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trc65

trc65

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No meringue for me, prefer a standard double crust(made with lard) cherry or black raspberry pie.

As for pork or beef or poultry, never use any sauce if any kind. I'm strictly a dry rub guy. Never use sauces for smoking nor eating.
 
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Mike Hill

Mike Hill

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Red pepper vinegar - that's interesting. Only see green pepper vinegar around here. I have to make it. I make it with chili pequins that I get from Dad's and Sis's yard. Part of a batch I made using some chili pequins I got after visiting Dad last year. It's always aggravating to explain to the airport security what they are. Guess I'm on some sort of list after bringing meat cure loaded with nitrites/nitrates a few years ago. The "bottles" are silicone - easier to carry in your pocket!

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