The inn smelled of spices for days. Both get rubbed and left for two days in the fridge before they are cooked.
|Rubbed and rested for two days.|
|It's very heavy!|
|Into the fire...well the smoker anyway.|
|We wrap after about 6 hours of smoke.|
|The smell is amazing! Gotta nibble. These babies will chill|
overnight then be sliced and piled onto buns with onions
and our special sauce. To die for.