Anyone egging tonight?

GrillMeister

Just slapped a 15 lb. Christmas Brisket on the egg. It should be ready for lunch at the office tomorrow. Put a big ol' chunch of hickory and chunk of mesquite on a mixture of Wicked Good and Royal Oak.[p]It's a clear night here in Texas and the smoke is good. Now to sit back and watch a Ron White "They call me Tater Salad" DVD with the in-laws.[p]Cheers to ya'll[p]GrillMeister
Austin, TX

Unknown

GrillMeister,[p]Nuthin' big, just some brats. But after the but woopin' my boys put on those donkeys (Denver) today they sure taste good. CWM, did you have a good day out there today??

GrillMeister

<p />Bullet Bob,[p]Brats are good. I love em' with Hickory!

GrillMeister

<p />Anybody remember Wicked Good. This stuff rocks. I smoked two briskets and had enough left over to fill a bucket and still do 7 lbs. of wings.[p]I shoulda kept more than a dozen bags back when I ordered a pallet for a bunch of us eggheads. This stuff last almost forever.

BBQBluesStringer

GrillMeister,
I am recovering from a fat prime fillet done TRex style. I picked up four of 'em for $50 and the wife and I decided to treat our daughter and her boyfriend.

jake42

GrillMeister,
Where can someone purchase some of that stuff?

fishlessman

GrillMeister,
still miserly using the wicked good from my last order (last december). only for pork butts and poultry. even with these cooks, i add a little ozark oak to extend its life.

Yazoo

jake42,[p]Brazil