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I like it sliced 1/4" thick, pan fried hard, and put in an egg sandwich with ketchup. If on the side of eggs, I spread on apple butter. Neighbors friend makes some when they butcher in the winter. He usually drops a lb or 2 off at the house for me.
Has anyone tried the Humphries lump? I get it locally from a farm store here for $14/ 20# bag at 5 or more bags. It's not smokey like the RO and gets hotter and lasts longer than the RO for pizzas. I made pizzas one Friday and then proceeded to cook a brisket for 16 hrs afterward on the same load of lump. On an XL of course.