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Recent content by motherporkers
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Today we took a regional favorite,porksteaks, and combined them with other regional favorites to make this awesome sammich!! check out the video ! Please post a regional favorite you have around your area.
Get it done early and then you can always hold the temp on your smoker or in your oven at 150-160 and it won't cook any more but will be able to keep the meat until you are ready to serve.
Here is a picture of the Pig tail smoke from today.
I have got to say they were really really delicious. I definitely recommend finding some and trying your self.
Has the refrigerant been reclaimed yet? If you cut the coils the freon will escape and shoot thru the air. Bring it to a heating and cooling guy to take the charge out!