A tip of the hat!

[Timothy F. Lewis]

Case, I just cracked the “Henderson relish”, my wife actually asked for a shot! The aroma is very different from pretty much any other Worcestershire type sauce, steak sauce, HP, A-1, Pickappa, whatever! There is a little backbite of sweetness here. I just used it as a substrate for some OBR rub and doing a spatchcock project.
Will edit for pix when it comes off, too late to take a before shot, sorry.
This smells incredible!
A little apple for smoke, tater tots, and peas to round out the plate, I think.

 

[Rich Dahl]

Interested to see how it turns out. Had to look it up as I've never heard of it before, sounds like it would add some interesting flavors.

 

[Timothy F. Lewis]

Twenty minutes in, first direction change.


And 180* north/south turn,

Regular basket indirect set up, a large(ish) piece of apple BELOW coals with smaller pieces atop.
The “relish” smells incredible, as I said, different from most any other sauces. Will advise...

 

[Timothy F. Lewis]

I’d absolutely do it again! It was delicious
This is finished:

I will use this again to be sure, I pulled all the leftover meat and packed it for later then took the bones and some aromatics with water and slid that into the oven for a low overnight trip to stock! It was one dandy way to wake up. Just a small amount really but, it will make some killer gravy!