Quote Originally Posted by nasa-rm View Post
FWIW, those that waited until the last batch came out got some serious $$$ on the brisket. And it was hella-good warmed up for lunch the next day as well. The pork chipotle was to die for..... I felt (kinda) bad for cutting back to the front of the line to insure the quality of it.
Glad you like the pork chipotle. The plums are from our mini-orchard and my son and wife have been fine tuning the sauce recipe for over a year now and I think they have the "hot" version nailed down now. It started out too mild when we used it at Cops4Kids BBQ comp last year but we plan to use the current recipe going forward.
We've been playing with a raspberry chipotle as well...that flavor swing is wild and pretty much put's a smile on the face of any Georgian BBQ lover (who surprisingly show up quite a bit as judges in Texas BBQ comps ?)