Brian Dahl
TVWBB Gold Member
I try and pay attention, I really do. I've always been impressed w/ Jim's slow pork steak and country style ribs cooks. I found a nice package last weekend, and actually had some free time on Sunday - I knew what I was makin'. Tonight's soundtrack. Lets start off with a nice dusting of Pig Salt.
and on. I was running indirect, started with both baskets of KBB
after the first flip
back inside, working on the bath
Sauteing the veggies, still flippin' the pork. The CSR's had been on for about 90 minutes at this point
and let's all get together. I made a broth with the Sazon packets. Foiled and sat on my hands.
I had to peek...
and done, about another 1 1/2 hours later
I couldn't let the bath water go to waste, so I made a pan gravy. One of the better moves of the evening.
Melt in your mouth goodness! I've always done CSRs a little hotter and a little faster, and they are always a little chewy'er. Not that there's anything wrong with that - but man, these were good. Anywho, thanks for stopping by, and I'll see ya around the fire.
and on. I was running indirect, started with both baskets of KBB
after the first flip
back inside, working on the bath
Sauteing the veggies, still flippin' the pork. The CSR's had been on for about 90 minutes at this point
and let's all get together. I made a broth with the Sazon packets. Foiled and sat on my hands.
I had to peek...
and done, about another 1 1/2 hours later
I couldn't let the bath water go to waste, so I made a pan gravy. One of the better moves of the evening.
Melt in your mouth goodness! I've always done CSRs a little hotter and a little faster, and they are always a little chewy'er. Not that there's anything wrong with that - but man, these were good. Anywho, thanks for stopping by, and I'll see ya around the fire.
