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I'll share seeds this fall !

Last fall I assumed my lone Douglah was doomed.... I left it out through MULTIPLE hard freezes before I decided to try and save it. I literally ripped it out of the ground and stuffed it into a pot. I then BUTCHERED all the foliage off, so I was basically left with a dead stick in a pot in plain...

Had a 2009 Black Tuesday last night along with a 2008 & 10 Abyss, and a sexual chocolate! (not by myself!)

If this was meant for me.... SWEET! Whatever is easiest for you, I would love some seeds! K

If any of y'all have some Rocoto seeds I'm lookin for some :)

I just smoke everything, then dry them and grind them!

NASTY! ;)

Fatalli and Datil .... FTW!

OUCH! I should send you a sammy in the mail! I am home with a VERY sick 7 year old that has been barfing all over the house for 2 days. Taking food picts has dropped down on my priority list. bear with me fellas, it has been a crazy weekend!

The braising liquid I used was homemade from scraps found in my fridge. Applejuice, tomato paste, cumin, brown sugar, AC vinegar, 2 onions, 10 cloves garlic, roasted NUMEX from last fall, a little water, and a dash of smoked fatalii powder. Simmered for about an hour before adding the butt...

ok.... I'll do my best to make up for it today!!! AFTER coffee! :)

well crap... now I feel really bad! I may just have to make another one and document the entire process.... Today I was doing all of this while getting my house staged for a 4pm showing, and getting my daughter ready for a sleep-over. I was a little scattered. Even though the pork was awesome...

ok....about the picts. I have no GOOD excuse, but I didn't take any pictures :( Smoked it from 9:25 til 1pm, then braised it until 5pm. WOW... nice smoke ring (is that the term?). Then I defatted it and pulled it apart. put a big wad in a cast iron skillet under the broiler so it would crisp up...

In the smoker 9:25 over mesquite chips not hickory like I thought.

Currently brining until morning, then into the smoker with hickory chips for about 6 hrs, then (due to lack of enough charcoal) it will go tightly wrapped in foil in a LOW oven for about 4 more. Planning on using in burritos, any sauce ideas for the meat once shredded? Kat

Awesome tips, thank you! I will keep you all posted.

thanks Jay... will do! EMPTY YOUR INBOX! :)

However is the tastiest? :)

I have a pork butt that I want to smoke for "carnitas" burritos. Should I brine the meat first? Never smoked a butt before. ANY tips would be VERY welcome!!!! Kat!

Cane Corso ?