View Single Post
Old 03-31-2013, 08:20 PM   #11
Babbling Farker

CharredApron's Avatar
Join Date: 02-24-13
Location: Ventenac en Minervois, France

Originally Posted by boogiesnap View Post
looks spectacular!

i always second guess myself too with the home curing...did i mix the brine right, temp in fridge right, time in brine right, soak-no soak, air dry enough, how to finish, yada, yada.

but after all that we get a great looking meal like yours!

well done!
You were a BIG help! Next time I am in Fairfield I'll look you up. Ct that is
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association
CharredApron is offline   Reply With Quote