S
Sausage Warrior
Guest
I may just have become a Full Fledged Farker in record time. I don't know? What I do know is that I have been well educated, and inspired since joining BBQ Brethren I must be bumping my gums a lot!
To celebrate my new official big mouth status I want to share what I've been cooking the past week . . . .
Starting with some Gumbo (lots of crawfish tails and crab) . . . a crumby day to be outside so I drew inspiration from a Jeanie post and went to pot . . .
Then there was a post about "my first pepper beef" and the photos were great . . . . . so I had to do a pepper beef while chuck roast was on sale. I did a bit of a variation by doing these little sweet peppers with onion instead of the standard bell peppers . . . .
Talk about some smoke ring!!!!!
Time to make some Italian sausage. I did half a pork butt and kept the other half for later . . . . We had the third roll for breakfast . . . .
It was about 46 degrees on this day and it's time to fire up the grill with some skirt steak (I cut it in half for easier grilling) - added some Oakridge Rub of course . . . .
Finally, today's cook . . . the other half of the pork butt (bone in) marinated in some Mojo sauce (another recent BBQ Brethren inspriation from yesterday) and a baby back with some Oakridge Secret Weapon Rub!
Gonna do some cuban sandwiches today and have some ribs as a starter!
Full Fledged Farker signing off (for now)! :biggrin1:
To celebrate my new official big mouth status I want to share what I've been cooking the past week . . . .
Starting with some Gumbo (lots of crawfish tails and crab) . . . a crumby day to be outside so I drew inspiration from a Jeanie post and went to pot . . .
Then there was a post about "my first pepper beef" and the photos were great . . . . . so I had to do a pepper beef while chuck roast was on sale. I did a bit of a variation by doing these little sweet peppers with onion instead of the standard bell peppers . . . .
Talk about some smoke ring!!!!!
Time to make some Italian sausage. I did half a pork butt and kept the other half for later . . . . We had the third roll for breakfast . . . .
It was about 46 degrees on this day and it's time to fire up the grill with some skirt steak (I cut it in half for easier grilling) - added some Oakridge Rub of course . . . .
Finally, today's cook . . . the other half of the pork butt (bone in) marinated in some Mojo sauce (another recent BBQ Brethren inspriation from yesterday) and a baby back with some Oakridge Secret Weapon Rub!
Gonna do some cuban sandwiches today and have some ribs as a starter!
Full Fledged Farker signing off (for now)! :biggrin1:
