Clark Deutscher
TVWBB All-Star
Jefferey that's an interesting looking place, I'll definately have to check that out next time I'm in Seattle, is most of the food good quality?
Clark
Clark
Wait until you really get the hang of things. It would have been an absolute crime to put any sauce on my last brisket it was so good. And I really prefer my bbq as pulled pork, but the thought of that brisket right now is making my mouth water.Originally posted by Jefferey:
Clark, The brisket is what got me interested in getting a smoker. It's so perfectly smoked and combined with the sauce it's out of this world. My son loves the ribs there. Some interesting items on the board and it's always pretty crowded in there.
hey Ill take second best (for now)Originally posted by Tim Clendenning:
BLUE'S HOG!
With Hed's Red in second!
Windy City Smokers
Originally posted by Jason Duhamell:
Hope to cook with ya this year, sometime somewhere, though T know it might be tough for me since you are BIG TIME now.
Originally posted by Scottie Johnson:
wannabe? Still? How long does it take to get off the wannabe status?
wasnt planning on it Rick but I will be coming down to Alton sometime this summer to cook for a BBQ night at my cousins tavern possibly..thats not far from you is it? Otherwise Hawgeyes carries it.Originally posted by Rick Kramer:
I've been hearing a lot about your sauce Bill. Guess I'm gonna have break down and get me a bottle or two. You coming to Mt Vernon by any chance?
Originally posted by Joe McManus:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scottie Johnson:
wannabe? Still? How long does it take to get off the wannabe status?