Loving this Smoker/ Smokin in the Rain
 

This was the best Brisket I have ever eaten. Home made gourmet Cole Slaw and Garlic Mashed.
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Man that looks good!

Willy, you're gonna need a 40 foot boat you keep eating like that :you: (Great looking brisket).. :drool:

DITTO all that!

Mouth watering!

willy, you are definatly not helping my new diet

Nor mine my friend. But the once a week food is to die for.
For Saturday my whole family is together for the weekend, one college graduated daughter one high school graduating daughter, one in college son and one on his own son.
On the menu
Six large porterhouse steaks I have been dry aging for a week. Direct on the wood charcoals cave man style.

That food is looking so good it prompted me to make the suggestion of a smoker for Father's Day. Based upon the size of the box that showed up yesterday from Amazon I think I am in business! Dueling Yankee smokers...

damn I'm hungry

I agree

Do you know which one Rob, either way give me a call I hooked up with the V20 Site of Smoking Guys and they are great and I have learned so much I am getting great cooks right from the start.

Destroyer<------ Hears music......Da da dada dada dada da....Da da dada dada dada da..du du du dudu dudu da, du du du dudu dudu da,......

Fathers Day, B-day Christmas, ANY Given Sunday and all through the week....
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Looking good Ridge, is that a well used Traeger? Can't make it out. Never used the pellet jobs, like the concept though.
Going to do my first full size packer brisket (14lbs.) starting at 11pm Wednesday for a Independence Day family gathering.
What's cooking down Fla. way?

Thanks Willy. Loisiana Grill, baby back ribs with a little dry rub. One rack was done with Henry's Hickory Maple, sweet. The other two were Lowry's , Leggs and a little Essence mixed.
One rack gave up the ghost last evening. The other two were frozen in advance of our vacation.
The wife and I were working on Melissa's bedroom while she is away visiting her grandparents on the Suwannee, so I had a little extra time. The pellet grill is great for that, set it and forget about it. We got a lot done. Installed some Pergo laminate flooring, painted, installed a shelf, window dressing, etc. all while we cooked a meal or three..

The fourth means scallops, the start of college football (I think), and MOM's Hot Pot with stone crab claws, shrimp, potatoes, and fresh corn....
That brisket does take a while but it is worth every minute of time it takes to prepare it. Your gonna need a nap after all that. If I was closer I would volunteer to be your BBQ Biotch ;-) I have a resume and everything. :beer:

I'd love to make that hook up with you my friend.
That meal sounds outstanding.
Hey give me the skinny on freezing smoked ribs, never thought that would come out good. what do ya think?

Not the preferred method by any means but nearly a necessity when I grill 3 or six racks at a time. I just give them an additional wrap of foil and let them finish cooling/cooking before throwing them in the freezer. Very convenient, defrost for a couple hours and heat them in the oven/intake manifold/campfire/whatever, with your favorite sauce or plain. No need to remove them from the aluminum foil, Heat and Eat. If it hurts the taste I can't tell. We do the same with Brisket and Butts. The chicken, burgers and steaks, we just eat it all or have left-overs.

Gonna give that a try Ridge, make some extras on Thursday and have them later.
Thanks

Hot Pot 4th of July
 

Normally it is blue crab, much sweeter IMHO.
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Boilthe cabbage/carrots/potatoes/celery/corn.

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Put the shrimp in
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Drain the juice and pour it on the tray. All of it takes up the Old Bay spice and is damn good. :party:
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