john a
Executive Chef
It’s 5:15 am Sunday morning, butts ready to go into the smoker
Using the Smokin Tex, it does a great job on butts
While that’s smoking I’ll prepare the Cole Slaw and finish up the beans
A Mandolin is a must for turning a head of cabbage and some carrots into Cole Slaw
Beans have been in the refrigerator overnight, time to get ready for the smoker
It’s chicken time, ready to go into the smoker
Beans and chicken into the Traeger
Fourteen hours later the butt is coming out, getting foiled, and placed into a cooler to rest
Chicken is done
Pull the Butt
Dress the Cole Slaw
Start setting up
It starts getting a little hectic, every is heading for the food so I have to shoot fast
Grandkids
She’s trying to get Bitsy to lick her fingers
Bitsy
That's all folks.
Using the Smokin Tex, it does a great job on butts
While that’s smoking I’ll prepare the Cole Slaw and finish up the beans
A Mandolin is a must for turning a head of cabbage and some carrots into Cole Slaw
Beans have been in the refrigerator overnight, time to get ready for the smoker
It’s chicken time, ready to go into the smoker
Beans and chicken into the Traeger
Fourteen hours later the butt is coming out, getting foiled, and placed into a cooler to rest
Chicken is done
Pull the Butt
Dress the Cole Slaw
Start setting up
It starts getting a little hectic, every is heading for the food so I have to shoot fast
Grandkids
She’s trying to get Bitsy to lick her fingers
Bitsy
That's all folks.