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My selection from the Butcher.
I seasoned it with a coarse ground pepper and salt with a few select other spices as the rub. And of course some wine for me during grill.
This went rite on the hot coals . lump charcoal is only recommended.
Leave on for 4 to 5 minutes a side then remove...
Well thank you sir. I cooked them around 250. I stocked up the heat on my smoker for the last hour of my pulled pork. Saw it was nice and hot when I put them on. They seem to have cooked really well at 2:54 about 2 hours. Give or take a few degrees. But I believe 250 to 275 is optional optimal...
Soooo, did like everyone disappear on this forum? I will do my best Pink Floyd..
start of lyrics Hello,
Is there anybody in there?
Just nod if you can hear me.
Is there anyone at home?
Yes it was a great time, and fantastic food. However, I need your nail please. HA.! I believe the reason of a for the love of the fattie is simple.
Love of something is a decision, not an emotion.
And I am a loveable guy. ( cough cough ) Meeting you guys was great. Very fun and awesome...
I WON I WON I WON I WON.
Do did I mention. I WON? Lol.
Cam, awesome job. And thanks again. I needed to scoot early and couldn't say by. You all were very gracious with hosting. I know the time, effort and expenses of things. Wis I could've helped more. Everyone must have ringing in ears from...
Already consumed 2 g
rowlers of beer. Good reviews.
And the picture of the start. Now chilling with Cam , coffee and of course SMOKE! Thinking of a few bacon onion rings on second rack for appetizers. .what ya think Cam..?