big dude
Sous Chef
Today is BBQ day for me and likely the final cook on the offset. Cooked a butt, a brisket point for burnt ends (my first attempt and they are real good – pic below), chicken - whole, breasts, & wings, some bologna, a fatty and for dinner a Farmdog inspired homemade pesto stuffed pork loin – very good, pic below. But, I wish I were doing it in Minnesota rather than the 85F it is here - I may have to move to Canada or Maine for the summer – I think I’d rather cook in 20* than 85*.