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Re: OT: Apology for Mr. Charlie Tuna
Yep. Lots if potential in that thread. The ONLY reason I don't post or even visit that site is the format. I've met many of the people over there and I wish I could chat with them on either forum. I …11 · -
Re: OT: Apology for Mr. Charlie Tuna
4 · -
Re: Trimming a brisket
Fat is a good thing. Leave as much as you think you can handle eating.1 · -
Re: Trimming a brisket
Down to about a 1/4 in. There are two kinds of fat, hard and soft. Ditch all the hard stuff. It won't render.2 · -
Re: Throwdown Question
6 ·
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