We like bone in chicken marinated and done on the barrel smoker/cooker. A bit latter I am going throw on a tinfoil packet of butter, garlic and fresh asparagus.
Sous Vide chicken quarter; dried it off and put it in the fridge for a bit before grilling. Also cooked some peppers and onions in the cast iron pan.
How much better can bacon be? I like that grate. Anything special? Id like to get something like that for cheese. Which reminds me, I'm almost out. Should've smoked another batch last weekend.
Well they didn't come out as good as last years. Smoked nearly seven hours and meat wouldn't come off the bone. I know this isn't the accepted way but I prefer them like that. My sense of taste never fully returned so I couldn't tell. She said taste was good. We ate half of them. She is determined to tweak them in the stove. I didn't argue as she is the cook and a woman on a mission.
You made a great effort. Could have been the pig...I prefer fall-off-the-bone tender as well. Had some spare ribs Saturday evening at the tractor pull, I should have hooked one of those up to pull the meat off the bones......
She wrapped the rest in foil and slow steamed them in the oven tonight. some of it came off the bone. Still tasted fine (of what I could taste) to me. She was thinking cut of meat too. Not enough fat? A couple of my smoker customers have said they are rather picky where they buy meat. Guess it does make a difference. Maybe I'll ask for free range pig next time!!!
4lb rack of babybacks. 3-2-1 method used. 3 hours unwrapped, flip and wrap in foil, 2 hours. She added some apple juice. Flip and another hour unwrapped. BBQ sauce added. We tested after and went another hour.
4th of July lunch… went on at 3 pm on the 3rd.. wrapped at 6 am on the 4th.. pulled at 9 am… now they sleeping… in a cooler…
