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Oh yeah, while I was making the fatty yesterday, my wife whipped up some cupcakes. Chocolate with caramel and peppermint frosting.

The one I rolled yesterday had been sitting out a bit longer, so the sausage wasn't cold and didn't stay together well. Today, I kept it refrigerated until I needed to roll it out and it maintained its shape much better. My parents liked it and took home the leftovers. I have the first one...

My parents were coming over today for a late lunch, so I decided to give one a try. Well, two actually. This is the first one. Did it yesterday as a trial run. Ingredients: Sausage, bacon, onion, peppers, cheese These are getting cooked, chopped and stuffed in the sausage. Onions and...

HEB, around $2.60/lb IIRC.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by joseph c: What kind of knife did you use? Nice cuts. </div></BLOCKQUOTE> Some sort of long, serrated bread knife I think. No idea where we got it...

I fired up a small 7lb brisket at about midnight last night. A mix of pecan, hickory and oak for 11hrs and it came out pretty darned good. The end of the flat was a little dry, but the rest was juicy and tender. More pics here...

It is a pretty sweet sauce, and it's hands-down my favorite. The regular that is, haven't tried the spicy. I like spicy, just not on my BBQ. We're fortunate enough to live close enough to Salt Lick that our local grocery store carries their sauce and dry rub.

Hehe... while I have a hearty appetite, that fed me, my friend and my nephew, and we still took some home. They also have very tasty cobbler. After much prodding from the same friend, I bought a WSM for my birthday last week. Tomorrow I will be smoking a practice turkey to be ready for the...

Here are some pics from Cooper's in Llano. Cooper's BBQ in Llano