One of our favs and been getting nudges that it's past time to make them. About a 5 lb. slab cut into approx. 1½" squares, dusted with Spicy Dizzy Pig. On the Egg at 250 with apple wood chunks...
Smoked for 2½ hours then into the sauna for about 2 hours with brown sugar, butter and blue agave (out of honey somehow)...
Drained the liquid decided to save for an unknown future use. Glaze applied then back on at 300 to firm it up. By choice I omitted apple jelly and used a strawberry serrano jam in the glaze, also omitted the hot sauce because of the serrano's...
Ready to eat after about 30 min...
Plated up with yucky peas and dinner salad not shown...
It was a fine meal!
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
Comments
That sounds so dang good!
Minnesota
Don't be afraid; the clown is afraid too.
moved to Lansing, KS 1/19/2022
Lrg 2008
mini 2009
XL 2021
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
BBQ from the State of Connecticut!
Jim
XL and MM
Louisville, Kentucky
When in doubt Accelerate....
Your garnish looks gross and unnecessary. Otherwise, perfect.