Michael Richards
TVWBB Emerald Member
My oldest daughter's boyfriend leaves for Army Boot Camp next Sunday. We really love him and it is going to be a big change to our family system when he leaves. So we need to feed him well the last week before he goes. We set a menu of all the meals he wants and I am going to do my best get deliver. He is requesting blackened fish, pulled pork, tinga chicken, pork nachos, empanadas, breakfast for dinner, and ramen. Last night was the night of grilling and smoking to set the foundation for the week.
It started with the fish for last nights dinner. We got skin on Whiting.
Here's the first batch.
And here's the second batch.
Served with tomato rice and homemade black beans.
Then as soon as I got done cooking the fish the rotisserie and some more charcoal were added to spin these chicken.
They cooked a little slower then normal, but turned out great it cruised at 400, I like the rotisserie to be a 450.
Then I added fresh charcoal and a chunk of hickory wood across the lower grate and poured the hot coals from the slow and sear in top of it. The kettle zone defuse system went in and this pork shoulder went on.
The shoulder cooked and I pulled the chickens.
The pork cooked until earlier this morning and went into the cooler.
Out of the cooler and ready to to be pulled for tonight.
Served with mac and cheese and corn on the cob, but I forgot to get photos.
Tomorrow night is Tinga.
It started with the fish for last nights dinner. We got skin on Whiting.
Here's the first batch.
And here's the second batch.
Served with tomato rice and homemade black beans.
Then as soon as I got done cooking the fish the rotisserie and some more charcoal were added to spin these chicken.
They cooked a little slower then normal, but turned out great it cruised at 400, I like the rotisserie to be a 450.
Then I added fresh charcoal and a chunk of hickory wood across the lower grate and poured the hot coals from the slow and sear in top of it. The kettle zone defuse system went in and this pork shoulder went on.
The shoulder cooked and I pulled the chickens.
The pork cooked until earlier this morning and went into the cooler.
Out of the cooler and ready to to be pulled for tonight.
Served with mac and cheese and corn on the cob, but I forgot to get photos.
Tomorrow night is Tinga.
.