Italian pork stew & cherry / apple cobbler ...
What's For Dinner?
- Thread starter badger
- Start date
Late breakfast this morning after slicing up another round of smoked pork belly bacon. Kept out the butt ends and a few of the bourbon slices and fried them up before some eggs in the grease. Dang hard to beat.
Smoked 2 11 lb briskets, 2 racks of beef ribs and the pork belly flats on Saturday while babysitting them in the Zebobar. Lol
Turned out great and shut it down at midnight. Froze the briskets and shared ribs with neighbors. Great way to break in the new digs and college football!
Turned out great and shut it down at midnight. Froze the briskets and shared ribs with neighbors. Great way to break in the new digs and college football!
Dessert was an old family summertime fave I haven’t made in eons that I did make for the women who attended Karissa’s wedding shower. It’s called Lemon Lush and is very easy to make and light on the stomach but DELICIOUS if you like lemon stuff.
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triple_duece
Ragin Cajun.
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Tostada, with deer taco meat, hand grated cheese, Ortega taco sauce and green slimmy turds.
It’s that time of year.
Should be perfect for Saturday football
Should be perfect for Saturday football
Grilled chicken tonight, no pics. Tasted pretty good though
ThatBuckeyeGuy
Active Member
Grilled chicken here, too, although it was grilled chicken salad. Nice change of pace from beef or bacon
This will be my first attempt to prepare a Tomahawk steak. I found this recipe on line and it sounded pretty easy and delicious. Just sat it out to reach room temperature and will begin the process.
Probably shoulda bought all 3 they had on sale at the time but thought I’d try one first and let others have a chance too.
www.thespruceeats.com
Probably shoulda bought all 3 they had on sale at the time but thought I’d try one first and let others have a chance too.
How to Cook THE Perfect Tomahawk Steak
Recreate this classic steakhouse splurge at half the cost! Also called a cowboy steak, tomahawk rib-eyes are big enough to feed two people. Drizzled with a delicious garlic-thyme butter pan sauce, steak dinners at home never looked so good.
Redneckfucker
Junior Member
Another big smoke this weekend. 2 more 7-8 pound briskets and a large and small pork butt in the offset. Almost 10 hours in the briskets were put in cooler to rest 15 minutes ago and butts are finally past the stahl phase. Starting to climb some. Once they hit 202 they’ll be joining the brisketsin cooler.
Finally done about 25 minutes ago been cleaning up. Pulled out the bone and resealed with new heavy duty foil and laid briskets on top of them in big cooler with towel covering them all. Heading to bed. Will uncover and let cool then vacuum pack all but half of one brisket and one butt for us to eat on all week.
They all turned out great. Rested overnight for 6 hours and still hot this morning around 6:30. I shredded each portion of butt that falls off around the bone and sliced off half of one brisket for us to share and eat on next week. The rest is chillin in fridge to get vacuum packed. Juicy and tender as they come.
