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Re: Olive Smoked Chickens w/ Blues Hog Tennessee Red
Looks amazing as usual @Dyal_SC. What cook temp did you smoke the chicken? I've been doing whole birds at 225-250 with apricot wood lately and really like the taste and texture. I have some oliv…1 · -
Re: Pulled Pork Grilled Cheese
Oh boy! That sandwich looks like a mind blower!1 · -
Re: Just a little surf and turf.
Very nice!1 · -
Re: Pork Tenderloin my way
You get a lot better peach wood than I do then! =) Wish I could source it right from the tree. We love your GA peaches.1 · -
Re: Pork Tenderloin my way
That's a winner @DaveRichardson! I'll bet that seasoning is fantastic on pork tenderloin. I'm going to give that a try soon. I know you were going for no smoke on this one. Our favorit…1 ·
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