Tyrus

Had that meal kinda sorta last week but, "you brought it to the table". Think taco shells maybe next time, heat them up in the oven for some crunch as an alternative. It's a keeper

Thanks eggary. Must be summertime with roasted chocolate and marshmellow in firepits are a staple. If this is a reminder, it's a good idea

Average size butts in my area are generally 8-10lbs that butt was 16 lbs. Hogs in Germany assuming from your earlier picks of meat must be going to market later because of the size being offered. That's a big butt, and because of it's size it will require added time. Cooking time as you know is relative to size so, just keep that in mind or you'll be ordering wiener schnitzel from the local Kaufmann.

I'm not sure if you got the Rotisserie when you purchased it but, if you didn't that would be something to think about. A solid quality piece with a powerful 50# motor to meet all your needs. BBQ on the move, amazing. Go for it

It appears so, you could say, peaceful meadows. Going to make it a point to try all the flavors like the ice cream shop, you know Lay's potato chips, betcha can't eat just one.

OK Julia, that looks pretty good

Deal! Clandestine like. We'll tell her it's California desert steak.

Got a system for Powerball.....let us in

From your local I wouldn't hesitate to drive, 900 is at the top of a days ride for the wife and I but, doable. Probably be at each others throats after a ride like that. Thought you were closer for some reason. Will have to check the Rand McNally again,,,,,,,,hell no were flying

Nice, very nice. Spain...love it. Gonna be in a place not far from you called Vale soon and I don't suppose they'll have octopus. I wonder what kind of delicacy's we might find,,,,don't tell me oysters! I'll be lookin though

Some great looking cooks here, sometime I miss this channel. Say El Pescador, I would pay for a seat at the dinner table when that was placed in front of Mac.

Great video, something Toney should have shown prior to dinner....do you think?

Black ops brisket rub, I think salt and pepper is good too. 71/2 or 8 hrs avg temp 260. I think this one would have made the grade for a turn in. Oh well, only a few guests, all gone. Thanks for looking

Lot of work Toney and nicely done, after that was done I would preferred something a little stronger than the Lagranja, before the guests arrived.

The end DSCF2412_Large.mp4

Sometime I'm a day late and a dollar short, Well ain't that purdy too.

Miracles never cease.

The next time sure, be waiting by the beach with warm towels.

6:30 a.m. the 14lb choice brisket was on the Lang. Cooking with oak and maple and throwing in a couple charcoal briquettes every other feed. Not quite ready yet but, the bark has set well, 3 hrs in I added a rack of Cajun ribs. I also found a Bourbon down the packy that was offering some bourbon soaked brix free when buy a bottle special for smoking. Why not. I'll wrap later in paper and finish. This is how looks around 4 hrs in. Your all invited

It's a shame you only end up with half as much as you started with. I like the look.

General Lee territory there, N. Virginia. One question after seeing the picture Pequod,,,"Where you going to put the still". Good luck

Purdy as a picture

That beef looked super, dark like cherry on the outside and pink as it should be on the slice. Nice knife too. Good idea with the Konro and the guests have a task to enjoy. The fish...could it have been a sweet pickled herring? Like the high tech probe, sticking out on the high end. Try as you might next time that'll be hard to beat

Twins, double the pleasure. That would look good on any table, great color

Well !! Are you still cleaning up? Hiding from the neighbors. Praytell how was the Beef?