You mean 185?I would go with a good old fashioned pack of wieners. I mean who doesn't love a good wiener? Make sure you probe and don't go over an IT of 285. Should take on some good smoke in the new offset.
I prefer 285 where they are black and busting at the seams. Slather up a piece of white bread with mayo and slap that baby on there. Its pairs nicely with a Franzia Chardonnay.You mean 185?
I prefer 285 where they are black and busting at the seams. Slather up a piece of white bread with mayo and slap that baby on there. Its pairs nicely with a Franzia Chardonnay.
Haha okay. Maybe I'll try that some day...I prefer 285 where they are black and busting at the seams. Slather up a piece of white bread with mayo and slap that baby on there. Its pairs nicely with a Franzia Chardonnay.
I prefer 285 where they are black and busting at the seams. Slather up a piece of white bread with mayo and slap that baby on there. Its pairs nicely with a Franzia Chardonnay.
I'm with you guys on the 280-285 IT and the appearance of the finished product. My preference for toppings though is a squirt of Cheez Whiz and a shot of ketchup. Drink of choice is a grain alcohol sunrise. It's made with Everclear grain alcohol, that fruit punch you get from the store in one gallon plastic jugs, and grenadine. Serve over ice with an olive garnish.The blacker the better.
Black barked wieners are soooo good especially when jammed in between fresh Wallymart buns and drenched with a spicy stone ground brown.
Pairs equally with Franzia Chillable Red too.
I'm with you guys on the 280-285 IT and the appearance of the finished product. My preference for toppings though is a squirt of Cheez Whiz and a shot of ketchup. Drink of choice is a grain alcohol sunrise. It's made with Everclear grain alcohol, that fruit punch you get from the store in one gallon plastic jugs, and grenadine. Serve over ice with an olive garnish.
I second that. Very easy and cheap and provides a good amount of meat. How I got started as wellPork butt, pulled pork, is the most forgiving cut and not very expensive. It’s how I started out without too much risk.