Still trying to get it right.
I think I will make a soup tonight. If all goes as planned I am starting Turkey day prep today.
Lee, these ribs did not disappoint. AT ALL! Best I ever had hands down. If you find them adjust the cooking time as they are smaller ribs. I smoked with apple @ 225.Wowwwwwwww! I had to look up Berkshire pigs and now I have to try to find some of those incredible-looking ribs!
" With a long history that goes back some 300 years in England, this black-and-white pig is highly regarded for juicy, tender, and flavorful pork which is heavily marbled with fat. Known as Kurobuta pork in Japan, Berkshire is to pork what wagyu is to beef."
('course, I've yet to have wagyu beef!)
Yeah! It works perfect for us. I had an old Hobart vertical blade 12" blade diameter, but way way to heavy to drag out.Nice slicer, Jimmy! Looks bigger and heavier than mine.