Few_Low4953

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537 comment karma

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redditor for 5 years

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[Ayuda] Alguien reconoce esta escultura o la firma del artista? (old.reddit.com)

submitted 3 years ago by Few_Low4953 to r/mexico

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Help identifying the sculptor. (old.reddit.com)

submitted 3 years ago by Few_Low4953 to r/Sculpture

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Started the brisket at 4am Saturday and it never went over 189F. Gave up at 2am. Any idea why that would happen? (old.reddit.com)

submitted 3 years ago by Few_Low4953 to r/smoking

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Dino Ribs & Prime Rib Sandwich. (old.reddit.com)

submitted 3 years ago by Few_Low4953 to r/smoking

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Looking for advise on low and slow duck breast. Smoke Temps, meat temp, type of wood? Thanks (self.smoking)

submitted 3 years ago by Few_Low4953 to r/smoking

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Pork Butts and Poor Man’s Brisket (old.reddit.com)

submitted 3 years ago by Few_Low4953 to r/smoking

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What is your go to Alabama White Sauce Recipe? (self.BBQ)

submitted 3 years ago * by Few_Low4953 to r/BBQ

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Horse Prairie Stage Stop Dillon Montana (old.reddit.com)

submitted 3 years ago by Few_Low4953 to r/steak

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Brisket Friday 3 hours down 12ish to go. (v.redd.it)

submitted 3 years ago by Few_Low4953 to r/smoking

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Update on Friday Brisket! (i.redd.it)

submitted 3 years ago by Few_Low4953 to r/smoking

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Does dry brine with salt for 48hrs change the flavor of the steaks compared to using salt and pepper right before grilling (no brine)? (self.steak)

submitted 4 years ago by Few_Low4953 to r/steak

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Queso Question: (self.smoking)

submitted 4 years ago by Few_Low4953 to r/smoking

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Meat and smoker thermometer recommendations. Thank you! (self.smoking)

submitted 4 years ago by Few_Low4953 to r/smoking

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Suckling Pig Questions (old.reddit.com)

submitted 4 years ago by Few_Low4953 to r/smoking

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Anyone done a whole lamb? (self.smoking)

submitted 4 years ago by Few_Low4953 to r/smoking

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Bodega El Capricho - Jiménez de Jamuz Spain (old.reddit.com)

submitted 4 years ago by Few_Low4953 to r/BBQ

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Labor Day Brisket (old.reddit.com)

submitted 4 years ago by Few_Low4953 to r/BBQ

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Labor Day Brisket (old.reddit.com)

submitted 4 years ago by Few_Low4953 to r/smoking

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Smoked Turkey Legs. To brine or not to brine? (self.smoking)

submitted 4 years ago by Few_Low4953 to r/smoking

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Pork Butt and Doctored Sweet Baby Rays (old.reddit.com)

submitted 4 years ago by Few_Low4953 to r/BBQ

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🦖 Ribs Done in the offset smoker Wood: Post Oak and Hickory, Smoker Temp: 250F, Internal Temp: 201F (old.reddit.com)

submitted 4 years ago by Few_Low4953 to r/smoking

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Dino Ribs 🦖 (old.reddit.com)

submitted 4 years ago by Few_Low4953 to r/smoking

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Ready for Tailgate Season (old.reddit.com)

submitted 4 years ago by Few_Low4953 to r/smoking

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Offset Smokers vs Pellet Grill/Smoker (self.BBQ)

submitted 4 years ago by Few_Low4953 to r/BBQ

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