I always had it in mind to try this:

1 tsp pureed fresh garlic
1 tsp "Bufalo" salsa chipotle
1/2 cup lemon juice

I mopped four leg quarters, smoked at 225-250 over lump and apple, and the
effect was quite nice. I had some left over, so I poured it over a mess of
collard greens. That hit the spot, too. Baked potatoes wrapped in foil (in
the K with the chicken) rounded out the meal.

Could have used half the lemon juice, but I like lemon with chicken. The
Bufalo (one f is correct) salsa chipotle, hecho en Mexico, sells for about a
buck in the markets here. That and Salsa Huichol de Nayarit (also about a
buck) are the two best values in salsa picante in these parts.

Winter pruning yielded 12 feed sacks full of apple chunks. There is a little
pear wood and plum wood with it. Next winter should be heavy on the pear,
plum, and cherry.

I cut the wood in very short lengths to fit in that charcoal basket that
came with the K. Harry D. told me he didn't like that basket and advocated a
pizza pan with holes drilled in it instead. I saw his point but figured what
the hell, I can use his method as Plan B. No need so far, but I will keep an
open mind.

Spring is here in the Seattle area, and I need to clear freezer space for
the homemade ice cream to come. So there may be a smoked turkey in the
offing. That will give me an excuse to try the Fat Man's brine.
--
Ivan Weiss "Bush, Bush, where's my job?"
Vashon WA Gone to feed your greedy mob!"
-- The Mugwump campaign, 2004