This year there were not enough of us to do a turkey, so I smoked up a couple of chickens instead. Tonight, I feast on left-over pulled chicken in quesadilla form! Add some Manchego cheese and onions, and I am looking forward to that more than the meal yesterday!
"Bacon is the gateway meat." - Chef Ryan Farr
Dark Horse BBQ Competition Team
KCBS Master CBJ
Certified Moink Baller
Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver