Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.
Did you put it in quarantine for 14 days?
Wow, you getting it all fixed up. Looking good
Where's the beef?
This is all I got.
You know that I'm a little nutty about good sausage gravy, but even I can't have it every morning. I decided to make it a "dip" with some corn chips for lunch. I had a little pulled pork in a container, not enough for a proper sammich so it got diced and added for MORE PORK and a smoky addition.
you gonna eat them in a bun?
Threw some baby backs on the smoker this afternoon along with some chicken thighs towards the end. Unfortunately the ribs got a little ahead of me and were over cooked but still somewhat juicy and lots of good bark.
I did finally get a good crispy skin on some chicken! Sorry no pics of that. It went fast haha.
yep. Got Buns for the brats... these are jalapeños variety... ought to be interesting...
Not a grill or smoker, but we built this fire pit a couple yrs ago. We finally had the first fire in it last night.
Another first was our 3 yr old grandson got to roast his own hot dog
Made a few s'mores too.
I like that fire pit Jeff. Like the pic of RJ also. What does that stand for.
My son RJ is ROnald Jason. Lol
Look!!!! I'm gonna feed my family with food cooked with wood with the bark on!!!!! Omg, clowns need not reply.
Looks really ...
We have a couple cooking customers that don't want bark, some it doesn't matter to them.
Now Skeeter!! Aint no clowns on here!!