Here we go again... The Collards and Onion.. The Ham Hocks.. The Seasonings for the Collards.. and now.. The Meats.. Brisket Point, Whole Brisket and Boneless Leg of Lamb. The Tools... and last but not least... I hope these came out right. You guy clue me in if they didn't.. The Stumps was a early BDay present from wifey. Love that woman!!!
Well Matt, I learned that I can't use the drag and drop photo feature of the new MB here. They autoshrinked my photos to thumbnail size. I had to use photobucket. Not sure how the Stumps pic came out so big but if you saw it in 3D, you'd get it.
Thanks JS. I put the rub on last weekend, vacuumed, then put them in the fridge for 48hrs. then froze. Defrosted on Friday and left in the fridge until this morning. Right now, Meat is at 167F, Smoker still at 225F. I'm about 3.5hrs in so dinner looks like 5pm. I might foil wrap the briskets once the IT gets to 180F. The wood mix I'm using is great as its there, but not too heavy like Oak or Mesquite. I might try Cherry and Peach next smoke. Fruit woods seem to burn cleaner. When you get your BGE, give those woods a try!
When Barry comes over he should pick me up on his way to you. Those pics looks awesome. Enjoy hour holiday with the family.
and you do the same Brook. I thought about you when I was in the Farmer's market on Friday. They had goat meat for sale and I was wondering if that was something you'd try.
The Tools? I see you've got the IMF Barney Collier Cookbook. Barney Collier (Greg Morris) IMF electronics genius
LMAO! He was one of my heroes along with Kinch (Ivan Dixon) from Hogan's Heroes. Guess that's why I'm a tech in real life. Yeah, BBQ has gone Hi Tec. Those items are for Temp monitoring and control. I set a temp, insert the probes for smoker and food temps, turn on the DigiQ, then kick back and relax. No more tending fire unless I use my stick burner. Much easier.
It's the biggest Jamaican platter I've ever seen. Jerk chicken, jerk beef, jerk pork. Is there any meat this man can't jerk? _
