Quote:
Originally Posted by OLS
Yesterday I Grilled 6 burgers, then readied the smoker to smoke 6 chicken legs and 8 pork fingers,
or "western Style Pork Ribs" I love those things!
When that was done I smoked a slab of bacon that had been cut up for this asian-style pork belly
that Jon brought up the other day. i got ready to commence that recipe and realized I had no braising
wine or soy sauce. So I smoked them and then cut them up last night into bacon. You know, when I
throw up the lid to the smoker and say, MAN THAT LOOKS UNBELIEVABLE, I should get my CAMERA!
I am sad to say that only one photo was taken and even THAT was after the meat had been put up.
|
Those look awesome! Very similar to some chicken legs I cooked the other night. I decided to throw a few cherry wood chunks on the coals after cooking the legs for a bit (originally was just going to grill them real quick). Put the legs on indirect heat, Closed the lid, came back 20-25ish minutes later and had that awesome reddish looking, crispy skin. I whipped up a sauce made from store bought BBQ sauce, mixed with some Louisiana wing sauce, mustard, minced garlic, and brown sugar. They were AWESOME.