GVDub
Full Fledged Farker
Been a couple of weeks since I’ve fired up the PBC, since life was getting in the way (in a good way, though — got to do a show with a national touring artist, although it did mean learning and charting out 22 tunes in a little over a week because we were only going to have an hour of rehearsal with her for a three hour show). So this weekend, it’s back to bidness.
Picked up 30% off 80% lean ground beef and a 3.5# pork butt roast. Broke out the old Universal Model 333 meat grinder and cubed, then ground the pork, mixed it with the beef, a generous amount of Cajun seasoning, formed 3 meat loaves and stuck ‘em in the PBC with a couple of hickory chunks added to the KBB for flavor. When they hit 165° I’ll pull and put on this weeks armadillo breakfast eggs.
Trying something a littl different with th armadillo eggs this week. a 50/50 blend of bulk hot Italian sausage and pork chorizo, wrapping sweet bell pepper and sharp cheddar, with a SPOG coating. It’ll be interesting to see how they turn out. There will be pics below, as the cook progresses. Probably. Unless I get lazy, ‘cause I’ve been on the go for the past two weeks.
Picked up 30% off 80% lean ground beef and a 3.5# pork butt roast. Broke out the old Universal Model 333 meat grinder and cubed, then ground the pork, mixed it with the beef, a generous amount of Cajun seasoning, formed 3 meat loaves and stuck ‘em in the PBC with a couple of hickory chunks added to the KBB for flavor. When they hit 165° I’ll pull and put on this weeks armadillo breakfast eggs.
Trying something a littl different with th armadillo eggs this week. a 50/50 blend of bulk hot Italian sausage and pork chorizo, wrapping sweet bell pepper and sharp cheddar, with a SPOG coating. It’ll be interesting to see how they turn out. There will be pics below, as the cook progresses. Probably. Unless I get lazy, ‘cause I’ve been on the go for the past two weeks.
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