No smoke, but I did a beef tenderloin on the rotisserie yesterday, along with some roasted redskin potatoes in a foil pouch with some onion, fresh cut rosemary and thyme, butter and olive oil and another pouch with roasted veggies and mushrooms, and a redwine reduction. OH!.. and shrimp skewers on the grill.
I was pleasantly surprised by how well it all came out. I felt like a culinary rock star!
Smoked a Pork Butt over the weekend, high-heat to start to get a good char on the outside then kicked it down for a slow smoke/cook for +/-5-hours.
Leftovers yesterday were turned into Pulled-Pork Chili (no beans): Mmm!
Anyone have (or made) one like this?
...and Dean... 6 hours?
I'm thinking more like 14-16....
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