Oh my....page 69
Poor pigs got bumped a page
Poor pigs got bumped a page
Go back to previous page and look at the 2 tablespoons in the pepper/onion mixture at cooking time.grantmichaels said:No powder? Does not compute ...
Just a simple dijon, tons of powder in the cooking of veg.tctenten said:Sammie looks good, is that mustard on top or your hot sauce?
Ha! I had four of them myself last night, along with an Aprihop.JoynersHotPeppers said:Did I mention I am 4 DFH 90 mins in....holy ish I hope I hear the 6 AM brisket alarm
I'll be watching this all day.JoynersHotPeppers said:Go back to previous page and look at the 2 tablespoons in the pepper/onion mixture at cooking time.
Just a simple dijon, tons of powder in the cooking of veg.
Up early and had the WSM going by 5:45
Stupid sun glare or something....was too busy to get a good shotgrantmichaels said:* What follows is a comment about the photo, not the meat ...
It looks like HDR? ... strongly overcast? ...
No, I used a different rub and you put them back on the smoker for a few hours No sauce required unless you want it at last step before you eat.grantmichaels said:you gonna re-fry and give them some sauce or glaze, or what? ...