bsr:
Lunch at the People's Pig, really good brisket, pretty good lamb, ok collard greens (chill on the bay leaves already!), not so good black eyed peas. I'll definitely be back for pork ribs when they're not out!
bsr:
Making sous vide pork loin chops, pre-seared about to be dropped in the water bath. #sousvide #nomiku
bsr:
This year's smoked turkey, after several successful dry "brining" experiments (this included) I'm never going to wet brine whole birds again.
bsr:
2.5lb dry aged bone in ribeye from @oldsaltmarketplace pre-charcoal grilling. I used techniques from 'Charred and Scruffed' (including a basting brush made from herbs) - it turned out fantastic! I'll definitely be cooking this (or similar) again. I'd have
bsr:
Rad textured can but disappointing beer, it's billed as a 'session IPA' but needs more malt to back up the bitter. The first beer from Ft George I didn't like (frowning emoticon)
