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Recent content by birdman
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Well, I finally got to sit down and officially try my attempt at this recipe tonight. It was better than I had hoped! It had the flavor and texture I was looking for and took me back to being a kid sitting at the table with my grandpa eating an Old Fashioned Loaf sandwich. I ended up going with...
I am going to try the fine grind as well. I am planning on trying this out this weekend. I hope it's as good as it is in my mind haha. The only thing I haven't decided yet is which kind of wood I am going to use.
I was wondering if anyone here has ever attempted to make their own Old Fashioned Loaf (or Dutch Loaf) lunch meat? It's a mixture of ground beef and ground pork, so I wasn't sure where the best place to post this was. Any help would be greatly appreciated!
I'm doing 2 birds with the spatchcock method today. They've been brined overnight and I'm wondering if I should cook breast down for awhile then flip, or if I should leave breast up the whole time since it's split open. Any thoughts?
I'm doing 2 birds today and gonna try spatchcock method for the first time. Do you cook breast down for awhile then flip or just lay it on breast up and leave it till done? Good looking bird BTW!!