Haven’t done this in a while…

Dwain Pannell · Apr 12, 2023

SPOG Sausage. (2 TBS K Salt, 1 TBS Course Black Pepper, 1 TBS Granulated Garlic, and 1 TBS Granulated Onion)

2% of SPOG

Timothy F. Lewis · Apr 13, 2023

Well, my last ham (Easter) was the failure of the year for me, just bad planning on my part. I have guests that come when I have scheduled “sit down time“ and they want to sit and chat for an hour! I really tired of that. I’m not falling for that again! When it’s done you’d better be there!
Dwain, both of those projects look delightful!

Dwain Pannell · Apr 28, 2023

Dwain Pannell · May 27, 2023

Going to use three of my five weapons in the arsenal for Smoke Day 2023. Donned my Smoke Day 2012 T Shirt for the occasion.

Starting off with chuckie burnt ends.

A cpl hrs later: Wrapped the chuck in foil with some sauce diluted w/beef stock and moved it to a 300°F kettle to put the ribs on the smoker

Ready to wrap

Cubed the chuck, sauced and put back on to burn

Dwain Pannell · Jun 8, 2023

2x boneless Pork butts ready to wrap

Darryl - swazies · Jun 8, 2023

This thread is insane.....
Other than the last couple posts I have no idea how I missed it.
Cooking like a champ man..........I wish I was your neighbor and we alternated cook days.....we could eat bbq every day.

Dwain Pannell · Jun 9, 2023

Today’s brisket ready for wrap

Dwain Pannell · Jun 25, 2023

Wings and Poppers (Coolapeños, cream cheese, brisket point, bacon, rub).

ChuckO · Jun 25, 2023

Darryl - swazies said:
This thread is insane.....
Other than the last couple posts I have no idea how I missed it.
Cooking like a champ man..........I wish I was your neighbor and we alternated cook days.....we could eat bbq every day.

Ditto