LoL No way! I personally luv those layered biscuits. She don’t mind them either... just not as the base of biscuits and gravy... she either makes her own from scratch or some times sells out to the freezer section of the grocery store... but as long as the biscuits crumble easily, no worries; she’ll give me grief about insisting on any other style of biscuit. “Pick your battles” my dad always said....
Well it's so #%@?ing hot, I decided to light up, the ceramic that is. Got a couple of top rounds for sandwich meat. It was on a good sale. This way I'll feel like I'm actually accomplishing something during this heat. Not much but something. Come on winter
Home made would definitely be better....the other thing about store bought is that theyz too salty...I've never seen a low sodium version
The last of the last pork butt with tatters, peppers, onions and a jalapeno just for good measure. No smoker for this, just a good heavy skillet.
5 bone Prime rib... smothered in garlic & herbs butter... recipe is from heygrillhey.com. This will be my 3rd time with this recipe... needless to say I really like it..
Haven't seen anything like that since Granny's "poultice" on Beverly Hillbillies. I see you miss some of the quills on those porkie ribs, careful, they'll get stuck in your craw.
... I foiled over top it while the smoker was warming up....... didn’t want to waste that good stuff...
Grilled a 2" bone in ribeye last night. No pics Coated w/ olive oil, steakhouse seasoning, added some garlic powde and let sit for 20-30 minutes Grilled at 600 degrees 2 minutes, rotated for cross marks another 2 minutes Flipped and repeated 2 minutes, rotate and 2 minutes Closed top vent and dwelled for maybe a minute till steak was 130 degrees Let rest for 10 minutes Best steak I have had in years
Them tharr are porcupine quills, built in toothpicks Not, Chevyman was preserving his poultice (rub/sauce) from a little foil time in the smoker
