Quote:
Originally Posted by Just Passin' By
That show tries to find workarounds for foodstuffs we often prepare differently. They did a fried chicken in that same episode that consisted of starting off by frying in a shallow pan and finishing it up in the oven. I've never used any of the recipes, but I was trying to be helpful and to give the man an option.
Y'all can piss off in the future.
You ***** probably eat Manhattan style clam chowder.
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Now THATS bannable.
But you can smoke in the below zero snow and cold. I like maple. I also use maple syrup in my brine. I call it New England BBQ. Skip all the BS spices. salt, pepper, white wine, and maple syrup. plain and simple. Brine for a week. Then smoke slow and COLD in the winter snow. Maple and apple wood. minimum of 12 hours of heavy smoke and then to guild the lily, another of light cold smoke for 12 more.
Best evah.