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I don't see why they couldn't be.

Nice score!! I may be jealous over this one.

Butterflied some backstrap, seasoned it up, put some onion, cheese and jalapeno in it, wrapped it in some turkey bacon (go easy on me, happy wife, happy life) and threw it on the OTG. It was some good eats!

We're gearing up for the 2nd Annual Shotgun Fred BBQ Showdown, in Huntsville, Tx. There will be a guaranteed $10,000 payout. It pays top ten in the four KCBS meat categories, and also the top ten overall. There will be a Kids Q that will also have a minimum of ten spots open for kids with...

I used 1 gallon of water, 1/2 cup sea salt, 1/2 cup pork rub and 1/2 cup agave nectar. Worked great. I'm thinking about trying 2 1/2 hours next time.

I cut up a pork loin into 1 inch chops, then brined them for two hours with sea salt, pork rub and agave nectar. Put them on the offset, at 350, and pulled them at 145, internal. They were larrupng!!

Very nice!!

Here's a deer shot.

You talking about the brisket, or your Avatar? LOL

I used the juice from the foil, defatted.

Lol! The briskets were for a friend's tailgate party on Saturday. I cooked a few racks of ribs too, but left them wrapped for him to reheat the next day. I didn't want to slice them up to have them dry out when he reheated them on his tailgating pit. I panned the briskets in the juices from...

Looks great! I love smoked cheese. A buddy of mine picked up some smoked pepper jack and gave me two pounds of it. It's like legal crack!

Great job!!

Here's what the payout looks like for the cook off. If enough teams show up the organizers could bump the payout up. Also, since this is an inaugural event, as long as we have more than 15 teams the GC will get an invitation to the Royal. GC $1000.00 and a BBQ Guru Onyx Oven RGC $600.00 1st...

Okay, they've kicked my butt a couple times around here. Just never had the chance to meet them. I recognized the team name.

Can't say I know them, but then again, I'm horrible with names.

All the old ladies are still there. And they will still get on people. lol. We have mostly IBCA and TGCBCA here, on a regular basis. Quite a few no sanctioned cooks too. Shotgun Fred went to school here, at Sam, and left a large sum of money for the college when he passed on. He left some...

We've got all the pine trees a man could ever want to stare at and grits too. The church BBQ is still going. Not as good as it used to be but still better than most places in town.

Believe it or not we are considered Galveston Houston area according to regional maps.

The organizers of the Shotgun Fred BBQ Showdown, a KCBS sanctioned event, called me tonight and said they are going to GUARANTEE a $10,000 payout at the cook off next March, in Huntsville, Tx. They will have a breakdown of the payout next week. Also, the entry fees will be $300, for your four...

Sorry. Thaw out some frozen meatballs, wrap them in bacon and put them on the pit at 300 degrees. When the bacon is done, dip them in your favorite sauce and put them back on the pit to let the sauce carmelize. They're really good!

Thanks y'all. Thanks for the link bigwheel. I'll give it a look see.

Played around on the pit yesterday.