[DSturg369]

This is an older pic, but having again tonight.

Pork Roast & Veggies.

 

[DSturg369]

Meals past...

Low Country Boil...

Venison Tenderloin, Sauteed Green Beans w/garlic, Baked Potato w/sour cream and shredded white cheddar ...

Slow smoked Venison Hind-quarter with fresh corn and rice pilaf....

Smoked Chicken Breast with steamed broccoli and brown rice....

BBQ'ed Pork - aka. Pulled/Chopped Pork

 

[DSturg369]

Homemade Calzones for tonight! :hungry:

 

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Leftover ham, collards, black eyed peas, and cornbread.

 

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Last night was beerbath bratwurst with peppers & onions, and steak fries.

 

[DSturg369]

Spaghetti with garlic bread and a salad on the menu for tonight. High probability of a few shots of Evan Williams at some point afterwards.

 

[DSturg369]

Yum!

Tonight, we had salmon cakes, field peas with smoked hog jowls over white rice, and jalapeno cornbread.

 

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Tonight we had pinto beans with smoked sausage and cornbread.

 

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OK...... NOW I'm hungry again!

 

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Fried chicken livers & gizzards with stewed okra & tomatoes over white rice.

 

[DSturg369]

Yesterday, Pork Shoulder (aka: Boston Butt), done 2 ways - Jerk seasoned in a crock pot & hickory smoke BBQ'ed, baked beans, fried cabbage, coleslaw, and deviled eggs.

Leftovers today.

 

[DSturg369]

Nice!

 

[DSturg369]

According to my girlfriend's granddaughter, we had pasketti and cheesy garlic bread last night.

 

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And again today as leftovers... About ready to pop after GF's granddaughter hand fed me half a loaf of the cheesey garlic bread... Uggggggh!

Side note... A local grocery store has frozen turkeys for $0.31 a pound. We picked up 2.

 

[DSturg369]

Hoping to see lots of pics by this time tomorrow.

 

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Country style ribs on the smoker for today.

In case some may not know, country style ribs are actually slices of pork shoulder or "Boston Butt". Very tender and tasty when slow-smoked.

 

[DSturg369]

Very nice Bro!

 

[DSturg369]

For myself, I like the smoker around 230 to 240 degrees.

I want the country style ribs to get to internal temp around 165 then in the foil they go for an hour. This is where the meat tenderizes and gets that "fall off the bone" effect. Then uncover and back on the rack for final baste and/or glazing... Takes about an hour.

Total smoker time is about 4 hours. YMMV

 

[DSturg369]

Sweet looking turkey!

 

[DSturg369]

Awesome!