Quote:
Originally Posted by Bobby Cash
Tasted great Charlie. Kind of cut like a Beef Brisket.
For Dean with breakfast sipping' whiskey, I'd cube thick slices and spear with a frilly toothpick.
Throughout the smoking process I sprinkled brown sugar resulting in unique tiers of flavors. Smokey, sweet, savory rub and pork.
It would pair very nicely I'm sure.
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I'm not much into frilly toothpicks Bobby - I'd probably cut a nice little pointy stick from a Vermont sugar maple and stick the cubes with that. 
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__________________
"I'm a Setter man.
Not because I think they're better than the other breeds,
but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture."
George King, "That's Ruff", 2010 - a timeless classic.
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