All sounds and looks so good. Me, I just had McDonald's and headed to work all night.

Happy 4th

Mudflap

I saw that post about Pig Candy and thought, Man, I have not had that in ages! 

So, I went to make some and not thawed bacon, so I had to slice off some in about day 6 of  the cure process.   Not good, not firm enough to slice properly.  Muddled through it, was not bad, thought it sounded really good on a a cheeseburger...believe me, that is a one time experiment!

Can’t go wrong with bacon no matter how you slice!
The perfect topping to a cheeseburger!
Al

We're leaving for a cruise first thing Friday, so stayed home (fireworks occur too late). Made a (ribeye) Thai beef salad...one of our favorites. Had few veggies around due to fridge emptying, but made it happen with what we had.

Dan

13.5 lb brisket.
Rub = kosher salt and pepper
Pellets = pecan & Oak
225 degrees for about 16 hours. Wrapped in butcher for last 4 or 5 hours.

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I cooked a meat loaf for lunch ground from brisket and a little ground pork in it.    In the evening our neighborhood was having a get together and I cooked 240 hot dogs for that.

DavidN,
ZCZ,
Bentley,
Ralphie,

WAY TO GO WITH THE PICS!

Hey Professional Food Photographers - Take a back seat to these guys.