Homemade fatties, pork stock, the salsa - you complete me dude.
I've been using smoked pork stock a lot lately - in sausage when distributing the spices, in beans, and I injected my last pulled pork with it, which I will most definitely be doing again.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!