Feb 15, 2005 #41 Woodman1 Executive Chef Joined Jan 8, 2005 Messages 4,457 Location Mentor, Oh I hope that's an attempt at being funny BBQm, because you could be flogged in 20 states for asking that question, oh , that's right, where you reside, you would start with rendered peameal fat!
I hope that's an attempt at being funny BBQm, because you could be flogged in 20 states for asking that question, oh , that's right, where you reside, you would start with rendered peameal fat!
Feb 15, 2005 #42 Cookerme Senior Cook Joined Feb 13, 2005 Messages 416 Seems you just can't get those last 2 mm's in? Yeah rendered pemeal bacon,like getting water from a rock.
Seems you just can't get those last 2 mm's in? Yeah rendered pemeal bacon,like getting water from a rock.
Feb 15, 2005 #43 Woodman1 Executive Chef Joined Jan 8, 2005 Messages 4,457 Location Mentor, Oh BBQn, try caribou fat then!
Feb 15, 2005 #44 Cookerme Senior Cook Joined Feb 13, 2005 Messages 416 That's 3 of these "m"s Ohio you say! nevermind BBQn will do woodhead.