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I just smoked 14lbs of pork shoulder on Sunday.... apple and hickory chips for over 8 hours. I usually keep it on smoke for about 5-6 hours, mopping with a mix of apple juice, beer and apple cider vinegar every hour. After the 6 hours on smoke, I remove any wood chips, heavy mop the pork and wrap in foil to braise for a few hours.

 

My parents came over for dinner, we still have a ton left over.

 

Served with grilled corn on the cob, corn bread, baked beans and chocolate cake :)

 

:drool: Any BBQ sauces?

of course...

Sweet Baby Ray's and Famous Dave's Devil's Spit

 

I don't want to spend a lot on a smoker,

 

Any suggestions for some thing that is middle of the road but still decent?

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I just smoked 14lbs of pork shoulder on Sunday.... apple and hickory chips for over 8 hours. I usually keep it on smoke for about 5-6 hours, mopping with a mix of apple juice, beer and apple cider vinegar every hour. After the 6 hours on smoke, I remove any wood chips, heavy mop the pork and wrap in foil to braise for a few hours.

 

My parents came over for dinner, we still have a ton left over.

 

Served with grilled corn on the cob, corn bread, baked beans and chocolate cake :)

 

Drool on the keyboard.

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1916980_103315533012489_7079890_n.jpg?oh=2843b1e5a87a080d4f0a9d096ffee03a&oe=55A5F226

 

Our spicy rib recipe at home:

 

Sauce is a cocktail of Famous Dave's Devil's Spit, brown sugar, and Southern Comfort. Perfect blend of spicy and sweet.

 

Rub baby backs in cayenne pepper, crushed red pepper flakes, steak rub, garlic salt

Put them on an oven pan and bathe it with a bottle of cheap beer (usually Steel Reserve or something nobody would ever want to drink), and apple juice

Marinate overnight

Either smoke them or oven cook them in the marinade pan for 3 hours, depends on the day. Both are delicious.

Take them out and sauce them

Finish on the gas grill for an hour, sauce as needed

Pray you don't shit your pants from all the spicy food.

 

Served with sauteed green beans with diced garlic and bacon

Edited by BowlCity
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Thought about BBQ sauce. In 1999 or so, I was travelling alone and I spent a couple hours in a smoke house in Alabama. The Pit Master had won many awards and had just retired from one of the competition circuits. We were talking about sauces and he told me that nearly everyone on the tour cuts their sauce with a sweetener (usually honey). I have asked other folks over the years and they generally agree.
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Thought about BBQ sauce. In 1999 or so, I was travelling alone and I spent a couple hours in a smoke house in Alabama. The Pit Master had won many awards and had just retired from one of the competition circuits. We were talking about sauces and he told me that nearly everyone on the tour cuts their sauce with a sweetener (usually honey). I have asked other folks over the years and they generally agree.

 

A bit of brown sugar for me, though I'm sure honey also works great.

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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

Very effective pork prep. You're hereby an honorary southern gentleman

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We tried mesquite once and while my Dad liked it, I wasn't too big on it. Very overpowering. Apple is what we use, though our smoker doesn't get as much use as it used to. It's not very good at self managing the coals so it's a pain to keep them at the right temp. We even resorted to drilling a couple small holes into the side to help it out.
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Thought about BBQ sauce. In 1999 or so, I was travelling alone and I spent a couple hours in a smoke house in Alabama. The Pit Master had won many awards and had just retired from one of the competition circuits. We were talking about sauces and he told me that nearly everyone on the tour cuts their sauce with a sweetener (usually honey). I have asked other folks over the years and they generally agree.

 

A bit of brown sugar for me, though I'm sure honey also works great.

 

This. ^

 

Brown sugar works great if you want it just a little bit sweet.

 

Sweet Baby Ray's, even though it is made in Chicago (and not Texas, or somewhere else in the South...or even Kansas City, which is very fine), has a great hickory and brown sugar sauce.

 

Of all bottled sauces that I can pick up at the grocery store, my favorites are that, KC Masterpiece original, and Stubb's original. I've never made my own. But damn, I could put BBQ suace on just about anything. :drool:

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Thought about BBQ sauce. In 1999 or so, I was travelling alone and I spent a couple hours in a smoke house in Alabama. The Pit Master had won many awards and had just retired from one of the competition circuits. We were talking about sauces and he told me that nearly everyone on the tour cuts their sauce with a sweetener (usually honey). I have asked other folks over the years and they generally agree.

