If served very cold, box wine is awesome...

Haven't had boxed wine since my wife's grandparents Franzia... I'll try anything once.

Oh you must. Since the days of Franzia they've really improved other offerings. And, as y'all know, I can be a bit of a low-level wine snob when I want to be.. I've found for self-proclaimed whine snobs, you can put Black Box Cabernet Sauvignon into an empty bottle of "7 Deadly Zins" and "pour it real nice-like," and they can't tell the difference... I love me some self-proclaimed wine snobs. LMAO

If you can put a little of your house siding in the mix, I heard it enhances the flavor.

I heard Thompson's Water Seal for that deep smoke ring.

Time for a while in the foil.

http://uploads.tapatalk-cdn.com/2016...78ab24a270.jpg

What are you Smoking/Grilling/BBQ'ing this weekend?
 

Pic sucks because it was so bright out I couldn't see shit. I wasn't even sure the pork was in the frame.

Local grocery has whole loins on sale. Considering giving one a go in the smoker.

Looks great.

Just wrapped it in a towel, and it's now relaxing in a cooler till dinner time.

http://uploads.tapatalk-cdn.com/2016...84a4fe6307.jpg

http://uploads.tapatalk-cdn.com/2016...958a1ad14a.jpg

Smoked this one in the Pit Barrel with about half hickory chunks among the charcoal. Best smoke flavor yet, and you can see a bit of a smoke ring there.

This took about 6.5 hour, including an hour rest. Temp was between 197 and 201 when I took it out of the smoker.

Yum

I felt good enough today to get out my Weber Smokey Mountain and do a little smokin'. Did some baby back ribs, a turkey breast and a couple sausage ropes; made pit beans and "Dirty Deviled Eggs."

I use a combination of rubs from Three Pigs, Gates and some of my own stuff. Soaked the ribs overnight in apple juice and apple cider vinegar, used a mustard base to hold the dry rub. On the turkey I brined it overnight in kosher salt, sugar, soy sauce and water. I use Arthur Bryant's rub with canola oil to hold it on; beans are a secret recipe, sorry, won't share that.

All done in the Weber over hickory. Shared a lot of it with my neighbor who's going through some rough times right now. It was good to be able to get outside and do something fun again.

The eggs are not smoked, but I use this seasoning called "Todd's Dirt" over the top. I like to use that or Old Bay. The key ingredient to good deviled eggs are miracle whip, dry mustard, pickle juice, garlic powder and salt/pepper.

Today did not suck!

What are you talking about the pic sucked? You should frame it.