Like good BBQ, Eaton, too, gets smoked!

As most BBQ fans know, the flavor comes from quality food mixed with with a heavy dose of smoke. On Sunday, while I smoked my first brisket on the grill, I predicted that Adam Eaton would also get smoked that night against the Cardinals on ESPN HD. Sure enough, Eaton came through with a gem of a game: 4 IP, 10 H, 6 ER, 2 HR. For his $7.2 million salary, his record this year is 8-6, with a whopping 5.98 ERA. And to think some people thought G.M. Pat Gillick had lost his eye for signing talent! We would love to take credit for the web site, but we must confess that we did not start www.firepatgillick.com.

On a happier note, the brisket turned about better than we had hoped. We cheated...rather, the recipe we followed cheated. We smoked it on the Weber for about 2.5 hours and then wrapped it in foil and put it in the oven (300 degrees) for 1.5 hours. It was juicy with the slightest hint of a smoke ring. However, the rub we used added nothing and the remains ended up in the trash.

Here's a picture: