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  • Re: Home made rubs

    gdenbygdenby
    A couple of years ago I collected about 100 rub recipes from around the web that were described as all purpose, or mainly for pork, or mainly for beef. I can't find the summary I wrote then, but…
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  • An Egg in January

    gdenbygdenby
    Sculptural perfection. Wouldn't dream of messing w. Nature's embellishment. And Nature wouldn't dream of me doing so, and has protected this monument w. drifts and -35F wind chill.
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  • Re: Trying something new today and would like some thoughts...

    gdenbygdenby
    Pork loin has very little internal fat or connective tissue. While brining will improve it some, it will be too dry if it goes to 160. I agree w. tulocay, pull at 140. If the loin is well chilled bef…
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  • Re: Flavor From Drippings Smoke (Huh ?)

    gdenbygdenby
    The sections of Modernist Cuisine which deal with grilling/BBQ/smoking say the same thing. My recollection is that a number of flavor compounds are attributed to smoke, but I don't recall readin…
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  • Re: Rabbit Recipes

    gdenbygdenby
    I haven't done wild rabbit, but lots of domesticated. I suppose wild has even less fat, which is to say none, and a different taste. Domestic is quite bland, just a little bit sweet. I've m…
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