Nafle
New member
Well then the Rub came from Big Poppa I had to try it
So inspired from something Cowgirl did some time back i got myself a pork tenderlion, potatoes, Chinese cabbage and tomatoes.
Splitt the Tenderlion ito three aqual render, and sprinkeled them with the BPS – money rub. Made the braid and sprinkeled a little on top.
[/URL][/IMG]
[/URL][/IMG]
When the meat was on the Engenered drum I prepared the potatoes, cut them in halves with springonions and BPS drisseled desert gold on top with a dash of good olive oil.
[/URL][/IMG]
[/URL][/IMG]
Then my youngest doughter and I went for a smal bicycle ride just becauce we culd and the eat and potatoes das smoking on 250 – 275*F for that hour.
With a UDS you can do a lot other things than watching the meat or the food all the time.
Back home we bacom wraped the corn drisseled it with BPS Sweet money rub.
[/URL][/IMG]
The Chineese cabbage was cut and had olive oil and a drissle of Chef Paul Prudhomme's Vegetable Magic
[/URL][/IMG]
So inspired from something Cowgirl did some time back i got myself a pork tenderlion, potatoes, Chinese cabbage and tomatoes.
Splitt the Tenderlion ito three aqual render, and sprinkeled them with the BPS – money rub. Made the braid and sprinkeled a little on top.
When the meat was on the Engenered drum I prepared the potatoes, cut them in halves with springonions and BPS drisseled desert gold on top with a dash of good olive oil.
Then my youngest doughter and I went for a smal bicycle ride just becauce we culd and the eat and potatoes das smoking on 250 – 275*F for that hour.
With a UDS you can do a lot other things than watching the meat or the food all the time.
Back home we bacom wraped the corn drisseled it with BPS Sweet money rub.
The Chineese cabbage was cut and had olive oil and a drissle of Chef Paul Prudhomme's Vegetable Magic