Woodman1
Executive Chef
I dragged the old pit out of the garage and I am cooking for about 40 folks at my house this Saturday. It is supposed to be 55 and rainy but I have committed! The local newspaper is doing an article on my oddessy into BBQ and they need live photos. Plus, a guy I met in the airport back in February has commissioned me to do a brisket and three racks of babybacks. He usually mail orders from New Braunfels Smokehouse, but wants me to make some fresh! Bet he likes it better? It feels good to be prepping for a big cook again! I'll put the meat on around 11:00 pm FRiday night.I got some cigars and a buddy is coming over to do the vigile with me. He is a drunk so we'll just have alot of coffee and Rock Stars! I'm doing 3 briskets, 11 racks of ribs (mostly spares) , three butts, baked beans and slaw. I made 7 gallons of sauce Wednesday (it'll keep for MONTHS!) I'll try to remember to take photos. Anyone here who can make it over, feel free! Woody