Red Mosquito

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone

you sound like the last 50 years of my mother making dinner after dinner for my dad and the family

i need a better plan

what's it gonna take to get me to convince you to invest in a sous vide?

babysitter nudes

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone

you sound like the last 50 years of my mother making dinner after dinner for my dad and the family

i need a better plan

what's it gonna take to get me to convince you to invest in a sous vide?

babysitter nudes

my mother-in-law had been watching the kids before the quarantine. so i'll see what i can do.

Man, I want BBQ so goddamn bad!

Anybody have a good pickle recipe? Want to make some to go with some brisket or pulled pork.

Orpheus wrote:Anybody have a good pickle recipe? Want to make some to go with some brisket or pulled pork.

3/4 cup seasoned rice vinegar
1 garlic clove, peeled and halved
1/4 tsp ground tumeric
1/8 tsp black peppercorns
1/8 tsp yellow mustard seeds
8 ounces of pickling cucumbers (preferably Kirby), trimmed, sliced 1/4 inch thick crosswise
2 sprigs fresh dill

1. Bring vinegar, 1/4 cup water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-​high heat.

2. Fill one 1‑pint jar with hot tap water to warm. Drain jar, then pack with cucumbers and dill sprigs. Using funnel and ladle, pour hot brine over cucumbers to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate until chilled and flavors meld, about 3 hours. Serve. (Pickles can be refrigerated for up to 6 weeks.)

Thank you!

Smoked a 13 hour pork shoulder yesterday that would have made doug, ruddo and H2 proud. Wish y'all could have been there.

Actually, doug dislikes mesquite chunks so nvm.

washing machine wrote:Smoked a 13 hour pork shoulder yesterday that would have made doug, ruddo and H2 proud. Wish y'all could have been there.

i wish they could have as well

washing machine wrote:Actually, doug dislikes mesquite chunks so nvm.

You should’ve gone with peach.

washing machine wrote:Actually, doug dislikes mesquite chunks so nvm.

i still would have been polite and tried some

wease wrote:

washing machine wrote:Actually, doug dislikes mesquite chunks so nvm.

You should’ve gone with peach.

Tell me more.

washing machine wrote:

wease wrote:

washing machine wrote:Actually, doug dislikes mesquite chunks so nvm.

You should’ve gone with peach.

Tell me more.

all you ever need is peach, pecan, and cherry

Pear if you can find it is wonderful

doug rr wrote:

washing machine wrote:Actually, doug dislikes mesquite chunks so nvm.

i still would have been polite and tried some

you're a great guy

doug rr wrote:

washing machine wrote:

wease wrote:

washing machine wrote:Actually, doug dislikes mesquite chunks so nvm.

You should’ve gone with peach.

Tell me more.

all you ever need is peach, pecan, and cherry

Peach is my go-to with pork. Pecan and cherry for beef.

E.H. Ruddock wrote:Pear if you can find it is wonderful

Never seen that one.

wease wrote:

E.H. Ruddock wrote:Pear if you can find it is wonderful

Never seen that one.

I could only ever get it locally in Yakima because there were so many orchards

WELP

let me know if the carolina is better than scott's