From Ship’s Backyard
Last weekend’s cook was one of the busiest yet, and I couldn’t be more grateful.
Thank you to everyone who trusted me with dinner.
After taking a short mid-summer break to clean the pit, restock supplies, and get ready for another big cook, it’s time to fire things back up.
This week the smoker will be running full.
The briskets will begin their 30-hour journey Friday morning, sausage will be made fresh from scratch, and every rack in the smoker will be spoken for before the weekend is over.
I wouldn’t have it any other way.
This Week on the Pit
…and if there’s room on the pit, maybe a little lagniappe.
From the Pitmaster
One of my favorite things is watching someone discover they actually do love brisket, turkey, sausage, or smoked chicken…
They just hadn’t found the right pitmaster yet.
BBQ Tip: Rest Your Barbecue Before You Slice It
After coming off the smoker, brisket, ribs, turkey, and chicken need time to rest so the juices redistribute through the meat.
Slice too soon and those juices end up on the cutting board instead of in your dinner.
Good barbecue is worth the wait.
Order Deadline
Thursday, August 6 at 6:00 PM
Pickup available Saturday, August 8 or Sunday, August 9.
Until the Next Smoke…
Thanks for letting me cook for your families.
— Ship
