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I think you did really good, especially since you couldn't talk about it at all. Now I haven't smoked any butts yet, so I can't say for sure how accurate it is, but from all I have read on here it looked pretty close to right on if not. I found it quite informative, and easy to understand. If...
That's one of the reasons I cook so much food when I cook, so there is always left overs for times like that, and I like to make new meals out of left overs too. lol
No page 10 yet? You guys are getting slow.
I have to say this post almost has it all, some serious discussion, a little education, and just enough good hearted fun and humor. Just need a little qview. lol
Yes you can drink it, you can light it on fire, or you can run it in you car (though I wouldn't recomend, it burns very hot). It's one step below moonshine.
I never got a reply on this?
You do mean a strong drinking alcohol, right? You should probably be a little more specific for those that they make warning lables for. lol
Man that looks, and sound really good. I have a great big pork loin, I may have to try pert of it like this.
*Side note*
I notice you probed your meat first......Oh sorry, guess that topic is for a different thread. lol
So is it you're not suppose to probe until the outside 1/2" reaches 140 within 4 hours, or is it just the recommended method for unprobed meat? What is the time and temp, or method if it has been probed or punctured? Unless you butcher the animal yourself, I don't know how you can be 100% sure...
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