Michael Richards
TVWBB Emerald Member
This is my first Smoke Day/Weekend and I have to share the fact that my first is the 16th is a really cool coincident to me. The number 16 is special to me and my family. I am one of four boys and playing sport we all worn Number 16 or 61. We lost my little brother over ten years ago now and one of my favorite hirelomes is his club soccer shirt. When my son started to play at the same club as my brother did he choose to wear the number 16 also. I told him he did not have to chose 16, but he said it was Uncle Jon's number and he wanted to wear Jon's number. As I started coaching, my late brother's shirt become my game day shirt and a lucky charm. When we decided to get "third jerseys" (or kits for those who know the game) the team choose the same color scheme as my brother's shirt.
My brother used to stop by for dinner on his way home from work and I think he would have loved the food I am making on my WSM.
On top of it being the 16th, today is the first day the the German Bundesliga is back playing live matches so today was the first time my son sat and watched a live game since pre pandemic (the only game is our house is world Football). I just missed my brother today and all this little things make me feel like he is just a little bit with us. This one's for you Bubba!
Now to the cooking, the goal was over night pulled pork, but we had steady rain all last evening into the early morning and I was not going to fight with that, so here is the mortified menu for WSM Smoke Weekend 16.
SATURDAY
I have to keep the Road Side Chicken Wagon going. Going to serve that with pasta salad and beans. And WI throw some fresh charcoal on after the chicken comes off so we can do smores over the bottom section of the WSM.
SUNDAY
Carolina style pulled pork with Hog Heaven BBQ sauce served with corn on the cob and grill foiled potatoes.
MONDAY
Whole smoked chicken, fajitas style with a pan of pepper, onions, and tomatoes also on the smoker to make smoked chicken Quesadillas right over the bottom of the WSM. Question so I put chicken on top and vegs on bottom rack or do it the opposite way?
Here is the first picture of the roadside chicken marinating. More pictures to come today and this weekend.
My brother used to stop by for dinner on his way home from work and I think he would have loved the food I am making on my WSM.
On top of it being the 16th, today is the first day the the German Bundesliga is back playing live matches so today was the first time my son sat and watched a live game since pre pandemic (the only game is our house is world Football). I just missed my brother today and all this little things make me feel like he is just a little bit with us. This one's for you Bubba!
Now to the cooking, the goal was over night pulled pork, but we had steady rain all last evening into the early morning and I was not going to fight with that, so here is the mortified menu for WSM Smoke Weekend 16.
SATURDAY
I have to keep the Road Side Chicken Wagon going. Going to serve that with pasta salad and beans. And WI throw some fresh charcoal on after the chicken comes off so we can do smores over the bottom section of the WSM.
SUNDAY
Carolina style pulled pork with Hog Heaven BBQ sauce served with corn on the cob and grill foiled potatoes.
MONDAY
Whole smoked chicken, fajitas style with a pan of pepper, onions, and tomatoes also on the smoker to make smoked chicken Quesadillas right over the bottom of the WSM. Question so I put chicken on top and vegs on bottom rack or do it the opposite way?
Here is the first picture of the roadside chicken marinating. More pictures to come today and this weekend.