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Old 07-11-2012, 08:39 PM   #61
On the road to being a farker
Join Date: 01-15-12
Location: St. Thomas, US Virgin Islands

Originally Posted by Kathy's Smokin' View Post
Yeah, me too, I think the choice of plum preserves is brilliant -- hearty and robust, just like ribs are. Really nice looking ribs, tarhog, and the rest of the plate, too. In fact, I like the plate itself, it's pretty and cradles your entry into "comfort food". What's under the bacon press on the grill?

I wonder, if we wanted to make smoked sea salt like you have a jar of, could we just put a dish of sea salt on the grill? Wouldn't that be a lovely addition to something?

Good show, tarhog!
Thanks, I ran out of tin foil and had to use aluminum cake pans for the rest of the potatoes. The press is holding the lid on a little tighter.
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