Rob has not been active the last few years due to his health. I wanted to add this in case you did not recognize his name on the original post.
I found this old post of his from 2012 (just a partial posting of his original post on this board.....(Words from Rob Bonifay)..........
You know that the drum cooker isn't gonna help your culinary skills or give you a leg up against the competition. And after I season it for a month with a dead possum to get the toxic chemical smell outa it you'll have to cook in it for at least 2 months before you can eat anything out of it.
That's been my observationany way. When I reflect back on Jacklegs scores from the Judges the scores got stedily better since the first time we turned meat in using the barrel. Takes awhile to get the chemical and dead possum ell out. Guess I just let our secret out.
I would suggest going to the cooking school August 18th Mike and I are going. Hopen to learn something from Garland, Brian , Larry and Jeff. That sounds like the 3 stooges with an extra character thrown in there don't it. Just kiddn fellers that's a whole lot of talent and whinning going on there I mean winning. Hope they bring their wives though I think like Debbie that's the secret to their success.
Well let me go find some road kill possum that a little fresh you want day thing to rot slowly in the drum over time for best seasoning. Just so happens I'm going to Savannah Sunday and I'm going right past that big power plant on the river. They got all the drums there you want ya just gotta dumpem out first. Millions of yellow barrels. Sad nobody wants a yellow drum smoker so we paint em green cause if you don't they have a tendency to put off this green glow. Darndess thing you ever saw. Like one of them green glow sticks the kids get at the fair.
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