Upper 80's today. Did a quick cook on the Big Poppa Del Rogue UDS. Some of the "same old".
Clear day.
Small 4-lb pork shoulder roast, and Farmer John Hot Sausage w/coarse ground black pepper.
When the roast was done and rested, I didn't feel like pulling, so I just broke off a couple big chunks and gave it a rough chop. Taco bound.
Topped with cilantro/white onion, freshly made salsa roja, and cotija.
As an afterthought, since the fire was still going, I threw on these funky rib tips that were pre-seasoned with some sort of porketta seasoning. I bought them awhile back, when I wasn't wearing my glasses. Oh well, good finger pickin' beer grub.
Tomorrow...smoked beef tongue, taco-ized, of course. Photos to come.
Clear day.
Small 4-lb pork shoulder roast, and Farmer John Hot Sausage w/coarse ground black pepper.
When the roast was done and rested, I didn't feel like pulling, so I just broke off a couple big chunks and gave it a rough chop. Taco bound.
Topped with cilantro/white onion, freshly made salsa roja, and cotija.
As an afterthought, since the fire was still going, I threw on these funky rib tips that were pre-seasoned with some sort of porketta seasoning. I bought them awhile back, when I wasn't wearing my glasses. Oh well, good finger pickin' beer grub.
Tomorrow...smoked beef tongue, taco-ized, of course. Photos to come.
