I'm still alive and Smokin, a weekend for the books with alot of Q

[mballi3011]

Well I haven't posted in quite a while. I'm still out there and still smoking. I did spend sometime in New Jersey working without the Internet an my smoker. I'll tell you, when I got home I kissed the wife (had to do that first) and then ran out to the porch and hugged my smokers. Then I started smoking. I did have some good smokes this weekend so I thought it would be a good time to post it as I haven't posted in awhile. So here we go....

This is the start of cordon blu almost the basic way but I think Todd did this first. Bacon wrapped and smoked over some apple wood chips.

A nice sliced shot. Chicken breast stuffed with sliced Ham and some Swiss cheese.

A nice plate of food I know I ate it. YummmmmO

Then I did some nice pork ribs for us and a meatloaf for the folks down in the front house. Oh that's where a couple of our kids and grand kids live.

This is with Paul Clary's rub "Beer B Q" Thanks Paul and I got it from Jerry's Gathering

Just a normal meatloaf with some green onions, green n red peppers, reg onions, jalapenos, and some cheese.

We be smokin

Ready for the last leg of the smoking process.

This is the pic that I like the most. Their ready to eat. But we aren't done there.

Now we have to paire of resistdonts (that's French I think) The main course for a Sunday dinner that we haven't done in along time. Come on kids Grampy's cooking.

It started out at a nice 14 lbs +

Well I couldn't get a sliced picture. You would know if you have seen our kids. This is the leftovers after we ate till we all were stuffed as ticks.

So I hoped you enjoyed  this thread as much as I did posting it. You all know how much we enjoyed eating it all.

 

[masterofmymeat]

All I can say is...

That cordon blu looks fabuloso! I'm going to put that on my list, WOW!

Thanks for the share...James

 

[meateater]

Good to see you hugging the smokers. Nice comeback, especially that first dish. 

 

[scarbelly]

Hey Mark welcome back -we missed your posts.

Good looking smoke and since you appropriated the cordon bleu recipe from me with blessings and  my pleasure and approval yours looks awesome again

I have Pauls rub and need to give it a try on the cordon bleu. I just did some at a campground last weekend in Gilroy.

Once I get retired and come across the country I want to spend some time smoking with ya  

 

[pineywoods]

Looks awesome Mark and welcome back

 

[boykjo]

looks delicious mark...................

Joe

 

[SmokinAl]

Glad your back with us & smoking again!

Everything looks delicious as usual!

 

[jjwdiver]

Great way to get reacquainted with the smoker!  Welcome back.

 

[Bearcarver]

ALL looks real good, Mark !!!

Thanks for all the views !!

Bear

 

[smokingohiobutcher]

WEEEEELLLLLL WEEELLLCCCOO"""""PING"""""MMMMEEEE BACK!

GOTCHA!!!  WOW its been along time!  I raise my glass in salute to your fine smokes!  CLINK!  Now how about you never leave  us hanging again!?!?!?

Just kiddin! Good to see ya still got it and your doing good!

SOB

 

[mballi3011]

DING......................thanks all for the warm welcoming back. Now I'm sorry that I gave the wrong who did that first to Todd but it was Gary "Scarbelly" Now it's a really delicious meal and if you haven't tried it yet you really need too. Believe me you will have a sore back for all the praise that you will receive.

Then SOB you got me and I look forward to seeing you maybe in chat for I'm gonna showing up more now.

 

[roller]

Welcome back you have not lost your touch....

 

[alelover]

Welcome back. Great comeback smoke. It all looks delish.

 

[oldschoolbbq]

All I can say isMmmmmmmmmm......

Great job and welcome back

 

[erain]

howdy Mark!!! long time eh... just had to ck in and see how you were doing and i find this welcome back thing. guess we both been off eh.