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We are officially moved over to Discourse.
Autoflower Discourse"
You will have to create a new login for the new site!
This current Xenforo-based forum will be preserved as a read-only archive going forward with efforts to better categorize and tag original and canonical content.
The URL autoflower.org will soon point to the new Discourse site; so we'll be back to business in a few days!
Send Son of Hobbes a private message if you have any questions!
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- Thread starter 420Forever
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- Currently Smoking
- Homegrown!
A fresh rig deserves a fresh squeeze
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- Dabs of Rosin.
All of the fat and flavor has been bred out of commercial pork, loin is so lean it is dry and tasteless. I remember when pork looked like what @Mossy gets.Not a huge fan of pork loin, but we eat it a lot. Takes any seasoning you hit it with well, so it's pretty versatile and easy to cook. It's also pretty cheap for protein
Tried some America's Test Kitchen pork kabobs from country style ribs, a much better way to do today's pork.
This one came out pretty good….plus, that’s only eight bucks worth of meat right there
Cheesesteaks for dinner here tonight. No pictures though. Really diggin the griddle. Wife even mentioned moving it up from the patio to the side porch so I'll use it more in the winter (side porch is covered)
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