Bacon wrapped chicken breasts with roasted garlic and herb seasoning. Smoked these and some leg quarters Sunday evening.
Its been awhile since Ive contributed so here is what I smoked on Sunday. I waited two weeks for these plate ribs to come in from my butcher. They were fresh and hadnt seen the freezer. I smoked them for 8 hours at 220f-240f in the Bradley until they were just over 200f. Then they were wrapped in butchers paper, wrapped in a towel and put in a cooler for an hour to rest. They were amazingly tender and juicy with just the right amount of smoke. I used a simple SPG rub that I applied the night before. On the smoking day after about three hours in the smoker I started spritzing with apple juice. I was going to use Guinness but the liquor store here is closed on Sundays due to covid and I kinda forgot.
Man wife and I have been talking about getting some king crab legs. Once and a while they go on sale around here regularly they are 30$/lb. been keeping an eye on the price.
$27 per pound is what I paid, in season it’s $15. It was worth the price of admission. Crab and steak and a blue moon for a meal....
2.5 lbs ground chuck,1lb mild sausage seasonings and colby cheese in the middle topped with ketchup and bacon with a little killer hogs rub.... I poked holes in the bottom so it wouldn't cook in it's own grease
