I picked up this pint of bbq sauce yesterday when I was at my local butcher shop getting some andouille sausage for a pot of jambalaya this weekend. It is nice and thick & has a good flavor profile, not too sweet, but it's just a little mild for my taste ... fortunately I know how to fix that, ah garrontee.
These rubs were sent to me by my friend Mike @ Oakridge BBQ in Kansas City. I haven't tried them yet, but they look to be of very high quality & made with the freshest herbs and spices available. I'll post a critique on them as soon as I use them.~~~**~~~**~~~
King Wilkie ~ Sparkling Brown Eyes
King Wilkie ~ Sparkling Brown Eyes
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4 comments:
Looks like it's time to fire up the smoker. I fired the Stumps up at 7:30 last night and been cooking all night.
all nighter, eh? you must be cooking butts and/or briskets. how you like that stumps? i got a buddy here in topeka that has one - he really likes it.
Have 5 butts and 2 briskets on and this is my first time to leave the smoker unattended - finally got enough confidence in it and my use of it. I'll blog about it this week. I have a 48" Klose offset sitting right beside the Stumps that I keep saying I should use some, but the Stumps is just too easy. I think the biggest difference in flavor is the meat is a little smokier on the wood burner.
Must be Birthday presents.
Barbqr
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