Last time I try and help you out.
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Last time I try and help you out.
slabo that left a mark
Oh well I would rather have a nice thick ribeye than a piece of meat you have to spray good whiskey on and rub it and cook it for three days and just to make it edible :eek: :eek: :DQuote:
Originally Posted by Wannabe...
Same here bro!
+ 1 on the ribeye I cut up a 15 lber last night.:)Quote:
Originally Posted by Slabologist
we bought two whole ribeyes at kroger they had them on sale for 4.97 lb
Fellas, there aren't many things that I can contribute to this site at this time, BUT! I can darn sure consume high quality red meat. I am offing my expertise (completely free of charge) to help determine who is the best. Grill it, smoke it, traditionaly bbq it, long as it doesn't still moo or poo I'll eat it!
Fire em up and give a call. :D
Here you go poo flinger.Take Texas Pete mustard and cover brisket with it then add rub rap in plastic rap overnight.Unrap and let come to room temp place on smoker 225-250 fat cap up cook 4-6hrs wrap in foil several layers and cook 6-8hrs more depending on size let rest before slicing.If you want a heavy'r bark don't wrap or unwrap in the last 1-2hrs of cooking.
You to busy flinging poo in Mizzu to do your cooking this weekend?
Has anybody heard from Wannabe today???? I sure hope he didn't choke on that tough A$$ piece of meat he has been cooking all weekend !!!!
But the silence is kind of nice :-)