The "Thank the good Lord, the weekend's here" thre

[Captain Morgan]

ok. getting ready to fire up the WSM....2 big butts ready to be rubbed with mustard...and fyi, I'm using honey mustard. Why? Cause I got a bunch for free, and I'm interested to see if there is any taste difference.

I'll put the corned beef on in the morning.

 

[Greg Rempe]

don't forget to start a bbq thread capt. for your butt and pastrami cook!!

 

[Woodman1]

yeah, I'm not a big fan of sugar on beef....great on pork though.

You see? Now I am just the opposite! Give me sugar on Brisket! I'm doing 2 butts, a brisket , skads of brined chicken thighs glazed in Texas Pepper Jelly pineapple habanero, teryaki salmon, cole slaw, and cowboy pintos, fo a group of 10 for a class reunion "audition." For dessert I'm trying Von Werner Wilhelms "snicker bar stuffed baked apples." Got the brine cooking right now. Sposed to be about 15 at 4:00 am See ya then!

 

[LarryWolfe]

yeah, I'm not a big fan of sugar on beef....great on pork though.

You see? Now I am just the opposite! Give me sugar on Brisket! I'm doing 2 butts, a brisket , skads of brined chicken thighs glazed in Texas Pepper Jelly pineapple habanero, teryaki salmon, cole slaw, and cowboy pintos, fo a group of 10 for a class reunion "audition." For dessert I'm trying Von Werner Wilhelms "snicker bar stuffed baked apples." Got the brine cooking right now. Sposed to be about 15 at 4:00 am See ya then!

Hey WoodFish, will you give us some information about the teriyaki salmon? I'd be interested in trying it.

 

[Woodman1]

Good Golly Miss Molly it's early and it's cold! Got to go fire her up! Woody

 

[Finney]

[quote="Chris Finney":g6rj9akr]Headed to NC in 20 mins. 8)

How long's that drive, on a good day, of course...[/quote:g6rj9akr]

Sorry I missed your question Bill. Best I've ever done it was 31/2 hours from work (add 45 min if I'm leaving from my place here). Worst trip was 6 1/2 to 7 hrs. Traffic was HELL.