Started a dry brine on a 4 bone rib roast Tuesday night for the kids ho.iday brunch saturday. Planning on a 300 degree BGE using a rotisserie. 115 degrees, rest while kicking coals up to 5-600 degrees then crusting off.
Moving up the food chain
https://www.tennesseetitans.com/news/titans-part-ways-with-general-manager-ran-carthon?fbclid=IwZXh0bgNhZW0CMTEAAR1ptZ5h9qXmVALzxtCFMovyohuUaftaivcW_Z-tBR37HBaaC8M5SO0Nzgk_aem__oFe0FzKLaH5ceqj51y5LQ
Guess he dropped off
https://forums.iboats.com/threads/bought-my-first-boat-to-cut-gut-and-rebuild-from-bow-to-stern-including-engine-killed-my-back-and-suffered-the-wrath-of-the-fiberglass-demons.770985/page-42
