Boy oh boy what a week it has been.
Let’s begin with the beef brisket. 
Shredded, lovingly, for the ultimate beef brisket sandwiches.
Coated in a special vinegar, bbq-based sauce.
Toasted roll, lots of beef.
Accompanied by macaroni salad topped with caesar salad dressing.
Next, spaghetti sauce from the gods.
Yes, that pot was full to the top.
Pepperoni mushrooms? Sure, why not.
And then, of course, the smoked chicken.
Butterized and bbqed.
Plump morsels.
Oh, Super Bowl. How I love you.
Pork shoulder: First, coated lovingly with a dry rub seasoning (let stand for 24 hours). Smoked for 10 hours at 200°F over soaked cherry wood chunks.
Once smoked, it’s important to take your pork shoulder for a walk. And have it pose for photos.
Then, shredded and added to a saucepan with BBQ sauce, garlic, onions and apple cider vinegar.
Wing sauce:
1 1/2 cup red devil
3 tablespoons butter
package of Italian Salad Dressing seasoning
2 tablespoons garlic
couple dashes Worcestershire sauce
4 tablesopons lemon juice
1/4-1/2 cup grape jelly
Ribs: BBQ smoked with BBQ sauce rendered down with molasses
Thick slabs of bacon wrapped in Bermuda lettuce, onion and tomatoes.
Wrap your mouth around that baby.
Pulled pork with onions and cherry tomatoes from the garden.
Hangover brunch of the gods.