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just a reminder...pics are required
[ATTACH] gotta get your sear on...
[ATTACH] Goin for a fire bath on joe jr
Up to temp on big joe[ATTACH]
[MEDIA]
Little Joe lit....[ATTACH]
Big joe lit....[ATTACH]
just like i like em...thick
Thick cut porterhouse and a thick cut ribeye getting a dry brine for 24hrs[ATTACH]
[ATTACH] These are looking and smelling fantastic..im hungry,who wants some
[ATTACH] heres the jalapeno and chedder sausage i made
[ATTACH] Stacked up and getting wrapped....then back in the pit
[ATTACH] a little roo on da barbie
[ATTACH] 8hrs at 230° with the standard compound rub®