An odd collection of leftovers (spiral sliced ham, fruit plate etc..) led to what I guess has to be called a "Blue Hawaiian pizza" (made with a blend of mozzarella and gorgonzola cheeses).

It was either really good or wierd... or possibly both.

Today, I have a beef brisket going on the smoker. Here is a shot of it about half way through the cook. I'll try to post a follow up photo when it is done and sliced.

Looking good Ed!

Will that hold steady in the FedEx truck for a trip to south Florida?

We are getting close now. Time to rest for a while before slicing.

Yum. That looks great.

I'm just realizing the downside of cooking a 17 pound pork shoulder for pulled pork. You actually have to pull 17 pounds of pork when it's done. This was mostly done in the oven; my Weber kettle has a tough time maintaining temperature unattended when it's below 0F outside.



The "keep" pile is on the right. The other pile looks big mostly because of the bones and skin.

That sure looks good John.

What is in, or what was in, the bottles in the background?

Good looking chow fellas. We had a smoked chicken done in the WSM today.

I love beer can chicken. Cook it on low to medium indirect heat on the Weber Summit and keep the smoker box filled with chips.. YUM!

Sliced up and ready to eat. It was very good.

Nice!!!!!