Will Labor for BBQ

We started early this Labor Day morning: cleaning the shelves, soaking the wood chips, cutting the slabs of meat in half. We really didn’t know what we were doing, but after getting a few clues from YouTube videos, we decided to give it a try.

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Baby back ribs, chicken legs, spare ribs

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apple wood chips soaked in water

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trying to make it all fit

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Yes, it is smoking, once we got the temperature regulated.  Now wait about 5-6 hours, with occasional trips outside to empty the grease drippings tray.

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The blue bowl contains smoked mushrooms marinated in meat drippings!

Auntie Carol, just back from England, joined us for a late lunch and it tasted, if I do say so myself, not half bad.  Carol brought potato salad and Rachel and I made slaw, fruit salad, and that lime jello-pineapple-carrot salad that my dad used to like.

Later I deboned, degristled, and defatted the spare ribs and now we have packages of pulled pork for sandwiches or salads in the upcoming weeks.

Now I need to rest a little (Gary is asleep while “watching” golf) and then I’ve got to put a cake order together for delivery early tomorrow morning.

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