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Posted: 1/16/2021 12:45:38 PM EDT
[#1]
Much to my chagrin yesterday, I discovered I was totally out of pulled pork.
So I tossed an 8 pound pork shoulder on the pellet smoker for a little over 11 hours at 250° F. It came out nicely (as these simple pork shoulders always do)...   Attached File Attached File |
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Posted: 1/17/2021 8:24:19 AM EDT
[#2]
Quote HistoryQuoted: Much to my chagrin yesterday, I discovered I was totally out of pulled pork. So I tossed an 8 pound pork shoulder on the pellet smoker for a little over 11 hours at 250° F. It came out nicely (as these simple pork shoulders always do)... https://www.ar15.com/media/mediaFiles/20962/PorkShoulder_1r_jpg-1781782.JPG https://www.ar15.com/media/mediaFiles/20962/Pork_2_jpg-1781783.JPG love that bark! I just dropped some baby backs and a small picnic on the pit. going with Malcolm's stuff today. Started with mustard, then AP for 20 minutes, then The BBQ Rub. Going to mop today with Mac's Speed Shop Eastern Carolina Sauce. no thick sauce to finish today, maybe a splash of Tiger Sauce. WSM with 2/3 cherry and 1/3 hickory. going a little hotter than usual, trying to hold around 275-ish.  
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Posted: 1/17/2021 9:42:19 AM EDT
[#3]
Quote HistoryQuoted: love that bark! I just dropped some baby backs and a small picnic on the pit. going with Malcolm's stuff today. Started with mustard, then AP for 20 minutes, then The BBQ Rub. Going to mop today with Mac's Speed Shop Eastern Carolina Sauce. no thick sauce to finish today, maybe a splash of Tiger Sauce. WSM with 2/3 cherry and 1/3 hickory. going a little hotter than usual, trying to hold around 275-ish. https://i.imgur.com/Ngq04uah.jpg https://i.imgur.com/i1ZwWTOh.jpg Love me some Malcolm Reed!! AP seasoning can be put on damn near anything. |
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Posted: 1/17/2021 9:47:38 AM EDT
[#4]
Quote HistoryQuoted: Love me some Malcolm Reed!! AP seasoning can be put on damn near anything. Quote HistoryQuoted: Quoted: love that bark! I just dropped some baby backs and a small picnic on the pit. going with Malcolm's stuff today. Started with mustard, then AP for 20 minutes, then The BBQ Rub. Going to mop today with Mac's Speed Shop Eastern Carolina Sauce. no thick sauce to finish today, maybe a splash of Tiger Sauce. WSM with 2/3 cherry and 1/3 hickory. going a little hotter than usual, trying to hold around 275-ish. https://i.imgur.com/Ngq04uah.jpg https://i.imgur.com/i1ZwWTOh.jpg Love me some Malcolm Reed!! AP seasoning can be put on damn near anything. yeah love his vids. actually a big fan of his easy smoked beans, the recipe he said his mom used to make. my first time using his rubs, excited to see how it turns out! |
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Posted: 1/17/2021 12:11:53 PM EDT
[#5]
Quote HistoryQuoted: love that bark! I just dropped some baby backs and a small picnic on the pit. going with Malcolm's stuff today. Started with mustard, then AP for 20 minutes, then The BBQ Rub. Going to mop today with Mac's Speed Shop Eastern Carolina Sauce. no thick sauce to finish today, maybe a splash of Tiger Sauce. WSM with 2/3 cherry and 1/3 hickory. going a little hotter than usual, trying to hold around 275-ish. https://i.imgur.com/Ngq04uah.jpg https://i.imgur.com/i1ZwWTOh.jpg 4 hours in. mopping every 1/2 hour or so. ribs are about 167 right now, need more time. 
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Posted: 1/17/2021 3:15:42 PM EDT
[#6]
Quote HistoryQuoted: 4 hours in. mopping every 1/2 hour or so. ribs are about 167 right now, need more time. https://i.imgur.com/eKafMrNh.jpg Quote HistoryQuoted: Quoted: love that bark! I just dropped some baby backs and a small picnic on the pit. going with Malcolm's stuff today. Started with mustard, then AP for 20 minutes, then The BBQ Rub. Going to mop today with Mac's Speed Shop Eastern Carolina Sauce. no thick sauce to finish today, maybe a splash of Tiger Sauce. WSM with 2/3 cherry and 1/3 hickory. going a little hotter than usual, trying to hold around 275-ish. https://i.imgur.com/Ngq04uah.jpg https://i.imgur.com/i1ZwWTOh.jpg 4 hours in. mopping every 1/2 hour or so. ribs are about 167 right now, need more time. https://i.imgur.com/eKafMrNh.jpg 5 hours 45 minutes and they still should have gone longer. they were good but not great. 
