Cook today


 
Donna Shegonee

Donna Shegonee

TVWBB Member
Smoked a Pheasant & some Pork Necks & pork Riblettes today on the New 18" WSM using Pecan, apple & cherry. I was able to get the WSM up to 310° so I should have some Nice crispy skin. :)

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Very jealous, don't got pheasants in Louisiana, they look great, did you have the water pan in or out to get to that temp.?
 
Fantastic! You nailed it! Did you cook the necks and riblets at the same time as the yard birds? What was your rub on the birds?
 
Yes I could both together. For the birds I just mized some home dried sage with a little rosemary & oregano. The necks & riblettes turned out fantastic as well very yummy.
 
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