Simple words....simple food....complex logistics.....that's TUK FXS. The 8th annual celebration has begun.....some pics from today's events.
16lb packer....cleaned and ready....as a point of reference.....that's a 12" blade folks......
The Briskie is all rubbed up.......this is going into the cooler for a rest until tomorrow when it gets another dose of seasoning before its 24 hr sit in the smoke......
Rendering bacon for the original brisket sauce......Beer and Bacon......Dr. Sooner states "it can't get better than this".....it really can't......
The ribs have also been rubbed......16lbs of brisket....and 15lbs of ribs.......these guys sit until Saturday morning where they get the 2-2-1 treatment under mesquite smoke....
Having rendered a cup of bacon drippings.....the sauce takes hold with celery, tomato, onion, garlic, hickory chips and plenty of other good stuff......the sauce will be strained and the fibrous material along with the hickory chips will feed the smoke......
3 comments:
drool..!
okay okay i have to ask ... what the hell does tuk fxs mean?!?!
Switch the T and the K
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