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I'm glad to hear about the red. I also got a couple sample bottles but have yet to try them. Red was the one I was looking forward to the most.

Jambo backyard. They are up to about 3500ish with golf cart wheels and steering. His website sucks for info but you can get some photos. Come to Texas, eat bbq, and get a Jambo. That's living the dream.

Was bummed that I had to go into corpus to get my celebration but I wasn't going to miss out this year. Last year our HEB had it here in town. But.....I was rewarded! Having had all except CYPB, full proof is my favorite of the bunch and what a bottle for 60 bucks. Cheers!

My blind pig clone is on the docket today. The imperial porter has been in the keg for a week and I snuck a taste last night. Yum

We also compete. This past week she's got me on a new one called connections. It's also a NYT game. I've played it a few times, definitely different and worth a play. Not sure I'll keep going but time will tell.

Looks fantastic. Served with or at least enjoyed some homebrew while cooking I hope!

It's really not much heat. Just a little warmth. There is some good citrus and green pepper flavor from it. It's definitely not as much heat as just having a jalapeno. I am a bit of a sissy when it comes to heat, I'll get jalapenos sometimes that put a hurt on me and I don't enjoy. But this was...

And I'd say it was a success. So much so that I took a bite before the photo! Her clay/pottery buddies are in for a treat.

So here are a couple old photos. It was enough to put two extra comp racks of spares(ten bones) and leave them flat as opposed to in a rack which keeps them pretty sauce time.

Pork was pulled off about 4pm and been resting since. About to get into it shortly.

Its a tube/sleeve that another tube fits into. That other tube has a smokey joe charcoal grate mounted on it so it allows for a swivel top grate. I used to use it back when I used the webers to compete. I can dig up a photo if you're interested. I believe it was designed to go on a BGE.

So a few things came together for this one. An almost eight pound butt that my wife picked up on sale from wild fork a few months back, a new seasoning I got for free from BPS, and my desire to use one of the WSM's. I realized last week that it has been darn close to a year since I have used...

Almost a year later and I'm still playing! Second try today.

We have banana trees but what you're seeing is mostly the live oaks. They grow in the craziest ways down here. They are definitely unique.

Thanks for the kind words. After thinking about it, I suppose you guys are correct on the roulade. I guess two things had me going that way. One being that Kenji called it that and I have learned more about actual cooking from the food lab than any other source. And two, when we make porchetta...

We went for something different this year. A turk-chetta ala Kenji. It's just the wife and I, so it was fun to try something new. It came out great. If we do it again I will pull a little earlier. Served with stuffing muffins, cranberries and Brussels sprouts with delicata squash. Cheers y'all.

Well, I'm using my day off to brew a batch of imperial porter. I've let myself get dangerously low on homebrew. Will have a blind pig clone coming shortly as well.

I'll be on the lookout. One of my CA favorites that makes it out this way

Dustin is correct.

The correct emoji isn't here to respond. It should be like a beer and a big hug. So sorry you had to say goodbye to your buddy. I feel they truly are mans best friend. I'll raise one tonight in honor of Winchester.