Well for today's lunch. I picked a fresh mator and a couple of jalapenos out of the garden. Made ABT's with my apple smoked baconhttp://www.smokingmeatforums.com/t/...bacon-in-my-deluxe-uds-with-amnps-with-q-veiw. stuffed with cream cheese. Sliced fresh mator with kosher salt. Cornish hen with my rub.
ABT's and hens went on the BGE with lump and a hickory chunk.275° for 1 hour then kicked it up to 325° to crisp up the skin and the bacon. The skin was like eating fried chicken. Bacon was like skillet fried YUMMY.
So now is where the problem comes in.
It is all gone and YOU DON'T GET NONE!
Happy smoken.
David
ABT's and hens went on the BGE with lump and a hickory chunk.275° for 1 hour then kicked it up to 325° to crisp up the skin and the bacon. The skin was like eating fried chicken. Bacon was like skillet fried YUMMY.
So now is where the problem comes in.
It is all gone and YOU DON'T GET NONE!
Happy smoken.
David
