[CH] BBQ/Cook-off

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I used my new smoker yesterday and wanted to report that the machine worked
great. I got a Smokeshack. Actually, a Smokette, which is small version
which hold up to about 20lbs of meat. I cooked an 8lb pork butt for 9 1/2
hours with hickory woods and spryed every 1 hour with a combo of apple juice
and apple brandy and it was tender, smoky, and delicious. Of course I used
some of our rub on it, prior to smoking. If anyone out there is considering
one of these things, I give it a thumbs up.
Next week is chickens.
Also, on February 23, 2003 there will be an "open" chili cook-off at the
Victory Brew Pub in Downingtown, PA (near Philadelphia) from noon on. It
sounds like it's going to be a great time. Anyone interested in details can
contact me directly.

Warm Wishes,

Chip Welsh
Red Lion Spicy Foods Company
420 West Broadway
Red Lion, PA 17356
717-244-0227 phone
717-244-7348 fax
www.betterthanhot.com
chip@betterthanhot.com

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