http://img.tapatalk.com/d/12/12/25/yjesazu9.jpgFor the grill for noon. .
will post as it progresses
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http://img.tapatalk.com/d/12/12/25/yjesazu9.jpgFor the grill for noon. .
will post as it progresses
Sent from my SCH-I500 using Tapatalk 2
Wow that looks like its gonna be good Sat, what time will it be ready???? I will leave right now so I can make it on time. And I dont even have to ask if ya got a sharp knife to cut it with lol.
That's gonna be good Sat.
Looks like it's gonna be fine, Merry Christmas to yall
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Gonna be good rusty
Thing weighs in at 16# and should come off at 12. Looks like there will wind up being family from Memphis also. Charcoal laid out in pit and ready to light. More pics to follow as it gets there!
Good luck and Merry Christmas. Gonna fry up a gobbler here. Mama's making all the trimmings.
Here it is about half wayhttp://img.tapatalk.com/d/12/12/26/e2e3a8y3.jpg
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looking good sat
Gonna look better on a plate!
Made myself sick on brisket yesterday. That looks gooood
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http://img.tapatalk.com/d/12/12/26/8ezuty7a.jpg
Now to cut and eat!
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Man that looks fine Sat, what inside temp do you cook it to???? Never have done one but like to try it sometime.
all my folks like it fairly rare so I brought it to 135 for rare, med rare 145..I marinated it for 24 hours prior to cooking.Quote:
Originally Posted by GitDaGrease
That looks great Sat, i enjoy makeing and reading the cooking in progress stuff. Did you have any horseradish sauce to go with it?
Looking real good Sat.
No horseradish sauce needed with this one. Just cut and eat.
That family in Memphis forgot to stop and drop mine off!
They said they came up 61 and you were nowhere to be found so they ate it. lolQuote:
Originally Posted by ducker