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leftover oak smoked brisket & newl pecan smoked chicken chimichangas w/blackbeans, homemade spanish rice,& white queso sauce.
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brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
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stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
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my music recordings-
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Dang sure looks tasty to me Rob. Nice use of leftovers
Ryan
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Clint Eastwood
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Dang Rob, that looks mighty good!!
Drinks well with others
~ P4 ~
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Look's toooo good to eat! Nice
Sunset Eagle Aviation
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That looks like Purina Whisky Fish Chow. I'd hit that at full speed. Nice work
JTJTComment
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Ha! Im sorry I caused all that...
Looks like I could take a few lessons from you though...
Craig
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Well put together.....I'd make short work of that plate for sure !Jerod
GOT-Q-4-U bbq team
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That does look great...well done...Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"Comment
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Yup...save one of them plates for me too! Nice job.
BBQ Eng.
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I've said it many times before on here and will say it again...Rob, that's better than ANY thing you could get from any restaurant! I don't know what looks better to me...the chicken or brisket. 
Do you make your own queso? It looks so creamy and yummy!
Becky
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That is some good lookin Chit man - As one who lives where Mexican food is a daily staple, I would eat that in a heartbeat - nice post
Scarbelly
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like heck it does... lol, set that down in fronta me and there aint gonna be any admiring done til after the quaff of the cold stuff!!!Originally posted by Slanted88 View PostLook's toooo good to eat! Nice
nice job rob!!!Charbroil SFB
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MES
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i usually do but i was in a hurry for that dish so it was tostito's white queso dip heated up.Originally posted by sweet_magnolia View Post I've said it many times before on here and will say it again...Rob, that's better than ANY thing you could get from any restaurant! I don't know what looks better to me...the chicken or brisket. Do you make your own queso? It looks so creamy and yummy! 
brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
Blues-N-Cues Concessions & Catering
http://blues-n-cuesbbq.com/
my music recordings-
http://www.reverbnation.com/rlcltd
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I can only eat Messican food about four times a week, but I could have that one any time! Good looking stuff, Rob.
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Smoke Vault 24Comment
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Let's see now, Toronto is what, about a 12 hr drive eh hmmmmmmmmmmmmmmChargriller Pro w. sfb
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