On the way from our little tailgate to the game, Idahorn and I passed a group with a big smoker mounted on a trailer. I'd guess about 14'. With our "T" hats we seemed to have some street cred. Turns out a high school metal shop class had made the thing and they were really proud of it.
We asked if it turned out good cue and they said something about it being great, not sure what though. (I pretty much had a skinful, and so did Idahorn.) They cut off a few spareribs and gave them to us to sample. Not sure about Idahorn's but mine tasted like they had cut it off King Tut's mummy. Dry and tasteless, and to use Tom Wolfe's acronym-- BBAR. (Burned Beyond All Recognition.)
I got a business card from the instructor and mentioned to him that it was good and that some of us might have a few tips. Like maybe keeping the temperature a little South of 800 degrees. Their fuel was probably anthracite. I could not tell if it had a rub on it or any mop; what had been meat was just crunchy.
Would really like to give these kids a hand 'cause their rig was really nice and they could probably put out some good stuff. Don't know much about operating these big rigs, but do know about temperature and time, rubs, mops, and sauces.
We asked if it turned out good cue and they said something about it being great, not sure what though. (I pretty much had a skinful, and so did Idahorn.) They cut off a few spareribs and gave them to us to sample. Not sure about Idahorn's but mine tasted like they had cut it off King Tut's mummy. Dry and tasteless, and to use Tom Wolfe's acronym-- BBAR. (Burned Beyond All Recognition.)
I got a business card from the instructor and mentioned to him that it was good and that some of us might have a few tips. Like maybe keeping the temperature a little South of 800 degrees. Their fuel was probably anthracite. I could not tell if it had a rub on it or any mop; what had been meat was just crunchy.
Would really like to give these kids a hand 'cause their rig was really nice and they could probably put out some good stuff. Don't know much about operating these big rigs, but do know about temperature and time, rubs, mops, and sauces.
