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  1. M

    From start to finish at a comp

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Frailey: Mike, being a relative novice at this level, why do you rest your butts and brisket so long, and what do you use to keep them hot. I can't...
  2. M

    From start to finish at a comp

    Not in St. Louis yet... if you have any suggestions where I should start, please let me know. However, for the time being, we have very low shipping rates on our website, if you'd like to order there. We'll send you a sample four pack (6 oz. Total) for only $3.50 shipped anywhere in the US...
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    Oakridge BBQ cooking team

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tammy Williams: Does Oakridge BBQ have a website?? Thanks Tammy De'Boners Stanton TN </div></BLOCKQUOTE> Sorry, I just found this old post, Tammy. We...
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    From start to finish at a comp

    Sorry I missed this post everyone. Thanks for the kind feedback on the timeline. As was mentioned a couple times, your times will vary so just use this as an idea-starter. Regarding the specific rib timing question, we include a half-hour of padding just in case our spares need a little...

 

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