Hey Ya'll from Austin, Texas
Posted: Thu Mar 02, 2017 3:28 pm
Hey Ya'll,
Just joined and wanted to say howdy. I'm not new to Q'in just changing equipment all the time.
. I've done a few competitions Down_South and they were a heck of a lot of fun. I love the the smoking process almost as much as the eatin'....almost. I love a good brisket, heck I love a bad brisket. I don't like my sausage to salty nor my ribs competently falling off the bone. I could take or leave sauce on anything. Lately I've been using a rotisserie. A couple of weeks ago I a made a "Gyro" meat log that I rotated on the spit. It was wonderful and fresher and tastier than the Greek restaurants.
Anyway, glad ya'll found me
...and remember one thing....no beans in your chili.
Just joined and wanted to say howdy. I'm not new to Q'in just changing equipment all the time.
. I've done a few competitions Down_South and they were a heck of a lot of fun. I love the the smoking process almost as much as the eatin'....almost. I love a good brisket, heck I love a bad brisket. I don't like my sausage to salty nor my ribs competently falling off the bone. I could take or leave sauce on anything. Lately I've been using a rotisserie. A couple of weeks ago I a made a "Gyro" meat log that I rotated on the spit. It was wonderful and fresher and tastier than the Greek restaurants. Anyway, glad ya'll found me
...and remember one thing....no beans in your chili.
