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Unread 01-30-2013, 10:21 AM   #23
This is not your pork!
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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There is a special for "Beinfleisch" coming up tomorrow at an unbeatable price of about $2.42/lb

So that's what I'll be cooking this weekend, but I still would like to have some suggestions on how to smoke it.

I guess it will be lemon peppered, but to which IT should I take it and should I foil or not?

And how to serve it (since it comes with rib bones)? Some pictures of the ready product an a plate would be nice.
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
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