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  #11  
Old 03-03-2010, 05:47 PM
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Keep practicing boys.

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  #12  
Old 03-03-2010, 06:35 PM
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Quote:
Originally Posted by Bbq Bubba View Post
Keep practicing boys.
Slices look a little thick - are you trying to hide it being overcooked?
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  #13  
Old 03-03-2010, 06:35 PM
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Quote:
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Much juicer! Do you inject your briskets with mustard?
It's not MUSTARD!


It's Grey Poupon!
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  #14  
Old 03-03-2010, 06:38 PM
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Keep practicing boys.


Thats pretty! Did the cook at your work make that?
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  #15  
Old 03-03-2010, 06:54 PM
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Quote:
Originally Posted by Rich Parker View Post
Slices look a little thick - are you trying to hide it being overcooked?
Quote:
Originally Posted by Capt Dan View Post
Thats pretty! Did the cook at your work make that?
No respect.
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Pitboss-Lockharts BBQ of Royal Oak
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Founder, Michigan Drum Corps
www.operationbbqrelief.org
#detroitporkmafia
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  #16  
Old 03-03-2010, 07:05 PM
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I'll play the "medication" card!
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  #17  
Old 03-03-2010, 07:07 PM
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Is that the brisket from Mt Morris this past year ??
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  #18  
Old 03-03-2010, 07:16 PM
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Is that the brisket from Mt Morris this past year ??
I'm not sure, it's in my random pic folder.
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Pitboss-Lockharts BBQ of Royal Oak
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I cook the best brisket north of Dallas
Founder, Michigan Drum Corps
www.operationbbqrelief.org
#detroitporkmafia
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  #19  
Old 03-03-2010, 10:49 PM
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Boy you guys are tough !!!
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  #20  
Old 03-04-2010, 01:40 AM
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Boy you guys are tough !!!
Think twice before you wade in!
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