The meat is cooking!

[in2que]

The third Q voyage on the Bandera. Chicken legs are brining and will add them when sausage is done.

Anyone ever sprinkle Southern Flavor in their beer? :lol:

Mark

 

[chad]

No SF in the beer, yet

Did pulled pork for Sunday: started the ECB about 8:30 a.m. and loaded up the pork butt. Checked it when we got back from church -- added a bit more charcoal. Pulled it out after about 7 hours and wrapped it in foil and let it rest for about another hour. Finally unwrapped it and let it cool a bit 'till I could pull it. We had potato sald with the pulled pork - some of us made sandwiches others just plated up and ate.

Today I grilled 1 and 1/2 chickens for lunch and have had the ribs in since about 10 am. Foiled them abou and hour ago and will be putting them in the cooler shortly.

I dry rubbed them Saturday night with Blues Hog and a some seasoned salt. I pulled the boneless pieces off the ECB a while ago to have with the chicken -- good stuff.

Looking forward to the ribs in a couple of hours.

So, for the weekend I've done: 4 Cornish Game Hens, 1 1/2 chickens, a pork butt, two slabs of ribs and 2 lbs of bacon. It's been fun :d