Anybody down for a BBQ tomorrow (Sunday June 7)
#7
#8
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Join Date: Mar 2009
Location: Turlock, CA
Posts: 226
Car Info: 2002 Impreza Outback Sport
#9
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Thread Starter
Rub: onion salt, celery salt, garlic salt, raw sugar, ground black pepper, paprika and dried herbs (oregano, thyme, basil.).
Smoked 4 hours total at approx 250º. 2 hours then wrapped in foil for an hour. Last hour at 250º and mopped every 15 minutes. Internal temp 170º when removed.
Mop: White vinegar, worchestershire, molasses, splash of chili sauce, mustard.
#11
Registered User
iTrader: (4)
dlgonsalves... sorry i didnt check the posts this morning... subie peeps are always welcome. I'll post our next shop day and you're more than welcome to come... however it did take FOREVER to put my fmic on! Soo worth it!
Thanks for the help Damian and Eddie! Couldn't have done it without yall
Thanks for the help Damian and Eddie! Couldn't have done it without yall
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