Please accept this as my official entry into the "Lets Make Dagwood Drool" TD. This is also my first official entry from our new house in Ventenac en Minervois, France. Got here Thursday and had to do some network routing configurations and did a little grocery shopping. I pick up a nice little Serrano Ham from Spain the other day. It came complete with a stand, a sharpening steel, and a Knife.
Today the weather was perfect, so I decided to make Dagwood Drool.
So I started slicing my piggy's leg and gathered the remaining goodies. Amour Dijon Mustard this stuff will clear your sinuses and some Brie Cheese and a fresh piece of a baguette.
All the players
Now its time to fire up my little buddy. All my cookers are still aboard the good ship lollypop sailing over from Miami. I won't see them until the 23 of February, so this is my entire arsenal at this point. She's a gem though! Leroy likes her too!
Fired her up with some lump and grapevine sticks
Then on went the serrano piggy
Pulled miss piggy off and time to crisp up the bread
Time to start stackin
My polling pic if you please.
Thanks for lookin, Olives are pickled....right?
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr