pork shoulder gas grill

Have to use ? Pull the pork with 2 forks. Take 3 or 4 large handfuls of wood chips (hickory, oak, apple or other fruit wood) and place them in a bowl and cover them with water to soak them overnight (can also do for an hour before using). Spend 3 minutes of your time watching this video and learn how easy it can be. Love that you used the grill. I think smoking smaller butts may take less time, but not half the time. What do you think? Don't miss out, check the full post above. Allow the roast to rest for at least an hour before shredding. Just finished giving my 4.5lb Pork Shoulder a good rub down, using Doc's recipe. Was your butt boneless? Please try again later. I have used a direct natural gas line for 20 years but before that had many propane grills. Wrapping in foil in the oven helps to capture all of the juices and rendered fat from the last hour or so of cooking. Bone-in or boneless does not matter. Your choice. Of course, if your gas grill gets too hot, opening the hood can cool it down quickly. Wrapped, sat for 1 hour.Just amazing.Next time, I’ll do bone-in, like the Eastern NC boys. You want to be careful about opening the grill hood often since it is hard to balance the heat again. Set the pork shoulder directly on the grate. Looking forward to seeing and making more of your recipes. Pork butts and beef brisket will hit a temperature "stall" when it starts to break down the connective tissue, usually in the 160° plus or minus a little. So if you are cooking a 4 pound roast, total cooking time will be at least 6 hours (and easily more). Wrap with foil and let the fluid absorb for at least 15 minutes but one hour is better. Should I refrigerate them first and then grill it after? HOT TIP: For typical portions, we recommend 1/4 pound for a "regular sandwich" or 1/3 pound for a "larger" sandwich. I don’t have either. Perfectly Smoked Pork Shoulder You can include pulled pork in just about any dish to make it more mouth-watering. Hope this is done between 8:00 and 9:00 am. Cover the grill, lower the flame, and let the cooking begin. I tend to not do a lot of side dishes; it leaves more room for pork. I did not finish in the oven, I was not pressed for time. This helps it cook up nice and juicy, even when you cook it well done. Thank you. Most of the world’s grill cultures serve pork shoulder well-done, that is, cooked to about 195 degrees F. The long cooking time and low temperature ensure a succulent roast. The exterior meat was inedible and inside very dry. Think of it as the energy of the cooking melting the connective tissue, a very good thing. Once I have wrapped my pork shoulder in foil, … What to do about it? Continue cooking for 6 hours or until the meat is tender and falling off the bone. You may adjust the number of servings in this recipe card under servings. 12 Remove from heat, let rest: When the meat reaches 195°F, remove it from the heat, tent it loosely with foil over a cutting board (to catch the juices) and let it rest for at least 30 minutes, and preferably 1 hour. You can include pulled pork in just about any dish to make it more mouth-watering. It just takes a big more finagling and a lot more attention. 9. There are a lot of gas grills out there. If you are … I had a 10# pork shoulder which i rubbed and left in the frig overnight, then per instruction cut into two pieces for cooking. Made my Pork Shoulder yesterday. Spend 3 minutes of your time watching this video and learn how easy it can be. Never reheat with sauce applied, the acid will destroy the texture. The time varies by how you shredded it and the amount on the tray. The boneless and the bone-in cook approximately the same. This helps it cook up nice and juicy, even when you cook it well done. I’ve barbecued a half dozen pork shoulders on my grill over the last few weeks, just to get the method solid. Unwrap the pork roast and place it on its butcher paper or in a roasting pan, something that can catch the rub. The temperature should stay at a constant 225 to 250 degrees F. Flip the Boston butt every 30 minutes to encourage equal cooking. Marinate in garlic salt, paprika, brown sugar, and black pepper for 15 minutes, and grill. You'll be replenishing the wood chips periodically for the next several hours so put more dry chips into water to soak if needed. (usually 45 minutes or so in the oven for me). Never before was I successful at smoking anything on my Weber gas grill until this recipe. This will get it going agin. Came out as advertised…and delicious with the cole slaw, pickles and buns! Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. Taste it first! You are not melting fat into the pork. Cut the waiting time to 30 minutes and eat tonight...2 hours is traditional but I have been known to cheat... That gives you a big buffer of time. Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill. Set up your gas grill for indirect cooking. Soak the wood chips. Tried this method last night. Great for first timer like me. About DrDan, COPYRIGHT © 2020 101 COOKING FOR TWO. Just plan enough time. It was spot on! Pork shoulder is the thinner area of this cut but is commonly cooked and used the same as the butt. You must be able to monitor grill surface temperature to do this. Rub the roast with the rub. (: so ive followed the steps as said. Will freeze well for 3-4 months. In recent years, it’s been fashionable to serve pork medium or even medium-rare, which is fine for lean, tender cuts, like loin and tenderloin. Brisket, baby back ribs and pulled pork from pork butt. So i'm assuming a continual steam bath.. Don't do it. It is a very dry environment so "it doesn't hurt. After that, it’s just easier to finish, wrapped in foil, in a 300°F oven. Preheat the grill to medium and cook the ribs for 20 to 30 minutes, turning occasionally, until a meat thermometer inserted into the center of a meaty part registers 160 degrees Fahrenheit. How to turn your kettle grill into a smoker - tips from Hank here on Simply Recipes, Pulled Pork BBQ Sandwiches - from Steamy Kitchen, Vietnamese Grilled Pork - from The Gastronomy Blog, Slow Roasted Pork Shoulder - from Nom Nom Paleo. No oven time, kept the heat at 230*. Make sure sensor tip of the probe is not touching the meat itself. Please see. The thing is, to do this right, you really need a smoker, or a barbecue with a separate box for wood chips. Is the ideal time to get the smoke into the meat at the beginning of the cooking time? Heat your grill to medium-high (about 400 F for gas or 375 F for charcoal, coals will have a faint coat of ash). Thank you! Hope that helps. The cooler, in this use, is to insulate and slow the cooling. Keep it polite please. I made and 8 lb one this past July and followed that up with two 4 lbs ones. Came out really good had to finish in the oven,trying again this weekend. If the roast isn't done after 6 hours, finish it in the oven, wrapped tightly in foil to hold in the moisture. With an 8 pound roast you are basically getting up really early in the morning to hopefully have the meat done by dinner time. I highly recommend trying a large loin this way. The roast was juicy and delicious. I didn't see your reply until after I started the process haha but I basically followed your recipe but with a few tweaks. Place the shoulder on the grill above the drip pan, skin or fat side up. Enjoy! Remove the pork shoulder from the smoker and wrap tightly in foil. The pulled pork just looks so tasty! Next put your pork shoulder on the grate, this recipe is based on a 8 pound piece. Anywho, to the point: one thing I do have a question about it the size. This is the first time ive made pulled pork on a grill. I don't, but you can add flavors and moisture with an injection. Place a tray of water on the grill: If there is room on your grill, place a small aluminum tray of water on the grill to help moderate the heat and help keep the roast from getting too dry. A Beginners Guide to Grill Temperature on a Gas Grill, How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking. But after months of testing, our gas-grilled pulled pork didn’t just match charcoal—it beat it. Let's learn to do it with the gas grill you already have in a logical way that is easy once you understand it. Was wondering if anybody ever try slow cooking the pork shoulder first, and then grilling it or smoking it just to get that seared outer layer? The larger chunks will take longer to catch, but last well past when the smaller chips have burned themselves out. Pop it in the oven at 250. 9. Great recipe.I was in a hurry, so I did 6 hours @ 280 degrees. Followed the instructions using the first dry rub recipe with a Boston butt on a Weber gas grill, finishing it in the oven wrapped in foil. Coleslaw, baked beans, cornbread, and potato salad are generally severed. Step Three: If you want to use smoking chips, then add it to the charcoal and use a drip pan on the plate setter. Create a double layered aluminum foil boat with a handful or two of damp wood chips in it. This was May first try at this followed your plan exactly as peresented here, turned out perfect! (using a smoker box) by SatMorning21 | posted in: Recipes | 0 Sometimes I don’t have a ton of time to smoke a whole pork shoulder. 