Search results

I always have to add a bit of fat (butter, veg oil, or bacon grease) to my sausage gravy...fat-conscious companies are eliminating it from even sausage...Grrrrrrrr!!!

My favorite way is to slap a bunch of that pork on a bun, put a good squirt of vinegar-based sauce on top, and then a small handful of slaw on top, I like a buttermilk-based slaw, because it marries well with the vinegar in the sauce, there are some good recipes at allrecipes.com, and no offense...

Hey there...I find if I use a good Cider Vinegar, like Braggs, ar another "Organic" it is stronger in flavor. Good Luck!!!

That is the oddest combination I've ever heard of! We eat a lot of Thai food, and I LOVE Sambal, but would never have thought to put it on BBQ......I will try that next......Thanks

Did my first smoke session sith my new WSM last week, bought it solely for Carolina-style pulled-pork...I did one each, butt and picnic, and combined them when I pulled, and my friends (who have had my pulled pork smoked on a kettle grill many times)have gotten my head so big with compliments...

Bill...where can I get one of these upright thingies? thanks in advance...Michael