Cliff H.
Master Chef
I am down in Texas visiting family. Haven't been home since Christmas. Might as well start off with ribs and chicken.
Up at 5 am to prep the ribs and the pits and get the meats on by 8:00. 6 racks of St Louis spares, two spatched chickens, smoked sausage and smoked boudin served at 12:30.
It is good to be home.
Up at 5 am to prep the ribs and the pits and get the meats on by 8:00. 6 racks of St Louis spares, two spatched chickens, smoked sausage and smoked boudin served at 12:30.
It is good to be home.