Threw together a table for the grill and UDS this evening. Now I can stop having the wife hold all the plates/sauces/condiments when I grill/smoke.
It's only 8 a.m. and I'm craving some butt.
smoked a pork tenderloin! Added a rub of my own creation, rolled two lbs of sausage out like dough, wrapped the sausage around the tenderloin and basket weaved it with bacon! Smoked at 225 for 4 hrs with hickory and apple, pulled at 160 degrees, wrapped in foil and served after 30 minutes. I definitely had to loosen up my belt a notch after supper that night.
i never have issues with drums cooking differently than the flapper.Did some barbecued wings the other night. I only cooked the flat portion on the grill because they cook more evenly. I saved the drum portions to fry or cook in the oven.
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Served them with garlic potatoes and pickled bean and corn salad.
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i never have issues with drums cooking differently than the flapper.
Do you thaw them first? This is a small batch for me but I buy fresh and just separate them if I have the time.Maybe I'm just OCD then, because I like to cook all the same kind together. (They come from a 10-lb bag of frozen drums and flappers from Costco.) Sometimes I cook just drums, and sometimes just flappers.