Will do. Yes I forget there’s not every state is on he ocean. Saltwater fish, white flaky mild tasting fish. We have half a dozen places local to get seafood and one guy that comes every Tuesday and Thursday from Beals island and sells out of his truck. Good stuff. I’ll send you a PM about what can be done.
Have you ever had ling? I used to go out in the boats from Brooklyn in the winter. The few I caught were amazingly delicious. They are in the cod family.
Alright I've had my Weber smokers for years and never have done pork butts/pulled pork until this weekend. I always just thought it was a boring meat so I'd focus on other stuff I liked better. So I finally smoked two butts starting Friday night and pulled them off Saturday afternoon about 20 hours total, internal temp just shy of 200. I gotta say they came out dang near perfect, unless of course you don't like bark but luckily nobody I know is in that boat. Smoked entirely with mulberry too which left a sweet, mild smoke flavor.
Pulled pork, not so "boring" now eh Woody Looks perfect man, and in my book a buck a pound never tasted so good !
Thanks, and yeah wow what a game changer by making it yourself and making it how you want it. I think that's what's become more and more pleasing with smoking/grilling over the years, you start refining methods and tastes, making better food etc. It can be really as simple as you want or as complex as you want.
Like peanut butter, you should always have some around Hell I've even made sausage gravy with it...just use the pp. Then there's tacos "light" or put it in a flour tortilla, stuff it in a baked tater , and I bet it would be great on one of Skeeters crackers, dip style
Meat with meat, hard to beat! Usta tell my wife that when I fired up the shop cooker after work and some boys would show up with beer and some meat. I'd always invite her to come out to the shop to eat.. ... we're having meat with meat.
Wings from the other night, did a little rendition of this recipe - basically simplified it a bit and skipped the frying part. I would definitely make these again! Smoked and Fried Sticky Wings - Over The Fire Cooking
