Aug 9, 2008 #21 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Excellent job Dave! The boys did good with the plates!
Aug 9, 2008 #22 LarryWolfe Chef Extraordinaire Joined Jan 4, 2005 Messages 15,035 Location Bealeton What an end to a grueling day! Nice work!!
Aug 9, 2008 #23 ScottyDaQ Master of All Joined Mar 12, 2005 Messages 7,490 Location In ur house, eatin ur foodz. Perfection! I need some of those days !
Aug 9, 2008 #24 Diva Q Executive Chef Joined Nov 10, 2006 Messages 3,379 Location Barrie, Ontario Brisket and jerky both look great!!! Well done.
Aug 9, 2008 #25 Rag1 Executive Chef Joined Jun 24, 2007 Messages 3,022 Location Berks Cty, Pa. Hey Slim, that cooler needs to be under the hammock to keep your hind-end from hitting the ground. Nice chow.
Hey Slim, that cooler needs to be under the hammock to keep your hind-end from hitting the ground. Nice chow.
Aug 10, 2008 #26 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. Looks like all that "hard work" paid off. Tell the boys their presentation was perfect. 8)
Aug 10, 2008 #27 ronbeaux50 Head Chef Joined Nov 11, 2007 Messages 1,559 Location Louisiana Grueling perfection I'd say!!!