Here we go, grillstock day 2. Pork has been on since last night, although our smoker ran out of fuel by the morning and lost some temperature. Nothing we can’t handle, we hope. Lap has laboriously prepped his brined chicken, skins defatted and subsequently replaced. These are now going in the smoker, to turn in after midday. I’ve got my beans bubbling away in some ham stock, smoking over pecan. The sun is coming out. Now if I could just rid myself of this hangover it could be a perfect day!
