for the few that won't eat smoked meat
Must be tough working with commies!
for the few that won't eat smoked meat
Spring onions with grits are......Cooked up some braised and glazed short ribs a couple nights ago. Served over some white cheddar grits with some spring onions. Probably the most intensely flavored dish I've ever cooked. I unintentionally braised it to within seconds of burning, got lucky and got back from a Costco run and smelled it as soon as I hit the porch. I debated between potatoes or grits and I'm glad I went with the grits, the potatoes wouldn't have been able to hold up to the beef.
They're super easy. Just brown them well in an oven safe stock pot with a couple tbsp of oil. Pull them out and set aside then add onions and just about whatever else you'd like to the pot and saute until they start to soften. You should have lots of sticky brown goodness on the bottom of the pot, pour 1/4 cup (or more) of white or red wine and scrape up all of those brown bits from the bottom of the pan.That looks and sounds delicious. I've never been able to pull off good short ribs.
You'd think that but the 4 that wouldn't eat smoked meat voted Trump twiceMust be tough working with commies!
You'd think that but the 4 that wouldn't eat smoked meat voted Trump twice
And they were out of both when I went a little bit ago. Not only that I forgot to get a rain check.Bone in pork butts are supposed to be going on sale at Kroger tomorrow @$1.29 lb. And whole briskets @$2.99 lb.
Pre and post sauce bbq wings!
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Didn't turn out too bad. The flavor from the brine was actually milder than I expected, I may have to experiment with the seasonings next time.
I cut my bbq teeth with mesquite smoked chicken breasts on a Weber kettle. Those look great!We cooked up some big plump chicken breasts with a little mesquite smoke on the Weber this afternoon. They cooked to about 150F in a pan of Wickers marinade with the smoke and then finished over direct heat with a sprinkle of Memphis style rub. Never used mesquite with chicken before but I'm an instant fan of it now.
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I did my first grilled wings a few weeks ago and they were great. Now that I'm on to them, I'm suddenly having trouble finding any at the grocery.Damn those look delicious!
Making wings at home has ruined me for wing bars....Thank God!
Thanks for the heads up. When I read this a couple weeks ago I got 4 butts and 2 briskets for about $130.And they were out of both when I went a little bit ago. Not only that I forgot to get a rain check.
I just go.Smoking pork butt this weekend.
I have always injected them with apple juice the night before. I am thinking about skipping that to see how it compares.
What do others here do? Inject or just go?
I have also done dry rubs the night before. Thinking about trying it where I do that an hour or so before they go on. What do others here do?
I do not inject. I use my homemade dry rub. Try to apply 24 hours before going on the smoker. Leave uncovered and remove from fridge about an hour before it goes on.Smoking pork butt this weekend.
I have always injected them with apple juice the night before. I am thinking about skipping that to see how it compares.
What do others here do? Inject or just go?
I have also done dry rubs the night before. Thinking about trying it where I do that an hour or so before they go on. What do others here do?