 

A bit of brown sugar for me, though I'm sure honey also works great.

 

This. ^

 

Brown sugar works great if you want it just a little bit sweet.

 

Sweet Baby Ray's, even though it is made in Chicago (and not Texas, or somewhere else in the South...or even Kansas City, which is very fine), has a great hickory and brown sugar sauce.

 

Of all bottled sauces that I can pick up at the grocery store, my favorites are that, KC Masterpiece original, and Stubb's original. I've never made my own. But damn, I could put BBQ suace on just about anything. :drool:

 

We get KC Masterpiece whenever we're having people over who can't handle the heat, otherwise it's Devil's Spit all the way, though Dave's Rich and Sassy is a great sauce as well. It all gets mixed with a little brown sugar regardless of heat, just for the consistency. Makes the sauce a bit stickier and really helps cook it down into the meat rather than just having it lay on top of it.

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Thought about BBQ sauce. In 1999 or so, I was travelling alone and I spent a couple hours in a smoke house in Alabama. The Pit Master had won many awards and had just retired from one of the competition circuits. We were talking about sauces and he told me that nearly everyone on the tour cuts their sauce with a sweetener (usually honey). I have asked other folks over the years and they generally agree.

 

A bit of brown sugar for me, though I'm sure honey also works great.

 

This. ^

 

Brown sugar works great if you want it just a little bit sweet.

 

Sweet Baby Ray's, even though it is made in Chicago (and not Texas, or somewhere else in the South...or even Kansas City, which is very fine), has a great hickory and brown sugar sauce.

 

Of all bottled sauces that I can pick up at the grocery store, my favorites are that, KC Masterpiece original, and Stubb's original. I've never made my own. But damn, I could put BBQ suace on just about anything. :drool:

 

We get KC Masterpiece whenever we're having people over who can't handle the heat, otherwise it's Devil's Spit all the way, though Dave's Rich and Sassy is a great sauce as well. It all gets mixed with a little brown sugar regardless of heat, just for the consistency. Makes the sauce a bit stickier and really helps cook it down into the meat rather than just having it lay on top of it.

yeah, the problem with Devil's Spit is the fact it's too runny

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Thought about BBQ sauce. In 1999 or so, I was travelling alone and I spent a couple hours in a smoke house in Alabama. The Pit Master had won many awards and had just retired from one of the competition circuits. We were talking about sauces and he told me that nearly everyone on the tour cuts their sauce with a sweetener (usually honey). I have asked other folks over the years and they generally agree.

 

A bit of brown sugar for me, though I'm sure honey also works great.

 

This. ^

 

Brown sugar works great if you want it just a little bit sweet.

 

Sweet Baby Ray's, even though it is made in Chicago (and not Texas, or somewhere else in the South...or even Kansas City, which is very fine), has a great hickory and brown sugar sauce.

 

Of all bottled sauces that I can pick up at the grocery store, my favorites are that, KC Masterpiece original, and Stubb's original. I've never made my own. But damn, I could put BBQ suace on just about anything. :drool:

 

We get KC Masterpiece whenever we're having people over who can't handle the heat, otherwise it's Devil's Spit all the way, though Dave's Rich and Sassy is a great sauce as well. It all gets mixed with a little brown sugar regardless of heat, just for the consistency. Makes the sauce a bit stickier and really helps cook it down into the meat rather than just having it lay on top of it.

yeah, the problem with Devil's Spit is the fact it's too runny

 

:yes:

 

On the other hand though, it makes Devil's Spit an excellent dipping sauce.

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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

 

Thanks Bro. :ebert:

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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

Very effective pork prep. You're hereby an honorary southern gentleman

 

 

I have a similar smoker, but I'm considering upgrading. I can't add chips without removing the meat, so sometimes I'm low on smoke flavor when all is said and done. Plus, I'd prefer a front-opening smoker I can see into.

 

I'm really liking the tri-tips I'm cooking lately.

 

I've noticed that a strong brine in the water pan can affect flavor a bit, but you're right - it's really more about moisture.

 

Much more of the flavoring comes from the marinade (which I sometimes inject into the meat), and obviously the rub.

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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

Very effective pork prep. You're hereby an honorary southern gentleman

 

 

I have a similar smoker, but I'm considering upgrading. I can't add chips without removing the meat, so sometimes I'm low on smoke flavor when all is said and done. Plus, I'd prefer a front-opening smoker I can see into.

