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Posted

Twins won....Ribs ready in one hour (slowly smoked with apple wood, hickory and bourbon chips). Coleslaw cold. Roasted red potatoes (in garlic, olive oil and onion mixture crisping in oven), fresh lime in vodka tonic, sweet corn shucked and ready for grill (buttered and parmesan cheese lightly sprinkled on cob), dogs napping on the deck...Hell, I don't think it can get much better...

 

Nice game boys and girls.

 

Go Twins!

Posted

 

Well, timing is key when smoking flesh, to be sure. To be on the safe side, I start drinking beer prior to starting the smoker, and keep it up until after the last morsel is consumed.

 

I've had pretty good luck with that method.

Almost all of my recipes call for one bottle of beer to be added to the chef.

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