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it is probably good, but isn't a damn blt!That sounds dreamy. I gotta try that.
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it is probably good, but isn't a damn blt!That sounds dreamy. I gotta try that.
it is probably good, but isn't a damn blt!
Yesterday I took some pork shoulder / country ribs, seasoned them, and slow cooked them in BBQ sauce.
I'm thinking about starting a pot of red beans soon, but was wondering. Would it be weird to use some of the left over bbq pork to throw in the pot? It isn't saucy.
I'm also using the pork shoulder I didn't cook that's left over.
So far I've kept it out. I think I had just enough uncooked pork. Otherwise I'll add some in later or on reheat to try it in a small batch.It's the BBQ sauce that will make it taste funny. If it's just pork, then not weird.
Yesterday I took some pork shoulder / country ribs, seasoned them, and slow cooked them in BBQ sauce.
I'm thinking about starting a pot of red beans soon, but was wondering. Would it be weird to use some of the left over bbq pork to throw in the pot? It isn't saucy.
I'm also using the pork shoulder I didn't cook that's left over.
Sweet baby rays... sweet vinegar based.Basically what Buzd said. Especially if you went with sweet bbq sauce, that would be really really different, ahem. Maybe if you are in a pinch for meat, scrape the bbq sauce off.
I would not use it, unless you are purely experimenting, and no one will know...but if you use it, it might be more like baked beansSweet baby rays... sweet vinegar based.
My recent experience with lobster rolls convinced me to to make shrimp rolls. I seasoned Gulf shrimp with P Prudhommes blackened redfish seasoning, and sauteed in sage butter with parsley and celery. Could not find good brioche buns, so I went with split top hotdog buns...oh well, but it was still awesome!
Looks great but i would add a bit of mayo (just a bit) and spring onions....
True, not traditional. CT rolls deviate from New England style by using butter in stead of mayo.Agreed. It looks delicious, but it's really not a traditional lobster (shrimp) roll without the mayo creaminess. By the way, Peche has a really good shrimp roll in the lobster roll style.
True, not traditional. CT rolls deviate from New England style by using butter in stead of mayo.
I bet a dusting right as the pizza came out of the oven would be super tastyYeah I figured that. We put some into the sauce but you couldn’t really tell if it had an effect. I think I’m going to try some basic pasta with just the dust.
Got myself some Brussels sprouts cooking on the bbq with garlic, onion, black pepper, olive oil and some soy sauce.
Tri tip been cooking at 275 for a couple hours now on charcoal and oak wood chunks. About to sauté some mushrooms for a quick side, also since I gotta use them here soon