Hello again, today is Day 1 in the process of getting ready for a Mother’s Day BBQ ,of which the Pork Buttons will be featured . I’ve decided to go plain and simple on this batch ,straight out brine with whole Cloves.
Like i said “plain and simple” Rinse off a 2 kg package of buttons,place in deep bowl ,made 2L of brine as per instructions on the bag, sprinkle a teaspoon of whole cloves over the buttons and pour on the brine. Make sure you make enough brine to keep your meat completely submerged. I find that upside down French White lids work great,they submerge the meat and let all the air out. Now off to the fridge to sit till Sunday morning . In the mean time a bag of Sugar Maple Charcoal patiently awaits it fate.
Until Sunday , Good Smoking,