Started the brownie up this morning with a 2x2 snake using Stubbs and pecan. Ran from 8am till 5pm using about 3/4 of the snake. Smoked the chuck until desired color then put on bed of onions and peppers with red wine, covered and raised till probe tender, around 205 IT.
Rotisserie herb crusted pork loin on the red mbh trying something new. Just runnin one basket. Worked out well. Pulled at 140 IT.
Also a first, cauliflower rice. Chopped and put into a food processor till it looks like rice, then sautéed in a black iron pan on the faded black mbh. Served with balsamic vinegar and veggies.
The snake method is definitely a tried and true method. My wife and I spent the afternoon at the local bar sharing some wings and a pitcher of beer and when we came back a couple hours later the kettle had gained 5 degrees. Can't argue with that.
Here's some pics.
Have a good one fella's!
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