Because every bad boy has a soft side...
What flavors are you trying to mix?
Thanks, Louis. We kinda like him.and he's really cute, too.![]()
i think we broke GPC... not sure where he wandered off too...SO sorry, I'm bored
I kind of miss GPC
He brings in some edge.
Because every bad boy has a soft side...
i think we broke GPC... not sure where he wandered off too...
woot! fame!Just thought everyone should know
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LOL!
Ha, my mother will not eat ribs from anywhere else because she is so used to me rubbing them down with the brown sugar. She says any other ribs she has to drown in sauce. She would love for me to do a pulled pork, but brisket rules in TexasThat's good to0. Even though I add more rub when I wrap, I don't go heavy with it on briskets like I do Pork. I want the beef flavor to be dominant. Pork rules here in AL until I smoke a whole brisket...![]()
don't worry you're spot onPost because I can't think of anything to say. Bacon, coils, hey, bacon coils !
Keep your flavors around 20% and try mixing at 50/50 VG/PG so they don't interfere with your flavors
okay, i'm droolin' now...Ha, my mother will not eat ribs from anywhere else because she is so used to me rubbing them down with the brown sugar. She says any other ribs she has to drown in sauce. She would love for me to do a pulled pork, but brisket rules in Texas