I have been wanting to share this, but Photobucket has been a PITA lately … At least it has been for me. Finally had some patience ….
I did these up for championship Sunday last week (January 22nd).
Never seen these before in the grocery store, so I grabbed a couple packs.
Not much trimming was required. Most of it I was able to pull off.
A coating of Worcestershire sauce, then tossed with fresh ground salt, and fresh cracked pepper.
Got the Performer set-up for an all-day smoke …
Managed to squeeze all of the pieces on indirect. Maple Leaf briquets plus hickory for smoke.
My goal was to keep it in the 240-290° range. When it dropped below this, I added a few lit briquets (6-8) to help maintain the target.
After 2 hours, I added more charcoal. Looking good …
Here was the set-up. My buddy and I were "tail-gating" in the garage watching the game(s).
Luckily it was not cold …. Cold enough to keep the beer from warming up, but for this time of year, we had no complaints.
Put some snow in the cooler, and it was good-to-go. Had
potato skins in the 18". Always so good.
I believe this pic was after about 4 hours or so … We sampled some pieces.
Getting there, but not quite. Another 1-2 hours, depending on the size of the piece.
It got to the point where we didn't care …. We were getting hungry smelling this wonderful meat cooking. We dove in hands first.
Some gratuitous Performer pics ….
There were no leftovers …. I will be doing this again, as they were a big hit.
Thanks for looking.