Skip to main content

Replies sorted oldest to newest

This week I've already done a 4 lb pastrami and a nice rack of loin backs (Memphis Mud - thanks to Andy for the rec.) Taking the weekend off for a local church Christmas bazaar and some much-needed yard cleanup. Next week will be beef plate short ribs with the Smokin' Guns bbq rub I got from Cal on the last exchange. Great stuff - I used it on skirt steak on the grill last night. Fabulous!

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×