“If you’re new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. Its very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, its very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it.” — Steven Raichlen
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