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Now that the deck is mostly finished I can move on to Petit prep. Taking suggestions to test so I'm not cooking it for the first time at the track. Gonna bring the big Weber again.
Testing a pork belly cooked like brisket this afternoon mostly because we had a belly in the fridge. Considering trying a couple brisket in it next and likely multiple racks of ribs. Usually do both in the Bradley but running the gennie for 12-14 hours to run it doesn't sound like a plan.
And yes, foreign visitors are allowed to vote. And considering making both smoked and just cured back bacon to bring for breakfast as well, since some people think streaky bacon is the wrong bacon.
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