Smokin'!

[hotwine]

Pits are cleaned and ready to be used again next week for other functions, but I'm now out of seasoned oak; may have to make the 120 mile run to the ranch for another truckload sometime in the next few days. Wife keeps committing me to cook for this group and that group, and it's starting to cut into my 1600 wine & cheese time!

Bucko, care to share your recipe for that special rib sauce? All I've got is the one I posted a while back attributed to Tony Roma's "A Place for Ribs" that's based on ketchup.