"William Boyd" > wrote in message
...
> Being a bachelor and do not gingerly apply my time to cooking like
> some, I have discovered the ultimate relief.
> I dug out the old Brinkman Sportsman smoker and cleaned it up.
> Tossed in a small bag of Matchlight charcoal and lit it. Meanwhile I
> take six servings of country cut pork ribs and rub them down with
> McCormick, Grill Mate pork rub, wrap them up in foil with a large
> clove of garlic. Then to better stretch the cost I decide I'll throw
> some raw (not pre smoked) turkey drumsticks on as well. I also
> rubbed one of them with the pork rub and the other two with a
> chicken rub. Wrapped them up in foil and Placed the drumsticks on
> the rack just over the full pan of water and the pork ribs on the
> upper rack. put the lid on and walked away. Four hours later I
> gathered them up, water all evaporated and every thing just
> literally falling off the bone. Make good ingredients for hot Flour
> Tortillas. Incidently the pork rub on the drumstick was better than
> the chicken rub.
> No wonder America is Obese with people like me around, some good
> eating. Throw a jalapeno pepper or two in the wrap and get with it,
> wash it down with a Texas Shiner Bock beer.
> --
> BILL P.
> Just Dog
> &
> ME

Why wrap the food in foil? Just stick it in the smoker. Much mo' bettah.

kili