Page 35 - Barbecue News DEC 2020 Digital Issue

though it tastes just like the steak princess beef rub.
If I could cook close to the Pendray’s at every contest I would be a happy cook. They always smile and are just fun to be around. Especially when Tona cooks about five differ- ent ancillary entries and we get to taste them all.
My son Vonn has a girlfriend that makes the best tacos, en- chiladas, tamales and flan. Elizabeth you are forever a part of this family even if you quit cooking!
Our next class is December 12th and we are featuring smoked salmon, beef ribs, chicken wings, dutch oven deserts, and several sides. We space our tables apart to socially distance and sug- gest everyone wear masks except when eating...which is most of the day. We also put a lot of smoke in the air. Nothing like the smell of a bunch of grills being fired off in the morning.
Our typical Thanksgiving dinner still includes turkey, ham, dressing, gravy, and all the old fashioned trim- mings. The deviled eggs are smoked and we throw in a little beef tenderloin and enjoy slow smoked brisket. We do not have plates big enough to hold all that food so several trips are required. All our neighbors and friends are invited to come eat every year too. We can even do carry outs for our friends that are social dis- tancing.
My cousins Anthony and Anita are meeting us in Daytona next week. We are spending some time with Rich and Wendy Eames. We are going to hit the beach, some good Daytona restau- rants, including Babes Blue Room, and going to run up to Jacksonville and Saint Augustine to stop in at Papa Larry’s, Captain Jacks, and let Anita do some shopping.
There will be something cooked on a smoker and we will get to see Bonnie and Suvane and hopefully David and Stacy. Gonna be a blast and I bet there will be a cocktail and a glass of wine or three shared as well.
Hopefully this finds everyone in good health. Prayers for all and especially for the USA. God Bless America!
DECEMBER 2020
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