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Re: OT -Oakridge BBQ closing the doors-OT
They make a great pork injection. The Game Changer brine. I love mixing it with Martinelli apple juice with pulp and injecting that with dizzy pig cross roads for the rub. Won some awards with that c…1 · -
Re: What Are You Chef-ing Tonight, Dr?
You post 9 times to his every one. Bro find a life or come to an event, either way you will quit acting and feeling like this. You are being targeted for being a douche not for your grill. Stop bein…9 · -
Re: Jesse Kelly Burgers
Man, that dude talks like hE WoUlD WrItE LiKe ThIs0 · -
Re: OT - What are you doing right now?
Oh no, I start off with a cold smoker and like to run about 225 and where I can clearly see blue smoke coming out of my stack i until about 5 hours in when I start running up temps.1 · -
Re: OT - What are you doing right now?
It's actually only 13.25 untrimmed. But it was pretty fat to the end so after trimming it came out thin and long. Will make for nice slices.1 ·
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