Hey Jogeephus

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Anonymous

:mrgreen: How's your head feeling today? Those 2am texts are funny as hell! How's the smoking coming?
 
It was a long night for sure. Required much dedication and devotion to the cause. My head was cracking a bit in the morning due to the stress but I did bring home the bacon.

IMG_5493.jpg
 
Your devotion is admirable, but your smoking and cooking skills are somethin else
 
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slick4591":2tql56vb said:
Looks good! Is that a cured shoulder with that loin?

Yes its a shoulder cured in cane syrup with some spices. It tastes sortof like a sugar cured ham cold but if you pan fry it all sorts of interesting flavors come out of hiding.

mridgecattleco":2tql56vb said:
Nice display Jogee!! I gotta brisket thawin right now. Any suggestions on a rub?

Here is a link to one on the board. This one turned out good. Also you may want to search for one Backhoeboogie posted. (I think it was him) I made it and it was really good. I'm not very consistant with brisket yet. I've come a long way but I'm a long way from where I want to be with it.

viewtopic.php?f=28&t=65584&p=766912&hilit=brisket+rub#p766912

hooknline":2tql56vb said:
Your devotion is admirable

Truth be known I'm a tightwad and I needed that Mason jar for some pickled okra I'm putting up. ;-)
 
Artisanal? Hope that doesn't mean I gotta get my body pierced. :lol2: I just like the term old fashioned. There are a lot of great foods and crafts that modernization made extinct. Just look at vienna sausages. Everything but the squeel. But in fact, vienna sausages are supposed to be made out of chicken breast and pork tenderloin with a little white pepper and salt. That's a far cry from what's in the can. I hope to pass on some of the old crafts to my children. One day, it may help them out especially if things don't improve.
 

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