I was always told to keep my camera in a cool dry place, but inside the fridge?? LOLQuote:
Originally Posted by riverrunner1984
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I was always told to keep my camera in a cool dry place, but inside the fridge?? LOLQuote:
Originally Posted by riverrunner1984
Yah, the owners like their meat. For the Xmas party on Fri, we all had big rib eyes....Quote:
Originally Posted by Hotboat
Haha, thats my lunch bag lol.Quote:
Originally Posted by Hotboat
Attachment 50561
Finishing up my half sleeve. Inside tricep up to the armpit...OUCHIE!!!!!!!!!!
Oath Keeper
Attachment 50563
Attachment 50564
Sent from my Bat Cave...
WTH?
Grinch Roast?
It will look like this when its doneQuote:
Originally Posted by JohnnyRotten
Attachment 50569
Sent from my Bat Cave...
Looks good. What time will it be done? [emoji15][emoji5]️[emoji5]️Quote:
Originally Posted by Eli
I've heard of mustard being used, but what exactly is that?
Oath Keeper
I'm not sure...I'm contemplating if I'm sticking it in the oven or on the grill.Quote:
Originally Posted by djunkie
It's a blend of herbs. I've made it a few times and it's always a hit. It looks gross before it's cooked but the green all becomes a crispy layer of delicious.Quote:
Originally Posted by MrDenton
Sent from my Bat Cave...
How do you cook it? I dry rub mine with garlic, onion, white and black pepper and cayenne pepper. No salt. The smoke it until an internal temp of 120*. Take it out, tent it in foil until it reaches between 125-127*. Did a 18lbs roast Thanksgiving, doing a 10lbs Christmas Day.
Oath Keeper