Yesterday was my turn,so I started on Thursday smoked some ribs, Friday did some Thighs. Sat. did the Italian Chicken sausage and Boudin.
Thighs brined then injected with Mango Marinade
They were smoke with Pecan at 275* to an IT of 170*
Italian sausage and Boundin with a pot of Onions
Ribs cut for reheating with some BBQ sauce
You can't have sausage without Peppers & Onions
No pics of the burgers and dogs or egg rolls,I must be slipping
Thanks for looking