No different concoction I made last time with Chicken thighs, just doing drums tonight, but only difference is on the grill with my very old Lodge cast baking pan. I have no idea how old it is or even where I got it... and it's unmarked but everything I found is that it's a very old Lodge.
Lemon garlic and fresh oregano split chicken breast Leftover chicken got stuffed into mini peppers with some Jack cheese and wrapped with bacon with some brown sugar bourbon rub...sound familiar?...@SKEETER McKLUSKEY
Stuffed shrooms white shrooms large,little oregano and celery salt in the bottom,then diced up little smoky's,then fresh mozz and a little sharp chedder
Meat shop at the end of my street does pulled pork and occasionally does ribs. If I dont feel like cooking, I would grab some every once in a while, especially the pulled pork as the ribs are expensive. They switched from electric to gas smoker-now it has a gas taste to it-yuk. No more for me
I understand the time constraints for some folks and the ease of things but, "Personally" There is nothing like smoking with a real wood fired grill/smoker. My good friend has a Traeger and it does the job but to me, there is no comparison. I'm actually using my last few pieces of hickory tomorrow... Finding Hickory around here is like finding dinosaur fossils.
I don't personally have a Traeger. I get the set it and forget it ease of use too and the flavor is great too, but I'll stick to my webber kettle or ugly drum smoker. If for no other reason than I'm too poor to afford a fancy pellet smoker There's gotta be a horder attending a gtg soon that could provide some hickory
Cajun smoked Turkey breast. Turkey sammiches with homemade chipotle mayo, smoked cheddar, onion and apple.
