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Free Mr. Tony

is Blowin Smoke!
Joined
Jul 30, 2015
Location
Fort Wayne, in
Went back and forth for a few days, and decided to dive in. Got up at 4:30 AM and left fort wayne to make the 7 hour drive to meet Mark Hunsaker. Super nice guy. Picked up my drum, and headed 2 more hours to KC to meet brethren GloriB. Beautiful patio with lots of smokers, and in our short time speaking seemed like a lovely lady. She had a used 270 sumo. Looked brand new. Loaded it up, and headed right back about 9 hours or so

Stopped for gas and chick fil a on the way home. Otherwise it was there and back. Got home about 11:30 pm.

Fired both up today
khFwi8X.jpg


Cornell chicken halves on the drum. Just finishing up. Going to dunk in white sauce.
PPiaUe2.jpg


Turkey breast, ribs, and tips on 270

5g8iYVu.jpg
 
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Nice patio! Good looking chicken.
What's this White Sauce you speak of?

thanks. Google Bob Gibson white sauce. There are a million recipes out there, but they are all pretty similar. Right after the chicken is done just slather or dunk it. The sauce kind of melts in. It's really good. Use more for dipping. I suggest making 24 hours ahead. It's much better after the flavors have all blended for a day.

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Went back and forth for a few days, and decided to dive in. Got up at 4:30 AM and left fort wayne to make the 7 hour drive to meet Mark Hunsaker. Super nice guy. Picked up my drum, and headed 2 more hours to KC to meet brethren GloriB. Beautiful patio with lots of smokers, and in our short time speaking seemed like a lovely lady. She had a used 270 sumo. Looked brand new. Loaded it up, and headed right back about 9 hours or so

Stopped for gas and chick fil a on the way home. Otherwise it was there and back. Got home about 11:30 pm.

Fired both up today
khFwi8X.jpg


Cornell chicken halves on the drum. Just finishing up. Going to dunk in white sauce.
PPiaUe2.jpg


Turkey breast, ribs, and tips on 270

5g8iYVu.jpg



Where did you find a used 270?look weekly and can never find any

Thanks
 
I'm jealous when looking at replacing the WSM those were the 2 cookers I was going back and forth on. Didn't need both, most of the time I'm just cooking for 2, after buying a hanging kit for the WSM I wanted something I could hang chicken and a few other things on so the Hunsaker got the nod.

Chicken looks delicious, if you have the hanging kit try hanging those halves and see what you think.
 
Went back and forth for a few days, and decided to dive in. Got up at 4:30 AM and left fort wayne to make the 7 hour drive to meet Mark Hunsaker. Super nice guy. Picked up my drum, and headed 2 more hours to KC to meet brethren GloriB. Beautiful patio with lots of smokers, and in our short time speaking seemed like a lovely lady. She had a used 270 sumo. Looked brand new. Loaded it up, and headed right back about 9 hours or so

Stopped for gas and chick fil a on the way home. Otherwise it was there and back. Got home about 11:30 pm.

Fired both up today
khFwi8X.jpg


Cornell chicken halves on the drum. Just finishing up. Going to dunk in white sauce.
PPiaUe2.jpg


Turkey breast, ribs, and tips on 270

5g8iYVu.jpg

It was so nice to meet you! Thanks for your kind words. I'm glad everything worked out and even better that you'll get a lot of use out of the 270. Your food looks amazing!!
 
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