dmyer wrote:I hope he brings the Barbeque back... and more of it.... if that was not as good as the first time which I missed.... we need another test to see if that was just an anomaly.... I agree the sausage and chicken should be cooked separate.... a simple suggestion..... Cook the ribs and pork butt the day before 75-85%.... then finish them with the chicken and sausage the day of eating.
The loaded potato salad was very good IMO. Grilled dogs would be AOK as a starter or option for those that do not like smoked barbecue, or, we could just deny entry to those folks as that is un-american!
Does this guy smoke brisket also?
Yes, we toyed with the idea of brisket. The way Rob does it, I think he said around 18 hours. Perhaps it was 12-18...but it was a long time. Thanks for the feedback!