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Perazz...You are the king of meats around here. Keep posting. Someday, I'll check back and use these posts as references to make similar attempts.
Perazz...You are the king of meats around here. Keep posting. Someday, I'll check back and use these posts as references to make similar attempts. And next week I'll start my annual Christmas Chile Verde deal which I've posted here.
He's in the very top tier, but after Mayor of BBQ's "porchetta" post of 1/30/2017, I'd have to be a judge at a "Smoke-Off" to know for sure ... !!Lannis
LowRyder, Thank you! I hope to inspire others here to take up the delicious hobby and lost art of home curing...............My guancahlie once cured and matured will meet this same fate prepared the exact same over lump charcoal :https://youtu.be/dsg5H2TEQXsIf this is what kitchens in heaven are comprised of I better stop sinning.
Bev makes great Spaghetti Carbonara, It's my favorite pasta dish. The "secret" she says is add a little pasta water with the raw eggs. I've read that this used to be peasant food until WWII. When the allies took Rome, the available supplies were largely bacon and powdered eggs. This lead to Carbonara to be a popular culinary dish.
My guancahlie once cured and matured will meet this same fate prepared the exact same over lump charcoal :https://youtu.be/dsg5H2TEQXsIf this is what kitchens in heaven are comprised of I better stop sinning.
That's a great video; he's so enthusiastic about it ... and with good reason. The spaghetti carbonara I've been eating is the wrong stuff, that's for sure ....Thanks again!Lannis