Tread lighting prep for a concrete pour

[e57]

Sauce:
Ketchup, Woowoo, apple cider vinegar, Coleman's powdered mustard, brown sugar, molasses (all full containers except the mustard) - simmer for an hour on stove....

Meat:
5 gallon bucket - and a whole can of course sea salt fill with water - fridge over night - then..... Into a roasting pan.... REALLY EARLY IN THE MORNING!

OAK - HICKORY SMOKEY LOW COALS FOR 6+ HOURS!
(The key here is smoke contact on the meat!)

Slice meat and combine sauce and meat in the roasting pan on the grill an hour prior to serving.

Bone Appetit

 

[quogueelectric]

That's right, you're invited. In fact you are the guest of honor.

BTW can you bring the brisket? :grin:

Yes but check out my new signature labrador is very tasty I hear

 

[frizbeedog]

Bone Appetit

....The things you learn on the internet. :smile:

Thank you sir.

 

[frizbeedog]

Yes but check out my new signature labrador is very tasty I hear

....by far, the hardest I've laughed to a post yet. :grin:

 

[tonyou812]

try typing in National Specialty Lighting. They have a lot of different products for direct pour. They even have led's which will last for 60,000 hours and alot less bulb changing.

 

[Rampage_Rick]

alot less bulb changing.

Has anyone had to ever change an LED bulb for any reason other than infant mortality?