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Smokin' . . .
Got a package of 10 chicken drumsticks on sale the the other day, and also a pork roast (I think a blade roast). Put some paprika and lemon pepper seasoning on the chicken and into the smoker as soon as I got home, followed a few minutes later by the pork. I used some Johnny Trigg Sweet Heat rub on the pork.
By 6PM the chicken will be done, and after a few more hours I'll take the pork out of the smoker and put it into a covered dish in the oven at about 190F for the night. That will be nicely tender for tomorrow. Bill Ranck Blacksburg, VA |
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