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Tim Campbell
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Flavors are next level. The acid from the slaw. The fat from the pork. The umami from the sauce. And the clean veggies. This is a good meal. -
Tim Campbell replied to the thread Pork shoulder char siu.You're killing it, dude.
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The cook is on. Steaming some jasmine rice, made a salad of cukes and daikon radish and will serve with some broccolini.
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Defrosted around 3.75# of pork shoulder yesterday. Going to cook it off as char siu bbq pork. Whipped up the usual marinade. It’ll...
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That looks amazing, as always! :love:
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Nice cook there Tim!
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Still in Maine! We’ve been here a week and a half and have about the same time left
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Nice color! Best part of the chicken right there - as versatile as a breast but with way more flavor!
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things are getting pretty serious when the mortar and pestle come into action - it's a lot of work! - the thighs look fabulous.. right on!
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Tim Campbell replied to the thread Vagabond Lobstah Eats.He** yeah. Where are you, Phil?
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Yet, even more lobstah! And there WILL be more to come!
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Tim Campbell reacted to Brett-EDH's post in the thread Its been three years... Its been a year... with
Like.
TVWBB is like that bar where everyone shares the same interest. We raised 3 kids. It’s never easy. It’s always challenging. When I... -
Tim Campbell reacted to Wilmer Cogburn's post in the thread Its been three years... Its been a year... with Like.
Jonas - I too turn to BBQ as an escape hobby. It’s relaxing, and totally unrelated to my work or day to day home life. Life can be...
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Tim Campbell reacted to Jonas-Switzerland's post in the thread Its been three years... Its been a year... with Like.
My kid's third bithday party is coming up. Its wild. Such a long time, and yet already gone like I blinked. Last year I joined the...
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Tim Campbell replied to the thread Rack-o-lamb, golden mashed pots and 'gus.That looks really tasty!
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