Started with chicken legs. Pulled back the skin...
Then dusted with Tatonka dust...
Placed the skin back and a second dusting on the skin...
All done and chicken into the fridge to get happy for a couple hours...
Got some pulled pork out of the chest freezer...
I chopped up the pulled pork to a fine texture...
Now into a mixing bowl with an egg. Time to get the hands dirty...
8 pulled pork balls rolled out...
Covered the balls in a layer of Maple Pork Sausage...
Finally coated with Super Pig Bacon Rub...
Into the fridge to await their return to the grill...
Fired up the Memphis with a setpoint of 275F and hopper loaded with Pecan. After preheating onto the grill...
I smoked them until the largest leg of chicken read 150F IT. That was about 1 hour and 15 minutes....
After that I pulled the balls out and upped the setpoint to 425F. I grilled the chicken for about 15 minutes more...
They took on a real nice color with the Tatonka Dust...
I then put the balls back on the grill at 425F for 10 minutes to give them some color and render the fat in the sausage a little bit...
After 10 minutes I pulled them off the grill...
Then I made a Balsamic Vinegar Glaze using brown sugar and heating until thickened...
Chicken and balls plated with rice. I drizzled the balls with the glaze...
The pulled pork balls were better than I expected. Even though the pulled pork was already cooked and previously frozen it was still very moist. I liked how the Balsamic vinegar paired with the maple sausage and how the rice absorbed the vinegar.
The Tatonka Dust on the chicken was really good. It almost gave it a rotisserie chicken flavor. There is also just a slight amount of heat with the dust. It is a keeper
