Great way to put it. Where I am from we don’t put sugar on BBQ and the only sugar in the sauce is in ketchup that holds it all together. Salty, tangy and smoky from cooking in the pit.
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I couldn’t find anywhere to put the ham, so I’l leave it to yinz whether it stays of goes to the “other” thread. But there is bacon, hot sausage, and some really dank provolone.
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I have no vote. But it looks like something I would enjoy.
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You have vote! Evrybody have vote!
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I didn’t mean that I can’t vote because my vote wouldn’t count anyway. I meant that I don’t know where that pizza belongs so I have no vote to offer. Lol.
- Food porn.
- Criminal.
- Criminal food porn.
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I’ll go with 3. But only because it seems extra dirty. 
(The category, not the pizza)
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Thank you. As I was trying to figure out analogies it was like
“Soap opera handsome”
“Bad guy”
“Bad guy at the bar that isn’t even gonna make it through the drive home with”
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I don’t like the feeling of fatty things coating my tongue which is why I don’t like most home style Chinese dishes. Too much grease
I do like fatty meat, it just has to be very very well rendered or cold
Same for fatty dairy, has to be cold
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I truthfully eat it too quickly for anything to coat my tongue, haha
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Nice! Is that brown sugar filling?
No, it’s salted egg yolk, sugar, chai latte powder and butter
Chinese version of salted caramel
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Thats way better. 
I was going to post this in crimes since I don’t have a finished picture, but some BTS pictures of corned beef feels borderline.
Edit: Here’s a fun one. I was looking back to find a tuna sandwich recipe but found a corned beef picture from 2016.
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I can’t compete with such majesty, but like a good potluck I can certainly contribute.
Last week’s practice paid off. Figured to leave the fat cap out of the instant pot, and instead pour the melted butter and tallow on top before hitting it with the blow torch.
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Good knife work.
I’m not trying to start a fight, but while it can deliver a comparable product to old school braising, I notice a difference. There’s something “springy” that I don’t like compared to a braise.
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High praise from you!
Regarding the instant pot: yeah, I was only using it for it’s sautée feature to sear the meat. Just an easy stainless steel pan with high walls.
Yeah! You got the torch!
Either I knew that already and forgot, or I just found out. . I dunno, either way, I’m happy about it.
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Hell yeah brother! I picked it up a few months back but only used it once, not terribly successfully. Wrong application. I was just torching a steak for no real reason, and compared to just searing it in a pan it had no value. But it paid off here, because it meant putting some heat on the fat cap without ruining all the seasoning like I did last time.
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