​ ​ Grillz that is. Made in the great LoneStar state of Texas.
Got 3 4lb chuckies dry brined for 36hrs and I decided to inject all 3. First time doing this. Thanks fzxdoc for the diagram on how you inject. If the doc thing doesn't pan out you could always become an artist. ​​
A nice coating of BBBR and onto the LSG.
In a couple of hrs I will be adding a rack of baby backs and a 3 rib beef back rib from a prime rib I did a couple of weeks ago.
I'll have more pics later on. ​ ok ribs are on and added a few more logs although the pic went to the top of my post. Nice smoke coming out of the chimney too.
The chuckies are at138-144*. So I got some time before wrapping
Got 3 4lb chuckies dry brined for 36hrs and I decided to inject all 3. First time doing this. Thanks fzxdoc for the diagram on how you inject. If the doc thing doesn't pan out you could always become an artist. ​​
A nice coating of BBBR and onto the LSG.
In a couple of hrs I will be adding a rack of baby backs and a 3 rib beef back rib from a prime rib I did a couple of weeks ago.
I'll have more pics later on. ​ ok ribs are on and added a few more logs although the pic went to the top of my post. Nice smoke coming out of the chimney too.
The chuckies are at138-144*. So I got some time before wrapping
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