2 slabs of pork spare ribs and a brisket were put on to marinate tonight. For the marinate my wife and I used some cajun spices, A1 steak sauce, brown sugar,,,, and a few other things.
Tomorrow morning the pit will be fired up and the ribs and the brisket will be put on.
Saturday:
My wife and I set our canopy up over the pit, and I am a little sad. The top of the canopy is taller then my pits smoke stack. I knew the stack was a couple of feet short, but the canopy really rubs that fact in my face.
Got the fire going, about another hour for the pit to heat up, and we should be ready to go.
Man...that looks good!
I havn't done any smokin/grillin/bbqin, but I did make a pot of chili. Nothing special, but I did use my own home-grown peppers and 'maters, in it.
Looks appetizing specially the fried gator. How do they taste?
The fried gator was good - a little tough, but good.
The batter for the fry mix was corn meal, flour, lemon juice, spices,,,, and some other stuff. The cook was taking a whole onion, slicing up it up, and then cooking the onions with the gator.
What else was good, was the deer backstrap wrapped in bacon, creamcheese, sliced peppers, and held together with a toothpick.