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Which Cooking Are You?


luvdunhill

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I am going non-traditional and doing a beer and honey glazed pork roast for Thanksgiving and prepping the brisket, homemade baked beans, crock pot corn and double chocolate brownies for Saturday.

Right now I am making tons of oven bacon as my butcher was out of the bacon fat I need for the brisket.

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Naaman, how long, what temp and how many pounds? Bacon fat is awesome! Sent from my SAMSUNG-SGH-I337 using Tapatalk

15 lbs. 250deg. Until it's done ;) I want it done by 3 so if it's getting close to that time I'll crank up the heat a bit. Really just winged it (pun intended) this time. Stuffed with kosher salt, pepper, fresh minced garlic, couple of cuties, a stick of butter, and a can of Dr. Pepper. Rubbed on the outside with more of the garlic and Traeger poultry rub. Basting every hour. Smells amazing, hope it tastes as good. 

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Hey, if it wasn't for us hereditary oppressors you'd have no reason to flee persecution, and celebrate being given survival tips from soon to be displaced indigenous populations! ;)

Speaking of oppression, are the womenfolk in the kitchen still laboring under the yoke of patriarchy or have you at least fetched them a drink or two! :)

Edited by Grahame
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