 

I'm really liking the tri-tips I'm cooking lately.

 

I've noticed that a strong brine in the water pan can affect flavor a bit, but you're right - it's really more about moisture.

 

Much more of the flavoring comes from the marinade (which I sometimes inject into the meat), and obviously the rub.

That one is real easy for me... the whole cylinder in the middle lifts off the base using the handles. I pull it up, set it aside, add chips and set it back on the base. Easy as can be. No door needed :)

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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

Very effective pork prep. You're hereby an honorary southern gentleman

 

 

I have a similar smoker, but I'm considering upgrading. I can't add chips without removing the meat, so sometimes I'm low on smoke flavor when all is said and done. Plus, I'd prefer a front-opening smoker I can see into.

 

I'm really liking the tri-tips I'm cooking lately.

 

I've noticed that a strong brine in the water pan can affect flavor a bit, but you're right - it's really more about moisture.

 

Much more of the flavoring comes from the marinade (which I sometimes inject into the meat), and obviously the rub.

That one is real easy for me... the whole cylinder in the middle lifts off the base using the handles. I pull it up, set it aside, add chips and set it back on the base. Easy as can be. No door needed :)

 

Mine basically does the same, but no handles!!! Infuriating!

 

It was free, though.... so I guess you get what you pay for.

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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

 

Thanks Bro. :ebert:

 

What about this one?

 

Its the 3rd one down. $88.00 bucks.

 

 

http://www.homedepot.com/b/N-5yc1v/Ntk-All/Ntt-smoker?style=List

Edited by troutman
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I actually had that one too. It was good, but I upgraded a bit. That one does not have a temp dial... but it doesn't matter much - I really never mess with the dial on the one I have now. Plus I left that red one out in the snow and it rusted up on me... It did a great job for years though.
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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

Very effective pork prep. You're hereby an honorary southern gentleman

 

 

I have a similar smoker, but I'm considering upgrading. I can't add chips without removing the meat, so sometimes I'm low on smoke flavor when all is said and done. Plus, I'd prefer a front-opening smoker I can see into.

 

I'm really liking the tri-tips I'm cooking lately.

 

I've noticed that a strong brine in the water pan can affect flavor a bit, but you're right - it's really more about moisture.

 

Much more of the flavoring comes from the marinade (which I sometimes inject into the meat), and obviously the rub.

That one is real easy for me... the whole cylinder in the middle lifts off the base using the handles. I pull it up, set it aside, add chips and set it back on the base. Easy as can be. No door needed :)

 

Mine basically does the same, but no handles!!! Infuriating!

 

It was free, though.... so I guess you get what you pay for.

Get a drill and 2 wooden handles... that'll fix your issue for like $10.
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I actually had that one too. It was good, but I upgraded a bit. That one does not have a temp dial... but it doesn't matter much - I really never mess with the dial on the one I have now. Plus I left that red one out in the snow and it rusted up on me... It did a great job for years though.

 

I didn't see the one you have.

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I actually had that one too. It was good, but I upgraded a bit. That one does not have a temp dial... but it doesn't matter much - I really never mess with the dial on the one I have now. Plus I left that red one out in the snow and it rusted up on me... It did a great job for years though.

 

I didn't see the one you have.

Yeah, it was a clearance thing a few years back. I think to make room for newer stuff. that red one is very good for an entry level smoker. It comes with lava rock to put under the element, but I leave them out - makes room for the wood chips :)

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I actually had that one too. It was good, but I upgraded a bit. That one does not have a temp dial... but it doesn't matter much - I really never mess with the dial on the one I have now. Plus I left that red one out in the snow and it rusted up on me... It did a great job for years though.

 

I didn't see the one you have.

Yeah, it was a clearance thing a few years back. I think to make room for newer stuff. that red one is very good for an entry level smoker. It comes with lava rock to put under the element, but I leave them out - makes room for the wood chips :)

 

Thanks,

 

Plus I can cover it so it doesn't rust. Probably pick one up in June.

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Officially the "best" BBQ joint in TN is located less than 15 minutes from my house...it's a dive...and always packed. It was voted on statewide, and beat all takers.

 

The featured appetizer is saltine crackers and a blue cheese dip that'll blow your mind. It's packed every time the doors are open. If any of you dudes ever make it this way, I'll take you there myself. The owner lives next to my brother in law.

 

It's in a "Holler":

http://www.youtube.com/watch?v=ewqlMea9xwg

Edited by Tombstone Mountain
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