I replaced my ignitor rod without a hitch this weekend just in time to cook, thanks again BP and MD!!!! We did a pork rib roast with some sliced fingerlings and parm...I had to add to the menu after our HUGE Buffalo Bills win today and also did a Buffalo Chicken Dip to snack on while dinner was cooking!!
The dip started with some rotisserie chicken, cream cheese, mozz, Franks hot sauce, ranch and then sprinkled with crumbled blu cheese and a drizzle of more hot sauce..
Sliced fingerlings and onion and mixed with evoo, BPDG, LLSGS w/pepp, and some fresh grated parm..
Pork Rib Roast, I made a glaze with mustard and brown sugar and then seasoned it with LLSGS w/pepp and OC's Sweet and Heat..
All onto the MAK at 275
Pulled the dip after about 1.5 hrs
When the pork hit 135 cranked it to 350 and pulled at 148 tented with foil and cooked the fingerlings at 400 for about 15 min to crisp them up..
Came out great....Juicy pork and some great potatoes!!!
The dip started with some rotisserie chicken, cream cheese, mozz, Franks hot sauce, ranch and then sprinkled with crumbled blu cheese and a drizzle of more hot sauce..
Sliced fingerlings and onion and mixed with evoo, BPDG, LLSGS w/pepp, and some fresh grated parm..
Pork Rib Roast, I made a glaze with mustard and brown sugar and then seasoned it with LLSGS w/pepp and OC's Sweet and Heat..
All onto the MAK at 275
Pulled the dip after about 1.5 hrs
When the pork hit 135 cranked it to 350 and pulled at 148 tented with foil and cooked the fingerlings at 400 for about 15 min to crisp them up..
Came out great....Juicy pork and some great potatoes!!!
