I got one on a black Friday sale like 10 years ago from gander mountain. Think brand is chard?Any suggestions on slicers?
Where to get?
What to expect to pay?
I got one on a black Friday sale like 10 years ago from gander mountain. Think brand is chard?
Pork belly at 150° Time for cool down then into fridge to firm up then sliced into 1-1.5# packs.
Thinking fried duck eggs and bacon are on the menu for tomorrow
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Made baby backs this weekend while building a roof over my daughter's patio. Didn't really have time to mess with them so went about 6 hours, @250°, no wrap. Turned out great.Made some ribs last night...holy crap... 11 hours including a rest. Normally I'd wrap with aluminum foil with stuff to add moisture but this time I used peach paper. It stalled for so long...