In a couple weeks our Grandchildren will be coming for a few days so Grandpa better get ready so they don't have to eat the same things as last time. Last night for dinner we tried Shot Gun Shells on the MAK. I Followed the Meat Church Recipe for the win!
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In a couple weeks our Grandchildren will be coming for a few days so Grandpa better get ready so they don't have to eat the same things as last time. Last night for dinner we tried Shot Gun Shells on the MAK. I Followed the Meat Church Recipe for the win!-
Spinaker there's ground beef and pork seasoned. I used this recipe as a guide.
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Smoked pork butt finished earlier than planned, 9 am this morning π³. Into faux cambro and tacos for lunch!Attached FilesComment
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Belly got smoked.
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texastweeter great, should be awesome loaded down with sausage -
This winter we should do a, ahem, sausage exchange....no not the kind where keys are put in a bowl when you show up. -
Man I'm really jealous. It looks like pork belly heaven.
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Well technically we did not cook this, but Sabrina and I made our own butter last night. It was fun. We simply bought some whole whipping cream, poured it in to some Ball jars and shock the heck out of it. It is neat, you can feel it going from WWC, to whipped cream to butter. Once you have butter you drain the buttermilk, chill and you are all done.
(Ripley was also making sure we did not mess anything up)
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Hahahaha, the shake weight. What a thing that was. π€£π€£ texastweeter -
It is fun to make your own...When we had our country home, we used to get un Pasteurized heavy cream from a local dairy farm. It was like butter direct from the cow. Still more expensive than the store but so good. Many people in the area called it collated cream. A term I never heard before. -
All jokes aside, my grandmother used to have my mother churn the butter as a kid. Once grown i very well remember one of my chores in the days before Christmas, Thanksgiving, and summer reunion was to churn the butter. She only stopped hurting her own when their cow died about 15 years ago. The churn handle is worn thin in the middle from all the years of using it, and the hole in the top has been repaired multiple times.
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1st time doing breakfast on The Pit Boss. Love being able to do everything at once on one surface, and keep grease splatters and smells out of the houseβ¦..even though bacon ainβt too bad a smell, thatβs fo sho!
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Andrrr I would have done it much sooner, but I rarely cook breakfast, I usually just have lunch and dinner.
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Oak split flame grilled sourdough flatbread sammies.
Wood fired sourdough flatbread, with homemade mayo, spicy brown mustard, some romaine, dried coppa, pepper coated hard salami, Gouda, provolone, purple onions, and tomato.β
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Michael_in_TX It is definitely filling but I ate 2 piecesβ¦couldnβt help myself! -
Thank you Clawbear57 Appreciate that! Easy yet so delicious!
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Excellent. I have the same smoker and love it. I extended the stove pipe 20" for a better draw and put fire brick inside the smoker under the lower grate along the walls to help maintain even temps. It works fabulously. Glad you are finally getting around to using it. -
Congrats on the win, and the very successful first cook!!
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My Mom wanted ribs so I made ribs. One rack S&P only and the other with BPS Desert Gold. Made a double batch of Meatheads bean recipe using 1 whole pack of Rancho Gordo Moro beans, no soak just boiled the beans in chicken stock, sautΓ©ed jalapeΓ±os, onion, and garlic and substituted the bacon for the rib trimmings, threw the tomatoes in about 20 minutes before serving.
My Mom made pasta salad and brought my wife flowers
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Smoked up a pigsket from Porter Road today. Damn these things are tasty. Mostly on the SnS kettle with B&B charcoal & apple wood chunks, dry brined the day before, and hit with my pal's Jenni In A Bottle rub. Took about 8 hours, including a long stall at about 160F/70C. Came out really well, super tasty and tender. Yum!
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