Reply to "What are you Smoking (BBQ)?"

A couple weeks ago I smoked a beef tenderloin wrapped in a bacon weave with a smoky bacon bourbon sauce..

This week I'm doing a smoked chinese five spice whole chicken. Currently brining. Will dry and apply a rub and smoke until 165 (thinking about using grapevine wood). Also have a vinegar/soy based five spice sauce to go with it.

VM

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