garizzalies said:Lately I’ve been doing baby reds on the barby. Lots of butter and lots of Johnny’s salt. Holy fuck-oly, Spicoli. Delish.
A staple at Choate-led BBQ’s are yams that he marinates overnight in his own vim
I had not heard that, but it doesn't surprise me.
Gallatin County sources have confirmed that a Choate-led BBQ includes a crock pot pork shoulder with Liquid Smoke that he transfers to a gas grill just before the guests show up. People aren't buying it.