Bullporky
Well-known member
It feels like fall here in the Pittsburgh area, so I'll be pulling the tv out to the patio, starting a fire in the pit, and enjoying some chili and smoked queso from Bull-Porky! What about you?
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It will be a new experience for me as well. I saw a Steven Raichlen episode of Project Fire where he did one, and it looks great. My sister gave me a salt block as a gift 4-5 years ago, and I think I have used it once. It could be an interesting day here!That sounds interesting @Greg Jones! Never did one on a salt block. Let us know how it turns out!
Thanks for that update. I was thinking along the lines of reducing the velveeta a bit and maybe adding some smoked gouda, and/or sharp cheddar. Needs a bit more sharpness/zing.The queso is FANTASTIC but I think I'd tweak it to 8oz of velveeta and add a can of campbell's cheddar cheese sauce.
The onions cooked up perfect and the combo was great.
Make sure you leave the juices from the cans in when making it. Was creamy and delicious.
When the neighbors recognize the smell of ol' Bull-Porky fired up... The dishes multiply! Jalepeno popper dip added, lol
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