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Smoked BBQ Meatloaf Green Beans Mashed Potatoes Garlic Bread Coconut Pie

You are correct

Well I clear out the Smokers not being used & set up 2-6ft Prep Tables

My Weber Lineup 3-22’s 1-18 1-26 inch Kettle And “The Table”

Wanted a Quick Meal after a Big Werk of Cooking. Marinated Flank Steak in Japanese BBQ Sauce & cut up Peppers & Onions Served over Rice. Egg Rolls finished it off

18 Pork Butts for the Local High School Varsity Football Team. Will make 210 1/2lb Pulled Pork Sandwiches!! Will take 3- WSM 22’s to pull this off

3-28oz Cans of San Marzano Crushed Tomatoes Onion chopped 12 Cloves of Garlic Fresh Basil Fresh Parsley Cabernet Sauvignon Wine Italian Seasoning Sugar Salt Extra Virgin Olive Oil Sauté Onion in EVO for 5 mins. Add Minced Garlic for 1 minute. Add Crushed Tomatoes, Fresh Basil & Parsley 2-Tbsp...

I know this is a BBQ Site. Please indulge me!! I worked 2 Days preparing this!! Yesterday I cooked Lunch for 40 Women @Church. Homemade Lasagna, Italian Meatballs, Pasta, Homemade Marinara, Penne Pasta w/Italian Sausage served with an Alfredo Sauce, Garlic Knots, Salad, Carrot Cake & Pecan Bars!!

That’s how you do it!! Good Job Brett

I’ve always had Good Luck with them

Yes but this year cooking them on 3-22’s

Going to go pickup another 22.5 Thursday That’ll give me 3-22’s & 1-18.5 I can handle my Large Cooks now with these Next Large Cook coming up is 18 Pork Butts to make 210 Half Pound Sandwiches for the Local High School Football Team & Coaches

Talked to Harry Soo about joining my Team on October 26th in Flower Mound BBQ Competition!! Harry is one of the Winningest Men in BBQ. If his Schedule doesn’t conflict he said he’d do it. It’s a Long Shot because he’s a Busy Guy & won’t know till October1st what his Schedule will be for that...

15 hour Prime Brisket using Pecan

I do

Thank you Timothy

Got the Deep Mahogany Color I wanted “Best in Mesquite “

Looks good Tim

Fired up the old Blackstone & made some Subs!! Absolutely Delicious!!