wittdog
Master Chef
Well just got done with the meat prep…brisket is trimmed and marked (Full packer)…that will go on the bottom rack Brisket will be hit with the Swine Syndicate Comp Beef Rub….
ribs are demembraned and trimmed up Ribs will be hit with the SS Rub Out Rub…..those will do on the top rack in a rib rack and will be surrounded by chicken thighs…most will go into a smoked chicken lasagna (marinating in some EVOO with some Garlic Powder, Onion, S&P and Oregano and Thyme )later in the week but some will be consumed for dinner (Chivettas)..
I was informed by the Mrs. that I would be cooking with water in the pan….I asked her how she knew that…she said…you don’t have any sand…good women….she has the answers for everything…
Tomorrow I take the New 22.5 WSM for it’s maiden smoke…I’m still figuring out what to name it..
ribs are demembraned and trimmed up Ribs will be hit with the SS Rub Out Rub…..those will do on the top rack in a rib rack and will be surrounded by chicken thighs…most will go into a smoked chicken lasagna (marinating in some EVOO with some Garlic Powder, Onion, S&P and Oregano and Thyme )later in the week but some will be consumed for dinner (Chivettas)..
I was informed by the Mrs. that I would be cooking with water in the pan….I asked her how she knew that…she said…you don’t have any sand…good women….she has the answers for everything…
Tomorrow I take the New 22.5 WSM for it’s maiden smoke…I’m still figuring out what to name it..