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Guy at river asked me about doing some pear shine. Not to sure about that? Hard to find ripe pears around here. I took some of that Apple Pie I started couple months ago. Wow is that some kind of good!
I am do for a run to Trader Joe's. Been a very long time. I have had really good luck in the past getting decent wine for fairly cheap. Any suggestions? I have loved everything I have got from Portugal.
I swear sometimes I still feel like a rookie! When dry brining can you just use what ever seasoning you plan on using when cooking as long as it has salt? Should meat be left open to air or sealed up? I know chicken needs to be open to get crispy skin. What are your Techniques you use and...
So I went with a 24 hour dry brine. I been using this grill and really starting to like it. My only complaint is you have to use a putty knife to scrap the ash to go into the holes for the ash pan. I really like the handle to adjust the grate. Been really liking the Butternut Squash lately...
I just smoked a belly like John did for his tacos. Man that good stuff. This what he did. I think it will work for what you want to do.
https://www.smokingmeatforums.com/threads/pork-belly-tacos-w-appleslaw.334824/#post-2625567