o I am at my sisters house today smoking. Her husband (my BIL) passed away very unexpectedly on July 9th. A wonderful, wonderful man and an avid smoker. He had built his own smoker and treated us frequently to his goodies. I am using his smoker for the first time today attempting to give his son (my nephew) so helo in using it and continuing to create great food. Today we have a full packer, spareribs, bb ribs, stuffed pork loin, chuck roast and some fatties.
We are using Big Rons Rub (original and hint of houston) on the brisket and ribs. The chuckies just got some evoo, salt and cbp. The loin I split in half and butterflied each piece. One we put down browned sausage, chopped apples and walnut. Just put some salt and cbp on the outside. The other I put down sauteed mushrooms, green peppers, pepper jack cheese, jalapeno slices and scallions. Put a southwest chipotle seasoning on the outside.
The fatties. One breakfast (cheese, scrambled eggs, fried potatoes anbd scallions in a standard breeakfast sausage. Wrapped in bacon. The second is hot & spicy sausage with sauteed yellow, red and green peppers with pepper jack cheese too. Also wrapped in bacon