rabidscottsman:
Thick Cut House Made Bacon
nogrodsmithy:
Pulled ham
nogrodsmithy:
Pulled ham
morrisdelarosa:
ss11
nogrodsmithy:
Rendered tallow from the brisket trimmings
nogrodsmithy:
After 22 hours on the smoker (at 205°), it's done. Time to warp and rest in a warm (170° oven)
nogrodsmithy:
For my first whole brisket, I'm not disappointed.
nogrodsmithy:
Smash burgers, on lettuce
nogrodsmithy:
One hour on the smoke, and the belly is taking on a nice color.
nogrodsmithy:
General Sow's Whistle-pig burnt ends
nogrodsmithy:
Char Siu, broiled, but not yet sliced.
nogrodsmithy:
Filet mignon topped with blue cheese and a shallot pan sauce.
fecay62676:
300 Vegan/Plant Based Recipe Cook Book Digital - Ebooks
not_on_display:
Bacon Heart
nogrodsmithy:
Well smoked ribs
nogrodsmithy:
Time to serve some pastrami!
nogrodsmithy:
Time to make some pastrami (point and flat) - all done. Time to chill.
