Well, what with the hustle and bustle of the jambalaya preparation, cooking, and cleanup, combined with a trip to New Orleans with a friend, my first week off flew by in a happy blur. Peggy and I never really had the chance to relax, unwind and just 'chill'. What with one more week to go, Peggy and I decided to celebrate 'half-time'. It may be hard for our regular readers to believe, but we went a whole week before we fired up da pit. We finally got the chance to kick back and BBQ yesterday, so da dawgs and myself assumed our patio lounging position and Peggy took some pictures of the 'festivities'. The night before, I had injected a pork roast with our seasoning, butter and beer and let it sit in the fridge over night. In the morning, while I got da pit ready, Peggy coated the roast in our spice and brown sugar. It wasn't long 'til da Blues were blaring from the outside speakers and the down-wind neighbors' mouths were watering, as we smoked up da place. The roast smoked away for almost 7 hours with "Pourky da Pig" standing by, to put out any flame ups. After the roast was almost done we put a couple taters to bake in da smoky pit and I fixed one of our favorite appetizers; smoked asparagus. I have been tellin' folks that my smoked asparagus are soooo good even the dogs love them. I know it's hard to believe, so this time Peggy made a lil video documenting the fact. It was really nice to spend a relaxing evening with Peggy and the dogs doing one of our favorite things. Laughing, dancing, BBQin', bluesy kinda laid back day just reveling in each others company.