Smoking Baby Back Ribs on the pellet smoker in 25-35kts wind, set at 225° was hovering between 180° & 200° 🙄 Threw a blanket on it and now hovering between 225° & 245° 😁, then the rain came 🙄. Wife says things come in 3’s so I’m fully expecting the bears to visit next 😳
jfmorris seems the bears are finding good habitat on the Gulf Island National Seashore on the Gulf Breeze Peninsula and raiding Gulf Breeze in their leisure Time
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness.
barelfly Green Chili would have been a great addition. They did get salsa before eating and they were going to have diced tomato, but when I went to chop it, it was bad.
Yep, going to take a stab at Troutman Texas Red next week. Have a list of stuff I need. Will hopefully get tommorow. It will be scaled in half as I cook for one. And if I screw it up, well half a loss is better than a full loss.
Panhead John Correct, for the first time ever no bean chili (I usually use pintos in mine). It was really good, but could have been better with another hour of cook time. I started it later than usual and the onions still had a light crunch. Daughter really liked the no beans though.
Very nice. I’ve been reading that pizza book and think I’m even more intimidated to make pizza than less. I’m not a baker nor the best planner (which is why my freezer is always stuffed).
glitchy. I felt that way at first. Now I have even added my own steps to it. Once you get passed the, this dude is serious part, you gain some confidence in this dough.
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