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Re: Best of the Best
Whole hogs head. Sat it in a pan on 2 fire bricks, only way I could fit in a medium. Put some rub on exposed meat, slit the skin to help render fat. Scooped away excess fat so the pan did not overflo…1 · -
Re: A few questions after 3 weeks
Add the wood at the start. Don't hit it w. fire. The heat from the coals will break down the wood to flavor. "Good" smoke is mostly invisible, and from wood sort of baking away. 220F i…1 · -
Re: First Real Chef Knife
At least the cut would be clean and quick!1 · -
Re: Best PULLED PORK I've had.... and FIRST TIME egging it!
Everything went right. I spent months fussing over exact temps, but finally realized that a slow rise like you had, followed by a tweak would set the temperature well enough, and that i should stop f…1 · -
Re: First Real Chef Knife
Oh yeah? I've got one from Luristan, c. 1000 BC, and I got it as a token of respect from an ancient pit master. :P1 ·
