observation and a big THANK YOU

[love the smoke]

I was sitting here filing out the rest of my smokers log (thanks to ?? dont remember who did the smokers log)

Just got the Pig Butt in the FTC for the super bowl tonight and I got to thinking (scary I know)

1. Pork Butt injected with apple raspberry juice and oinker rub(Thanks Iceman) mixture
2.Pork Butt rubbed down with oinker rub (Thanks Ice) and rested for the night
3. Put in smoker with 4 hours of hickory
                Thinking what I need to try new with this butt I think vinegar based sauce Yes so log on to forum this AM and ask for a good recipe, remember the recipe site, yes a good recipe go back yo forum and find out that a lot of people use this same recipe I want to try

4. whip up the vinager sauce
5. butt gets to 195 IT pull out of smoker and remove a small chefs sample, add a little of the new sauce (Thanks Habs)
6. AWESOME
7. put the rest into foil with some more juice and into the cooler
8. Patiently waiting for the big feast

Anyway what I am trying to babbble about here is this

THANKS
To everyone who frequents this board and gives out there free advice and expert opinions and also a GIANT Thank You to the person who takes care of the recipe site (Habs I believe) You guys are awesome

THANK YOU we have a GREAT bunch of people here
LTS

[classicrockgriller]

Olds host the Recipe site and Habs keeps everything neat and orderly.

The forum and the recipe site make a great marriage.

Probably neither one would be as good as it is without the other.

Sure makes Smokin in the Bradley a lot more fun!

Thanks again Olds, Habs, and Brian

[Up In Smoke]

Olds host the Recipe site and Habs keeps everything neat and orderly.

The forum and the recipe site make a great marriage.

Probably neither one would be as good as it is without the other.

Sure makes Smokin in the Bradley a lot more fun!

Thanks again Olds, Habs, and Brian

DITTO!!!!! 8)

[Habanero Smoker]

Thanks!

SmokingDuck is the member who created the smoking log.