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Merry Christmas to all of my old friends here on BBQ Central! No drive by posting this year, don't want to get banned again! :lol: Peace On The Internet Folks!! :) Zilla

I wanted to stop in and wish all my old friends here a very Merry Christmas! Ya'll take care and have a great holiday!! Zilla

I ran across this and thought some might be interested. http://www.augiesbs.com/smokeoff.asp

September 5th & 6th.......Be there! http://www.tgcbca.org/calendar.htm

I've been looking for some better tent stakes for my Caravan canopy's and found these. They are 3/8" diameter so it will be necessary to open up the hole in the foot on the Canopy to accommodate the larger spike. They come in 10" and 12" sizes. These are the best I could find...

at a small cook off in Bryan, Texas today. 29 teams, 1st in brisket, 3rd in chicken, 3rd in ribs, and 9th in beans (pintos). We also bought into the "Calcutta" and added a few hundred bucks to the prize. We had a great time. And.... my son is coming home tonight after 13 months in Iraq. It's...

It's been a looooooog time since I stayed up for 40 hours straight. We drove in from Houston this afternoon and shortly thereafter I fell asleep. I just woke up from a little snooze. Ahhhh.... yep the first comp was a whole lot of fun. There were 113 teams, Crapshoot BBQ hit 7th in chicken and...

Comp BBQ is something I never thought about very much. However, I'm now a member of "Crapshoot BBQ" out of Houston, Texas. Right now the team consists of Craig Sharry, aka ~ "Texana" the owner of Texas Pepper Jelly and Doug Dennin aka ~ "BBQDOUG". Doug will be retiring to the Philippines at...

I guy on another forum asked how folks are storing their BBQ wood. So after gathering some pics I thought I'd post it here too. I have a few ways I do it. I have a round wood rack my son gave me for Christmas that he made it welding shop a few years ago. I have a few free standing stacks, and...

I got a call yesterday from my friend Bill asking if I would smoke a wild turkey he shot the day before, he really liked the one I smoked for his family for Christmas. Before it was over I had assembled a nice selection of meat for the cook. Bill donated the game and I bought the rest. Chuck...

I took this from the Gator forum where it was posted by my buddy Chuck (aka~BobbyQ) of Rockport, Texas. They were a hit at Q-Fest. Hope you enjoy. I heard from Zilla that after tastin'em at the Qfest, some of y'all were interested in the recipe for "Buckhorn" pickles. Alright here ya go but...

So I cooked these two 12# choice packers today. They came out great!! OK so I have changed my mind and I now have a better appreciation for Brisket. Brisket does not suck. It was super, but I'm too tired to screw with pictures. I still question the value if you pay too much though. :!:

By JILL LAWLESS - Associated Press Writer LONDON(AP) Syd Barrett, the troubled genius who co-founded Pink Floyd but spent his last years in reclusive anonymity, has died, a spokeswoman for the band said Tuesday. He was 60. The spokeswoman _ who declined to give her name until the band made an...

Purt near 100 degrees! But it’s a dry heat! Here is the Q-Bana with the pit moved in. Currently smoking a 10# Butt. 2 chickens and some sausage go on later.

Well here are the results of this last weeks work on the Q-Bana. Next up is moving the pit down there. Anyone got a horizontal skyhook I can borrow?:)

I have been collecting free wood all year and have got a good supply going. So far I have a 1/4 cord of apple, 1/4 cord of peach, 1/2 cord of oak, 1/2 of Mesquite. I'll be cutting another Mesquite tommorow and a very large Post Oak next week so I should have a few cords split and stacked by the...

Made it to the next phase on my Q-Bana should be done in two weeks or so.

Come on. :biggrin:

I mostly agree with Bryan. I got some of that from a sauce exchange on another forum. It has very good flavor but I found it waaaaay to sweet and I didn't like the thick gloppy consistency. That probably just my taste showing up though. I think it's a great candidate to be doctored up a bit...

How would I know the difference? :)

Message to all you monkeys

This is my second try on a fresh ham and it is really good. I trimmed it very well and brined it for 48 hours. I smoked it for about 9 hours at 225 degrees til it hit 160 internal temp. This is the way I'll do it from now on. www.kodakgallery.com/photozilla

:o #-o [-X lets have no more of that now! [-X :grin:

A buddy called this morning and told me he had a field dressed Hog for me and to meet him at academy in 25 min. So off I went and I've been busy ever since. Check it out, It's about 45 lbs as you see it. The loins taste great! www.kodakgallery.com/photozilla

Went to pick up a sirloin steak on Wednesday afternoon and found this 21# fresh ham. I smoked it yesterday. Came out pretty good. Next time I'm gonna brine it for 48 hrs. first! http://www.kodakgallery.com/photozilla/fresh_ham