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Re: OT: Alabama White Sauce -- Good Recipes or Brands?
I’m a fan of this one. It’s Pat Martin’s recipe from Martin’s BBQ. I had it at the restaurant in Nolensville and then found it in Garden and Gun. The recipe stacks up pretty well. I make it about onc…1 · -
Re: Seasoning a Heritage Pork Shoulder
I’d kill for that kind of price on quality Berkshire pork. Around me, the conversation for a bone in shoulder starts at about $10/lb.1 · -
Dry Aged Short Ribs
It always feels good to really nail a cook. We’ve got a local butcher who’s a younger guy, but runs his butcher shop like a bit of a throwback. He and his wife do a phenomenal job with dry aging, cur…11 · -
Re: Pork Belly Burnt Ends
What didn’t you like about yours? I don’t trim any fat off when I make them. It never crossed my mind. The recipe above from @lousubcap is legit, it creates a super rich burnt end. Absolute meat can…1 · -
Re: Better brine recipe needed
Using table salt is likely where you went wrong. It’s happened to me before, which is how I stumbled across this article. It basically talks about measuring salt ratios for a brine in weight, rather …2 ·
