« 28 July
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Getting the pavilion ready
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Getting the fire started while roasting in the August sun
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Everybody's favorite cruising director and Past Commodore, Gregg Henry!
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View from the pavilion... a little too much seaweed to get in the water
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Enjoying some conversation and shade
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Heating the meat
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Ingredients for the sauces and rubs
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Day 1 on the smoker (Thursday)... butts and brats!
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Pork rub (left) and brisket rub (right). The recipe for the pork rub is from Malcolm Reed and the brisket rub recipe came from Pecan Lodge, in Dallas.
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Carolina Mustard sauce for the pork
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Smoked pork butt
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Day 2 on the smoker (Friday).. A 16 pound brisket which had to be cut in half to fit, and a pork butt. This is the end of the day, just finishing the point