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I did, but I did it piece by piece after I cut the cubes. Some pieces just had way too much fat that would never render and end up chewy, so if needed I'd trim anywhere from ⅛" - ½". Came out great, wife will probably break out the red panties tonight.

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Same. Butter, brown sugar & honey in the pan. Might add a little Sweet Baby Ray's this time, I always tinker with my recipes.

Forgot which one of these we derailed into the BBQ thread. Pretty sure it was this one. Working on something for tomorrow.

I've talked about it w/a buddy who's really into cooking and smoking beef, but we never went through with it. I keep hearing its worth it if you actually use the meat and don't let it sit in your freezer for 7 years lol.

Yes, yes we can.

What a freakin comeback by Jacksonville.

There's the gas station pic, put a bow on this one.

Titanic?

Picked up 10 lbs of pork belly this morning.

Would this mean no more spoilers?

If y'all haven't heard, we can say **** again. **** On3. Pretty ******* cool right?

Hayes works for On3. Caveat's with *Not an official top 4*. This is click bait.

@TrumpyCane

Looks like it came out great man! The stall can be tricky when trying to plan ahead. As much as I enjoy the finished product, I hate throwing a brisket on at 10 o'clock at night and hoping it doesn't speed through the stall and overcook during the night.

**** @Andrew in the ******* *******

Gonna need some pics of the finished product if its not too late. As for my journey in the Cormani saga, last day of vacation and I'm enjoying some hot tub beers.