Felt good to spark that smoker 
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Looks pretty good too.Comment
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Double Hooked for her pleasure... when you look at the last picture you will know why my photography is so crappy.
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Last edited by smarkley; January 24, 2015, 07:47 PM.Comment
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Yall are doin The Pit proud.Comment
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Tonight's cook... Chicken! Cooked on the Hasty Bake using Kingsford Blue and a stick of Ash wood. DWC would be proud.
Boneless skinless chicken thighs with my version of Memphis Dust
Chicken Breast with Weber Gorumet Chicken rub
Thighs done. Sauced with Williamson Brother's Original Sauce
Breasts were spritzed with Moore's Marinade during the cook
The crowd reaction
Plated for the adults. Served with sauteed okra and spaghetti squash... and wine (of course)
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A perfect combination - Wings, Vortex, Huli-Huli marinade
The wings bowing to the cherry wood god:
And the finished product after a little sear:
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What internal temp you take those wings to TB?Comment
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I've never temped my wings. I usually do them until I think they're done and then go 5 minutes longer. With 60 lit coals in the Vortex, it's been just around 35 minutes every time.Comment
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God after seeing some of these other pics I don't know if I should even post mine.
I making some stuffed chops as I type. They are premium chops from my uncles hog farm down in Iowa. Really looking forward to these babies.
Last edited by Spinaker; January 25, 2015, 02:21 PM.Comment
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My butcher sold me some Berkshire ribs at regular pig price. It's really a different pig indeed. Fantastic flavor, juicy...
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