Grilled Leg of Lamb with Tandoori Dry Rub
Grilled Pork Tenderloin
Buttered Green Beans
Duck Fat Steak Fries
I hope to also practice some competition barbecue on Saturday. I have the Salisbury, MD contest coming up which is looking to have around 100 teams competing. When I cooked this event in its first year, there were 18 competition teams... this sport has experienced amazing growth. The goal for the practice session is to get down my timing on the new Jambo pit. Also, the last few times I've cooked ribs on the Jambo they have come out a bit dry... so I hope to figure that out.