Tonight on #ManFireFood, @RogerMooking meets two Texas pitmasters who are roasting low n' slow. In Austin, a simply-seasoned hog is smoked for 10 hours for Carolina-style sandwiches, and in San Antonio, a Cajun sausage-stuffed wild boar is turned into stew. Tune in at 9pm ET.pic.twitter.com/jqg8u7QJqI
Tonight on #ManFireFood, @RogerMooking meets two Texas pitmasters who are roasting low n' slow. In Austin, a simply-seasoned hog is smoked for 10 hours for Carolina-style sandwiches, and in San Antonio, a Cajun sausage-stuffed wild boar is turned into stew. Tune in at 9pm ET. pic.twitter.com/jqg8u7QJqI

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