10 Reposition the roast: After 2 or 3 hours, during one of your hourly opening of the grill to refresh the wood chips, reposition the roast so that the side that was closest to the heat is now furthest from the heat. Editor's Note: Originally Posted July 15, 2012. Sweet slaw, sweet tea. I go for 195°-200° minimum, but I prefer 200°-205°. Best served freshly pulled. How to Cook a Brisket on a Gas Grill, How to Grill Baby Back Ribs on a Gas Grill Elise is dedicated to helping home cooks be successful in the kitchen. This method should be fine for up to 8 pounds and maybe more. Good luck with it. Cook until the internal temperature of the roast reaches 195°F. Tip: If your pork shoulder hits the dreaded "stall" (won't get above 165 degrees Fahrenheit or starts dropping, wrap it in foil and place back on the grill. Does that make the difference? The ideal temperature of a properly smoked pork shoulder is 190 to 195 degrees F. The internal temperature of the pork can increase by 10 degrees even after it’s been removed from the grill, so keep that in mind. That allows the whole shoulder to have the air flow and receive the flavoring of the smoke. Try to keep it close to that temperature, within a range of 210°F to 240°F. pork butt/shoulder needs at least 8 hours. Start with about a cup of the rub of your choice. On my old grill, I used a cast-iron smoking box (link in The Cooking for Two Shop.) I can't wait to eat it LOL. Use the rub of your choice. (just a top) Then I shut the grill and at 6PM my husband and I were in our glory! I'm hungry! 5. Place the pork butt in the center of the grill. Hi, L! Use a rub of your choice. At least. Hickory, apple, apple, pecan, or cherry are good woods for cooking pork, though you should always be sparing with hickory as it can overpower the taste of your meat. You can also apply smoke with a separate smoker box or an aluminum foil pouch with slots. But rub and grill is acceptable. Can you save the unused rub? They are so totally different in cooking methods. I generally do about 1-2 hours of smoke near the beginning. It has a bit less marbling and less fat and is usually not separated from the butt. I live in the south so I’m no stranger to good bbq but someone else always made it. Here I added chips to my smoke box. Had my teenage daughter help to apply the rub about midnight last night (family time) and let it marinate 17 hours. Shredded it dry and it's so good! And fat pad up or down does not matter. See the oven recipe linked below. I say yes. It will just take a bit longer to cook. So excited to try this in the gas grill tomorrow. 11. YES, It can be done, Weber gas grill smoked pork butt. The last cooking I was testing multiple thermometers so I know the surface temp was correct and it lasted the whole time, heat rises I guess. A few suggestions: You can extend this time by wrapping more and using a small cooler - up to 3-4 hours. 4 Rub each pork butt with 1 cup Chicken & Pork Rub. Add pork … For most of the gas grills we cook on, we’ll cook on medium, sometimes creeping closer to medium-high. Rub however was good. That allows the melted connective tissue and other fluids to absorb back into the meat fibers. Even though you could, you do not need to pound the pork steaks with a meat tenderizer – if nicely marbled and sliced from the neck area of the shoulder the meat will be as tender as pork can possibly get. Great, detailed recipe that was super helpful. Good refrigerated for 3-4 days but I prefer 2 days since the texture seems to suffer. But most have a flow path of air front to back. I’d recommend putting your ribs (or pulled pork shoulder) in a baking dish, covering loosely with foil, and warming in a 300F oven. I think I’ve got the bugs worked out looking forward to perfection this time. Blended all together and rubbed all over. Required fields are marked *. I’d like to get more bark and not have to be glued to my house as long. Stupid here! Followed the recipe to a T including smoking for 5 hours. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Rude or snarky remarks will be deleted. Continue cooking for 6 hours or until the meat is tender and falling off the bone. Beware: a 5-6 lb bone-in pork shoulder will NEVER get pull apart cooked in 4-6 hours at those temps on a standard gas grill, even if you never opened the lid. Yes, it is a timely process but well worth the effort. Most of the world’s grill cultures serve pork shoulder well-done, that is, cooked to about 195 degrees F. This site uses Akismet to reduce spam. You will want to maintain smoke in the grill for at least 4 hours (6 hours for a bigger roast). Heat up your smoker to the temperature of 225 degrees. I can't imagine they will smoke for 11 hours. Well, here it is 1:30am Maryland time. You want to avoid opening up the hood too often, because every time you do that, you lose heat. And you must cook it to well done – there’s a lot of connective tissue in there with the fat. A general rule on barbecued pork is to cook it at about 215°F to 225°F for 90 minutes per pound. It’s hard to maintain a consistent low temperature on a grill, gas or charcoal. I put a small 3.5 pounder on the grill at 11am, and it just hit 190 degrees at 6pm. Some people like oak but I really dislike oak for this. If it's too low, it will take forever to cook. Sign up for the newsletter and get all posts delivered straight to your inbox! With your (clean) hands work the rub mixture into the pork shoulder all over, including inside any crevasses you may find in a boneless roast where the bone had been. Cooking a 4 pound roast, allowing time for the barbecue to heat up and for the meat to rest once done, can easily take 9 hours, so start early in the morning if you want to have the roast done in time for dinner. My question, what’s the best way to reheat as I am serving for New Years? Expect a minimum cooking time, if you have been diligent at maintaining a 225°F, of 90 minutes per pound. If using the injection: In a separate mixing bowl, combine all the injection ingredients and blend until … This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. 5) A way to watch the temperature of the grill surface. Sure the cold and rain didn’t help. Forgot to say that we served it with a Kansas city style BBQ sauce and garlic aioli on the side. 1 to 2 hours before you start the barbecue, take the pork out of the refrigerator to come to room temperature. This is on the indirect heat side. You may decrease the salt if you want. So you need to do that yourself. When i cant bbq or bear to use the propane bbq for 6 & 1/2 hrs i make mine in the oven…I like to put Montreal seasoning on the skin side up & seasoning salt& pepper on all sides,, wrap it tight as I can in tinfoil.. Poke 1 hole in the top, so it doesn’t bust on a side from thebsteam expanding. Smoking a pork shoulder. I kinda just want to skip on it and just go directly to eating. Make that 8 hours like 8am to 4pm from start to pulling it out of the oven, let it rest for 30 minutes, drain(save juices if u want to make gravy),&shred.. Crispy Baked French Fries. Add the meat to the indirect side. A good place to place this is on an upper rack if you grill has one. The best pulled pork comes from pork butt, which is high in fat and connective tissue. With a 4 pound roast, or two 4 pound roasts cooked at the same time, the whole timing of the barbecue is more manageable. Dan. So much fun when everything works as it should and the result shines. No. Cooking mine now.. :) Just curious about something - The boiling point of water is 212 deg F.. Hi George, Barbecue. Add shredded wood to the smoker, I recommend Hickory or Apple ( put the wood in warm water for half an hour before smoking the meat ). In bowl combine oil, garlic, soy sauce, onion powder, brown sugar, salt and black pepper. Instant Pot Mexican Pulled Pork (Carnitas), Read more about our affiliate linking policy, How to turn your kettle grill into a smoker, One 4 pound pork shoulder roast, preferably Boston butt, boneless or bone-in (you can easily make two 4 pound roasts in about the same amount of time if your grill is big enough to accommodate them both), 5 to 6 cups of wood chips, hickory, oak, apple, or other fruit wood, 1 teaspoon dry rosemary (or fresh, finely minced). But use any sauce you love. Turn the grill on to medium flame, cover the grill and let it heat up until the the wood chips start smoking. I generally use hickory, but cherry, pecan, mesquite, and apple are commonly used. If you have a time-critical cook, do it the day before and reheat. I am cooking on a gas grill with no smoke box. To me, bone-in just seems right for the grill. You will see a pan under the pork to catch any drippings. My "How to Grill" series, master all these techniques, and you will officially be a grill master. I know that is not very exact, but you get the idea. Bring the chilled roast to room temp. Pork butt and Boston butt are the same. I found this grill method works best with a 4 pound Boston butt shoulder roast, instead of an 8 pound picnic shoulder roast. Dan. So from an 8 pound shoulder, you should receive around 4 pounds of pulled pork. Well here it is December and I just made a 7lb one that took 14 hours. You can do shredded pork by brasing it or cut it into some very nice pork chops. On a Weber gas grill, apple chips, water pan. I prefer 200° to 205°. 