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Sorry for your loss, but he's in a better place.

I could live on pork belly Bao buns.;)

Godspeed..

I'm having a beer church IPA, quite tasty. https://untappd.com/b/beer-church-brewing-co-flavius-josephus/5733875

This is the recipe I followed. https://www.kitchenproject.com/german/recipes/Pork/Kasseler-Ripchen/index.htm I didn't have juniper berries so subbed a shot of gin. Used beechwood and smoked @ 200 for about 5 hrs till 140 int.

Brined and smoked a pork loin last week. Cut into chops and vac sealed , froze. On some sliced sweet onions with diced apples and homemade kraut. Enough chicken stock to moisten then 325 for 2.5 hrs. Put some reds in a cast iron skillet also with duck fat and stock.

Yes please!

That's what I thought but...

I get a "Sorry, this product is history" message when I clicked on the link.

OK, Senior moment, got it!

John who and what joke and why?

When I do picnics I score the skin in a cross hatch pattern. Deep enough into the fat but not scoring the meat. Rub some garlic, red wine vin and evo onto it. Brush with cold water every 30 mins and the skin comes out tender to eat but crispy on the outside. I cut the squares off before slicing...

https://www.protoolreviews.com/home-depot-charge-parking-inflation/

Competition blend and also apple or hickory. https://www.menards.com/main/outdoors/grills-outdoor-cooking/charcoal-smoking-wood/pit-boss-reg-smoking-pellets-40-lb/55435050s/p-1444428674082-c-1461078035991.htm

I remember buying like 4 cans from Big Lots on sale. They needed to be shaken well and the nozzle has to be pointing at the red dot. Shake it and try it upside down to see if you can clear the nozzle.

That's my kind of beer mug!

And how we blocked a call was to unplug it.

I'll just add, good info on this thread. Thanks.