Jump to content

Recommended Posts

Free range bug eater. 36 hr dry brine uncovered in the garage refer with salt and pepper. Modest sprinkling of herb de Provenance in the cavity. Spin with a hint of cherry at 375. Finish at 400. Sometimes, I impress myself. Had to fight the better 3/4’s for the salty, crispy back58423A88-9457-4509-84F7-CCFC07E80D21.thumb.jpeg.bb31493f2a0e158ef1cf4610eab2d287.jpeg

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...