Wings and Sweet Potatoes.... Made the regular wing sauce. Then I'm working on trying to create BWW's Jammin' Jalapeño sauce that they discontinued ... That was the main reason that I went there, now they don't have a sauce that I really crave... So... With the ingredients list I went about giving it the Ol' College try. Taste closer than the first time, but not quite close... But will be edible....
Didn't get a finished pic with the peppers and onions all cooked in. It was very good. Fed 8 people, gave a bunch to the neighbor and still have enough left over for a couple lunches or dinners. This picture was at 7 hours but it cooked for 9 at 225-230 degrees. I should have gone a little longer or hotter so it would shred easier. No complaints though.
Here's that pic for ya Chvymn99 10 lbs of Tasty Butt..... Well, in about 12-15 hours, depending on IT's that is.....
Eric, how is is possible it's 93° in NY and only 87° in VA? It's reversed. Now I wanna live down south in the summer.
Blue Ridge Mtns offer some weird weather, Al. 10 miles down I81 might get a foot of snow, and we mite see a skiff.... I tell ya.
I hear that. I was just wondering cause it's hotter here than its been in years. We've gone up to 97° for a few days straight. The next two are supposed to be 93° again. And the spring started off so nice. Cool and dry. Thought we might get a good summer. I was wrong.
But still, when I was growing up on Long Island, the real Dog Days of Summer always seemed to be around this time. I used to ride past/thru your county on our way to the Catskills many times a year... Kinda miss that, but not the traffic
Long Island is usually cooler, but the weather the past year or so has been more snow in the winter and nasty fall storms. My brother-in-law lives there and he's had snow when we didn't. And we live in a snow belt that defies logic. Ten miles below me gets half or less of what we get, and my brother lives in Dutchess county and he gets less than we get about 90% of the time. Our mountains here are like bumps to what you have. LOL.
It's cooked now it's going back in with some brown sugar to help bring the sugar content out... I'm trying to get as much smoke into the Tators. Whether it helps the flavor or not.... It's sure can't hurt. I'll be adding it to my Goats Milk Stout for a Fall Pumpkin Stout...
Tonight was venison burgers (20%) bacon and asparegus in olive oil and butter. Mesquite for the smoke.
Have a nice brisket ready to go on in about 30 minutes... Should be done in time for the Fantasy Football League Draft tomorrow. Never did it before, but it's my buddies league and the other half and kid is doing it... So I figured it might be kinda of fun.
Brisket is on my upcoming "to do" list. We had our draft last weekend but that's a great idea for draft food. Looks like it'll be good
