I have got 12 and 13# packers that just went into the GOSM rubbed with a rub from a place called the swinging door BBQ in Richmond Texas. I also added some peppers and onions below the briskets one has beer and one has apple juice and water, plus a regular fatty and a peperoni and mozzarella cheese stuffed fatty. Tommorow i am adding 7.5 # of chicken drumstix, about 100 ABTs, armadillo eggs and 3 slabs of baby backs. I am using many ideas from many members, thank all of you. HAPPY MEMORIAL DAY WEEKEND TO ALL! Like I said AND AWAY WE GO!
And Away We Go! W/q-view
- Thread starter pduke216
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
darn dude............thats a feast...........AND a all niter it looks like..........enjoy..............
damn looks good!
what kind of beer you drinking?
Any ya'll looking to try something different pick up some Blue Moon Belgian White or their Honey Moon. Very good with a slice of orange.....
what kind of beer you drinking?
Any ya'll looking to try something different pick up some Blue Moon Belgian White or their Honey Moon. Very good with a slice of orange.....
Mark, I love a good blue moon with a slice of orange but I was just drinking miller lite today. I am going to dig into some Stella on Saturday. Coyote, I am hoping to eat the peppers and onions when I go to foil the briskets, Abelman gave me the idea with one of his posts. I am goig to try and get a 2 hour nap in and check on the beef. Thanks for the interest.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
