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HungryNephew
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- HungryNephew
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Outside of these two odd ones, it might have been the most impressive bag of lump in terms of % of large chunks that I have ever had.
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I sure hope so. I went to the one in Round Rock and was not impressed. I asked the waiter if they had any burnt ends. He had no idea what I was talking about.
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"get your peanut butter hands off my fidy inch Vizio" That one made me laugh out loud!
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Looks like a good time! My invite must have got lost in the mail!
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Party at Doug's
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All you need is a business license. It doesn't even have to be yours. I went in there with a photo copy of my Father-in-Law's business license. He is an oral surgeon. I told them I was the office manager. I got a card for him, one for me and one …
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Lawrenceville? That is Southwest of Dunwoody, right
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Gee, all I got from you this year was a birthday card. I did shake it but nothing came out.
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Sorry, double post.
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You've been sitting on this picture for a while, haven't ya?
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I am trying to talk my wife into it.
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Thank you Ron!
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I guess nobody got my Hank Williams Jr reference!
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Your friend in NY? Let me guess, he never calls you by your name, just Hillbilly? Are you going to send him some homemade wine? lol!
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The only problem with this analogy is that unlike the Grill Dome, Honda has the superior product.
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Yes, but I think there might be a topical (ointment) in that guy's future!
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We're having fun in the snow too!
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Double post
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Tsunami on a butt works pretty well. That's what I usually use.
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The general rule of thumb is 1.5 to 2 hours per pound. That said, it is the meat that decides when it is ready. Give your self some wiggle room. Plan on being done a few hours early. When it is ready, you can pack it in foil, wrapped in towels in…
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I'm going to get my next one with leather and a navigation system!
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tsunami spin is my fav!
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Technically, they waited about the same number of games !
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My family are big TBQ fans. Haven't been there in years.
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16 pounds!! That's pretty big. Is there an advantage to cooking one that big? Could you cut it in half and save a bunch of time? You're going to pull it anyway.
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My first one rusted to high heaven so I do rub some oil on mine every few cooks. I might try pan as Ron suggested.
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All that and no pictures!!! You're killing me!
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It turned out really well! Here is a pic when I took it off the egg to pull. I made one minor mistake. The egg got too hot while I was pulling the beef. It caused the meat to get a bit crispy when I put it back in with the lid off the DO. …
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You have it all wrong. This is how it is done: http://www.cluckbucket.com/ucluck2/wingeating/grenade.htm
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When I saw the name "SingleMaltPirate" I knew it could only be one person!