Q-in

As most of you know, I love cooking BBQ, especially pork shoulder.  Any chance I get, I fire up the side fire box and get my smoke on.  Last weekend a good friend of mine, Cody Fisher, asked me to grill up 150 lbs of shoulders for his horse show.  I jumped at the chance.

10 hours later and 200 people served, nothing remained but a few sad pieces of gristle and a spoonful of beans.  I'd say it was a job well done.

While cleaning up, I received one of the coolest compliments in a while.  A group of people walked up to me after the feeding frenzy subsided and said the previous night they went to Smokey Bones, one of the best BBQ joints around Memphis.  They said the Q I served was 10 times better, and they would recommend me to anyone.  Pleased... real pleased.

The only uncomfortable situation I ran into was when someone asked me what I was cooking, and I mentioned it was the horse who finished in last place overall, and I hope the meat wasn't too tough.  He was not impressed.