I didn't brine it, but might try that next. The place where I first had it now has about an hour wait in line just to get in the door.

If you are lucky enough to get a seat, you'll sit close to other people trying to figure out the spices, someone even suggested it has a hint of cinnamon, but that's a stretch.

 

come on by im trying to get a pig roast one day hopefully but pigs are a bit expensive.... with the caja china which is a box where you put the pig in for some hours.... good good

 

Homer: you don't eat pork?
Lisa: no
Homer: you don't eat bacon?
Lisa: no dad
Homer: you don't eat ribs?!?!?
Lisa: no dad! They are from the same animal!
Homer: O sure Lisa a magical animal!


Pretty much my thoughts on this thread.

 

my spice mix is either always identical or diffrent because im trying somehing new but salt/peppercorns/garlic/a little bit of pinksalt not to much/tyme/blackpepper/etc.etc.etc. i cant remember all of it have to look thru my recipes but toast your spices then blend them to a fine pulp for better taste thru all your protien

 

hahahahahhahahaahahahha