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Posted: 1/17/2021 10:12:45 PM EDT
[#7]
picked up a Green Mountain Grills Jim Bowie Prime + this weekend. have been eyeing one of these for a while now and finally pulled the trigger, very impressed!
after the initial burn to get rid of all the "new car smell" I threw on some chicken thighs, jalapeños and a rack of baby backs as the inaugural cook. Chicken looks to be about perfect (will be my lunches of the week) and the ribs turned out ok but were a little dry. I did 250 for (4) hours, will definitely go 225 next time. this is my first ever experience with a pellet smoker and it 100% feels like cheating, I love it! overall, very happy! Sunday mimosas!  Attached File Attached Filepan of water / apple juice to try to keep some moisture in there  Attached File Attached File Attached File |
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Posted: 1/19/2021 3:36:13 AM EDT
[#8]
Quote HistoryQuoted: Much to my chagrin yesterday, I discovered I was totally out of pulled pork. So I tossed an 8 pound pork shoulder on the pellet smoker for a little over 11 hours at 250° F. It came out nicely (as these simple pork shoulders always do)... https://www.ar15.com/media/mediaFiles/20962/PorkShoulder_1r_jpg-1781782.JPG https://www.ar15.com/media/mediaFiles/20962/Pork_2_jpg-1781783.JPG Nicely done! That bark looks on point! |
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Posted: 1/19/2021 3:40:02 AM EDT
[#9]
Quote HistoryQuoted: picked up a Green Mountain Grills Jim Bowie Prime + this weekend. have been eyeing one of these for a while now and finally pulled the trigger, very impressed! after the initial burn to get rid of all the "new car smell" I threw on some chicken thighs, jalapeños and a rack of baby backs as the inaugural cook. Chicken looks to be about perfect (will be my lunches of the week) and the ribs turned out ok but were a little dry. I did 250 for (4) hours, will definitely go 225 next time. this is my first ever experience with a pellet smoker and it 100% feels like cheating, I love it! overall, very happy! Sunday mimosas! https://www.ar15.com/media/mediaFiles/327444/IMG_9564_jpeg-1784341.JPG https://www.ar15.com/media/mediaFiles/327444/IMG_9571_jpeg-1784342.JPG pan of water / apple juice to try to keep some moisture in there https://www.ar15.com/media/mediaFiles/327444/IMG_9573_jpeg-1784343.JPG https://www.ar15.com/media/mediaFiles/327444/IMG_9575_jpeg-1784344.JPG https://www.ar15.com/media/mediaFiles/327444/IMG_9581_jpeg-1784345.JPG It is cheating, but I would destroy that platter. 
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Posted: 1/22/2021 9:36:33 AM EDT
[#10]
planning on smoking my first brisket this weekend. hoping to find a nice 10 pound one that I'll cook at 250 for about 10-12 hours.
I know the basics and have been around cooking briskets my whole life but this will be my first doing it with myself in charge! whats the general consensus of internal temp to take it off and putting it in an ice chest to rest? I think the goal is 203 internal temp at the end of it all but when should I pull it off? thanks! |
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Posted: 1/22/2021 4:47:16 PM EDT
[#11]
Quote HistoryQuoted: planning on smoking my first brisket this weekend. hoping to find a nice 10 pound one that I'll cook at 250 for about 10-12 hours. I know the basics and have been around cooking briskets my whole life but this will be my first doing it with myself in charge! whats the general consensus of internal temp to take it off and putting it in an ice chest to rest? I think the goal is 203 internal temp at the end of it all but when should I pull it off? thanks! You’re going to want to pull @ 195-198  Attached File |
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Posted: 1/23/2021 1:36:23 PM EDT
[#12]
Quote HistoryQuoted: You’re going to want to pull @ 195-198 https://www.ar15.com/media/mediaFiles/359475/E0ACA316-9925-4164-A998-2140F2A7A276_jpe-1791790.JPG Roger that and that brisket looks amazing! Im only cooking for myself / meals for the week so I got a 9.5lb brisket. should have just gotten a full size as this one is very thin and im afraid its going to not cook very well but this is just my second smoke with this grill so it will be a good learning experience without spending a ton of money. |
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Posted: 1/23/2021 1:37:42 PM EDT
[#13]
does anyone make / can anyone recommend a good brisket rack? I've noticed about 4 hours into my brisket cook that the bottom is getting much more heat and char than the rest of the brisket is.
