so instead of fighting eachother about religion race or jews or fucking anything you argue about every single day talk to eachother, get to know one another. just one day brothers. its all i ask
Post
Remote status
Context
12so instead of fighting eachother about religion race or jews or fucking anything you argue about every single day talk to eachother, get to know one another. just one day brothers. its all i ask
its this one. so try to learn something about somebody on poast/fedi today. try to make a friend. do it for my tshirt
if you guys are nervous ask me a question, i will answer as honestly as i can without doxing or whatever
What kind of smoker do you use?
pitboss austin xl, trying to find somebody to powder coat the austin xl to read autism xl
ah man. I have to get one of the electronic control ones. I have a hand me down Weber Smokey and you are running back and forth all day fiddling with vents.
this is electric, i can control the feed and it's got probes so i can set and forget it too is great
any tips for a pork belly?
salt brine and use probes set and forget it
I don't salt brine my pork belly aside from the dry rub with salt being applied somewhere between 2 and 24 hours prior. I recommend hickory or oak and I keep the temp around 250-300. I smoke it hotter and faster than ribs or pork shoulder. I also enjoy a glaze of BBQ sauce and ACV applied once or twice in the last 30 minutes or so.
she has more experience than me in this field, I just know what I've done so far
Iβm saving this for when I do it
I would follow her instruction over mine. I am just the king of prime rib roast and brisket
Replies
0Fetching repliesβ¦