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Just a big ole butt and some wings

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Simcan
Simcan Posts: 287
in EggHead Forum
Inspired by @theophan post I made the Giddy Swamp South Carolina Mustard Sauce, plus some of my usual vinegar sauce, and bought a nice big pork shoulder.  The mustard sauce, by the way, was excellent and will be making regular appearances around here. Threw the butt on at 250 or so with hickory chunks, and cooked it until it was done...



Served with simple cole slaw, brioche buns, and oven fries.  Huge hit.

Next up were wings.  Decided to try something different in technique than my usual 400 indirect for an hour.  This time, 250 indirect for just over two hours, and was surprised at how evenly brown and crispy they got...then I tossed in a tamarind glaze, back on to set, and serve.



Toronto ON
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