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Re: The fruits of one’s labors…
It’s posts like these that make me go buy ding Dong damn pork belly and cure it and smoke it and slice it and fry it. And then be disappointed with my bacon. Looks like I’m up for more disappointment…3 · -
Re: Big Green Egg Pizza Wedge
How do you shut the egg down after a cook? Pull red but wedges out?1 · -
Re: Smoking a turkey
I’m on the spatchcock train, as well. So two different birds every year. Different rubs and smoke. 90 minutes 400° indirect. Only problem is gravy… ::1 · -
Re: Piercing the skin on turkey
I’m rubbing so much butter and spices between the skin and the meat, piercing isn’t really needed..2 · -
Re: OT - THE Dusty Bourbon Hoard - OT
Interestingly, you don’t want the bourbon to change. Change is bad. It’s definitely a niche market, but there are ridiculous bucks to be had for old dusty bottles. At this point, I have an offer for …1 ·
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