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#15 |
VIP Member
Join Date: Oct 2008
Posts: 2,128
Likes: 1,084
Liked 184 Times in 113 Posts
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Practicing Grill Master
Week or so will slow smoke a 4lb Chuck Roast.. Studying which smoking method to use.. Today brining thick Pork Chops..pan frying ..tonight..! Got to figure out what medium rare is.. Tuesday or Wednesday will be cooking a Lamb Loin.. Never did one.. Any ideas on this one? Looking at same brining method as pork chops.. |
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