Getting your BBQ Fix

MikeF-NH · 05-07-2015, 02:16 PM

when I head up to the north end of the lake to fish for salmon in the spring, I am passing by the trading post at 4-430AM and I see this guy working the smoker alone and in the dark. I appreciate that kind of dedication to his craft. If I wasnt a bit behind last time I was going to stop just to shake his hand and tell him how impressed I was without having tried his food yet. Next time I come home that way, I'm definitely stopping in to try it.

I just started smoking meats last summer and realize that low and slow means you get up mighty early to have that brisket or pulled pork ready for lunch. Wings and ribs take a little less dedication.

05-07-2015, 02:16 PM	#15
MikeF-NH Senior Member Join Date: Apr 2009 Posts: 318 Thanks: 2 Thanked 120 Times in 80 Posts	when I head up to the north end of the lake to fish for salmon in the spring, I am passing by the trading post at 4-430AM and I see this guy working the smoker alone and in the dark. I appreciate that kind of dedication to his craft. If I wasnt a bit behind last time I was going to stop just to shake his hand and tell him how impressed I was without having tried his food yet. Next time I come home that way, I'm definitely stopping in to try it. I just started smoking meats last summer and realize that low and slow means you get up mighty early to have that brisket or pulled pork ready for lunch. Wings and ribs take a little less dedication.