For the attention of bobjustbob
- Thread starter Jack Davenport
- Start date
Holy ****! That looks good.
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
I can't wait for x to start pulling that apart. We only get a few Smithfield products up here. Bacon and spiral cut hams are about it. Great quality for not a premium price.
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
Do you have collard greens in Euroland?
I see the hot sauce as a prep for your rub. Is that like a penetrating thing to draw the dry deeper into the pork?
I see the hot sauce as a prep for your rub. Is that like a penetrating thing to draw the dry deeper into the pork?
It doesn't really penetrate, I would have to marinate it over night for that effect, and I've found it to be overkill. I just rub on the hot sauce or Worcestershire, or Soy sauce then put on the rub. Comes out great, it's as good as any I can get in this part of East Texas. Outside on the smoker is a different game, though.
Fuck
Fuck me that looks good. Kinda like homemade vegetable soup or maybe a bit like Brunswick Stew which I love.
Do you have meat in that?
Fuck, do something.
Can't. Not about her. [NOBABE]Nikki Dial[/NOBABE]. I'll do something with the chili grind. I was going to do cabbage, onions, and smoked sausage in the crock pot after all the stew is gone, think I'll save the three pounds of smoked sausage and use the chili grind instead.
I am going to make my doctored up baked beans next weekend. Can of Bush's baked beans. Add Hillshire Farms l'il Smokies and onion and green peppers. Bake about 30 minutes on 350. A meal in itself.
I've got everything to make that except the beans, which can be easily remedied. How much onion and pepper do you put in? I always go heavy on onion.
I will put a whole medium sized onion in the beans usually one large can. And about a half of a green bell pepper sliced in length wise slivers. I use the whole pack of L'il Smokies.
It is delicious.
Pan fried cookie. I like it.
