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Unread 11-07-2013, 11:26 AM   #9
is one Smokin' Farker
Join Date: 09-02-12
Location: Kentucky
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I would go with the previous advice. Get that pork done, and rest it in a cooler. I've rested some for nearly five hours and it was delicious. Then raise temperature and cook that chicken next. You might use the smaller grills to keep little appetizers going like MOINK balls or ABTs.
XL Big Green Egg, Weber Performer Platinum, WSM 22.5"
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