Try Whiskey instead, drink it like beer and soon you won't worry about anything pat from the hangover the following day
Barbie this arvo. Got burgers, bangers, frankfurter types, chicken tikka and a couple of salmon filets. Haven't got many beers but others a box of Hoegaarden in the van so will have to chuck some in the fridge. Yesterday was quite low key so will be in the mood for a couple of cold uns later.
That’s a good idea. Wasn’t sure what I could burn today. Not sure what meat I have in the freezer. Got to pop to a shop anyway shortly to get what I need for tomorrow.
I'm doing pulled pork, prepping now for tomorrow. I'm using a wet rub and taking the skin off. Pics on the food thread layer.
Not authentic again then.. the yanks only use dry rubs. Watched a programme recently; may have been Fred and Gino; sure all they used was sugar and salt.
It depends what part of the country that you ask the question. I looked into it and some are dry only some leave skin on some use wet rubs. Personally I think a wet rub gets into the meat better. It's in the fridge now and then 5-6 hour cook tomorrow.
I make a mean pulled pork. I have in the past done a dry rub for 8 hours then added a wet rub at night ready for the next day.
Kicking off with this. There's a very vague grapefruit flavour to it, no hint of passion fruit though.
