- 64 Posts. Joined 9/2014
- Location: Virginia Beach
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So the Roadside Chicken is based off of Case's post, http://www.smokingmeatforums.com/t/213869/roadside-chicken,
Two points where I changed things up are 1) I was out of white pepper (Really?), and 2) I plan to re-use the marinade for basting instead of making a new batch like Case did.
I brought it up to a simmer to kill any nasties. Waste not want not, right?
I may even brush some asparagus with the marinade and toss them on the grill.
So, as Case said, here is the mini doing what it does best, going from indirect smoking to direct grilling:
Taste test coming soon. Unfortunately the asparagus i had hoped to brush with the Roadside marinade has disappeared. How does that happen when I'm the only cook in the house?
Oh yeah, lunch for the week just finished up on the Smoke Hollow as well:
Looks Awesome !!!! I smoked a 2 day herb brined pork shoulder , used Jeff's sauce as a base covered it with PlowBoys rub gave it a 6hr smoke with apple wood , then wrapped it for 4 more hours. You know you nailed it when everyone is sticking their fingers over the cutting board whie your chopping it up !!!