I respectfully disagree. Long pig is on the menu. The secret is a dry rub and a long low and slow smoking with a light low temperature roast at the end.
Comment on 3,800 workers on strike at one of largest US slaughterhouses
CubitOom@infosec.pub 4 days ago
Meat’s off the menu, boys.
Thedogdrinkscoffee@lemmy.ca 4 days ago
lessthanluigi@lemmy.sdf.org 4 days ago
I guess it would be good to smoke some ribs tonight
cybervseas@lemmy.world 4 days ago
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