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Weekend Drankin, Eatin, and music thread
Posted on 3/18/16 at 10:33 am
Posted on 3/18/16 at 10:33 am
I hit the grill for a celebration pork shoulder. Flown in from Chicago. 3 hours smoked at 300 degrees then 2 hours wrapped with butter, more C34 rub, and grape cranberry juice. Listening to:
Elite Music
Elite Music
11
Posted on 3/18/16 at 10:34 am to Coachbutterfly34
LINK
This post was edited on 3/18/16 at 10:35 am
Posted on 3/18/16 at 10:37 am to Coachbutterfly34
quote:
more C34 rub
How often u like to rub it?
Posted on 3/18/16 at 10:47 am to Coachbutterfly34
Going to New Orleans for the weekend.
Drinking:
Beer flavored beer.
Eating:
Cochon Butcher (only thing remotely close to Saw's BBQ in Bham)
Listening to:
Drinking:
Beer flavored beer.
Eating:
Cochon Butcher (only thing remotely close to Saw's BBQ in Bham)
Listening to:
Posted on 3/18/16 at 10:53 am to Coachbutterfly34
sounds gross
Posted on 3/18/16 at 10:57 am to Coachbutterfly34
quote:
3 hours smoked at 300 degrees then 2 hours wrapped with butter
5 hours @ 300 for a pork shoulder?
Posted on 3/18/16 at 11:17 am to Coachbutterfly34
Indianola fishing for the past few days during SB
Posted on 3/18/16 at 11:22 am to Coachbutterfly34
Wrong board
Posted on 3/18/16 at 11:33 am to Coachbutterfly34
Who the frick smokes anything at 300? Thing is gonna be inedible. Stick to ole miss super sleuthing, you're more talented at that.
Posted on 3/18/16 at 11:57 am to Coachbutterfly34
quote:Your fire's too hot.
I hit the grill for a celebration pork shoulder. Flown in from Chicago. 3 hours smoked at 300 degrees then 2 hours wrapped with butter, more C34 rub, and grape cranberry juice. Listening to:
This post was edited on 3/18/16 at 11:58 am
Posted on 3/18/16 at 11:58 am to Coachbutterfly34
Fat frick
Posted on 3/18/16 at 12:32 pm to Coachbutterfly34
I prefer my meat hand rubbed
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