sizzle and rolled them often to make the heat even and avoid burning.
Ataboy Wayne, keep it simple.Wayne said:I didn't use any rub or mopp. Just let them sizzle and rolled them often to make the heat even and avoid burning.
Bigdog said:Ataboy Wayne, keep it simple.
Wayne said:There are cooks that are a whole lot smarter than me that have come up with the seasonings in these brands of sausage. I just figure that I don't need to add to their best efforts.
puff said:Hey cabo,us beloved yankees can still make some kick ass bbq! I learned from you southern boys, through books, t.v. and the like. I'd love ta' have ya' up here to michigan anytime!!!:roll:
The_Kapn said:We really don't have a definitive "Brethren Dictionary".....yet :-D
TIM
CharlieBeasley said:Being a southerner in NY (mind you ah said Southerner not Dang Southerner) it is snowing cold ugly gray wet did I mention cold and I am ready to find a burger stand in the south. I'M COLD Resist the urge cabo until spring (June or July)GGGRRRR BBBBRRRR GRiN
This my friends is what seperates the men from the boys. For those of you who haven't felt that type of cold, I refere to it as crack cold, because even all of the cracks on your body get cold.Neil said:There's just something special about having to shovel a path through the snow to your smoker so you can add some more wood to the fire at 3:30 AM because you need to maintain temps for your brisket, butts, ribs and fatties. Sure beats trying to relight a chimney of Kingsford with 25 mph winds whipping off Lake Michigan and -30* wind chill factor.