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tom b

somebody shut me the fark up.
Joined
Oct 12, 2015
Location
Temecula, CA
just what the title says, gave then a marinate, teryaki cut with some citrus, while I got a fire going. Running over peach and pear end over end.:noidea:



they were a little floppy






applied a glaze




pulled when they hit 145


sliced pics




I had a sandwich, sorry no pic. melted in mouth:grin:
 
Outstanding! I'd hit that hard! Gotta say, I love that SM set up. I'm still debating on whether I go with a stone/fixed version or a mobile set up?

Wooden skewers are your friend. Putting a few through the loins lengthwise and then onto the the rotti prongs will keep them from flopping over.

I've used long, steel skewers with racks of ribs to accomplish the same thing. The skewers will keep the racks straight and the rotti prongs do the turning. Easy, simple and low tech. But gets the job done.

Bob
 
Outstanding! I'd hit that hard! Gotta say, I love that SM set up. I'm still debating on whether I go with a stone/fixed version or a mobile set up?

Wooden skewers are your friend. Putting a few through the loins lengthwise and then onto the the rotti prongs will keep them from flopping over.

I've used long, steel skewers with racks of ribs to accomplish the same thing. The skewers will keep the racks straight and the rotti prongs do the turning. Easy, simple and low tech. But gets the job done.

Bob

I don't think the flopping made a difference but I like the skewer idea
 
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