Howdy folks...
I gave Suzy-Q some TLC today, cleaned her up with a pressure washer and removed the small makrs of winter.
After 2 Hours of cleaning and a good seasoning and hot burn in she was standing there proud and shiny again.
In three weeks i´ll have to cater a party with 80-90 people, and now shes ready for that.
Off course i didnt miss this opportunity to do a little cooking.
Split a 5 pound pork loin roast in half and marinated one half in Dizzy Pigs "Jamaican Firewalk" and Jamaican dark Rum.
I cut open the other half , filled with seasoned creamcheese and Bacon bits, rolled it up again, tied it and rubbed with texasbbqrub.
All of a sudden a rack of loin ribs showed up, and i gave that one a quick marinade of Bob Tallman´s "Panhandle Pepper" (Amazing peppery rub with an orange zang) and a plash of Jack Daniels.
Here we go.
The meat is on the smoker as we speak and i cant wait for it to be done.
Stay tuned !
DM
I gave Suzy-Q some TLC today, cleaned her up with a pressure washer and removed the small makrs of winter.
After 2 Hours of cleaning and a good seasoning and hot burn in she was standing there proud and shiny again.
In three weeks i´ll have to cater a party with 80-90 people, and now shes ready for that.
Off course i didnt miss this opportunity to do a little cooking.
Split a 5 pound pork loin roast in half and marinated one half in Dizzy Pigs "Jamaican Firewalk" and Jamaican dark Rum.
I cut open the other half , filled with seasoned creamcheese and Bacon bits, rolled it up again, tied it and rubbed with texasbbqrub.
All of a sudden a rack of loin ribs showed up, and i gave that one a quick marinade of Bob Tallman´s "Panhandle Pepper" (Amazing peppery rub with an orange zang) and a plash of Jack Daniels.
Here we go.
The meat is on the smoker as we speak and i cant wait for it to be done.
Stay tuned !
DM
Great pics as well! :biggrin:
