You have blown my mind Jeanie!
You had me at pork pastrami and took it way beyond that! I have yet to try pickle curing but I am definitely looking forward to it - curing meats has been getting to be more of a regular thang for me and I love it.
Nice job on the fried egg btw. I am impressed and my dad would most definitely approve - he does not fark around when it comes to frying an egg.
Grits have kind of gone out of my life since I started watching what I eat more closely, but the holidays are near and we'll be having a house full, so....
I'm fixing to hit the hay and I think I'll be dreaming about that pork pastrami plate very soon.
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!