I was always told to keep my camera in a cool dry place, but inside the fridge?? LOLOriginally Posted by riverrunner1984
Results 4,881 to 4,890 of 5598
-
12-22-2014, 10:40 AM #4881Senior Member
- Join Date
- Oct 2012
- Posts
- 19,130
-
12-22-2014, 10:45 AM #4882Senior Member
- Join Date
- Mar 2013
- Location
- None of your business
- Posts
- 7,166
Yah, the owners like their meat. For the Xmas party on Fri, we all had big rib eyes.... Originally Posted by Hotboat
Haha, thats my lunch bag lol. Originally Posted by Hotboat
-
12-22-2014, 01:38 PM #4883Senior Member
- Join Date
- Jan 2014
- Posts
- 521
Finishing up my half sleeve. Inside tricep up to the armpit...OUCHIE!!!!!!!!!!
Oath Keeper
-
12-22-2014, 05:01 PM #4884Senior Member
- Join Date
- Jul 2013
- Posts
- 14,859
Attachment 50563
Attachment 50564
Sent from my Bat Cave...
-
12-22-2014, 05:17 PM #4885Member
- Join Date
- Jan 2014
- Location
- Land of 10,000 .......................... fLakes
- Posts
- 178
WTH?
Grinch Roast?Posted from my Etch A Sketch
-
12-22-2014, 05:18 PM #4886Senior Member
- Join Date
- Jul 2013
- Posts
- 14,859
It will look like this when its done Originally Posted by JohnnyRotten
Attachment 50569
Sent from my Bat Cave...
-
12-22-2014, 05:40 PM #4887Senior Member
- Join Date
- Apr 2013
- Posts
- 1,569
Looks good. What time will it be done? Originally Posted by Eli
️️
-
12-22-2014, 05:49 PM #4888Senior Member
- Join Date
- Jan 2014
- Posts
- 521
I've heard of mustard being used, but what exactly is that?
Oath Keeper
-
12-22-2014, 05:51 PM #4889Senior Member
- Join Date
- Jul 2013
- Posts
- 14,859
I'm not sure...I'm contemplating if I'm sticking it in the oven or on the grill. Originally Posted by djunkie
Looks good. What time will it be done?️️
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. Originally Posted by MrDenton
Sent from my Bat Cave...
-
12-22-2014, 07:52 PM #4890Senior Member
- Join Date
- Jan 2014
- Posts
- 521
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
Reply With Quote
Bookmarks