Many of you know that I'm a retired BBQ chef... I still do some special events
4th of July for the Vets is one of them (about 150 of them)
This year we're shaking things up abit...Instead of my doing Ribs and Pulled Pork
Tom decided to test my limits So it's Pulled Pork and a JULY 4th TURKEY!
Instead of my standard Brine on the bird it got a Citric acid and Jalapeno Brine, and a Spice infused Butter Rub
The Pork got some extra "BARK" for snacking While Pulling it
here's some pix...
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