Brined Berkshire Belly: A Photo Essay


2 Responses

  1. [...] to the heavier reds – in which case I’d likely be motivated to do some herbed-up long-and-slow rotisserie meats over a wood fire. I’d pass on dessert and have more wine [...]

  2. MMMMM, looks tasty. Love cooking over wood (though I don’t have a grill – just my campfire).

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