Hamdrew
05-19-2021, 07:40 PM
So there's this small chain on this side of the river (STL metro-east), most of the stores are solely farm/garden, but a few locations have a small-medium market. Their meat is always on par with the good local butcher shops, and price reflects that. Anyways, for whatever reason, they have dirt cheap bulk spices ($6/pt white pepper, jalapeno powder) and GREAT spice blends covering everything from herbs de provence to a thai green curry powder (and they don't even sell lemongrass!). I have a hard time not trying at least one new one every time I stop in there, Monday's being "Nashville Hot Dill". Tried it out on some chicken-fried pork steaks last night with great results-
https://i.imgur.com/a2uQBBm.jpeghttps://i.imgur.com/TL4tUbG.jpeg
I started wet brining some baby backs Sunday, and finished off a jar of pickles last night with the chicken.. Ergo I had "real"/storebought pickle juice to foil it with.
https://i.imgur.com/KpiHyiN.jpeg
Cherry chunks and RO lump on the WSM, used 2L of hot water in the pan to keep temp at 180-210 for the first hour or so. Wasn't in the mood for FOTB this time, and like I said was gonna foil them.
https://i.imgur.com/d6mUSVi.jpeg
https://i.imgur.com/f2zWCHm.jpg
Success.
https://i.imgur.com/a2uQBBm.jpeghttps://i.imgur.com/TL4tUbG.jpeg
I started wet brining some baby backs Sunday, and finished off a jar of pickles last night with the chicken.. Ergo I had "real"/storebought pickle juice to foil it with.
https://i.imgur.com/KpiHyiN.jpeg
Cherry chunks and RO lump on the WSM, used 2L of hot water in the pan to keep temp at 180-210 for the first hour or so. Wasn't in the mood for FOTB this time, and like I said was gonna foil them.
https://i.imgur.com/d6mUSVi.jpeg
https://i.imgur.com/f2zWCHm.jpg
Success.