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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in! |
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03-28-2015, 06:44 AM | #1 |
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El Chefé BBQ Guru Herf God
Join Date: Oct 2001
Location: Atlanta.
Posts: 55,779
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Charcuterie central here today
Slicing up about 12 lbs of buckboard bacon and vacuum-packing it. Later, I'll be putting 3 racks of spare ribs on the smoker and then using the trimmings from the ribs along with about 15 lbs of pork shoulder and some back fat ground up for a batch of sweet and a batch of hot Italian sausage. May even throw some chicken leg quarters on there to take up the unused space on the smoker.
Girls are away at an Easter egg hunt this morning, so I have the tunes pumping and working away in the kitchen. Laundry's going in the meantime. EDIT: Who knew Nine Inch Nails was good music for butchering meat?
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