And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Sunday, January 7, 2024
After two hours of resting, it is still too hot to pull apart by hand.
But, looks good. Especially for a first effort. Love the bark.
I did one of these a few weeks ago, similar result. I gotta say though.....this kind of meat tastes terrific when it's first off the grill, but for some reason I lose interest after that - it just doesn't taste the same, warmed up.
The red rind is part of what makes it delicious, but also contains a lot of polycyclic amines. I learned that tidbit from some analytical chemists in San Antonio who love Texas smoked BBQ. I don't mean to harsh anyone's mood.
"polycyclic amines"!!!? Holy crap! Its a good thing mankind hasn't been cooking meat with heat and fire for thousands and thousands of years! Why I'm surprised how there are BILLIONS of us on the planet that are still cancer free. Our Global Elite are right: we must only eat bugs!!! 🙄
Get some "bear claws". Available in both metal or plastic, mine are something like this:
ReplyDeletehttps://www.amazon.com/Original-Bear-Paws-Shredder-Claws/dp/B003IWI66W?th=1
Use them every time I smoke a butt.
Love those things.
DeleteAll joking aside, friends, I would never eat any of that.
ReplyDeleteMore for the rest of us
DeleteHoly smoked meat Batman! That looks fantastic!!
ReplyDeleteThat's probably not safe for human consumption, you should send it to me for proper disposal.
ReplyDeleteLooks juicy, nice smoke ring, I’d be pleased with that effort 👍🏼
ReplyDeleteVery nice work!
ReplyDeleteI can smell the photo, yum
ReplyDeleteAwesome
ReplyDeleteIf it tastes as good as it looks....YUM!
ReplyDeleteI did one of these a few weeks ago, similar result. I gotta say though.....this kind of meat tastes terrific when it's first off the grill, but for some reason I lose interest after that - it just doesn't taste the same, warmed up.
ReplyDeletesammichize the latter properly breaded&condimented, accompany w/beverage of choice.
DeleteThe red rind is part of what makes it delicious, but also contains a lot of polycyclic amines. I learned that tidbit from some analytical chemists in San Antonio who love Texas smoked BBQ. I don't mean to harsh anyone's mood.
ReplyDeleteI use a bacon press to turn my roast into pulled pork.
ReplyDeleteAI
ReplyDelete"polycyclic amines"!!!? Holy crap! Its a good thing mankind hasn't been cooking meat with heat and fire for thousands and thousands of years! Why I'm surprised how there are BILLIONS of us on the planet that are still cancer free. Our Global Elite are right: we must only eat bugs!!! 🙄
ReplyDelete10/10.
DeleteWell-played, sir.