Smoked Turkey Breasts (Brined with Walton’s Turkey Brine & a little Waltons Maple Bacon Cure), Smoked stuffing (cornbread style with pecans, apples, cranberries, chorizo, etc.), Smoked Mashed Taters, Homemade Rosemary herb bread, gravy, & green beans in maple butter herb sauce.

Well, I had to do something so here are some smoke chicken wings with Butter Beans from a few weeks ago. The Butter Beans are Dried Jackson Wonders from Last Year’s Garden. They were really good!

You haven’t tried smoked Hamburgers Steaks with Onions & Gravy & Smoked Mac & Cheese?

Well, you out to.

Beans, Greens, & BBQ. Did a few butts with Barracho Beans, Last of Last Years’ mixed greens, Smoked Macaroni & Cheese (the real thing, baby), Home made Cold Slaw, Home Made Quick Dinner Rolls, & a little Buck Board Bacon for the Breakfast of the Future!_

Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.

Smoked Beefy (Brisket) Bean Enchiladas with smoked Plantains. Smoked with Pecan & just a touch of Mesquite. Of course a little Avocado Guacamole Salad on the side & some good home made Sangria to wash it down & some Modelo Negro to cook with, but NO CORONA!

Smoked Beef Tenderloin with Mushroom & wine Sauce.
Barracho Beans.
Asparagus.
Hallula Bread.

Here are some photos of Smoked Spatchcock Chicken with Smoked Plaintains & Mac & Cheese.

Gravydave I have one of those Brinkman Pitmasters too. I have had it about 13 years or so. It would probably be better, but I left it out a lot with a cover. Have you found anyway to improve on it, make it perform better, etc.? I used to put a welding blanket & a few moving blankets over the main section, but you have to be real careful doing that. The main section is not too bad, but the heat really gets to the offset.

Chef That’s just about like me raising rabbits just for the manure. No, that was not a good analogy. Sorry about that. Duck Eggs are RICH!

Jonathon It is Ok, being here in Alabama now (we were amused to find they sell Bluebell here & actually have a plant too, immediately after being transferred here) we miss al the Blue Bell Commercials, etc. from Texas. I took the boys with an an assignment up to Brenham one time for a tour of the plant & free ice cream. They liked that, but not sure they do it anymore, especially with all this Corona Business. Of course, we don’t watch much TV anyways, anymore, so who knows what all we are missing!

Chef Oohh, that is a good one & of course, nothing like Blue Bell, other than remembering when it was $1.00 a gallon & we thought it was a little high, but good. Other than that, I would just about give my left arm for one of those hand cranked churns like when we were kids & everyone begged a chance at the churn. No electronic games for us. I found one at an antique store one time in horrible condition & they wanted a left arm for it, so I did not bite. Back then the motorized one like what we have today would have been considered a luxury, but the hand crank model was built much better.

YooperDog Thank you, it was delicious! Yes, those pieces can work very well too & excellent for using with a batch of beans or something.

Chef Thank you. It is delicious. I brine it for a day or so first in Walton’s Maple Turkey Brine. Then rinse & dry & season. Then into the smoker, before a short rest. Then Gobble, Gobble!

Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.

Chef Nothing like ice cold homemade ice cream, especially vanilla & strawberry, on a hot day in July in the hot Texas sun. Of course there are some other good flavors too!

How about some nice smoked cheeseburgers & brats with a few nice cold brews to wash them down. Oh, & don’t forget your veggies too with smoked potatoes all rotten style with peppers, onions, & broccoli florets.

Jonathon I know I should probably not be talking here as I have not actually used the tumbler (But, I would be willing to try it for you & provide a review, ha). I am thinking that the broccoli might be more prone to damage than the pepper. I would probably at least gut the peppers in half to get the marinate into the core & still I am thinking they would be fairly durable. Excellent point on the tomatoes, but like you said, that might be an experiment in itself. Maybe you need to devise a salsa or picco de gallo type marinate where you use the initial marinate flavor with the tomatoes, etc. to create the final salsa with the tumbler. You are very likely correct though, that hardier more solid vegetables would work best with the tumbler. Thank you for identifying all that.