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Rag1

Executive Chef
Joined
Jun 24, 2007
Messages
3,022
Location
Berks Cty, Pa.
Yesterday started my winter program to develop method/recipes for 08 comps. Rubbed about a dozen thighs with billybones rub, smoked skin up for 2 hrs at 240. Sauced with 3 types....Jim Beam, Cherry and Rays blackberry wine sauce. One more hr skin down with the sauce.
Did 2 fatties 50/50 beef/pork with all kinds of sauces mixed in and sliced onions on top (no pics). Made a few pickled cherry peppers stuffed with andouille, onion, sharp cheese and topped with bacon.
Last pic is my 2 Guru blowers huffing on the apple wood fire.
Also boiled up NY salt tatters. VERY good.

http://usera.imagecave.com/Rag/sat-cook/100_0551.jpg
 
The Missing Link said:
Looking good!! How did they taste?

Skin was rubber. Sauces were good. They were brined over night, and so were very tender, good smoke and sauce taste. I was pleased, but need to work the grille in to render the skin.
 
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