im assuming thats b/c the heating element is in the center of the smoker as opposed to a traditional offset smoker where the firs is off to the side. I'd like to elevate the brisket up a bit off the normal grilling surface. |
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Posted: 1/23/2021 1:41:00 PM EDT
[#14]
9.5lb brisket, trimmed about 2lbs of fat off it. probably should have just left it all on but oh well.
2 hours at 180 3 hours so far at 225 put some of the trimmings back on top to melt / keep it moist will be throwing on some ribs later today when we get closer to fight time.  Attached File Attached File Attached File |
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Posted: 1/23/2021 2:07:53 PM EDT
[#15]
I put a 10 lb pork butt on at 0645. Will probably throw on chicken breasts, jalapeno poppers and some bacon wrapped oysters later. Rolling pecan.
 Attached File |
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Posted: 1/23/2021 2:16:56 PM EDT
[#16]
Quote HistoryQuoted: 9.5lb brisket, trimmed about 2lbs of fat off it. probably should have just left it all on but oh well. 2 hours at 180 3 hours so far at 225 put some of the trimmings back on top to melt / keep it moist will be throwing on some ribs later today when we get closer to fight time. https://www.ar15.com/media/mediaFiles/327444/IMG_9608_jpeg-1793006.JPG https://www.ar15.com/media/mediaFiles/327444/IMG_9612_jpeg-1793007.JPG https://www.ar15.com/media/mediaFiles/327444/IMG_9613_jpeg-1793008.JPG Looks good so far. I do take my briskets on up past 200 a little. I start checking at 195. All briskets are different. It should probe like butter with no resistance. I’ve had some do it at 200 and I’ve had to take some all the way to 208 to get it where I wanted it. |
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Posted: 1/23/2021 2:29:12 PM EDT
[#17]
Quote HistoryQuoted: Looks good so far. I do take my briskets on up past 200 a little. I start checking at 195. All briskets are different. It should probe like butter with no resistance. I’ve had some do it at 200 and I’ve had to take some all the way to 208 to get it where I wanted it. any opinion over wrap vs no wrap? im hovering around the stall at 165'ish across the board and have nothing but time today. I've got some pink butcher paper but would just assume let it be and not wrap it. im spraying it every 30 or so minutes with a water / apple cider vinegar mix so I dont think moisture is an issue. |
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Posted: 1/23/2021 2:39:45 PM EDT
[#18]
Quote HistoryQuoted: any opinion over wrap vs no wrap? im hovering around the stall at 165'ish across the board and have nothing but time today. I've got some pink butcher paper but would just assume let it be and not wrap it. im spraying it every 30 or so minutes with a water / apple cider vinegar mix so I dont think moisture is an issue. I don’t want to hinder what you normally do, so please don’t change up your cook based on my method. I do however wrap all my briskets somewhere around 160-170. I usually put mine in a large pan with a splash or two of beef broth and foil over the top. I usually leave it covered until the 200 mark and them uncover for around 20 min to firm my bark up some. |
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Posted: 1/23/2021 2:45:18 PM EDT
[#19]
Quote HistoryQuoted: I don’t want to hinder what you normally do, so please don’t change up your cook based on my method. I do however wrap all my briskets somewhere around 160-170. I usually put mine in a large pan with a splash or two of beef broth and foil over the top. I usually leave it covered until the 200 mark and them uncover for around 20 min to firm my bark up some. Quote HistoryQuoted: Quoted: any opinion over wrap vs no wrap? im hovering around the stall at 165'ish across the board and have nothing but time today. I've got some pink butcher paper but would just assume let it be and not wrap it. im spraying it every 30 or so minutes with a water / apple cider vinegar mix so I dont think moisture is an issue. I don’t want to hinder what you normally do, so please don’t change up your cook based on my method. I do however wrap all my briskets somewhere around 160-170. I usually put mine in a large pan with a splash or two of beef broth and foil over the top. I usually leave it covered until the 200 mark and them uncover for around 20 min to firm my bark up some. im here for feedback and I appreciate it. I've been around BBQ my entire life but this is my first time really doing it myself (with my own smoker that im new to). I think im going to bring it up to 175 then wrap in pink butcher paper till about 195. or, maybe after a few more drinks I'll change my mind again..... who knows! |
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Posted: 1/23/2021 2:49:01 PM EDT
[#20]
Just put three slabs of spares on the Stumps. They looked very good in the meat case yesterday, and I couldn’t pass them up. Using lump charcoal with some cherry and hickory.
