Texas BBQ

The Texas Party had a great turnout, we had line dancing, bull riding and a real how down. Thanks to chef Nick for really good Barbeque (remember that’s a noun not a verb). Ken Chiarella lent us a state of the art smoker and we put 12 hours of smoke on tender delicious beef brisket. If you saw the smoker you saw it had special temperature probes, micro fans to keep the wood at the exact temperature, an overhang to keep the chef out of the sun, leveling legs and more.

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