I cooked a dozen tonight. Washed, clipped tips, rubbed with Plowboy's Yardbird rub, smoked on my Small Egg till 180* internal, then took them off and wallered them in a bowl of Chipotle Rasberry grilling sauce, put them back on to carmelize. Awesome. Sorry, no pron.
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818
"Life's too short to drink cheap beer or eat crotchpot BBQ"
NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen