(no subject)

[inahandbasket]

I have grand plans to fire up my smoker tomorrow, but only have a couple pounds of stuff to put in. If you want to smoke some meats, feel free to drop me a note and plan on coming by tomorrow early-afternoon.
We can hang out with beers in the afternoon while meat soaks up tasty flavor! Nom.
(I suggest an overnight brine to prep it.)

Comments

[mrf-arch.livejournal.com]

Looks like brining won't make much difference for cold smoking. I'm defrosting the ribs tonight and there are a couple cheeses in the firdge I might be interested in bringing over too. (Mmm, smoked cheese) Let us know as the schedule develops. :-)