i don't know about you but i love bbq. love my ribs, opps i mean my rubs. as i get older i am trying to cut the rubs down to just a few i really like. i know having 30 different rubs is cool but to me keeping it simple is better. if you know what your like just stick to it. i like my
FSB that's fine, swine and bovine and flying pig. i use them on butts, briskets, chuckies, ribs, salmon, shrimp, tators and veges. their good stuff. its made by one of our own here. plus, if i buy his rubs maybe he will go to the tanning booths more often.
last cook on the mak before i sell her.
whatever should i cook?
lets bust out the super pig.
look at the good stuff inside the bottle.
thick cut bacon. a must for proper pig candy.
both sides.
into the mak @ 325°.
welp, i had no lettuce. so, my version. BTB. bacon, tomato, bacon.
i must say i didn't miss my lettuce at all. this was very good. i had two of them.
