HeatedCanePhin
Caneologist
- Joined
- Aug 2, 2016
- Messages
- 94
Bro I'll meet you in the "blue lot" for those pirk belly bites!
Bro I'll meet you in the "blue lot" for those pirk belly bites!
I'm dying to give this a try, but I need to get pork steaks cut because they don't usually sell them thick enough.
Tootsie Tomanetz's Pork Steak
Tootsie Tomanetz has been cooking barbecue for fifty years, an art she didn't start practicing professionally until she was in her thirties. When shewww.texasmonthly.com
I did see that episode. Too much soap opera for me. That article is from 2016.My dude watching Chefs Table BBQ I see.
btw - smoking pork and will smoke some mac n cheese w it.
I did see that episode. Too much soap opera for me. That article is from 2016.
I'm doing a batch of pulled pork nachos and a batch of chorizo nachos.
I can't tell if you're being sarcastic or not (so points if you are) but I think the big green egg looks pretty spiffy.I been thinking of getting a grill...if I can find one stylish for a guy my age. Just got done with my dental cleaning and exam so maybe now’s the time to pop.
Now that's Big Leaguing!
I've had one since 2008, but if I were to do it again, I'd look at the Kamado Joe first.I can't tell if you're being sarcastic or not (so points if you are) but I think the big green egg looks pretty spiffy.
Yo can you ship that to Atl?
How big is that brisket? Looks like it could be 20ish pounds. How long was the smoke?
The red is nice!I've had one since 2008, but if I were to do it again, I'd look at the Kamado Joe first.