Ran up to my buddy Hal's for a Memorial Day eve cookout.
The M/M is fired up and chugging away.
Had to fly the flag, of course.
A couple butts are already coming along.
We have a ton of chicken marinating, so I get busy with some leftover veggies Hal tosses in front of me.
Meanwhile, Hal has mixed up a Jerk Pistachio melange.
On we go. Right side runs about 75° hotter than the left, so we stage everything accordingly.
Sausage/pepper/onion/Franks sausage balls.
On goes 10 (!) pounds of thighs, and a 5 pound bag of wings. Things are getting crowded now.
Sorry for the crappy picture, had my hands full, and the 'good' camera was sitting inside away from the blazing heat.
Running low on time (shooting for a 5PM 'feed'), so I start taking everything 'direct/indirect' in the Meat Monster's insulated firebox. Thank goodness for long tongs and heat resistant gloves!
Butts are looking good...
Some 'Smoke On Wheels' marinated thighs, back up on the grate to cook just a little bit more.
Wayne Jacob's andouille!
Back in the blast furnace. Leftover ribs and the wings are getting some blazing love. (ribs got a glaze of 50-50 Blues Hog and Apple Cider vinegar)
Onto the cutting board... Natives are restless.
Ring the dinner bell! (and get the h*ll out of the way)
Poke.
Ribs/SOW thighs.
Buffalo Jerk wangs.
More thighs with a Plowboys/Weber dumpster rub.
Some veggies/salads for those so inclined.
My favorite shot - back for seconds (and up on tip toes)
What a feast! I'm tired....... And still quite full.
