4 hours smoking at 90-100deg c hoggart brisket/ribs/belly.
Overnight marinade in Cully's hot buffalo wing sauce.
Sent from my S60 using Tapatalk
4 hours smoking at 90-100deg c hoggart brisket/ribs/belly.
Overnight marinade in Cully's hot buffalo wing sauce.
Sent from my S60 using Tapatalk
"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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