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I am very curious about who's making what, I am doing 3/4 pound smoked burgers today and a huge rack of baby back ribs 2morrow. Cheers to all and best wishes, talk to y'all next year!!!
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I am actually rooting on Bama to beat that "team up North".........roll over them tide!!!Chicken wings using Malcolm Reeds marinade recipe with slap yo mama sauce. Cooking on the Kamado this time though, the 1100 should arrive in a week or two.
Roll Tide!
I agree. I just got back from Redstone Arsenal a couple days ago.I am actually rooting on Bama to beat that "team up North".........roll over them tide!!!
Get well soon @Jim6820!Happy New Year to all on this great forum! Glad so many are doing special cooks over the holiday weekend; lots of good stuff showing up here. We’ve been a little under the weather lately, so not doing any special cooks. Starting to feel better, so will be back in the saddle soon. Best to all.
Jim6820,We’ve been a little under the weather lately, so not doing any special cooks. Starting to feel better, so will be back in the saddle soon. Best to all.
Feel better soon! All cooking here is indoors today (Hoppin’ John), will be heading outdoors tomorrow for Prime Rib Roast!Happy New Year to all on this great forum! Glad so many are doing special cooks over the holiday weekend; lots of good stuff showing up here. We’ve been a little under the weather lately, so not doing any special cooks. Starting to feel better, so will be back in the saddle soon. Best to all.
Keeping it quiet and light today. Just reverse searing a couple of Japanese “A5” Wagyu steaks, smoking some Alaskan salmon from a recent fishing trip in a caramelized bourbon/grappa sauce, and a frutti de-mare in a white wine sauce with home made pasta with some veggies on the side.
Happy New Years to all!
Doing the southern cook, basic pork should for slicing. Not pulling, No brown sugar (Momma does not like anything tasting like BBQ on NYD) so SPOG and she does the greens and peas taught to her by my grandma and mother from Louisiana. Oh she does not mind smoke just the Brown Sugar. Happy cooking all.
Yes, we have similar tastes for NYD. I roasted a boneless and tied up pork butt. SPOG, seared then roasted up for slicing. Made my black eyed peas and greens from scratch the day before. Corn bread, roasted potatoes, sweet tea. Turned out great!!!!Happy New Years to all!
Doing the southern cook, basic pork should for slicing. Not pulling, No brown sugar (Momma does not like anything tasting like BBQ on NYD) so SPOG and she does the greens and peas taught to her by my grandma and mother from Louisiana. Oh she does not mind smoke just the Brown Sugar. Happy cooking all.