Bgosnell151

Looks fantastic. I have a new liking for chopped chicken, and I’ve always loved pulled pork!!!

It is really awesome. A bit of a bite, but not too much.

Shoutout to @Dub for the recipe for the Alabama White Sauce. Wow, that is unbelievable!!!

Lane’s Pork U on chicken is awesome!!!

This may be a stupid question, but are the bugs the same or similar to lobster? Or as we New Englanders refer to them, Lobstah.

Like Mike, I use a drip pan. I keep it up off the deflectors. I also spatchcock almost every chicken I do. I start skin side down and pour some apple cider vinegar so it puddles. Once it has either soaked in or evaporated, I flip it over. I cook mine a little hotter than Mike, at about 350-375. i think the drip pan helps a lot. When the chicken grease hits the deflector, it creates a bad tasting smoke. Think of it like spilling grease in an electric stovetop. The drip pan minimizes this affect.

I have tried pork belly several ways and enjoyed it. My wife, not so much. I think I might have to try how you roasted it. For her, it is the texture that she doesn’t like. Both look fantastic. Taking the burnt ends out of the pan is another great idea. Great looking cook!

I truly have no words for what you created. That is a thing of beauty!!!

I always prefer to be safe for things like this. I probably would head back to the story and get a new butt. Take it out of the it paychecks for letting it in the truck.

And if you really want to get crazy, you could butterfly it and stuff it with whatever you want. I’ve done anything from blueberry pie filling to prosciutto and provolone. Cook it nice and slow with very minimal wood for smoking.

Great work!!!

Great news!!!

Yuuuum

Wow!!!

My wife and I love the Harcore Carnivore Black. Just the right amount of kick.