Dijon mustard binder, heavy black pepper, salt and garlic powder
by WRHeronkill
8 Comments
Kflanmon
2 AM Start???? My hero.
snickle17
Do you have a guide you use? Looks amazing
Moistcowparts69
The NSFW tag makes this so much better! 🤤🤣
vaderztoy
Respect.
pcpandcilantro
Looks fantastic. This may be an odd question but how specific are you with your coal placement? Do you just dump in the circle and then blot in wood blocks every foot or so or are you building the coal circle more precisely? Only asking because I’ve been trying to find the right balance of too many or too few for long cooks like this where you’re not checking temp frequently
BigTrouble781547
Hot and juicy. Should be nsfw
Ok_Interaction8712
You know your meat is moist when it gets flagged over 18 and NSFW🤪
8 Comments
2 AM Start???? My hero.
Do you have a guide you use? Looks amazing
The NSFW tag makes this so much better! 🤤🤣
Respect.
Looks fantastic. This may be an odd question but how specific are you with your coal placement? Do you just dump in the circle and then blot in wood blocks every foot or so or are you building the coal circle more precisely? Only asking because I’ve been trying to find the right balance of too many or too few for long cooks like this where you’re not checking temp frequently
Hot and juicy. Should be nsfw
You know your meat is moist when it gets flagged over 18 and NSFW🤪
Awesome that takes some skills to do on a kettle!