Have a coupe of friends coming up from TN later today and its high time they had some proper Northern BBQ.
- 14.65lb brisket cooked low and slow on the BGE over lump charcoal and apple wood smoke
- Mild Italian sausage boiled in beer then grilled over lump charcoal sided with sautéed peppers and onions
- Walkers (chicken drumsticks) cooked over lump charcoal and basted with Veri Teriyaki until the skin breaks like glass
- Gizzards and hearts sous vide for 20 hours in butter and Tony C's Cajun seasoning then grilled over lump charcoal and basted with Veii Teriyaki
- Cowboy beans smoked over apple wood smoke
- Collard greens
- Mac & cheese
- Corn bread muffins (plain and habanero)
- Yuengling Premium
Dessert
- Peanut butter pie
- Mini cheese cakes topped with cherries or blueberries
- fruit salad
- More Yuengling Premium
