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So bcoop and 32vfromHell came down this weekend to enjoy some BBQ'ing and drinking in the dirty south.
Brent and I decided to try quite a few things on the smoker, so he came down early Friday and we prepped all night Friday night, for a Saturday smoke.
Here's a pic of my first trip to Costco to grab a few things: 11 pounds of chicken thighs, corn, crimini mushrooms, cheese, rolls, spices, and of course BOOZE!
Then here was my second trip to the store, to pick up 5 pounds of chicken wings, 2 bone in turkey breasts, 2 racks of baby back ribs, Jarritos orange soda, Soutside Elgin Jalapeno sausage, sausage, and more spices.
Here's a pic of Brent prepping the wings, and my chick making sausage balls.
Early Saturday morning we decided to put on the ribs, and a few of the appetizers for a test smoke, while we were figuring out how well the smoker would keep heat with cherry and mesquite wood. In the back are lil fatties (bacon wrapped, breakfast sausage stuffed with with sharp cheddar and a piece of fresh jalapeno, then coated in my homemade Dublin Dr. Pepper BBQ sauce), sage sausage and smoked romano cheese stuffed crimini mushroom caps, and Sriracha/Jepper Jack/Hot Sausage Balls, as well as some Southside Jalapeno Sausage links from Elgin, TX.
Same as above, just a close up, three of the crimini mushrooms we tried with my Jarritos Orange Soda and Peanut Butter BBQ sauce.
And a close up of the ribs
Brent and I decided to try quite a few things on the smoker, so he came down early Friday and we prepped all night Friday night, for a Saturday smoke.
Here's a pic of my first trip to Costco to grab a few things: 11 pounds of chicken thighs, corn, crimini mushrooms, cheese, rolls, spices, and of course BOOZE!
Then here was my second trip to the store, to pick up 5 pounds of chicken wings, 2 bone in turkey breasts, 2 racks of baby back ribs, Jarritos orange soda, Soutside Elgin Jalapeno sausage, sausage, and more spices.
Here's a pic of Brent prepping the wings, and my chick making sausage balls.
Early Saturday morning we decided to put on the ribs, and a few of the appetizers for a test smoke, while we were figuring out how well the smoker would keep heat with cherry and mesquite wood. In the back are lil fatties (bacon wrapped, breakfast sausage stuffed with with sharp cheddar and a piece of fresh jalapeno, then coated in my homemade Dublin Dr. Pepper BBQ sauce), sage sausage and smoked romano cheese stuffed crimini mushroom caps, and Sriracha/Jepper Jack/Hot Sausage Balls, as well as some Southside Jalapeno Sausage links from Elgin, TX.
Same as above, just a close up, three of the crimini mushrooms we tried with my Jarritos Orange Soda and Peanut Butter BBQ sauce.
And a close up of the ribs
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