Who is using fire and smoke to flavor their meats tonight?
I have some thick-cut pork chops from a small town market in Saluda, NC for tonight. They're dry-brining in the fridge right now.
Will fire up the chimney starter to perfume/fog the neighbors later. Will go reverse sear over charcoal & apple wood.
.
Anyone else going caveman tonight?
I have some thick-cut pork chops from a small town market in Saluda, NC for tonight. They're dry-brining in the fridge right now.
Will fire up the chimney starter to perfume/fog the neighbors later. Will go reverse sear over charcoal & apple wood.
.
Anyone else going caveman tonight?
