Try the honey in some coke, or some coke added to the honey like I have the last couple of days. It's really good. But yeah, I've sipped on the wild turkey honey when it first was introduced.
Yeah, my wife got the nesco one for me after asking for one for years. I've used a friends AH one previously and I swore they were the same. Since you can use the AH trays in the nesco, that confirms it. I use my dehydrator to dry my jerky after charcoal smoking it with hickory, cherry, or apple. Thanks for the tips!
I've been known to fix risotto (with chopped onion,carrot,celery,garlic,mushrooms,2-3 Italian cheeses & either leftover crumbled bacon,sausage,especially roast chicken) for breakfast 2-3 times weekly.Only takes 20 minutes for the real thing. The instant kind is OK,but not even close though. Didn't have it today,but maybe tomorrow....
More morel goodness tonight. Sorry I didn't take a pic before we ate most of the 2 pizzas, but you get the idea. Danielle made homemade dough for the crust, and there were 2 pizzas. Both had morels, asparagus, prosciutto, caramelized shallots and gruyère cheese, the second one had all the same plus Italian salumi. Quadruple drools. Yes, this beats Hardee's everyday
Got a whole chicken in the fridge for tomorrow. Not sure what I'm going to do with it. Might split it and smoke it over some cherry.
Lumberjack pellets used for the 1st time, MBC blend, less ash more even steady heat. Pork shoulder came out great!
usually I just use Sweet baby Ray's sauce from the store I use Bone Suckin rub for the rub, have not tried their sauce yet though, http://bonesuckin.com/ I was in KCMO a couple weeks ago and a guy gave me a bottle of "Head Country" Rub, he wanted to give the sauce as well but I could not get it on the airplane as I was not checking a bag Everyone says the rub and sauce is the chit, can order it if needed as they do not sell it around here that I know of https://www.headcountry.com/
Gonna try smoking some venison in my Weber kettle. Wish me luck. Any tips to keep the moisture or oils in the meat so I don't wind up with smoke flavored cardboard?
The story of my life...it's raining. BUT...I made a green & black tea banana smoothie...mmmmmm. I would take a picture but I already drank it!
Chasing the chill away here in New England with chicken stew and a roll. Did not have flat egg noodles so I used gemelli pasta instead.
Well, after spending the 4th dodging rain drops, taking down 5 or 6 smaller trees blocking sunshine then burning up the fresh green cut on a hot coal bed from a burn on Friday, we settled down with a few Filet Mignon. Here they are going back on after a 950-1000 degree sear (phone battery was dead or would have taken pic of the sear-it was awesome!) and 20 minutes rest to get the grill back down to cooking temp. We dont treat to this cut all that often but they were fantastic !!
