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A ribeye roast & a chuckie.

Welcome back & we're lookin' forward to the next cookin' video .

I agree on this one also.

We ate at the downtown location & I agree. Way over rated.

That all looks great. I may have to try & see how it comes out with hickory & oak.

Looks great as always !

It was in Tiosa, IN outskirts of Rochester, IN. The keg was in the garage & was flowing freely. I is at my father-in-laws & is was the 32nd annual.

Full album here. http://s694.photobucket.com/albums/vv30 ... st%202010/

I'm waitin' on the HEY BOY! Cookbook. All your stuff looks great.

Looks excellent as always.

What made me do it was reading about it on the forums. Bought a corned beef & soaked it for a couple days in water, changing water every few hours. Rubbed with peppercorns, coriander, & garlic. Smoked until reaching 165*. Let sit in fridge overnight & sliced in the morning. Tastes great.

Started with a small 3.5# corned beef.

I'm trying to wait for lunch. I have rye bread, swiss cheese, & brown mustard ready to go. :D

Came out great.

I have a butt cook planned for this morning. I guess I'll have to shovel.

I will definately do them again. The wife really loved them.

Just used my regular rub, smoked for 2 hours @ 225*, spritzing every 30 mins with apple juice, applied Parkay, brown sugar, & honey when wrapping them. Cooked wrapped for 1 hour. Then cooked another hour unwrapped. Coating with sauce during the last 30 mins.

Yes. Sounded so weird I had to try it.

Had to try these. They are really good.

Corned beef, cabbage & salt pork potatoes. Also various adult beverages.

I wanted to wish everyone a very Merry Christmas !!! I hope your day is full of fun, joy, & good eats !!!

I used my Smokey Mountain propane smoker instead of the Char-Griller because of the outside temps. It runs best @ about 230*.

Finished product. Tastes great.