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Pulled pork poutine for the French Canadians out there!!
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Club Member
- Nov 2014
- 5116
- Summerfield FL
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Cookers:
SnS 22” Kettle and rotisserie.
SnS MasterKettle.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
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Wow, that is funny. I just perfected my version of this. Fries seasoned with seasoned salt batter, fried in tallow (rendered beef fat from briskets and steaks that I save up and grind first), with white cheddar cheese curds, brown bacon fat gravy, left over pulled pork or rib meat, and topped with a sprinkle of chopped fresh parsley (to add color for photos at my wifes request). Bet those eat just as good!
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Originally posted by texastweeter View PostWow, that is funny. I just perfected my version of this. Fries seasoned with seasoned salt batter, fried in tallow (rendered beef fat from briskets and steaks that I save up and grind first), with white cheddar cheese curds, brown bacon fat gravy, left over pulled pork or rib meat, and topped with a sprinkle of chopped fresh parsley (to add color for photos at my wifes request). Bet those eat just as good!
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