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Re: Meaningless Cooks (pics)
Sorry, must be the VOC's =))1 · -
Hock-n-Slaw Sammich
Left over smoked pork hocks cubed, sauced and toasted with a little slaw for lunch. This sauce has a nice bite and goes great with the cold slaw.1 · -
Re: Hock-n-Slaw Sammich
@Sardonicus They were on my small @ 250 dome temp. With the platesetter in I just let them go for at least 5 hours. They had a nice crunch on the skin. They're now born again in a pea soup.2 · -
Re: 11lb Packer Brisket
Now you're making me hungry. Looking good!1 · -
Re: Sunday Angus Beef back ribs and Bacon Brats.
Looks great, standing by.1 ·
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