@ClarkHat @Spivonomist @MikeET86 culinary WASTELAND??? Do you hate food from a grill? Texas is GLORIOUS!!
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Replying to @NotJoshBlackman
@NotPeoriaMayor@ClarkHat@MikeET86 You can keep your Amsterdam shit. Give me NC bbq any day of the week.2 replies 0 retweets 0 likes -
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Replying to @ClarkHat
@ClarkHat@Popehat@Spivonomist Chiming in for a shout out to SC mustard BBQ. Blasphemy, perhaps. But damn that stuff is good.1 reply 0 retweets 0 likes -
Replying to @cmoraff1 reply 0 retweets 1 like
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Replying to @Spivonomist
@Spivonomist@cmoraff@Popehat@clarkhat I'm sure it doesn't count as "real" BBQ, but I've had good luck sous videing pork ribs for 48 hrs1 reply 0 retweets 0 likes -
Replying to @Spivonomist
@Spivonomist@cmoraff@Popehat@ClarkHat You can dial it in: just-as-much fall-off-the-bone as you like, then under broiler to dry & crust.1 reply 0 retweets 0 likes -
Replying to @MorlockP1 reply 0 retweets 0 likes
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Replying to @Spivonomist
@Spivonomist@cmoraff@Popehat@ClarkHat The ribs I've purchased since starting this technique have come pre-pared (no pun intended).3 replies 0 retweets 2 likes
@Spivonomist @cmoraff @Popehat @ClarkHat When I slaughter this season's pigs this fall, I'll do that myself.
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