Huh? What?
is one Smokin' Farker
- Joined
- Oct 24, 2014
- Location
- Arizona
Yesterday, butterflied chicken on charbroil infrared. Today, I'll remove the meat from the bones on the remaining chicken and use it for dinner tonight.
In the smoke box right now - 10.3 lbs of cured pork belly turning into bacon. It'll get pulled in about an hour. It'll be vacuum-packed, and sit for about a week to let flavors blend.
In the smoke box right now - 10.3 lbs of cured pork belly turning into bacon. It'll get pulled in about an hour. It'll be vacuum-packed, and sit for about a week to let flavors blend.