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Getting the pavilion ready - 67903107 10212219266075503 2579428719412117504 n
Getting the fire started while roasting in the August sun - 67972266 10212219266555515 1870658707826671616 n
Everybody's favorite cruising director and Past Commodore, Gregg Henry! - 68286310 10212219267755545 3313393820904718336 n
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View from the pavilion... a little too much seaweed to get in the water - 68676893 10212219272675668 4371594765305643008 n
Enjoying some conversation and shade - 68916872 10212219268395561 8287974803130810368 n
Heating the meat - IMG 20190808 204137
Smoked pork butt - IMG 20190809 183924
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 - IMG 20190808 175528
Ingredients for the sauces and rubs - IMG 20190808 175604
Day 1 on the smoker (Thursday)... butts and brats! - IMG 20190808 191626
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. - IMG 20190808 194650
Carolina Mustard sauce for the pork