It was so sudden, unexpected and shocking.

That Saturday, May 8th, we BBQ’d for the first time on my new Weber Smokey Mountain Smoker. The next day we had a wonderful Mother’s Day. The morning after Mother’s Day, my father died of a massive heart attack. And the day after that was my mother’s birthday.

To say the least, this has been the most difficult time of my and my family’s life. My father meant/means so much to me, he’s who I am. He helped guide and mold me into the person i am today, I will always be grateful for the things he shared and taught me & I’ll never forget the great times we had together. I love you, Dad!

I purchased the new Weber Smokey Mountain 22inch Smoker. It’s so much better than the last smoker i had, the Char-Griller Smoking Pro Model. That smoker absolutely sucked, there was too much tending to coals and air vents because of how poorly this product was made. There are so many places for air/smoke to escape during the smoking process that you end up having to use 2-3 times as much charcoal as normal & end up having to watch your grill more than you’d ever expect. If you’re even somewhat serious about smoking, get your self, at least, a Weber Smokey Mountain.

weber smokey mountain 22 inch smoker

2 pork shoulders

scored meat, the fatty side of the meat

injected and spices applied to rest overnight

after 5 hours

after 7 hours

after 10 1/2 hours of being smoked with hickory & cherry wood

baby back ribs

the rub used for the ribs and pork shoulder. And yes, that’s 25 lbs. worth of vacuum sealed dry rub.

Drunken Chickens after 2 hours

Drunken Chicken after 3 1/2 hours of being smoked with cherry & apple wood

baked beans, the musical fruit

corn for the best corn stand on Earth, Tapia Bros. (formerly known as Maria’s Corn Stand)

prepped cheesy garlic bread waiting to be heated.

I love BBQing.

Did some BBQin this weekend. Tried a new way of cooking pork shoulder and cooked my baby back ribs as a backup plan.

First i got the meat…

then the prep work…

injected pork shoulders with a mixture of these…

i used two different rubs…Byron’s Butt Rub and a rub that i’ve used for 10+ years (sorry, find your own).

left the shoulders to marinade over night.

Next morning, i started the coals @ 6:30am and prepared the the ribs with a dry rub…

…after 5 hours of not lifting the hood on the smoker….

…looking pretty good…

After feeling a bit more comfortable with the pork shoulder’s progress, i cooked the ribs…

…back to the pork shoulder…

another hour later…

…let the meat rest an hour, then pull…

A total of 21 lbs of baby back ribs and 13 lbs of pulled pork…turned out pretty damn good…can’t wait to do it again.

(haha Jared…you’re stuck and can’t have any!!)

my buddy at work saw me painting the last skateboard and gave me this nice bamboo skate deck to paint…i decided to go with a Panda theme…i had a bunch of little pandas sketched out that were scattered all over the board, they were eating bamboo…after a week i was over it and sketched out some Panda heads….i think its gonna look much better…

it’a been a while..kinda getting sick of this one…just gonna add some highlights and gloss…

UNI POSCA!

gettin’ there…