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Posted on 6/6/10 at 7:12 pm to Zilla
quote:
actually just finished smoking it .... what do ya'll think ? :
I think your cardiologist loves you.
Posted on 6/6/10 at 10:22 pm to Zilla
I can appreciate the creativity, but it just doesn't appeal to me.
Posted on 6/6/10 at 10:29 pm to Willie Stroker
quote:
Now if you could wrap it in a pizza, then batter and deep fry it...
Make sure to use a beer batter
Posted on 6/8/10 at 12:47 am to Zilla
looks delish, but heart disease in the making. 
Posted on 6/8/10 at 7:46 am to CaliforniaTiger
Hope your life insurance premiums are all paid up.
Posted on 6/8/10 at 8:56 am to Zilla
that is all.
Posted on 6/8/10 at 9:05 am to Zilla
HOLEEE SHITE. THIS IS WHAT I WOULD REQUEST FOR A LAST MEAL
Posted on 6/8/10 at 12:21 pm to colorchangintiger
What kind of bacon did you use? was it just normal packaged bacon?
Posted on 6/8/10 at 12:25 pm to Zilla
Posted on 6/8/10 at 2:24 pm to Zilla
Posted on 6/8/10 at 2:55 pm to Zilla
How long did you cook it...what temp...indirect heat or direct....
This is awesome...want to do this and not screw it up!
This is awesome...want to do this and not screw it up!
Posted on 2/24/11 at 7:25 am to FigJam
quote:
How long did you cook it...what temp...indirect heat or direct....
Posted on 2/24/11 at 8:57 am to Martini
quote:
Bury you a few azaleas along that brick to dress up your pit area.
When I mentioned "dry quips" in my "favorite food board poster" comment.. this is exactly what I mean...
BTW, that meatloaf looks amazing.. You could probably develop your own variation, like lamb, chicken or turkey and go to town with it.. Either way, regardless of the cholesterol and fat content.. that's a beautiful meatloaf.
This post was edited on 2/24/11 at 9:00 am
Posted on 2/24/11 at 10:00 am to LSUfanatic
Posted on 2/24/11 at 1:12 pm to FigJam
quote:
How long did you cook it...what temp...indirect heat or direct....
I indirect cook mine on a smoker. I go to 165 internal temp. They are incredibly good!
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