Trimmed the fat flaps from a few thighs, 2# of a custom jalapeño German Sausage and a small green chile Tri Tip (one of those small marinated you see in the package meat section). Seasoned the meat side of the thighs with Albukirky Green Chile Rub. Hit the fat side with Duck Fat and seasoned the same. Covered tightly back in fridge/ guessing 14-15 hours. Fired up the Tiernan SOB firebox and a smallish amount up against but outside the box banked a small split and a few chunks of hickory. Started off in pans, finished on the grates. Bride cooked a butternut squash Brussels dish which was perfect. A few SA Octoberfest during the cook.
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