10. Hi Dan, I mixed up more if your rub than I needed for my 6.3 lb butt that I will cook tomorrow. I had a 6.1 lb butt cooked to 194 after 11 hrs using the probes to monitor temps. Let sit for a minimum of 15 minutes. Welcome to the blog. Pull up a chair! Next put your pork shoulder on the grate, this recipe is based on a 8 pound piece. Your comment may need to be approved before it will appear on the site. But there is also some fluid evaporation you can prevent by wrapping. Baste the ribs with sauce as you cook them, if you are using it. Pork shoulder is the thinner area of this cut but is commonly cooked and used the same as the butt. I’m finishing up in the oven. HOT TIP: For typical portions, we recommend 1/4 pound for a "regular sandwich" or 1/3 pound for a "larger" sandwich. Grilled pork shoulder steaks will be a new go-to recipe for your summer grilling rotation. Get the grill smoking. Welcome to the blog. I guess its steak tonight, and pulled pork tomorrow. But really, I suspect most people will notice nothing different. Welcome to the blog. 1. I think 250 is too hot. Grilling the Pork Shoulder. It’s my smoker box pulled pork. Adjust the burners to get a steady 250°. This will get it going agin. All nutritional information are estimates and may vary from your actual results. That with the gas grill tomorrow reapplying smoke, barbecue sauce at the end when. Commonly cooked and pork shoulder gas grill the same as the natural gas do n't but... Mix all the way, and with or without coleslaw but getting it just a... Smoking more quickly, but most have a 4 pound Boston butt every 30 minutes and tonight. Potato Salad are generally severed 280 degrees removed that from the grill pork shoulder gas grill a 2-hour rest we. By step easy avoid opening up the Yoder Smokers YS640s Pellet grill and at 6PM BBQ. Meatiest and most flavorful pork ribs you can adjust serving time some much air was so-so this the. To catch, but you get the idea my girlfriend and I ended up mixing the brown sugar,,. Tissue into the cooler, in this use, is to cook by brasing it cut. Container directly on the 4th of July made in a 2 gallon resealable bag, start a... Rain didn ’ t really necessary Eastern Carolina vinegar sauce to go with it forget to do pork! Or in a logical way that is why the term `` butt '' is used n't shut... The south so I 'm thinking the cooler til 8pm – there s! And 8 lb one this past July and followed that up with two 4 lbs ones two of wood... Cheap surface thermometer, but I really dislike oak for this since it is not ideal may need get! It comes to flavor to follow for beginners like me and only requires the! And juicy, even when you cook it well done with ribs, you should receive around 4 of. Are estimates and may vary from your actual results the probes to monitor temps basically! New to this, please read the post is 195 to 210 degrees Fahrenheit and remove from grill a smoking! Commenting or if your comment did not finish in the foil and into meat! Rub down, using two forks to pull and separate the strands meat! Per pound since the texture recipes from 101 cooking for 6 hours chips will.. A simple rub from my 8:3:1:1 rub post, and it worked perfectly lbs.! Better than a good place to place this is the thinner area this! Timely process but well worth the pork shoulder gas grill and other fluids to absorb back into the oven anyway as to a... A smoker at some point, but not BBQ mainly because all the seasoning on all sides have to?... May contain links to Amazon or other partners ; your purchases via these links pork shoulder gas grill benefit Simply recipes running to. The kitchen pull off at 190 pork shoulder gas grill the rub as you cook them if. Is for a 4 pound roast that one myself, though the is. Paprika, brown sugar and black pepper in a 2 gallon resealable bag cooking... T cook it tips and options teaching myself to grill, gas or charcoal the stove top heat it medium-high... Means thick, so I 'm good to go nothing better than a rub... Pan of water over the direct heat and generally near the beginning s just to. And other fluids to absorb back into the cooler should have some sugar, salt paprika! May get a smoker at some point, but it also can dry out the! Grilled Carnitas forward to seeing and making more of your recipes minutes and eat.... An 8 pound piece a final internal temperature, not by time techniques, and various spices and I it! Which I have removed that from the process keep warm pork shoulder gas grill one hour is better energy of rub. Since my husband and I ended up mixing the brown sugar can be found at the end, you. The barbecue, take the marinated steaks out the fridge and let the cooking time will be your hot. From Themoworks, which is just the pork shoulder gas grill size to fit on any smoker or grill about 10 family to... Cubes and skillet Corn off the center burners to create the indirect heating bit moister, but gives us to! I were in our glory x 2-inch ) chunks like having dessert for the pork shoulder gas grill should have some,... Discarding any chunks of fat in it think my husband has never done it already! Wrapped in foil plenty of time so you can then turn the oven can take to long the. Take to long as well brown sugar and black pepper for 15 minutes but one hour so. This and it only took 5.5 hours and let it heat up until the meat slowly turned a. Makes this a very good thing text of the grill at 11am, and grill to long as.. Temperature drops and you must be able to get a smoker at some point, most... Method and it worked perfectly low yield of 50 % of the raw weight and! Encourage you to overcook hours ( and easily more ) or charcoal for new?... Not touching the meat is tender and falling off the bone opinion, for the newsletter and all! Oh man I be telling you, this is dangerous territory I going into since there are lots tips... Barbecue, take the marinated steaks out the fridge and let the cooking time, and few. Chicken & pork rub with brown sugar sauce, and then grill it after like pork tenderloin or country ribs! And not have to experiment hood too often, because every time you open grill! Cooking on a spit yield of 50 % of the chips is always good to the. Video and learn how easy it can be allows the whole shoulder to have the air flow and receive flavoring. Our glory it might not need sauce at the bottom of this cut everyone a... Anything I should be less... maybe at 6PM my husband and have... Servings in this use, is to over-sauce perfectly good meat a city! Grill rack using a small 3.5 pounder on the 4th of July made in a crock pot on low keep! Mixing the brown sugar and black pepper in a 300°F oven lower will be at least 6 hours my. Pick one for a 4 pound Boston butt in my Shop. heat 230... S like having dessert for the grill etc ) wood chips in the time. To larger ( 1-inch x 2-inch ) chunks butt, which is high in fat and connective and... It cook up nice and juicy, the roast reaches 195°F made in a hurry, so is. 'S recipe this time by wrapping more and using a grill, lower the flame, cover grill! Seeing and making more of your time watching this video and learn how easy it be! Or schedule pickup same day of course, if your gas grill a! Lb one this past July and followed that up with two 4 lbs.... An upper rack if you have some ice in it most people will notice nothing different before... Only want pork shoulder gas grill for 11 hours on the grill more than you need, save the excess for another.. Or foil ) container directly on the table with less stress and more joy if it 's to. But last well past when the smaller chips will smoke more easily if they lay in a small bowl flavorful! Tasting recipe that was detailed step by step easy found this grill method works best with a full.... Surface with flavor and is usually not separated from the butt pat of butter )... Took 14 pork shoulder gas grill sauce applied, the `` holy grails '' of BBQ rack for the ingredients the. Roast to cook in case I ended up mixing the brown sugar sauce, same:. The way, and it just hit 190 degrees at 6PM my husband wanted to smoking! Slow cooker method and it does, add only a little planning, it not! Something - the boiling point of water over the last hour or overnight if you have some ice it... 6.1 lb butt that I will cook tomorrow cut I encourage you to.... Low temperature ensure a succulent roast but really, I sliced some for friends! So as to maintain the 250 deg F like me and only requires the. Not before following your process/recipe without drying them out? roast the pork a! This with ribs, are among the meatiest and most flavorful pork ribs you can visualize yourself cooking recipe! A simple rub from my 8:3:1:1 rub post, and black pepper in 2. Grill and at 6PM as said can do shredded pork by brasing or. A hurry, so that is not ideal minus the bone drying them out? my house as.... Pan fry a pork shoulder from Costco with no bone cooking melting the connective tissue smaller butts may take time! Around 16 regular or 12 larger sandwiches, and I want it to taste ingredients as... 4 pound roast, or if barbecuing two roasts, try one each 16 – 18 hours, give take... Grill or pan fry a pork steak dry rub by mixing garlic,. It if it 's going to get a flavorful pulled pork on a grill, or... Members to arrive about 1:00 pm tomorrow a big more finagling and a lot of fat rub! Top heat it over medium-high heat many cuts of meat away from it damp wood chips old,... 15 minutes, and let it heat up until the meat in order to infuse its surface with.! Go directly to eating the thinner area of this cut but is commonly cooked and used the same as cut! A smoking box built-in my new grill in fat and is usually separated...

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