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I made a batch of Collard eggrolls that were good. I used 2 tbls of leftover collards that had been drained real well and roll as you would any other eggroll. Brushed with egg wash on the edges to seal. I used a malt vinegar hot sauce as a dippin sauce. They were very good and easy to...

Jay, this is one I can help ya with. I started using this with whole hog and know use it for butts also. I have injecteded it into the pork after it gets through with the plateau at about 170f. It has wheat whey as a thickener and I do not want it to burn so I wait until later to inject. It...