What did everyone cook today?
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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.
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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.
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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
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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.
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Pulled pork, homemade slaw, and some broccoli.
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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
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Pulled pork hash.
“A smooth sea never made a skilled sailor.”
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I got these center loin chops lined up for tonight.
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Just like the restaurant would serve. Maybe better….defiantly cheaper.
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Bacon wrapped thighs in a muffin pan on the Traeger and scalloped potatoes.
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Roasted chicken, potatoes and asparagus (we like ‘em crispy).
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One last hurrah for the pulled pork in this burrito. Time to portion it out, vac it up, and freeze what’s left.
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yum ! makes me hungry
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The finished product, I took them to 145° and my wife and I agreed that is perfect.
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The finished product, I took them to 145° and my wife and I agreed that is perfect.
HerbcoFood Well, they look mighty fine!
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Pan seared speckled trout over a summer corn salad.
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A little tailgating action with some Oklahoma Onion burgers and smash burgers.
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