Howdy, BBQ, and Lake-Life fans!
You know, there ain't nothin' like the smell of smoke and sizzling meats dancing on a summer breeze right over our beautiful Lake Mohawk.
This past Memorial Day Weekend was a straight-up, honest-to-goodness demonstration of what we've been cookin' up here at White Deer BBQ. From dawn until the setting sun, we stoked the fire inside our Lang Smoker, turning simple ingredients into a symphony of smoky, mouthwatering delight. It was a feast for the senses, a testament to the time-honored traditions of BBQ and a true celebration of community and camaraderie by the lake.
Growing up on Wyoming cattle ranches and being the son of a Texas man who greatly appreciated a good brisket has made me no stranger to BBQ.
Ever since I was only as tall as a tumbleweed, I've been cooking over open fires during my camping adventures in the Rocky Mountains. The fire and I, we go a long way back.
Now, let's talk about the star of our show – our 60-inch Lang BBQ Smoker. When you folks drop by, I always enjoy giving you a tour around this beauty. I walk you through how it works, showing you the ins and outs of this smoker and explaining why it's nothing like what you'd find in your average North Jersey backyard.
Back to the Memorial Day Weekend – we were all about traditional low and slow BBQ. Our lineup featured tender brisket, pull-apart pulled pork, juicy ribs, and the kind of chicken that makes your taste buds do a happy dance.
And what's a BBQ without the sides, right? We served up Hawaiian coleslaw with a tangy kick, homestyle potato salad, bubbling baked beans, and cornbread that's just begging to mop up all the finger-licking good sauces. To top it all off, our homey poundcake came in to sweeten the deal.
The Fourth of July is about a month away, and folks already want to place orders. That's music to Chub's ears, let me tell you. Life here by the lake has been just what the doctor ordered, and it looks like the summer's only starting to heat up.
So, I reckon I'll be firing up the smoker for more of our "Piggy Perfection" pulled pork and ribs this week. It's hard to resist when the smoke starts rolling, and the mouthwatering scent of slow-cooked meat mingles with our blend of spices. This ain't just any BBQ, folks. This is tender care, patience, and seasoned oak turning into melt-in-your-mouth pulled pork and fall-off-the-bone ribs. As the week unfolds, expect the heavenly scent wafting from our smoker to fill the air around the lake. It's more than just a meal; it's a tradition, a shared sensory experience. So gear up! The tantalizing aromas from White Deer BBQ will be your call to another memorable feast by the shores.
I wanted to tip my hat to everyone who stood by us this weekend. Y'all have been the wind beneath our wings, and I can't thank you enough for all the referrals and recommendations. I can't wait to keep serving up our BBQ to the good folks in this area. Seeing y'all enjoy the fruits of our labor is the best reward we could ask for.
Until our trails or waves cross again, remember, there ain't no love like the love for BBQ. Here's to more sun-soaked days by the lake, finger-licking good BBQ, and good old-fashioned fun!
Straight from the heart of the smoke,
Chubs
