Likely doing burgers tomorrow, a Wagyu Ribeye (from SRF) Saturday.
For Sunday, I'm thawing a large rack of Kurobuta Pork (ships frozen, also from SRF). It's essentially a pork loin with the ribs (cut and Frenched) still attached. Been storing it in the freezer for more than a minute, got tired if looking at it taking up so much room. Can slice it into chops, or pull it into shreds if you smoke it long enough. Has a sweeter taste than most American Pork, supposedly because the eat acorns as their main diet.
Charcoal and Apple Wood for the smoke flavor on all. Sorry, @CU1TruTiger4Life, no "franks" this weekend.
It's Memorial Day weekend, so I know i'm not the only one.
And I want to thank all of those who had family or friends that made the ultimate sacrifice for the rest of us. I truly appreciate everyone who serves, but especially those that put themselves in the line of fire to preserve the freedoms that I enjoy. A debt I can never repay.
For Sunday, I'm thawing a large rack of Kurobuta Pork (ships frozen, also from SRF). It's essentially a pork loin with the ribs (cut and Frenched) still attached. Been storing it in the freezer for more than a minute, got tired if looking at it taking up so much room. Can slice it into chops, or pull it into shreds if you smoke it long enough. Has a sweeter taste than most American Pork, supposedly because the eat acorns as their main diet.
Charcoal and Apple Wood for the smoke flavor on all. Sorry, @CU1TruTiger4Life, no "franks" this weekend.
It's Memorial Day weekend, so I know i'm not the only one.
And I want to thank all of those who had family or friends that made the ultimate sacrifice for the rest of us. I truly appreciate everyone who serves, but especially those that put themselves in the line of fire to preserve the freedoms that I enjoy. A debt I can never repay.
