Ground chicken, 1 egg, pureed onion, garlic, minced parsley, salt and pepper, and chopped bean thread noodles. Fried in ghee.
This was last Saturday on my Santa Maria. My wife got a little out of hand with the guest list so we ended up feeding about 30 I think. The tri-tip was a traditional Santa Maria rub and the chicken was spatchcocked. I brined the birds for 24 hours and made a bacon bourbon bbq sauce.
OK... must've done pretty good. Small pork butt, about 4.5 pounds. Rubbed with Morton Southwest BBQ rub. Smoked at 225F using maple wood. Got it to 165F, then wrapped in foil to get it to about 190F. Took about 8 hours. Rested half an hour, then pulled. Placed pulled meat in the crock pot with Stubbs Original sauce. Let that sit refrigerated overnight. Heated in crock pot for about 2 hours the next afternoon, and then ready for eating. Delicious if I don't say so myself, and really good for my first effort. Pics follow! I may have crusted the surface a bit more than desirable as my wife commented negatively about that (I liked the occasional crunch). Also, the meat likely had more fat than anticipated as there was a good bit of fat at the end, even at 190F, that hadn't cooked away. My wife ended up removing a good bit of that while getting the crock pot set up to heat. In any case, like I said, I think it turned out pretty darned good!
Ribs on the pellet smoker tonight. Also tater salat. Wish we also had some of those squash and onions.
Since I haven’t really done any serious smoking I decided to do some back ribs last night done wth Oakridge BBQ Santa Maria grill seasoning rub followed by Braswell's BBQ sauce. Three and a half hours on the grill at low n' slow turned in the best ribs of the year. On the side I made some Cuccuzza squash. I did use apple pellets to smoke them. You can see the smoker in the right rear
