Venom Power said:Two briskets are currently smoking and will be done after the full 18 hours. I will slice 'em up and wrap them for cooling and transporting. All we'll need is Bone's kitchen oven for a couple hours on low heat to wake up the meat.. My bar-b-que sauce will be at a slow simmer in a couple hours. I also have the big pork tenderloin, charcoal and grill. I will just need to buy chicken legs near Bone's place and whatever else you guys want so I could season it and toss it on the grill.
Thanks for making me hungry just before I go to work!!
:marchmellow::marchmellow:
BTW Ant, you and Nelson are lucky men! My wife said that since you two are coming from so far away again, she will come to the cookout Friday night. Otherwise, she would have stayed at the hotel where it is warm! :rock: