lte last year, while spending a few weeks with my head up my butt, i lit the chimney over the burner for the turkey fryer. It was november/december and the pit was buried in leaves that had fallen.
looked back in the pit while prepping the meat. Chimneys burning fine.. so are all the leaves in the immediate area.. bandera is surrounded by flames, new stockade fence is geeting charred.. and OH Sh*t@@ the propane tanke from the burner is in the midddle of the flames too. Grab garden hose to put out fire.. turn it on.. hose is frozen and blocked with ice. Grab bucket, start runing bak and forth to pool cover picken up bucket of ice/water/wet leaves from inside the pool cover.. back and forth dumping on the fire... ..... 1 man bucket brigade.
2 - Fill up a garbage baag with a gallon or 2 of Dr. Pepper marinade. Add a few packer cut briskets. Lift bag and turn to put in garage fridge. while walking to the garage, the bag busts open. Marinade the kitchen floor, the fridge, the legs, with the entire contents of the bag.. keep trying to catrch the briskets before they hit the floor splashing crap all over the place. After everyrthing settles, yell Sh!T and stomp oin the puddle like a kid.. More sh!t all over the place. Kids are afraid to move.. have theis look of fear on their face.. Kitchen looks like a charles manson murder scene.. 2 hours later, pet the dog, find out you marinaded his head too.
2 - First brisket before discovering packer cuts.. cook a 4-5lb market trimmed flat for 12-14 hours, unwrapped at 250.... Can u say Jerky?
3- Take 4 hours to prepare 30-40 #6 shrimp stuffing with chicken tenders, wrapping in bacon, marinading..... . smoke carefully till they taste like crap. Find out the recipe calls for them to be grilled, not smoked. Wouldnt be so bad.. but i did that at a Bash with several brethren there to razz me about it for weeks to come.
hey.. live and learn.. without all theis mess up we do... we wouldnt be advancing to experts.
