Well with the lockdown in NZ and all I’ve had some time to get the Kamado fired up and cook some home kill.
I love me some pork.
Here’s the most recent effort on a jointed shoulder roast.
Smoked at 225 for 9 hours in a cider bath, came out good. Went with a sweeter spice combo this time and the family can actually eat it this time... damnit.
Usually I make it ME HOT.
Made pot Mac as well, because why not, and my BBQ sauce.
Wachu grilling in LD?