Smoke 'em if you got 'em

Tammy and I fired up the Weber Smokey Mountain Cooker (WSM) this afternoon. I’ve got a variety of meat, all bought on the cheap:

* a 2 pound center cut pork loin roast
* 2 think center cut pork chops
* 2 whole chickens, quartered.

The chicken has only salt and pepper since we are going to use it on a variety of food later. The other meat has the Penzey’s Bicentenial Rub and Northwoods — both good for pork.

Also, I’m firing with half charcoal and half maple wood branches from the yard, hoping for a great “outdoors” flavor. Let’s hope I get two and a half hours of heat out of the fuel because I realized too late I’m out of charcoal.

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Author: warwick

I'm a network architect in Springfield, MO. I like clever uses of technology whether it's in a data center or the kitchen of my house.