After I did the hamburger bun experiment this morning I got down to some serious cooking and smoking. I did 2 whole yard birds in the SRG and a rack of baby backs in the BCS for dinner.
The first bird was done with Cavenders Greek Seasoning
The second bird got John Henry's Pecan Rub. I slowed down on both birds with the SRG and used a temp setting about half way between hi and low and kept the lid up for most of the cook and they turned out great. After they cooled I broke them down and bagged them for easy dinner's this week.
While the second bird was cooking I got the BCS ready for the ribs, seasoned them up with Jan's Rub and threw them in for 2 hours of Mesquite and cook till done. After the birds were done and the ribs were just about finished I put the grill on the SRG and did up some asparagus to go with the ribs for dinner.
And the money shot, plated ribs, asparagus and they had some fresh corn on the cob at the store this morning so I did the microwave COB trick
After I took the pictures SWMBO wanted one of the hamburger buns split and buttered for a roll. She said on a scale of 1-10 this meal was a 15 so I must have done something right.
