I do a quarterly lunch at my work. Using a smoker that we pull behind the truck, I'll sleep in my office and cook the meat all night long at about 250 deg F. Started about 11:30 pm and pull the meat off at about 11 am. The beans and sausage go on about 8am. I check the fire about every two hours to make sure it is still going. I use charcoal for the main heat source and then hickory for the smoke flavor. I then pull the pork and cut up the turkey and sausage. Then set everything out. Menu: Pulled Pork Smoked Turkey Breast Sausage Baked Beans Green Beans Coconut Cake - Thanks, Judy! Cookies - Thanks, Lisa! Sweet Tea and Lemonade - Thanks, Gary! Thanks to Mike, Gil, Ryan, and Hunt for helping me get everything in from the smoker! And thanks to my dad for letting me borrow the smoker and teaching me everything I know about cooking BBQ!
http://www.youtube.com/watch?v=7jC74zZU2yQ&hl=en
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