TimBear
Sous Chef
This Sunday I woke up around 5:30am; I thought to myself that I really wanted to smoke up some meat as I've been traveling a lot (almost every week since before Halloween) and I just wanted to hang around the house and smell the wonderful smell of meat smoking.
I picked up 2 racks of Baby-Backs and two bone-in pork butts. I got un all seasoned up and got the Weber all-fired up.
While the meat was smoking (oak wood and Kingsford original), I decided to to make some home-made pickled onions and jalapeños (Jalapeños won't be done until tomorrow, but the onions are done.
Last night we ate the ribs (with my home-made sweet sauce), smoked red skin garlic/potatoes and steamed squash. Tonight we had pulled pork sandwiches with sweet sauce and pickled onions.
I picked up 2 racks of Baby-Backs and two bone-in pork butts. I got un all seasoned up and got the Weber all-fired up.
While the meat was smoking (oak wood and Kingsford original), I decided to to make some home-made pickled onions and jalapeños (Jalapeños won't be done until tomorrow, but the onions are done.
Last night we ate the ribs (with my home-made sweet sauce), smoked red skin garlic/potatoes and steamed squash. Tonight we had pulled pork sandwiches with sweet sauce and pickled onions.