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  Friends and family at "Matildas" cook and it is nearly time for another one.!!!!

Photo #1 Annie has learned where the food comes from !

The shack will be initiated this weekend, brisket, pulled pork, six racks of ribs, four kind of Texas sausage, tater salad, charo beans, dump cake, and "Matilda's" redneck Five gal Margaritta machine and TEXAS STEINER Beer. Live music, friends and family, WELCOME and good bye winter ! Q View...

"Matida's Big Ass Smoker" and smaller smoker in place, fish cookers and etc in place. !/2 case of Arkansas POST Red Muscadine wine and plenty of good ole TEXAS STEINER BOCK BEER. Ready to Rumble! Photos will follow after a quick trip to Dallas tomorrow for a promotion reception for my daughter...

Rain falling here in East Texas on a Sunday morning. Was up at 5:00 a m getting smoker hot . Meat went on at 6:00 a m. Beans soaked all night and started low and slow. Mushrooms stuffed with crawfish, potato salad and blackberry dump cake.

Cold rain falling and a temp drop of 20 degrees here in East Texas. The smoker is loaded with jerky smoking low and slow and a big pile of Pittsburg Texas hot links smoking along side. Nothing like a "Pittsburg Hot Link Wrap Around" and a cold Stiner Bock. For all you "Non-Rednecks" a wrap...

I carried a bag of my jerky to my daughters in McKinney, Texas. So, now I have to make more this week and ship it to her. "Texas girls LOVE jerky" !!

FRIENDS! --Being from the GREAT STATE of TEXAS I must confess that on several occasions I have consumed to much adult beverages (Steiner Bock /Jack Black) and other beverage's. Doing so I have eaten some BBQ Shetland pony cooked in a dirt pit, had "coon" (raccoon) and collard greens, rattlesnake...

The meat is out of the smoker and resting. However some pieces just happened to fall off as I was taking them out of the smoker AND DAMM it is good. Being from "THE GREAT STATE of TEXAS" I cannot give a honest opinion of the lamb, this will have to be judged by the "ONE WHAT BRUNG IT".

Lambs Breast searing before going into smoker

   Ribs on @10:00 a m and the Lambs Breast on the grill searing with greek seasoning

Being from THE GREAT STATE OF TEXAS I do beef and pork ! Tomorrow I am doing 9 racks of ribs, no problem with this , but, a friend brought over a package of LAMBS RIBS (lambs breast) and ask me to do them*******"I AIN'T never done no lamb of any kind! Please give me a hint on rub or whatever...

Finished the jerky process today !/2 cup of Jack Black 1Tbs sugar 1/4 cup soy sauce 1/4 cup Teriyaki 1/4 cup worcestershire sauce 1 bottle beer 1Tb sp kosher salt 1/4 tsp red pepper 1Tbs course black pepper sliced round roast approx 3/8 in and trimed fat placed in plastic bag with...

My first run at making jerky,will know Sunday how it turns out               .

I built this for Arkansas Hog Fans here on the Texas / Arkansas Stateline. On the back side it has a reciever hitch that slides into the reciever on the vehicle for transportation and a detachable handle for pulling it Smoke comes out the nose and the BUTTTTTT".

Happy, Happy,Happy !!! My new cook area is getting a concrete slab and a large cover. Plenty of room to cook and hang out. Plans for sinks and portable cabinets in the works.

Whisky, I am a OLD HIPPY and does anyone remember "STRAWBERRY HILL" ??????

Well it made it to East Texas! Woke up this morning to the sound of thunder and freezing rain. Happy I did the smoke yesterday and today I will enjoy P P sandwich with an adult beverage and watch the freeze. 

One day without rain and I got the chance to smoke A pork butt with my own rub and injected with Rum / Apple juice / and butter. Placed in sealed bag for forty-eight hours. Smoked @ 250-275, naked for three hours, double foiled for four hrs and naked for one hour internal 169 degrees. Pinto...

I have the shoulder ready and waiting for 12 hours with the rub on and now we have rain, storms,sleet and more to come. DON"T think I will smoke today! YES a covered cook shack is in the near future.