I was doing some research on this style and came across a good video, http://chopandbrew.com/2013/09/04/chop-brew-episode-12-belgian-dark-strong-ales/
@Leang, I just read that chapter in Dance of Dragons yesterday!
The serious eats/kettle pizza kit and a spare pizza steel for inside.
locked up the brakes and went down a one-way street after seeing a sign along the highway.
why is the rub divided? I don't see it being used except for outside the balls before cooking.
If I could only pick one, it would be spicy sausage
Gyoza and tempura
2nd for Gumball Head!
the one that never showed up
forgetting to make dough Thursday night
A homebrewed IPA
Western burger at the Channel in Fairmont, MN
Would it be better to use dried epazote (which i can get locally) or the substitute noted in the recipe?
Al Pastor and Wood Fired Pizza
After trying this and several other similar Al Pastor recipes, my new method of Al Pastor reverses this recipe a bit. I stole the method from America's Test Kitchen's St. Louis BBQ Pork Steak recipe. "http://www.stltoday.com/lifestyles/food-and-cooking/recipes/st-louis-bbq-pork-steaks-from-america-s-test-kitchen/article_b669c5ba-ec3e-5a38-8fdf-6c2195ccad8c.html". I simply salt and pepper the pork steaks and then grill them over a hot bed of coals. Then I put the steaks into a aluminum pan cover with the Al Pastor marinade, cover with foil, and braise for 1.5 hours. After the braise, grill again to get the crisp up the edges. My most successful Al Pastor yet!
In a BLT with homegrown summer tomatoes.
black, sometimes with 1/2 and 1/2