Nice! That looks a lot like the pulled pork I make in a crock pot. I’m not as sophisticated as ya’all and don’t have a smoker, but 4-5 lbs of pork shoulder or Boston butt in a crockpot for 6-8 hours with Sazon seasoning, a splash of apple juice and some pineapple yield a great bit of meat for everything from sandwiches to tacos to salads, etc.
Nice! That looks a lot like the pulled pork I make in a crock pot. I’m not as sophisticated as ya’all and don’t have a smoker, but 4-5 lbs of pork shoulder or Boston butt in a crockpot for 6-8 hours with Sazon seasoning, a splash of apple juice and some pineapple yield a great bit of meat for everything from sandwiches to tacos to salads, etc.
Looks great!
Yummy!
Yes to Sweet Baby Rays, though I prefer the original for most things. I can always add soy sauce and red wine vinegar to get teriyaki.
Just picked up a London broil today on sale. Made a quick marinade using the last dregs of some things I had in the fridge. A little bit of Asian salad dressing, some Italian dressing, a bit of steak sauce, red wine vinegar, some soy sauce, dried onion, garlic powder, sea salt and pepper. Threw this into a big freezer bag with the steak and tossed it into the freezer. I’ll pull it out a day before I want to grill it.
That actually sounds like a pretty good marinade mixture. I do odds and ends myself a lot and it usually turns out pretty good especially with a dash of liquid smoke.
Yeah, after a while you get used to what things will work together and what flavors they add. Occasionally someone will ask for my recipe and in those cases, I can only laugh and give them some ingredients. Amounts are exact, exactly as much as I toss in there.
I have herd Chen’s has a damn good breakfast but I will tell you what, the Tokeland hotel is the best breakfast I have had within 200 miles lol! We may start making trips out there once a month now. Plus they have Fort George beer on tap!! Had a couple breakfast beers this morning.Dammit Moose! I'm calling Chen's!
Yes!! That’s comfort food!
Looks goodWell. These sucked.....
Nice dry rub, recipe from Steven Raichlen. Put it on yesterday and left in the fridge overnight covered in plastic wrap. .
Big thanks to @Geno C. for his help when I couldnt find the answer on cook time.
View attachment 7406542View attachment 7406543View attachment 7406544
This is my buddies roommate. She came along to taste the ribs off the new smoker.
My 8 year old was running a hard wing-man routine and was trying hard to get dad a cutie gal.
View attachment 7406549
Very Nice
Local butcher shop had some good looking tomahawks the other day. Almost made me rethink what I went in to buy
Sure is, we pretty much gorge ourselves on tuna for a few months every time we go.
I love stuffed peppers and make a couple different kinds. My favorite is Mexican stuffed Poblano peppers similar to Chile’s Rellenos but baked not fried and more stuffed.
That sounds really good. What part of the venison do you use to make the ground venison?
OK, now you have my mouth watering over a filet--uncommon for me. Also, really cool butcher block under the carving board--end on maple and cherry or black walnut?
How do you like ordering from them? Have wanted to once or twice but never did.
They are ribeye filets, pretty much a center cut ribeye without the cap.
I have ordered from them many times, never an issue.
Don’t know how I missed the ribeye part, although the cap is my favorite.