 Attached File Attached File Attached File Attached FileCruising along at 240  Attached File |
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Posted: 1/23/2021 2:53:09 PM EDT
[#21]
Quote HistoryQuoted: Just put three slabs of spares on the Stumps. They looked very good in the meat case yesterday, and I couldn’t pass them up. Using lump charcoal with some cherry and hickory. https://www.ar15.com/media/mediaFiles/328407/57E5FB2D-B3F4-4E49-938C-668A03B44F7F_jpe-1793121.JPG https://www.ar15.com/media/mediaFiles/328407/2E54F295-9DD4-4FE6-9A54-E828E8EE2E5B_jpe-1793129.JPG https://www.ar15.com/media/mediaFiles/328407/BED028B1-E921-451C-9473-BA035F1C1B1A_jpe-1793130.JPG https://www.ar15.com/media/mediaFiles/328407/539E775F-F25D-4F40-8100-3E0FBA4F5330_jpe-1793131.JPG Cruising along at 240 https://www.ar15.com/media/mediaFiles/328407/C3AA3E7B-3591-4F39-A2FA-F1D66F32FE18_jpe-1793133.JPG hell yes! |
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Posted: 1/23/2021 3:26:53 PM EDT
[#22]
brisket has been on for 6 hours and is hovering around 165, wrapped it.
ribs going on - 2 ways. one with a Praseks bbq rub and another with salt, pepper and sweet baby rays bbq sauce. apple juice / water / brisket fat in the pan in the middle for moisture - will be spraying ribs with apple juice every so often to keep them moist. keeping the grill at 225, ribs should be on for about 5 hours.  Attached File Attached File Attached File |
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Posted: 1/23/2021 5:57:55 PM EDT
[#23]
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Posted: 1/23/2021 7:39:18 PM EDT
[#24]
Quote Historythis forum really needs a "like" feature looks amazing! |
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Posted: 1/23/2021 8:18:03 PM EDT
[#25]
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Posted: 1/24/2021 12:45:35 AM EDT
[#26]
everything turned out, exponentially better than expected!
my second ever cook on this grill or with a pellet smoker. very happy! brisket was tiny and thin bc it was just myself and a couple buddies (9lb) so it was a bit dry. definitely have some fine tuning to do in my game.  Attached File Attached File Attached File |
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Posted: 1/24/2021 10:32:15 PM EDT
[#27]
Quote HistoryQuoted: everything turned out, exponentially better than expected! my second ever cook on this grill or with a pellet smoker. very happy! brisket was tiny and thin bc it was just myself and a couple buddies (9lb) so it was a bit dry. definitely have some fine tuning to do in my game. https://www.ar15.com/media/mediaFiles/327444/IMG_9654_jpeg-1794142.JPG https://www.ar15.com/media/mediaFiles/327444/IMG_9655_jpeg-1794143.JPG https://www.ar15.com/media/mediaFiles/327444/IMG_9657_jpeg-1794144.JPG It all looks good man! Next time you do brisket, give it a go in the pan at 165 internal until it hits 200. Just pan it and give it a half or whole can of beef broth, and cover. See how it turns out. |
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Posted: 1/27/2021 10:49:25 AM EDT
[#28]
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Posted: 1/27/2021 11:20:22 AM EDT
[#29]
Quote HistoryHoly guacamole- you could deep fry it whole, like a turkey... Lechon is awesome. |
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Posted: 1/27/2021 11:34:55 AM EDT
[#30]
Quote HistoryQuoted: It all looks good man! Next time you do brisket, give it a go in the pan at 165 internal until it hits 200. Just pan it and give it a half or whole can of beef broth, and cover. See how it turns out. this was probably already covered but definitely let the brisket sit for a couple hours before slicing. I made that mistake early on and it led to dry meat. I'd still eat all of it haha |
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Posted: 1/27/2021 1:48:22 PM EDT
[#31]
Quote HistoryQuoted: Holy guacamole- you could deep fry it whole, like a turkey... Lechon is awesome. Quote HistoryQuoted: Holy guacamole- you could deep fry it whole, like a turkey... Lechon is awesome. Lechon is indeed awesome, whether Filipino or Puerto Rican.  Attached File |
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Posted: 1/27/2021 2:21:30 PM EDT
[#32]
