Kinda dead on SM, so I figured I would share my weekend smoking activity to liven things up.
Saturday, we had a company dinner and smoked five tri-tips in the barrel-Q with hickory along with two rolls of chicken spendeni stuffed with green chili, smoked gouda and some left over pasta. Good, juicy medium rare tips, outstanding chicken! Sauted shrooms and onions in the WOK, and drank plenty of Jack.... sorry - no pictures.
Sunday, found a good deal on shoulders so smoked two of them for pulled pork sammies and pork green chili. Smoked on hickory, apple, and oak at 240* for 6 hours, pritizing every hour with cran-grape and OJ, panned and foiled for another five, let stand in the smoker for another two, then pulled. I LOVE PULLED PORK! Hit it with some Rudy's and Salt Lick on a big sesame seed bun.... sorry - no pictures.
We were worn out at that point, so here is what the kids cooked their mamma for dinner! Got pictures! We were only talented enough to make one strawberry rose, so that one was Mom's.
woo hoo!
Saturday, we had a company dinner and smoked five tri-tips in the barrel-Q with hickory along with two rolls of chicken spendeni stuffed with green chili, smoked gouda and some left over pasta. Good, juicy medium rare tips, outstanding chicken! Sauted shrooms and onions in the WOK, and drank plenty of Jack.... sorry - no pictures.
Sunday, found a good deal on shoulders so smoked two of them for pulled pork sammies and pork green chili. Smoked on hickory, apple, and oak at 240* for 6 hours, pritizing every hour with cran-grape and OJ, panned and foiled for another five, let stand in the smoker for another two, then pulled. I LOVE PULLED PORK! Hit it with some Rudy's and Salt Lick on a big sesame seed bun.... sorry - no pictures.
We were worn out at that point, so here is what the kids cooked their mamma for dinner! Got pictures! We were only talented enough to make one strawberry rose, so that one was Mom's.
woo hoo!
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