Sous vide pork belly. I should have left it under the broiler a bit longer. I was worried it would dry out if I left it too long. Not a chance, wonderfully succulent. Sliced it up and dipped in a Carolina Gold style sauce. Outstanding.
I would imagine it’s about the same but bigger bones of course. The legs stay on the bone so no need to try and pick out those hard tendons from the drumsticks.Not exactly a "What I cooked" post , but I've got a 15 pound turkey for Thursday and the wife wants me to spatchcock it. I do this for chicken all the time but I've never tried it with a turkey. Any hints form the experts here?
Are you buying his spices? His recipes look great but all are based on his spice blends so I have only tried a couple and just winged the spice blends needed.Just started a pot of Meat Church Chili using HomeBrew Golden Ale and smoked brisket.
Well that looks awesome as usual!!View attachment 792550
Sourdough with cranberries, blueberries, cherries and goat cheese.
View attachment 792549
Above loaf 2 days old for French toast. Happy Thanksgiving to all!
Thank you Travis, I trust life has been good with you and yours.Well that looks awesome as usual!!
P.S. So did the lasagna, by the way!
It has been great, thank you.Thank you Travis, I trust life has been good with you and yours.
Enter your email address to join: