I'm going to do Sunday's smoke of a butt tomorrow and also some beef ribs (first time) for tomorrow's dinner. An Oh-boy that works for me brought me some more cherry wood and I just finished splitting some of it with my newly purchased electric log splitter. https://www.youtube.com/watch?v=IetxC1S0oOI It worked pretty damn good.

I'm making a skillet of it, not a 55 gallon drum. No way.

Got a butt on right now for my son's third bday party tomorrow. Gonna be up drinking into the wee hours tending to it.

Plan on doing some bacon wrapped jalapenos w/ some leftover rib meat chopped up in their on Sunday. I'll prolly have some leftover pulled pork so I'm thinking about doing a chili with it for gameday. Just haven't decided on the main course yet.

HBD to the little one. 3 is an awesome age. Enjoy it.

Appreciate that. He's certainly fun and ornery as shit right now.

These competitive BBQ teams are just amazing to watch prepare their meats. I wish you guys could have saw this or we took a video. It was so impressive to watch





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Fergilious doing his thing. That’s a $205 brisket wholesale. Top of the line meat. Donated.


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The only way my wife will eat meatloaf is when we smoke it.

Snake River Farms. I've never purchased any but the BBQ Comps seem to push it. It's pretty awesome what you put together Jacksonville.

I know several here have the rec tec stampede. They just released a front shelf and competition cart for it.

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I just picked up my buddies Traeger for $300. He's only used it five times, two of those times were basically me smoking for a party at their house. Pretty pumped. I was looking at the big boy for a while but my wife wouldn't ever go for it.

thanks man. :thumb:

Briskit burgers with corn on the cob on the grill, and fries

Lettuce, garden tomato, onion and a nice garlic/mustard aioli

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What are the bacon wrapped ones? They look fantastic!

Pork Tenderloins. Lots of labor when your making them for 700 fans. They take the whole loin, cut them up, wrap them in bacon, go into the smoker, put them on a charcoal grill to finish them and get crispy, Then the customer can dip them in their homemade BBQ sauce fountain as much as they want or not at all. Their sause was amazing so I went with sauce.


Theres a video of them making and prepping the loins in the Jacksonville thread.