One of my blogging buddies Buffalodickdy likes to post pics of his great looking cuisine and it inspired me to share this with you. So pull up a chair, grab a handful of paper towels and wet wipes and dig in!
I start with a dry rub that I put on the racks the night before, then before cooking I coat them with dijon mustard. This adds a nice flavor and helps to retain the moisture in them.
Now its time to put them on the Traeger. This is a smoker meets BBQ and the results are awesome. If you want more info on them check out the link. (and no this is not an ad. They are not paying me to pimp their stuff. I just think its a good grill)
The entire cook time for these is around six hours and in the last hour and a half they get several bastings of BBQ sauce. I wish you had a scratch and sniff screen because the aroma is killer.
Lisa made double stuffed potatoes with roasted garlic to go with them. Have I mentioned how much I love my wife!
Fresh corn on the cob would have been my first choice for a vegetable, but in the middle of January it just simply isn't in the cards, so peas it was.