Created a new website to announce the date for Porkapolloza II: High on the Hog.  You can check out the details over at releasethecracklins.com (moved to releasethecracklins.nicoleandgreg.net ).

My hope is to find some time to build out a quick site to post all the information on this year’s big BBQ party being held on Saturday, July 31st.

Season Opening

Snow is gone. Finally. So now I have finally had the chance to bring out the smokers and get this season underway. And what better way to get things going then just going hog wild with my favorite BBQ sauce Stubbs.

greg samples one of his test runs

In 2006, we celebrated fire with Firewalker steaks.

In 2007, it was Chickenfest…

and 2008 was Porkapoloza… so what can we do to top THAT?!

This year, we are going native! 100% exotic meats from every corner of the globe… we present to you:

So I have been on quite a tear recently with my Weber Smoky Mountain bullet smoker lately. But maybe I was driving Nicole nuts with ribs this and pork that…

Right now, as I start writing, its 6:10 PM on Sunday, June 14th. I’m 3° away from finishing my first run at smoking an 8+ pound pork shoulder. The end goal is to enjoy a nice pulled pork sandwich – topped with my very own coleslaw. The coleslaw has been marrying in the fridge for some time now.

As we saw in Part One… so far the first Weber Smokey Mountain smoke has been pretty uneventful. Camden took charge. The fire got built and the chicken went on with a few brats. After the first 90 minutes, the lid came off with no great billow of smoke. Oh well, that would have made for a great photo.