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I just did a pork butt couple days ago. I put on low smoke on pellet before going to bed than when get up it about 150. Turn up to 250 and ready to foil in couple hours if you foil. Couple hours later done. I hold at 150 in MES after that when internal temp drops to about 180. I do use a...
This been on my list. I am intrigued with that banana ketchup but only option is amazon and kind of expensive. I found this recipe and going to give it a try.
I have several Ham Hocks curing and looking through threads for smoking and curing times and found this. Brought back some great memories of Richie and Kevin.
Yeah that band killed it. I a huge fan of live music and just watching concert dvd's.
Bet that was fun.
Great time and my liver definitely took some damage.
Thanks @tallbm Carlo, this is that salsa I tried to figure out last time there. It really thin but has incredible flavor. I thinking serrano, lime juice, white vinegar, pinch salt and maybe water. I did not really taste Cilantro? Waiter said was Habanero but sauce was green.
I found a ACA UHC Gold that Doctor will except. $500 detectable and about $8000 out of pocket. Premium $166 with tax credit. Just got to stay healthy another 6 months! Will discuss with broker next week.
I been wanting to make this for so long now. I have the pulled ham in freeze and just wrapped a pork butt to finish up. Going to happen soon!
I going to scale down but think keep the sauce the same.
This is what I ended up with. Three steaks and Pho meat which I started Bean Sprouts yesterday for. I will try sous vide on one. After all that fish and seafood I had to have a Ribeye yesterday. Man those ribeyes I cut from a Rib Roast last year are so good. Not sure will see good sale...
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