mmmmmmmmmmmm beans

and the eta has moved up a bit I guess one of my dinner guests has to leave by 3pm tomorrow so I will be firing up the grill bout 9pm mst or so so the meat will be done by noon

 

averaging 70 mph, can someone make it from Fla to Az in that time?

 

party at PO's house!! I'll be there in about 4 hours if I head to airport now. Have a cold beer waiting for me please.
I don't know how your smoker is set up but if it has vertical racks and you're cooking a hunk of beef it's tasty to put your beans in the smoker too, right under the beef to catch the drippings. That pic is looking just fine though.......

 

That's the longest 20 minutes I've heard of.

 

Don't forget the beer.

 

I was thinking the same, hell I might have to run from the hurricane anyways

 

sorry no vertical racks a laid down flat, side box smoker one grill surface

sorry there is no room at the inn we have a huge storm rolling in hopefully it rolls in and out in two hours or so but it looks like ill be cookin in the rain

 

I'll sleep outside with the scorpions. Now man up, put on the rain coat and throw the meat on the smoker. Oh yeah, take some more pics too!!

 

fire started

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chit, that is old school, bad azz.
I have never heard of fresh fruit on the coals for flavor. I just have an assortment of different woods on hand. How often do you add the fruit and for how long do you add it? The entire cook or just the first few hours?

 

Ill use two whole pears about once a hour for the first 6 hours

fruit wood is hard to come by in AZ so I had to improvise

sometimes I get pecan wood but this year it was really expensive so its back to mesquite

two more pics for you


meat is on whoo hoo



settling in for the night

 

thats going to be such a good meal when its finished.


im craving a roast, or even just some good barbeque right now.


the only good out of hurricane rita was the food that the people were passing out. maybe that could be the silver lining on gustav.

 

Nice, I think I can smell that from here. haha
Looks tasty, I'll check back in the AM. Good luck with the fire tending.

 

I'll be here all night mopping with the butter sauce, turning, adding wood, and checkin temps

 

Just checking in, hows the BBQ going? Nice pit BTW, thats how I do it