It may be 27 degrees outside...

Geezer

Mama Tried
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...but a man's gotta eat.

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Ive been nursing my heat pump since six this morning, once it gets butt cold it loses its Umph....
 
Now I CAN SEE ! ! !
 
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Geezer said:
Ready to rest a while.

done_zpsbqpsreey.jpg
Nice..............really nice.
 
I smoked enough wings and brisket yesterday to have leftovers today. that, along with that big pan of cornbread, should be sufficient.
 
trcubed said:
I smoked enough wings and brisket yesterday to have leftovers today. that, along with that big pan of cornbread, should be sufficient.
And those wings you posted pics of last night caused much drooling in the Brangus home.
 
trcubed;n48463 said:
i smoked enough wings and brisket yesterday to have hangovers today. That, along with that big pan of cornbread, should be sufficient.

fify?
 
trcubed said:
I smoked enough wings and brisket yesterday to have leftovers today. that, along with that big pan of cornbread, should be sufficient.
Here, too!

They are pretty tasty...don't even need any bleu cheese or ranch dressing smeared on them.
 
trcubed said:
I smoked enough wings and brisket yesterday to have leftovers today. that, along with that big pan of cornbread, should be sufficient.
A recipe or prep instructions for those posted wings would be greatly appreciated at my hacienda.
 
trcubed;n48500 said:
If you mean 'hangover' as in similar to Dunlop Disease, your correction is appropriate. :)

Yeah, I should probably lose some weight. But I'm hoping this low center of gravity might help my shooting by giving me a solid base. :eek:
 
trcubed said:
I smoked enough wings and brisket yesterday to have leftovers today. that, along with that big pan of cornbread, should be sufficient.
Pretty simple.

Dry rub (I did 2 dozen wings and a 2# brisket with this quantity):
1/4 cup light brown sugar
2 tbs paprika
1.25 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp fresh black pepper
cayenne pepper to taste

Apply dry rub, then marinate in the refrigerator as long as you can stand to wait. Smoke at 225degF for one hour. We like mesquite chips for the flavor.

Coat with Honey BBQ sauce (we like Sweet Baby Ray's), then bake in oven at 350degF for 15 minutes.

IMO, the ones with the burned edges are best.
 
I did my meat cooking yesterday, going to have some of that BBQ'd pork in about half an hour. With some mac and cheese.
 
Nothing like grilling when you have to put your face a few inches off the grill to keep from freezing.
 
dmarbell;n48549 said:
Yeah, I should probably lose some weight. But I'm hoping this low center of gravity might help my shooting by giving me a solid base. :eek:

If the added weight is above your belly button, the CG has gotten higher. Just sayin.
 
Made a big pot of chili here, damn fine meal with some loaf brad and butter!
 
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