Couple racks of spares and at least one rack of beef ribs....beans maybe, too.
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WOW, what a bag o meat. Came back from the Jiggly Piggly just now and had a green T-bone, 4 packs of western-
style pork ribs, 2 big ol long strips of meat for the jerky machine, 12 chicken legs, a rack of beef ribs that looks like
I was last on the totem pole behind 3 lions, a cheetah and a pack of hyenas. There are so many shiners I could
catch a boat full of fish. But it will all go on the grill tomorrow night or Saturday morning. Dammit, forgot the beans.
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That sounds about the right amount of food for one person Jim:-)
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Picked up 136 pounds of pork butts from Sam's this afternoon. I WILL take pics for Brad!!
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What's her name? :-):-):-)
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smoking a pork butt and a chicken tomorrow.
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We've heard THAT before :-)


:-)
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Got some pork on the smoker. Covered in mustard and dry rub.

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Small half rack of beef ribs....small but meatiest I have bought lately

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Yumm, Yum, gimme some

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Great looking beef ribs Brad:-)
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I told you guys I would take pics this time... and I didn't lie.

Twenty butts won't fit on my smoker so I decided to do 10 Friday night and 10 last night. Here are the pics from Friday's cook.

Precook






Ready for foil

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Gonna do a rack of ribs with OLS rub!
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:-):-)

Next time you need to do a large cook, give me a call. Maybe we can get together :-)

Your butts look delicious as ever Brent!

(I think this is the only thread on this board that one guy can say this to another)
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...I think those statements are safe and "only safe" here Steve:-)
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Good looking grub the past several posts!

Here's a roadkill chicken - smothered with minced garlic and my bird rub. Cooked her about 1 hr 20 min. Juicy and delicious!!

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Honestly, that is one of the best looking birds I have seen on this thread, and I have seen a lot.
Hell, I HAVE POSTED a lot. I may be leaving some chicken or other out of my memory, but barring
that, best I have seen. But you got a problem with wing tips, lol?
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I've got a Beagle that loves wing tips. Keeps the peace at our house!

You should've seen my face when I opened the lid after an hour. I though, damn what a nice, brown bird! It tastes better than it looks, too!
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Doing the same tonight. I call it Spatchcock chicken, though. Beer butt chicken is left far in the past once I started this method about a year ago.
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Two slabs of a Mulefoot/Berkshire belly that I cured for bacon. One was just my basic cure, the other had garlic and bay leaf in the mix. Let's see if it comes through this time.

Going into the smoker.
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Out of the smoker.
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I'll be right over. :-)
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