To: Paul Heinzman
Take your time and the most valuable lesson I can give,
Don’t keep peeking at it, your letting out heat.
My good friend used to CHAIN the lid down and padlock it to keep neighbors from “just looking”.
10 posted on
06/21/2008 11:01:56 AM PDT by
tet68
( " We would not die in that man's company, that fears his fellowship to die with us...." Henry V.)
To: tet68
salt, pepper, pecan smoke and time
14 posted on
06/21/2008 11:07:50 AM PDT by
mylife
(The Roar Of The Masses Could Be Farts)
To: tet68
I only peeked once so far, and that was to give it a quick baste with some Carolina bbq sauce and check the temp of the meat. It’s at 120 degrees 4 1/2 hours in.
15 posted on
06/21/2008 11:08:09 AM PDT by
Paul Heinzman
(Pour me another tequila, Sheila.)
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