Quote HistoryQuoted: Lechon is indeed awesome, whether Filipino or Puerto Rican. https://www.ar15.com/media/mediaFiles/279617/DDD1F43D-46A5-44BE-A9C1-C77382A0C8CC_jpe-1799173.JPG Quote HistoryQuoted: Quoted: Holy guacamole- you could deep fry it whole, like a turkey... Lechon is awesome. Lechon is indeed awesome, whether Filipino or Puerto Rican. https://www.ar15.com/media/mediaFiles/279617/DDD1F43D-46A5-44BE-A9C1-C77382A0C8CC_jpe-1799173.JPG On a hunting trip, I killed a deer at dawn, and I wasn’t going to get picked up until afternoon. I gutted the deer, and was trying to figure out what to do with myself for 6-8 hours in the cold (it was in the 20s), when a family of javalina walked out in the road. I shot a baby (maybe 8ish pounds), and roasted it over a bed of coals. When my pickup arrived, I was eating lunch, it was awesome. I had a couple of salt/pepper packets from my gas station taco the previous day for seasoning. Note: not a pig, and not lechon... but it was a great morning and delicious. |
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Posted: 1/27/2021 2:25:38 PM EDT
[#33]
Quote HistoryQuoted: On a hunting trip, I killed a deer at dawn, and I wasn’t going to get picked up until afternoon. I gutted the deer, and was trying to figure out what to do with myself for 6-8 hours in the cold (it was in the 20s), when a family of javalina walked out in the road. I shot a baby (maybe 8ish pounds), and roasted it over a bed of coals. When my pickup arrived, I was eating lunch, it was awesome. I had a couple of salt/pepper packets from my gas station taco the previous day for seasoning. Note: not a pig, and not lechon... but it was a great morning and delicious. Quote HistoryQuoted: Quoted: Quoted: Holy guacamole- you could deep fry it whole, like a turkey... Lechon is awesome. Lechon is indeed awesome, whether Filipino or Puerto Rican. https://www.ar15.com/media/mediaFiles/279617/DDD1F43D-46A5-44BE-A9C1-C77382A0C8CC_jpe-1799173.JPG On a hunting trip, I killed a deer at dawn, and I wasn’t going to get picked up until afternoon. I gutted the deer, and was trying to figure out what to do with myself for 6-8 hours in the cold (it was in the 20s), when a family of javalina walked out in the road. I shot a baby (maybe 8ish pounds), and roasted it over a bed of coals. When my pickup arrived, I was eating lunch, it was awesome. I had a couple of salt/pepper packets from my gas station taco the previous day for seasoning. Note: not a pig, and not lechon... but it was a great morning and delicious. I’d like to cook and eat a wild hog and a javelina at the same time for comparison. |
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Posted: 1/27/2021 2:32:13 PM EDT
[#34]
Quote HistoryQuoted: I’d like to cook and eat a wild hog and a javelina at the same time for comparison. Quote HistoryQuoted: Quoted: Quoted: Quoted: Holy guacamole- you could deep fry it whole, like a turkey... Lechon is awesome. Lechon is indeed awesome, whether Filipino or Puerto Rican. https://www.ar15.com/media/mediaFiles/279617/DDD1F43D-46A5-44BE-A9C1-C77382A0C8CC_jpe-1799173.JPG On a hunting trip, I killed a deer at dawn, and I wasn’t going to get picked up until afternoon. I gutted the deer, and was trying to figure out what to do with myself for 6-8 hours in the cold (it was in the 20s), when a family of javalina walked out in the road. I shot a baby (maybe 8ish pounds), and roasted it over a bed of coals. When my pickup arrived, I was eating lunch, it was awesome. I had a couple of salt/pepper packets from my gas station taco the previous day for seasoning. Note: not a pig, and not lechon... but it was a great morning and delicious. I’d like to cook and eat a wild hog and a javelina at the same time for comparison. Similar, but different. Best comparison I can make is chicken vs pheasant. First, male javalina are pretty much inedible. The musk, hormones, whatever make the meat just plain stinky. I’ve never seen a way to treat it that doesn’t have funk. Mature females aren’t much better. Young females and babies are the way to go. They make great tamales. |
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Posted: 2/6/2021 12:43:41 PM EDT
[#35]
Pretty morning, snow cleared out a lot of haze and the clouds pulled out around midnight. I put an 11lb pork shoulder on last night at 11, aiming for it to be done around noon.
