Or perhaps a big beef brisket? That would be good too. A Texas pal told me it's about like a pork shoulder.
I Wanna Do This
Before I die, or maybe this season, I want to do a whole pig. I hear the skin is to die for. The problem is the time involved. It is a very long cook that demands attention. Rooter to tooter it's all good.
Or perhaps a big beef brisket? That would be good too. A Texas pal told me it's about like a pork shoulder.
Or perhaps a big beef brisket? That would be good too. A Texas pal told me it's about like a pork shoulder.
Sunday, September 07, 2014
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2 comments:
You could take the pig, stuff it with brisket, then sprinkle more brisket all over him/her.
If I had 20 hours...I would.
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