Let's Talk BBQ

General => General Discussion & Topics => Restaurants, BBQ Joints and reviews => Topic started by: nepas on January 26, 2012, 06:58:09 PM

Title: Springfield Georgia
Post by: nepas on January 26, 2012, 06:58:09 PM

She said be ready when i get home.

But

But

I gots sausage going. So i PID the temp down to 150 and took off.  (I hate leaving the smoker going)

(http://i868.photobucket.com/albums/ab242/nepas1/new/2012-01-26160728.jpg)

I was thinking a baked tater with topping. These were like whipped and put back in the skin. Pretty good.

I had the chicken  (yeah i know) Brain cramps

(http://i868.photobucket.com/albums/ab242/nepas1/new/2012-01-26161401.jpg)


Back home all is good and PID went back up on the basa.

Title: Re: Springfield Georgia
Post by: teesquare on February 05, 2012, 01:30:31 PM

Just saw these...What a great idea for pulled pork or anything BBQ....re-stuff the potato and put the 'Q on it! WOW...gonna try that one!

T

Title: Re: Springfield Georgia
Post by: Pam Gould on February 05, 2012, 04:05:15 PM

Yes..that looks wonderful and Tee..you can put that Q anywhere...almost..natchos, tacos, smoked baked beans, chachos.  Pam   .☆´¯`•.¸¸. ི♥ྀ.