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10-13-2020, 07:16 AM | #3 | ||||||
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That looks so delicious.
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10-13-2020, 10:39 AM | #4 | ||||||
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how did it taste...as dean said it looked good for dinner....charlie
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10-13-2020, 11:57 AM | #5 | ||||||
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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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The Following User Says Thank You to Bobby Cash For Your Post: |
10-13-2020, 12:27 PM | #6 | |||||||
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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. .
__________________
"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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The Following User Says Thank You to Dean Romig For Your Post: |
10-14-2020, 01:47 PM | #7 | ||||||
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We Southern boys use our fingers. We would even go so far as to use tooth picks or pointy sticks if that's what the locals do. Bourbon is not just for breakfast any more.
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The Following User Says Thank You to Harry Collins For Your Post: |
10-14-2020, 03:57 PM | #8 | ||||||
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The Following 2 Users Say Thank You to Bobby Cash For Your Post: |
10-14-2020, 09:57 PM | #9 | ||||||
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Looking good, Bobby. What brand is the chef's knife?
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10-14-2020, 11:41 PM | #10 | ||||||
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The Following 2 Users Say Thank You to Bobby Cash For Your Post: |
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