Woodman1
Executive Chef
I will be cooking on the new pit for the first time tomorrow. Greg, Uncle Bubba, and Kloset BBQ'er are coming over with beverages. Temp raw at 52 with rain and wind! EZ UP in place with 75 lbs of weight on each leg! We're having ribs done a couple of ways. I'm going to try to eliminate the foiling process. It is a hassle and it tends to make ribs "too" done. Also, I have a 4 lb "competition " size brisket, some chicken thighs (brined ), and some Slovacek's Jalapeno sausage BBQ 101 bought me in Tejas. Wrap those in a tortilla with some Texas Pepper Jelly!!!!! WhooooooWEEEE! Beans and potatoes done in the pit as well. Just finished a couple of gallons of sauce. All these schmoes have to do is show up with some beer and eat! I Love It! Hope somebody has a camera! Woodman