Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Been a bit.....Things have changed i see.....Looks like a good group.....I hope to have me photo stuff figured out soon.......all me best......I shall return....
I will be competing with sister and brother in Law.....
We are Black Cat BBQ....Stop in and say howdy....Preferably after 1:30 pm saturday....That is last turn in and to busy to talk before that....
5 bucks a pound for brisket(flat or packer) is criminal.....As mentioned...Take the time and smoke the whole thing......The slices/whole sections seal and freeze wonderfully for a quick smokey/beefy addition to anything...I had some left-over rice and sausage from stuffing garden peppers...
Definetly from my perspectice chef....As chef bob mentioned it will kill the sport if not handled properly...This has gotten real big and if only folks who compete 40 times a year have a shot at it....
YEP....I met tuffy few years back and many,many folk....I enjoy the people and the competition....Kind of reminds me of a big old outdoor party and that is true...the socializing aspect...