ShadowDriver
somebody shut me the fark up.
This weekend, we're making kcmike's Pho Ga recipe on Sunday.
I wanted to do something a little different with the chicken side of the house, so I picked up a package of boneless/skinless chicken thighs, hit them with a bit of avocado oil, and a heavy application of Saigon 21 (green plate). On 2 of them, I went back and added an application of HDD for a touch of sweetness and heat (yellow plate).
Fired up the Vortex in the 26er, as the boss wanted chili dogs for lunch. Might as well cook everything at once to save on fuel.
Dogs joined the bird after about 2/3 of their cook.
Brought in the bird, cooled it. Bagged it separately and put it in the fridge for use tomorrow. Stay tuned.
Meanwhile, I layered a dish with tots, dogs, hotdog chili, onions, condiments, and cheese.... into the broiler for a couple of minutes.
Yahtzee! That's amazing!
Time to handle those ribs - St. Louis Spares today.
A really nice apple rub from Wash State courtesy of Wazzufan and some Oakridge Smokey Chile Lime on a 1/2 & 1/2 format.
Chef's snack of the flap trimmings with Oakridge SPOGOS as a treat for this afternoon.
SnS ticking along at 250ish with hickory smoke...
More to follow.
I wanted to do something a little different with the chicken side of the house, so I picked up a package of boneless/skinless chicken thighs, hit them with a bit of avocado oil, and a heavy application of Saigon 21 (green plate). On 2 of them, I went back and added an application of HDD for a touch of sweetness and heat (yellow plate).
Fired up the Vortex in the 26er, as the boss wanted chili dogs for lunch. Might as well cook everything at once to save on fuel.
Dogs joined the bird after about 2/3 of their cook.
Brought in the bird, cooled it. Bagged it separately and put it in the fridge for use tomorrow. Stay tuned.
Meanwhile, I layered a dish with tots, dogs, hotdog chili, onions, condiments, and cheese.... into the broiler for a couple of minutes.
Yahtzee! That's amazing!
Time to handle those ribs - St. Louis Spares today.
A really nice apple rub from Wash State courtesy of Wazzufan and some Oakridge Smokey Chile Lime on a 1/2 & 1/2 format.
Chef's snack of the flap trimmings with Oakridge SPOGOS as a treat for this afternoon.
SnS ticking along at 250ish with hickory smoke...
More to follow.