Pictures of you in the shower? Wow, smokefest is right.

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"He is a loathsome, offensive brute
--yet I can't look away."

12:30pm - The Juice is Loose!

I'm having a hard time keeping it up - the heat, that is. A fresh, half-stack of coals has been enlisted to solve the problem.

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You know me like that.

Good idea! Thanks. I'll try that next time.

I knew I didn't "Foe" you for a reason.

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You know me like that.

I resist Juggs posts with no problems whatsoever.

But I'd never Foe you, PP. You're my guy and you'll soon owe me money.

Then, I'll Foe you.

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You know me like that.

The #19 NASCAR mobile is outside the local Ace hardware until 4:00 today Dr. if you can get away for a few minutes.

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Anybody check on Dr. Ken?

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You never miss your wealth, till your well went dry
Seem like only yesterday, you were here smiling
Now you gone away, but I know you in a better place
No traces of you, what can I do?
Alone and confused

People here now. Will post later.

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You know me like that.

What do you consider your wife, kids, and servants?

_________________

Tax deductible.

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You know me like that.

What a prick tease

OK. Sorry for the delay. Now that I've sobered up a little, here are a few pics of the finished product. Don't think I got one of spanky's meatballs but, then, does anyone want to look at spanky's meatballs? They were excellent, though. Thank you.

Reason's poppers - also very good. Thanks to you as well, sir. I will try them both again. I ended up roasting the corn on a charcoal grill with a pat of the cayenne ranch butter closed around it with the husks. That stuff is awesome. I might do that every time I grill - just a perfect food to pull right off the grill and eat.

As for the ribs and brisket, the ribs had great flavor and a huge smoke ring. The ancho-chile rub was just the right amount of sweet/spicy. I think next time I wouldn't do them together with brisket, though. The temp on the brisket was a little on the low side for the ribs and they weren't as juicy as I would hope but still very tasty.

The brisket turned out great, especially the center cut side which was so tender it just fell apart. The rub was a little spicy, not for everybody. But, overall, a great experience and a lot of fun.

Hope you enjoyed seeing/reading about it.

And, as always, I hate Hawkeye Vince. Have a great rest of your holiday!!

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You know me like that.

What a great thread to read--extremely enjoyable. Good work, Kenny!

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Agreed, I miss the south

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2018
#ExtendLafleur
10 More Wins

Was hoping to get your review of the New Glarus Moon Man. I am
assuming you had tasted it before but I could be wrong.

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Flew too close to the sun on wings of pastrami

I haven't had it before. It was good but not as good as the Organic Revolution or the Hop Hearty IPA. I'm really disappointed that they quit making those. It's been a couple days and I was thinking about some other things as I drank it so I can't really give a detailed review.

But, next time I sit down to enjoy one, I'll give it my attention and provide a review in the Beer thread. But, I enjoyed it. I'll have no problem finishing off the 12 or so that I have left.

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You know me like that.

Sounds good. It is not the best of their varieties but a cold one on a hot day would probably
be a pretty good thing. Enjoyed the photos of the grub. Cooking over a campfire for 4 days
made me pretty jealous to see your offerings.

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Flew too close to the sun on wings of pastrami

Will be firing up the smoker again this weekend so thought I'd revisit this thread. In the upset of 2010, even spanky had a good idea here so let's see if he can recapture the magic and have another suggestion.

So far on the menu for Saturday and Sunday as we are having two parties this weekend -

Brisket
Smoked tomatoes and garlic for the BBQ sauce, have to do that one again it was too good
Thinking about smoking some potatoes for a potato salad
Thinking about grilling some salmon on a plank, not sure if that would work on a smoker
Grilling some corn for sure, husk on, with cayenne butter maybe
Staying away from ribs this weekend, didn't really work doing ribs and brisket together on the smoker I have

Any other ideas would be appreciated. I'll post some pics again if people are interested.

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You know me like that.

I am a novice in terms of smoking, but I would probably go with a smoked pork roast instead of Salmon. Varying cook times would be an issue for me. Some derivative of your sauce would go nicely on pulled pork IMO.

A second grilling experience would include smoked bird (chicken, cornish hen or some such) and the salmon, or a slightly firmer fish, with a chorizo sausage side.

Yesterday, I cut the backbone out of a chicken, separated the skin from the meat and splayed it on the grate. Cooked it skin side up indirectly for about two hours; averaged probably about 250 degrees throughout. Used some apple chips for the smoking agent. Separating the skin allows it to become crispy good. It also allows you to put seasonings under the skin. I chopped up some thyme, rosemary and garlic. Combined all with salt, pepper, olive oil and rubbed it on the meat beneath the skin about two hours before cooking. Made up some Alabama white sauce for dipping. It was just outstanding.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Racist

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"He is a loathsome, offensive brute
--yet I can't look away."

DK

A Tri Tip steak was awesome, ddint take that long, great flavor to start, but I actually like it over brisket.

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

Tri Tip to smoke? Isn't that too lean?

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You know me like that.

It does not take a long time, 2 hours and it is great. They actually serve it at Lillys BBQ on North instead of Brisket as well.

My next endeavor will be some sausage and a burnt ends burger. Little more involved, no doubt, but I tried a Burnt end Burger at BRAND BBQ Market, which I didnt like anything else at, but this burger was awesome.

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

Tri tip seems like a waste on the smoker. I normally sear mine and then cook indirect for 60-90 minutes depending on the size and slice for guests.

Prep work is done.

Brisket - my meat is rubbed

[picture won't work]

Vinegar BBQ Sauce - done and spicy



Poppers - ready for smokin'

[None of the pictures worked - I'll try again tomorrow]

Also, got the red wine cider mop ready.

Got the Tangerine Teriyaki marinade ready for the chicken.

Cheesy potato packets sealed.

Beer is cold.

Smoker is set with some lump charcoal and apple wood.

All that is left is to spatchcock my chicken, preferably by candlelight, and I'll be ready to go.

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You know me like that.

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You know me like that.

Dr Ken, was watching a guy who smokes his brisket in the pan so he can use the juices later for dipping. Seemed like a great idea.

The tri tip does not get an overwhelming smoke, but it does pick up a smoke ring and is excellent.

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

Thought about using the pan - maybe next time. Today's experiment is with lump charcoal. That filthy crap really does burn hot.

It's on. 7:30am.

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You know me like that.

Ooh, ooh the storm is threatenin'...

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You know me like that.

Hey Reason, there's about 30 MILFs raving about your Smoked Greek Seasoning Jalapeno Poppers (cut in half of course). I, naturally gave you no credit whatsoever. 3 hour smoke on them is great though.

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You know me like that.