Cliff H.
Master Chef
My brother and I are going to fire up the pit and smoke some ribs, brisket or sholder clod, boston butt and maybe a chuck roast. Prep work begins tomorrow along with a short six hour cook.
Bright and early Tue morning the beef and butt go on. Will post plenty of pics.
My love for bbq started with the food that came off of this pit. It is well over twenty years old. I have fond memories of my dad and brother talking the finer points of bbq'n around this old pit.
Let the fun begin
Bright and early Tue morning the beef and butt go on. Will post plenty of pics.
My love for bbq started with the food that came off of this pit. It is well over twenty years old. I have fond memories of my dad and brother talking the finer points of bbq'n around this old pit.
Let the fun begin