Friday, November 05, 2010

Guess what I'm doing today!

















I've got a nice 3 pound chunk of beef in the smoker, cooking real slow at 200 degrees with hickory. Damn, my mouth is already watering.

5 comments:

drjim said...

Man, that puppy's gonna be nice and tender and juicy cooked that way!

Bob said...

Don't know how experienced you are at BBQ'ing, but some tips on cooking brisket (I'm guessing that's what you're cooking) can be found at the BBQ Pitmasters website.

Tattoo Jim said...

That does it... ribs are gonna be cooked this weekend!

Skip said...

Be right there.
Busch, right?

Stevie Foodstamps said...

Eeeeeyup.