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Pipe Smokin' Piranha
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Sitting up late tonight, cooking the last of the collard greens. Didn't have enough room in the Crock-Pot for all of them on New Year's Day. The wind is blowing 90 going north outside and it's warm and toasty here inside, and the smell of the cooking collards and my bowl of Prince Albert has the inside smelling fantastic.
 

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Flying solo this week. Enjoyed some Georgia BBQ - bacon wrapped beef dog smothered with pulled pork, pickles, and sauce with a side of slaw and washed down with a pint of a local lager and...

Local peel n eat shrimp with raw oysters and a local wheat beer with a local shot of bourbon.


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Retired Chaos Designer
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13,658 Posts
I’m trying out a shoulder roast on the smoker for tonight, 3 hrs with a salt, pepper, garlic rub topped with a habanero sauce, added potatoes carrots and onion, covered and back on for another 3 or so. We’ll see how it turns out!
 
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