Hey look at that. The noodle in the middle of the package has an expiration date printed right on it. Now that is one way to make sure they are fresh.
I don't know. Some of the pictures look like a plate that is on a magazine cover. Or the Dixie paper plate package. How he does it just blows my mind.
Well, that is another great point and with all that cooking and eating work in the shop must just about come to a complete stop at times. If I ate like that there is no way I am going back to work. Also has to be the luckiest cat and dog on the planet. It sure has had me get a little more creative myself. I love cooking outside weather smoking , charcoal or wood , even gas is better than nothing. Some of Skeeters creations are nothing short of amazing.
Pork chops Mahi smoked/candied Ten pound pork shoulder just a few things recently 5 hrs in uncovered at 225. Now covered for the rest of the ride.
14° here @ the compound, short ribs in with hog knuckle rub,and jealous devil lump.rollin @ 225° today simply to kill some time,generally the only time i cook that low.
Let us know how those short ribs turn out. They are a favorite of mine, but I never did them on the cooker outside.
Theyz temping about 160° so I wrap lookin purty good huh? no spritz,no sauce,no nothing....salt pepper sugar
