True story, its a regional thing... And at the same time it is constantly evolving into something that looks less like what came before it... sorta like music and cars... I have never tried any bbq that I disliked, just tried alot that has had no flavor, over smoked, or tough as shoe leather. If you guys invite me over for some grub, I will promise to give an honest opinion of your final product.... as far as the mixed drinks go, never had any that I really disliked... oops... forgot that one time in Spain when they served me straight Vermouth... yucko...pewy..

Speaking of 'cue...I was kicking around the idea of doing a small brisket this weekend for the family...chopped beef sandwiches sound good right about now.

I smoked a ham on the Big Green Egg yesterday for the first time. Rubbed with mixture of paprika, brown sugar, onion powder and garlic powder covered in saran wrap and refrigerated overnight. Smoked 3 hours at 250 using hickory chunks soaked in water. Glazed last 1/2 hour with 2 sticks butter, 1/2 cup molasses, 1 cup brown sugar, 1/4 cup apple cider, 1/4 cup Bourbon and 1 tsp cinnamon. Sliced and poured some of the glaze over the top. This was the best ham we've ever had - way better than a Honey Baked. Started with a 6lb Smithfield cooked & smoked bone-in ham.

Ham, cheese and green onion omlettes this AM with the leftovers.


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