Here's my Saturday Smoke w/Qview

[pineywoods]

The site is back and so am I Yahoo
Started with a couple butts

Added a couple chuckies

Then came some of the sausage Grouper Sandwich and I made


Dutches Beans one spicy and one not

Had to do some ABT's (some Japs and some "longshots")

Had some leftover bacon and lil smokies so


I'll continue in my next post

 

[slanted88]

I'll say you were busy! Right nice!

 

[pineywoods]

The sausage coming off yummmmmm


Chuckies ready for foil

The chickens came to play

Butts and beans getting there

Did somebody say potatoes


Continued in next post

 

[pineywoods]

Chickens wanted to go rest

Taters ready to go back for more smoke

Chuckie #1

Chuckie #2

Chicken


One more post should do it

 

[wutang]

Awesome qview. Can't wait to see the rest. Points

 

[pineywoods]

Butt #1

Butt#2

and Pulled



Smoked on the Lang with oak

Its good to be back

 

[grothe]

That's one heck of a Saturday!!!
Great job Jerry...Looks awesome!!

 

[ganny76]

That is awesome right there Piney. You told me you had company, but I did not know you had an army over. You could feed the entire county with all that.

 

[irishteabear]

Wow, Jerry! You sure were busy. Every made my mouth water.

Nice job and points for you for such a huge smoke.

 

[iadubber]

Wow Wow!!! You were buuuuuusy!!

 

[chef_boy812]

huga ma WOW... ba the WOW.... tha ter WOW.....

I am speechless, that was a load and a half.
nice!

 

[dangerdan]

Mighty fine lookin BBQ there Mr. Woods. Those sausages look outstanding!

 

[jaye220]

Looks delicious...nice work. Do you prefer the chuckies sliced? I always seem to pull.

 

[white cloud]

Nice having a bigger smoker, all looks great Jerry.

 

[bwsmith_2000]

Hey Piney,
That's one more great looking smoke!! I feel certain that every appetite was satisfied. Point to you.

 

[morkdach]

just made me have to clean up the keyboard the drewl was a flowen

points and thanks

 

[jaxgatorz]

Looks great Jerry.... Save some wood for April !!

 

[sumosmoke]

Looks like the Lang was filled full, buddy. That's another fine looking smoke ya had, bet it tasted just as good as anything! What were the sausages made of, fresh venison?

 

[pineywoods]

Laurel the Lang still had room

It was 50% venison 50% pork butt and we used Leggs seasoning and added some stuff then added japs to it after the course grind and ground it with the fine plate. It was not cured so I had to hot smoke it but it came out great.

Mike I think I can find a little more stuff for the gathering

 

[eagle]

Jerry I need a care package that is some great looking Q the picture here tells it all.