Looks like "police bait" if I ever saw it.........

I'll see your Spam (and pretend I didn't see the Spam eaters), and raise you 19 pounds of dry rubbed pork butt. For you Spam-eater groupies, it's not what you think.

Both cheeks, I see. Where's the tail? :confused: :D ;)

Pat

IIWUYAYK :D

And I sentence you to 10 years of a Spam musubi diet from Honolulu ABC stores, without ever seeing the beach or ocean (aggravating circumstances). Only our judge here can reduce the sentence.

I don't eat Spam! I'm the Treet guy. :p I'm still working my way through your acronym. But if it's mean, I won't give you my great-grand-mother's recipe for pigtail confit.

Pat

Now for something completely on subject: Was watching Guys Grocery Games last weekend and one of the guys made a white BBQ sauce for fried chicken. I've never heard of white BBQ sauce. Found a recipe and made some. I let it sit a couple of days and fried up some chicken tonight to try it. It's great!. It's not a coating but just a topping or dipping sauce.

The recipe I found on Sourthern Living

White Privilege BBQ Sauce (I may have tampered with the name a little)

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish

Stir 'em together and give them time to get acquainted.

Pat

We do a dinner with some friends once a month and each couple has either 1st course, app/soup, or (host) main/dessert. We do a rotation depending on who is hosting. The dinners are themed by the host couple (i.e. All about Pinot, Italian food and wine, old world wine meets new world food, etc)

We have 1st course and are making:

Duck confit crepes with a cherry gastrique

I'm making them tonight, serving on Saturday, and I will post pics on Sunday.

(Duck confit was pre-made, obviously)

Duck confit....... made my mouth water....... I've made this a few times... incredible taste.

Any pointers Top? I was just going to keep it simple. Going to roll the crepes and cut them like a sushi roll and plate a few pieces per person with cherry gastrique circling the plate, and a few cherrries on top of the pile. Maybe garnish with some mint leaves? Serving with a Pinot.

:D

Confit is a cooking method, anything can be confit'ed. The only advice is low and slow. This cooking method takes time. Hopefully you're using duck fat to cook with? And if so make sure you save it and use it to prepare fries or hash browns etc.

Smoked a nice brisket today. About 5 hours on the smoker got it up to 160. Pulled it off wrapped in foil and added some good bourbon and beef broth. Back on the smoker for another 1-1/2 hours. Up to about 200. Wrapped in a towel and placed in a cooler (without ice) for another hour to rest. Incredible.

Here was the final product!

Very tasty!