The Food Thread

[bucephalus]

Or St. Louis Ribs cooked at 250 for five hours then basted with Stubb's Original BBQ sauce three times at 430 degrees for five minutes each.

Oh wow! That just made my stomach growl

 

[Blix]

Recipe?

 

[la szum]

My fave long and slow cooks will always be in the Smoker, but it's like cold as shit outside... so.


A braise in the oven can be fun, too.

Really enjoying this guy's vibe today.