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Super Bowl means WINGS! Half with dry rub (Hot Wing Rub) and half marinated in Jamaican jerk sauce.

Prepping for Super Bowl tonight. We are in Italy and our friend is going to open his bar so we can watch the game from 00:30 tonight. I will be introducing the Italians to Franks Hot sauce and blue cheese dressing. Not brave enough to try to get my KK 16 down in the lift and down the road to the bar and so we will be using their professional oven. Here is what 5kg of wings, neatly prepared by our local butcher, look like. Dry marinade applied, now waiting in the fridge. Fly Eagles Fly!

They did just as you suggested, C6Bill.

Couldn’t decide whether to do a pulled pork or a brisket… so made the smartest decision and did both. Pork was a bone in neck, home made rub mix. Brisket was smallish and mainly point- rubbed with Meat Church Holy Cow. Few post oak wood chunks, 250F, closer to 285F for the last few hours. Amazingly, after 10hrs they both hit around 205F at the same time. Some coleslaw, pickles, espresso BBQ sauce. Had the pork as sandwiches tonight and then the brisket for dessert- plenty of options for leftovers this week!

2 nickels is a dime. Loan me dime, by Boz Scaggs,, you gotta have it...goes good with chicken.