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In Reply to: Au natural ribs posted by Dave from Pitt on October 23, 2011 at 12:07:46:
Fired up the old Charbroil offset today. Hadn't cooked on it in five years or so. Legs are about rusted off, but still standing. Put a couple of pork tenderloins on with some Sassy Pepper Blend, pecan and apple. Wow. Reminds me of the day when our team had four of these lined up next to the EZ Ups cooking the four different categories for competition. No honey, no butter, no foil, no sauce. Going to do some baby backs on it next weekend, then start playing around with the new WSM this winter.
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