What did everyone cook today?
-
Quick grilled chicken for supper, seasoned with |Butcher-BBQ-Premium-BBQ-Rub and Butcher BBQ Honey Rub.
Tex_77 how do you like Butcher BBQ products? I remember watching him on that BBQ Competition show and really liked him. I have just never tried his products yet.
-
Marinated country style pork ribs. With baked beans, home made slaw, and rolls with pesto.
-
Tex_77 how do you like Butcher BBQ products? I remember watching him on that BBQ Competition show and really liked him. I have just never tried his products yet.
ND Mike i like them, they are pretty good, I don’t care for their cherry rub.
-
Marinated country style pork ribs. With baked beans, home made slaw, and rolls with pesto.
-
Quick grilled chicken for supper, seasoned with |Butcher-BBQ-Premium-BBQ-Rub and Butcher BBQ Honey Rub.
Tex_77 You are the Man!
-
Actually what I have been working on most of the week is dehydrating the zucchini and yellow squash. I smoked the cheese yesterday using my new A-maze-n 5 x 8 smoking tray in my Treager to keep the temperatures down lower. I did find that it does generate heat enough to warm the large chamber and have some effect on the cheese, so I moved the cheese to the cold chamber, worked out well. Got to make some Pico-de-Gallo for dinner tonight with the tomatoes.
-
Tex_77 You are the Man!
lkrfletcher I have never heard of nor tried dried squarsh before. That sounds interesting. How does it work out?
-
Pork Cracklins from the skin of the shoulder I’m currently smokin’. Nice little snack while I wait. Dusted them with franks red hot powder.
“A smooth sea never made a skilled sailor.”
-
Pork Cracklins from the skin of the shoulder I’m currently smokin’. Nice little snack while I wait. Dusted them with franks red hot powder.
Surg Those are really good & whip the pants off store bought. Whenever we smoke any pork with skins on them, we usually freeze the skins for a big batch later on. Then, once we get the amount we desire, render them, dry them, & fry them. You really don’t even need anything to make them good beyond that, but yours sounds terrific & look just as good.
-
Pork Cracklins from the skin of the shoulder I’m currently smokin’. Nice little snack while I wait. Dusted them with franks red hot powder.
Surg OK, you had me crackling. Then, you threw in the smoke. Taste buds are clammering.
-
lkrfletcher I have never heard of nor tried dried squarsh before. That sounds interesting. How does it work out?
calldoctoday The kid eats it like chips, personally I don’t like either one raw or cooked. I grow it for them, I prefer the Danish (acorn) more. Dehydrated them for the kids to use in soups or stews, didn’t want them going to waste. The one kid says they are kind of sweet, they have no seasoning on them
-
Pork Cracklins from the skin of the shoulder I’m currently smokin’. Nice little snack while I wait. Dusted them with franks red hot powder.
-
Pulled pork, homemade slaw, and some broccoli.
-
Pork Cracklins from the skin of the shoulder I’m currently smokin’. Nice little snack while I wait. Dusted them with franks red hot powder.
Surg man those look tasty
-
Pulled pork hash.
“A smooth sea never made a skilled sailor.”
-
I got these center loin chops lined up for tonight.
-
Just like the restaurant would serve. Maybe better….defiantly cheaper.
-
Bacon wrapped thighs in a muffin pan on the Traeger and scalloped potatoes.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
