Went freezer diving and found a few boneless beef short ribs, 4 chicken thighs, and a rack of spares. It's all going on the big UDS for a mixed plate sort of thing. Haven't figured which rubs to use, but I might break out the Smokin' Guts Hot for one of 'em.
Quote:
Originally Posted by chingador
I am hosting my company's Christmas party at my house tomorrow. I am smoking two whole beef tenderloins on the UDS. I will also be doing a pork and shrimp paella on the Primo XL. I am also going to smoke about 10 links of boudain on the UDS for appetizers.
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I'm in P'land too, so if I smell something good I'm inviting myself!
That paella sounds awesome.