What's cookin' boys?

[RCW]

Some grilled shrimp w/ slightly spicy homemade BBQ sauce in the works.

BBQ sauce is chili sauce, Worcestershire sauce, garlic, lemon juice, EVOO, and Tabasco.

After all, it’s 33 degrees!

Getting ready for the grill.

With the olive oil, can make some pretty impressive flare-ups on the grill. We like them a little charred on the outside, but just done on the inside.

 

[RCW]

Done.

 

[johnjk]

Braised oxtails and beef short ribs over red beans and rice. Nothing like leftovers.

 

[old and tired]

Ok, going out on a limb... We bought a half a hog last year.... other than throwing them out; What to do with 4 pig's feet and it's tail???

Also have skin and pig fat so we'll try cracklins... although, not sure if there is a layer of fat under the skin...

 

[johnjk]

Ok, going out on a limb... We bought a half a hog last year.... other than throwing them out; What to do with 4 pig's feet and it's tail???

Also have skin and pig fat so we'll try cracklins... although, not sure if there is a layer of fat under the skin...

If it is just the skin then you may be making pork rinds. Tasty but cracklins have some meat on them and usually go through a double frying. I’m not a NBC, only a RCA so hopefully we have a native that chimes in. For the feet, my mom used to cook them with salt and pepper like a soup stock till the meat fell off the bone. Then she would strip the meat and skin, finely dice it and in to a tourine to set up. All the cartilage would solidify and we’d slice it up for sandwiches. Bringing back my childhood there.

 

[old and tired]

We just made turkey stock... I should have thrown those feet in... next year?!?

 

[RCW]

We just made turkey stock... I should have thrown those feet in... next year?!?

Only sold pickled ham hocks from the back bar in gallon jars

Never dealt with pigs feet.

Doubt I would throw them in with turkey stock. I love turkey noodle soup…..

 

[old and tired]

Doubt I would throw them in with turkey stock. I love turkey noodle soup…..

First thing we made!!!

 

[BBFarmer]

Murgh Makhani aka Indian butter chicken........red dot, not feather.

Wife and daughters love it......The boy and I, no so mas.

Most the recipes are a tad heavy on the garam marsala. I back it down a bit, but i personally still end up tasting a s#$t ton of cinnamon

There's a bunch of chopped up charbroiled chicken thighs in there i forgot to take a pick of.

Chocolate souffle. Didn't have any dark chocolate so the color is alittle off....made 6, this one raised the best.

 

[skeets]

Old and Tired,,, if you was a hunkey kid from da burgh you would know what to do with the feet

 

[old and tired]

Old and Tired,,, if you was a hunkey kid from da burgh you would know what to do with the feet

I ain't that hungry. They might be great tasting, but I'll never find out!!!! They might end up as dog food....

 

[BBFarmer]

Old and Tired,,, if you was a hunkey kid from da burgh you would know what to do with the feet

I ain't that hungry. They might be great tasting, but I'll never find out!!!! They might end up as dog food....

I really ain't too shabby

At the shop, as a breakfast delicacy we have "Souse meat Fridays".

And most of our apprentices are welcomed with a 6 pack and a few pickled pig lips their first week. Its pretty comical.

We can't always eat like kings, but some fridays we do splurge lol.

 

[johnjk]

I really ain't too shabby

At the shop, as a breakfast delicacy we have "Souse meat Fridays".

And most of our apprentices are welcomed with a 6 pack and a few pickled pig lips their first week. Its pretty comical.

We can't always eat like kings, but some fridays we do splurge lol.

I grew up on that stuff. Pigs feet, ox tails, beef liver, beef heart, tripe beef kidneys. Whatever was cheap and could feed a bunch of hungry kids. Great way to bring back memories when you cook up one of these dishes. Can’t forget head cheese , blood sausage or beef tongue. Just wish we had an old school butcher or deli that I could go to

 

[Daren Todd]

I got 30lbs of country ribs stuffed onto the smoker

Trayimg them up in about a 1/2 hr.

 

[RCW]

I got 30lbs of country ribs stuffed onto the smoker

Trayimg them up in about a 1/2 hr.
View attachment 147208

Those look great. We used to do them regularly.

How many folks are you feeding???

 

[Moose7060]

Those look great. We used to do them regularly.

How many folks are you feeding???

All of OTT by the looks of it!

 

[Daren Todd]

Those look great. We used to do them regularly.

How many folks are you feeding???

30 to 40ish guys for the churches men's group.

I made them once before for the group. There were maybe 4 country ribs left after I scraped up and combined all the small bits into one pan.

I was able to cram 30lbs on the smoker. I have another 5lbs in a crock pot

 

[BBFarmer]

30 to 40ish guys for the churches men's group.

I made them once before for the group. There were maybe 4 country ribs left after I scraped up and combined all the small bits into one pan.

I was able to cram 30lbs on the smoker. I have another 5lbs in a crock pot

BBQ and fellowship, that's what I'm talkin about right there brethren!

 

[Daren Todd]

BBQ and fellowship, that's what I'm talkin about right there brethren!

I will say this. We eat good at the men's group I attend

We had a cook off between three guys a while back on who could make the best pulled pork.

Homemade jambalaya, BBQ casadias made with deer meat,

Homemade desserts, grilled chicken legs, etc.....

 

[RCW]

I will say this. We eat good at the men's group I attend

We had a cook off between three guys a while back on who could make the best pulled pork.

Homemade jambalaya, BBQ casadias made with deer meat,

Homemade desserts, grilled chicken legs, etc.....

That sounds super!

Gosh, if they threw in gin and beer I might sign up for church ….