Quote:
Originally Posted by T.G
(yeah, my plating sucks, I know) |
Who cares. Looks delicious Adam!
Quote:
Originally Posted by Commander Quan
We did a 15# turkey a couple weekends ago.
Apple juice brine for 24 hours, rested for 12, then coated with bacon fat before salt & peppering. Cooked for 2.5 hours @350 with 3 medium sized chunks of oak. |
Great looking bird Darren!
Quote:
Originally Posted by Chainsaw13
The aforementioned ribs, all seasoned up.
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Is that a homemade or commercial dust on those ribs Bob?