I don't remember exact ingredients since I splish, splash and pinch this and that to taste but other than the pictures I can tell you it included unfiltered apple cider vinegar, sea salt, brown sugar and whatever else fell outta my spice cabinet that seemed right.
Everything except the peaches seasoned in the smoker first. I didn't want overwhelming smoke flavor since this was going on babybacks that were also getting smoked later. I did have enough to can for later.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
No. I prefer to not need a snowwcone to wipe my ass. I keep hot sauces/relish/peppers around for guest that like heat. I do however grow some superhots in my garden but those are many for my birds to eat. Hahaha.
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