I'm smokin' now! My load of hickory came today. Cookin' hickory.

[DemoTex]

A cord of hickory, cut to 15" (my cooker's firebox is 19") and split into 1/8's, was delivered today. Dry as powder. It comes from a stone mason who is going to build some walls for me and who also runs a saw mill.

I fired up a few sticks and cooked a half-chicken. God it was good. I rubbed a pork-loin-end for the cooker tomorrow. I'll cook it all day and pull the pork tomorrow evening. Ah, life in the mountains.

[Catch22Dem]

1. Damn, brother

You just name the time and place!!!!!

[Bunny]

2. Good God Man!

Will you and Mrs. DemoTex adopt me? Please?????? :silly:

[DemoTex]

3. Oh-Oh! The best part!

$75 for that cord of custom-cut cooker wood! And he is saving a couple of dry hickory logs for me for my next load. I'm serious, lotsa BBQ restaurants would kill for cured, split hickory at this price.

[ChavezSpeakstheTruth]

4. You are my new God

I envy you to the extreme

Can you teach me your Texas ways?

Please!

[DemoTex]

5. No! No! I BBQ in the NC tradition!

Lexington BBQ, to be precise. Never the dry, tough beef brisket of Texas. I do pork and chicken, mainly. With piquant rubs, mops, and sauces. Lots of cider vinegar in my cooking.

[ChavezSpeakstheTruth]

6. I see. The pulled pork should have tipped me

I'd still love to know your ways. I'm not the biggest fan of NC style due to the vinegar aspect. I do love it tho!

[Tandalayo_Scheisskopf]

7. Ooooo...Lexington!

Beck's BBQ! Minced pork sanwich with slaw!

I can taste it. I truly can taste it. I haven't had one in at least 40 years.

[DemoTex]

8. I've mastered the pork, but not the slaw.

Any good recipes for slaw?