For pellet grill chicken, I like it simple...kosher salt, cracked pepper and granulated garlic.
Serve it up with Alabama White Sauce...https://www.allrecipes.com/recipe/244944/alabama-style-white-barbecue-sauce/
Never done queso on the rec tec.
I don't have a recipe per se...it all depends on what I have on hand. I always start with a roux and make a basic cheese sauce with butter, flour, whole milk, and hand grated sharp cheddar and Wisconsin Brick cheese. Pre-shredded cheese is awful stuff.
I've tried to like chorizo, but I just can't. It's too greasy and never cooks up as good as some good hot Italian sausage.
Spanish style chorizo (rather than Mexican) is a totally different animal...much better
There's no axle on the old design either...look up the wheel mod...you drill your own holes and supply your own threaded rod for the axle. Looks like it should be just as simple.
Anybody know when the new legs will be available to legacy bull owners? The new design started shipping a week after I bought mine and I'm a little ticked at them...especially since I specifically asked if they knew of any updates coming to the Bull in the next year and they said no.
No pictures, but today I smoked a 6lb rack of spare ribs that I rubbed with salt, pepper, granulated garlic, paprika, Italian seasoning, and fennel seed.
Smoked it at 220 for 3-1/2 hours then cut it into 2 rib sections and braised it in homemade tomato sauce and sliced onions in the oven for...