 And finished some jalapeno cheddar corn bread... 
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Posted: 2/6/2021 1:48:30 PM EDT
[#36]
First smoke on the PK, bone in ham. Yielded 48 ounces of lunch meat, used the bone and extra fat in Ham & Bean soup the wife whipped up.
  Meat ribbon 
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Posted: 2/14/2021 2:37:36 PM EDT
[#37]
I picked up a 17lb prime brisket for $3.89 this weekend and I’m going to smoke it either Saturday or Sunday.
And I’ll be smoking it next weekend. Besides coarse salt and pepper, hickory wood, and low temperature for a long time, what do I need to do with it? I’m assuming it is a whole brisket as the fat cap is still on it, thick on one end and tapers to the other. Do I need to trim the fat cap or inject with beef broth? Anything else that’s imperative? |
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Posted: 2/14/2021 3:35:59 PM EDT
[#38]
Trim any of the hard fat and silver skin. Salt pepper garlic for the rub.
I always inject my briskets and SWMBO has declared that it must be done that way every time now. |
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Posted: 2/15/2021 10:40:33 PM EDT
[#39]
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Posted: 2/16/2021 7:28:45 PM EDT
[#40]
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Posted: 2/21/2021 6:18:37 AM EDT
[#41]
Our choice brisket is about to go on because it was in the freezer longer than the prime.
 Attached File Attached File |
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Posted: 2/21/2021 2:25:23 PM EDT
[#42]
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Posted: 2/28/2021 9:20:24 AM EDT
[#43]
Smoking a pork butt is more my comfort zone, I threw this one on a little while ago. Planning on a 325 degree smoke with apple wood.
I used a mix of rubs, I really like about a 50/50 mix of 4 Rivers and The Polite Pig rubs. Do y’all score the fat cap this much? I thought it’d help render the fat out and get more smoke due to the increased surface area. I usually only score it about 5 or 6 times both ways diagonally.  Attached File |
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Posted: 2/28/2021 9:29:47 AM EDT
[#44]
Looking good gents! Awesome thread!
I smoked up a couple things last weekend on my gravity fed. Cooked up some wings over cherry and then put two butts on for an overnight smoak. Went about 14 hours.  Attached File Attached File Attached File |
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Posted: 2/28/2021 9:31:04 AM EDT
[#45]
Quote HistoryQuoted: Smoking a pork butt is more my comfort zone, I threw this one on a little while ago. Planning on a 325 degree smoke with apple wood. I used a mix of rubs, I really like about a 50/50 mix of 4 Rivers and The Polite Pig rubs. Do y’all score the fat cap this much? I thought it’d help render the fat out and get more smoke due to the increased surface area. I usually only score it about 5 or 6 times both ways diagonally. https://www.ar15.com/media/mediaFiles/399736/1FC690BC-DD04-4783-9B9F-8A9490659887_jpe-1844757.JPG I have never scored my fat caps in 20 years of smoking. |
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Posted: 2/28/2021 11:30:32 AM EDT
[#46]
Looking good guys!
I always trim off the fat cap and save it for sausage making. That way I get more rub on the meat for more bark. |
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Posted: 2/28/2021 3:14:51 PM EDT
[#47]
6 hours in and hitting the stall. I just pulled the butt off the Kettle, panned and foiled it, and put it into the oven to finish when tender.
 Attached File |
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Posted: 2/28/2021 3:25:16 PM EDT
[#48]
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Posted: 2/28/2021 3:54:46 PM EDT
[#49]
 Thanks for keeping this going , I'm smoking vicariously thru you guys , cant wait for the weather to break and the snow to melt so I can fire up the Lang
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Posted: 2/28/2021 5:04:50 PM EDT
[#50]
Quote HistoryQuoted: Thanks for keeping this going , I'm smoking vicariously thru you guys , cant wait for the weather to break and the snow to melt so I can fire up the LangProbably no where near your weather but it’s been a miserable rainy ass mess here the past two weekends. Come on spring! |
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