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Re: Skin from Pork Shoulder
i roll tight, slice thin, and render on the BGE over a pan to catch the copious fat. takes a few hours to dry it. salted, it will store at room temp, though the fat oxidizes in a week or so. (tastes …2 · -
Re: Done with Royal Oak
If you think it is simply greed driving their pricing, then just start a charcoal company3 · -
Re: Pig candy recipe wanted
Actually. He is.1 · -
Re: Lasagna on egg question
treat it like an oven. the glass dish has no idea whether it is in a 350 oven or a 350 egg. setup indirect of course. i use a glass dish.2 · -
Ignore this useless post. Simply padding post count
I took no after pics. And I was dubious. I knew I was screwed and that it would not work. I did everything wrong. And yet... it turned out great. Not me, it was the fire and smoke. we had a ton of fo…10 ·
