I had 3 turkey drumsticks in the fridge that my wife had
found on sale earlier in the week, so around noon I put
them into a brine and into the downstairs fridge.

While we were out shopping we found a small rack of pork
ribs in the marked down meat section, so we bought that.
Once home, I installed the 4 new burners that I had ordered
for the grill, gave it a general clean up, then smoked
the turkey and pork both for about an hour to hour and
a quarter. When the meat was up to fully cooked temps
I cooked 2 handsful of egg noodles and some frozen
green beans. We ate 2 of the drumsticks last night,
and saved the 3rd for somebody's lunch. The ribs I
had put on a dry rub before cooking, then added a
barbeque sauce and wrapped it in foil after cooking.
That will be dinner tonight, probably accompanied by
rice and some mixed vegetables.

The turkey was very good. I sliced a sample off the
pork and it tasted a little too spicy, but I'm hoping
it will mellow a bit with the sauce and sitting overnight
in the fridge. I used John Henry's Chisholm Trail Rub and
probably overdid it a bit. Live, cook, and learn . . . ;-)

Bill Ranck
Blacksburg, Va.