If feels like forever my friends and I have been on a quest for great wings. The simple notion of the perfect wing is more complicated than most think. After one wing place recommendation after another I’ve become quite frustrated … Read the rest
Adam Perry Lang is truly a master on a BBQ. This is his apple brine, apple glazed, apple smoked pork shoulder. It took 14 hours after all said and done but maaaan was it worth it. His technique is … Read the rest
This was done with a brisket from Pleasant Pastures co-op Amish farm in PA.
First I trimmed off some fat and let it brine in a pickle spice. Next I smoked it all day on white oak. After steaming for … Read the rest