Quote:
Originally Posted by OLS
MY GOSH that's a lot of meat per square inch!
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That's how we do, waste not want not.
I hope my ribs come out as good. Did three hours under smoke and foiled them, now at about 5 hours. Going long and slow at about 175 for these babies. Taking advice from a friend so we will see.
Chicken was done in time for lunch.
IMAG0067 by
kydsid, on Flickr