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Re: Pork Belly
I’ve done pork belly burnt ends a few times, theyre good, Theyre also incredibly rich, like I couldn’t more than 3-4 in a sitting RICH. I’m all about doing bacon. Dry cure for 7-10 days with nothing …1 · -
Re: Since it's National Chicken Wing Day-favorite part of the wing-drumettes or flappers
Flappers. All day. Separate the bones on one end, dip, then slide the whole shootin match right down your gullet.3 · -
Re: finally ready to get another grill: is bge still the go-to?
I would base your decision on the dealers in your area. I love my eggs, but your investment is only as good as your dealer. I live in the middle of a BGE dealer wasteland. I went to the “good” dealer…1 · -
Re: Smoked Salmon Project
I’m keeping an eye on this one. We just brought back about 150 lbs of salmon from BC. What’s your spice/curing blend made up of? How long are you curing?2 · -
Re: Reheating a Pork Butt not shredded
What he said. I’ve even added a little bit of liquid to the foil pack I’m reheating it in. Beer, apple juice, cider vinegar, coke, etc.2 ·
