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Re: My first attempt at bacon
I don't know that cure, so have no specific advice on that. Depending on the salt content of the rub, you will want to rinse and soak the belly before you smoke it. You can cut a little piece an…1 · -
Re: The relentless naan thread part 2... also long... but I think I nailed it.
I understand from one who is knowledgable that "naan needs to see fire." I would think that a wood oven would qualify. I would think even better if it is tall enough to put in a vertical s…2 · -
Re: What do you think of this menu for 20 people?
I would add a slaw of some sort (vinegar based) as a palate cleanser between bites of meat. Always better to make it a day ahead of time, as it improves overnight. Otherwise, you are following my rul…4 · -
Re: OT-Chicago
We lived in Chicago for seven years and loved it. I will give you a broader tourist recommendation than asked for. Not for nothing, provided you are appropriately insulated for the season, the archi…3 · -
Re: Paella Grill MkII, Pulled Pork, Bread, and Stuffed Crepes - a fun weekend.
Gotta be a trigger puller2 ·
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