(08-26-2016 10:53 AM)Pony94 Wrote:  

(08-24-2016 09:18 PM)CheeseSndwch Wrote:  Whiskey.

You're welcome.

Yeah, why ruin your drinking with food

Good point.

(08-24-2016 09:18 PM)CheeseSndwch Wrote:  Whiskey.

You're welcome.

Came here for this. Was not disappointed.

(08-24-2016 01:05 PM)geosnooker2000 Wrote:  I have a problem trying to smoke BBQ at the tailgate. For one, actually getting the smoker to the tailgate requires a trailer. No place to store the trailer (on Tiger lane, you get only one parking spot). Secondly, we generally don't have 8 hours (or 5 hours for ribs) - a minimum to properly smoke pork. This is why I generally go with steak sammies on the small travel grill (chuck steaks are awesome for this purpose). We bring a 2 burner hot plate so I can saute' peppers and onions in a cast iron skillet with EVOO. Add a slice of provolone, and that's...... good eats.

Geo, you should start your ribs at home & finish them off at the stadium. I travel over from GA the day before the game with ribs rubbed & ready to grill in the cooler, start the process at my brother's house in N. MS, & then we travel to the game as the ribs simmer in transit & finish the ribs off through sauce caramelization stage & they are ready to eat - and fantastic. The slower process actually seems to help provide juicy, tender ribs with the meat almost falling off the bone. Have done a shoulder or two the same way for some great pulled pork. Wife fixes the baked beans w/fresh onions & peppers in a disposable alum pan with cover before we leave GA & they go on the grill from the cooler & are ready to eat when the ribs are done. We add a variety of dips & snack foods to make it a full afternoon of prime tailgate.