So we have a new smoker, It is a beginning and we smoked some Goose Breast, Pork Shoulder, and Chicken Breast. The best was the Chicken Breast, and it had a dry Memphis Rub on it. It was great and moist. I need to design a new smoker. It must be indirect heat and have a blower to introduce oxygen to it in the preheat stage.

So I have been working on my recipes....

I have been working on some recipes. I have been perfecting my Bourbon Beef Marinade. Only the Finest Kentucky Bourbon will do. However I have just put a batch together with my brothers homemade moonshine. That will be a great marketing idea if the booze is good enough. I will have to check with the revenuers, if selling the beef is legal if there is no commercially TAXED booze in it. I will let you know if it all works out.