Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: Pork Belly on April 01, 2018, 07:45:29 PM
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Easter Dinner was 16 hour Cherry Smoked Brisket, Green Beans with
Guanciale & Prmigiano -Reggiano and Potato salad with egg. Apaitizers were Cheese, Venison Trail Balogna and Beef Tongue.
The trail Balogna was smoked in my #3, I did the brisket at work in the Ole'hickory SSG. That is not a fake smoke ring.
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Good job Brian, everything looks great!
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Nice looking spread Brian!
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I would love to have a meal at your smokehouse. Good to see your posts. I have always found them informative & helpful. Your depth of knowledge, particularly on charcuterie, has been invaluable. Thanks.
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Very nice, Brian!
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Impressive smoke ring! I would have thought fake had you not said it was real.
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Thanks guys, Walt if you bring up 50 lbs of Mud-Bugs your eating BBQ for free.
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Thats sounds good. Boiled a few sacks the last couple of weekends. Love em
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Thats sounds good. Boiled a few sacks the last couple of weekends. Love em
:P Fresh mud bugs in sacks, only in my dreams in Wisconsin. Frozen not so good.
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They changed the law in 2015, You cant bring live southern crayfish into Michigan.
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The politicians even mess up crawfish.....go figure.