When I crank up the smoker on the weekends, I try to get as much done as possible. Preferably, after I finish I have Saturday lunch, dinner, Sunday lunch and dinner and some meat left for the week at work. I think I accomplished that today...3 racks of spares, working on a glaze with instructions from ECTO1 for Saturday dinner. 2 chicken halves (practicing my Texas comp chicken), some Zummo sausage links (if your from our part of Texas, you'll know the name Zummo), some chicken breasts, 2 stuffed chicken breasts: 1 with smoked sausage inside wrapped in bacon and the other with ham and cheese inside wrapped in bacon, some burgers and a pan of dirty rice and a pan of diced potatoes. All going good, chicken, rice and potatoes are off and being eaten for lunch, ribs get foil in 45 minutes. Thanks for looking.
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