Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Messages
- 2,916
- Reaction score
- 20,613
- Points
- 0
- Age
- 54
- Location
- St. Louis Missouri
I had some pork and some beef on the WSM this past weekend. As usual, I hate to see open space on the grate as I feel like I'm wasting fuel.
I had a couple frozen, boneless, skinless chicken breast in the freezer, so that seemed like a good idea. I thought I'd roll some up in some tortillas and take them to work for lunch.
But my wife bought me some ham lunchmeat. Seems like a good idea to throw that on the smoker as well.
So....in addition to the "main course", here's the chicken and slided ham lunchmeat on the WSM.
I only left the ham on for about 15 minutes. Just long enough to get some smoke in it.
Time to move the operations inside.
So I'll put them in sammie baggies and take a few to work for lunch each day.
I was going to post this Sunday night, but haven't been about to get around to it until now (Thursday morning). I've made more than one employee drool over the food. In fact, the other day one of my coworkers bout a panini press on the way home! :thumb:
I had a couple frozen, boneless, skinless chicken breast in the freezer, so that seemed like a good idea. I thought I'd roll some up in some tortillas and take them to work for lunch.
But my wife bought me some ham lunchmeat. Seems like a good idea to throw that on the smoker as well.
So....in addition to the "main course", here's the chicken and slided ham lunchmeat on the WSM.
I only left the ham on for about 15 minutes. Just long enough to get some smoke in it.
Time to move the operations inside.
So I'll put them in sammie baggies and take a few to work for lunch each day.
I was going to post this Sunday night, but haven't been about to get around to it until now (Thursday morning). I've made more than one employee drool over the food. In fact, the other day one of my coworkers bout a panini press on the way home! :thumb:
