Grilling

edgecrusher · June 30, 2012

Tease :drool:

392heminut · June 30, 2012

Wash! You're killin me! I did just pick up ten pounds of the baddest Jalapeno sausage west of the Pecos for the 4th though! <thumbsup>

washguy · June 30, 2012

Wash! You're killin me! I did just pick up ten pounds of the baddest Jalapeno sausage west of the Pecos for the 4th though! <thumbsup>

Oh man Jalapeno sausage! you lucky dog! <thumbsup> where did you get it ? :) Wash

KyleTx · June 30, 2012

Wash! You're killin me! I did just pick up ten pounds of the baddest Jalapeno sausage west of the Pecos for the 4th though! <thumbsup>

:drool:

If it is Deer Jalapeno sausage then :drool: :drool:

unforgiven · June 30, 2012

:drool: <thumbsup>

392heminut · June 30, 2012

:drool:
If it is Deer Jalapeno sausage then :drool: :drool:

Nope, not deer. :'( I got this sausage from a local guy who is famous for his barbeque (makes a good living at it!) but it is made by his brother in Schulenburg, Texas. $5 a pound and worth every penny!

KyleTx · July 1, 2012

Nope, not deer. :'( I got this sausage from a local guy who is famous for his barbeque (makes a good living at it!) but it is made by his brother in Schulenburg, Texas. $5 a pound and worth every penny!

Nice...enjoy <thumbsup>

washguy · July 1, 2012

Hi Guys so smoked the racks at 180 degrees for 5 hours spraying with apple juice every hour or so....then cranked up the temp to 225 for 2 hours....when the bend is correct when ya pick the rack up with tongs its time to chow down <thumbsup>

Wash

unforgiven · July 1, 2012

:drool: <thumbsup> :)

shepp · July 3, 2012

Nope, not deer. :'( I got this sausage from a local guy who is famous for his barbeque (makes a good living at it!) but it is made by his brother in Schulenburg, Texas. $5 a pound and worth every penny!

mouth is watering the butcher up where i deer hunt makes pepper jack sticks, they are to die for!!!!!

edgecrusher · July 3, 2012

Wash, you are definitely getting a visit…… I am a big eater btw…. just saying…..

washguy · July 4, 2012

Wash, you are definitely getting a visit…… I am a big eater btw…. just saying…..

Hiya Edge Come on brother.....btw we dont use napkins....we use beach towels <laughs> Wash

washguy · July 8, 2012

You gotta grill for Daytona !

you get 2 inch tenderloins ..put your rub on add worstershire

put it in fridge for a few hours....cut up baby new potatos add lots of butter .... sprinkle paparika all over tators put in oven at 350 for 20 mins then turn up to broil at 400 for last 10 mins while you are grilling your steak 12 mins on each side for medium rare

this steak is grilled not smoked <laughs> Wash

unforgiven · July 9, 2012

:drool: Bueaty brother Jeff. <thumbsup>

unforgiven · July 15, 2012

My :love4: made [it] give Char a big kiss.Put it in the safe [see pic] that currently under expansion :o <lmao> for safe keeping.My headstone will read R.I.P. rest in pie <laughs> thanks brother Jeff. :ove3: Rene & Mida.

edgecrusher · July 15, 2012

Rene, we have a saying amongst us at work. If it's going to hang down, let it be brown! Get some sun on that thing brother. <lmao> I'm coming to both of you're places if you guys keep teasing with all of these photo's!!!!!! ;D

unforgiven · July 15, 2012

<laughs> <lmao>You and Heather are always welcomed here brother. <thumbsup> <lmao>

edgecrusher · July 15, 2012

Careful, after Drew, you're next on the list, and I'm hungry!

unforgiven · July 15, 2012

;)

washguy · July 16, 2012

My :love4: made [it] give Char a big kiss.Put it in the safe [see pic] that currently under expansion :o <lmao> for safe keeping.My headstone will read R.I.P. rest in pie <laughs> thanks brother Jeff. :ove3: Rene & Mida.

Rene...way to go Bud ! looks great....the pie I mean

<lmao> So tell us the 411 did you let it set up before you dug into it?....its always better 24 hours later...damn makes my mouth water....the pie I

mean <lmao> awesome Wash

KyleTx · July 16, 2012

The first picture made me very hungry

Then the 2nd made me loose my appetite <lmao>

washguy · July 16, 2012

Sunday.....nascar and shootin a new rifle...so its beer can chicken nite.

rub your chicken with your fav rub put in fridge and let it cluck itself to sleep. set smoker to 325 degrees

get a miller 16oz....drink half...put the can in the beer can holder for the chicken....insert probe....when chicken gets to 200 degree internal take off and chow down....oh dont forget to spray the chicken down with pam before you rub it so the the skin will harden up.....after the chicken go to Rene's and have cherry cheese pie!<laughs> Wash

unforgiven · July 16, 2012

Brother Jeff followed instructions to the letter.Brother Kyle sorry to put you through that :o <lmao>.Come on down gonna have to wait a bit for another pie to be fabbed up <laughs>.