jpb2187 Posted July 9, 2016 Posted July 9, 2016 Just woofed a sandwich down... ness, Chief Grey Bear, BilletHead and 3 others 6
BilletHead Posted July 9, 2016 Posted July 9, 2016 Yum, Just don't let that horse sized dog sneak any. BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
jpb2187 Posted July 10, 2016 Posted July 10, 2016 2 hours ago, BilletHead said: Yum, Just don't let that horse sized dog sneak any. BilletHead That's Harold. He's pretty good, learned pretty quick when he was a pup and swiped a few burgers while I was getting the grill ready... BilletHead and ness 2
Johnsfolly Posted July 10, 2016 Posted July 10, 2016 Had chanterelles and scrambled eggs this morning. (Camera was still a little sleepy and foggy eyed this morning.) Sauted the mushrooms with garlic and minced onion. Scrambled eggs from our easter eggers, dominiques, and are bantum hens. Salt, pepper and a spice mix. shared the plate with my wife. I had mine with multigrain wheat toast and cantaloupe. tho1mas, BilletHead and ness 3
rps Posted July 10, 2016 Posted July 10, 2016 Made the vegetable tian I posted a couple of days ago with farmers market ingredients for friends last night as a guest chef in someone else's house in Oklahoma City. I paired it with a marinated and seared flank steak. I was very pleased with their reaction. When you catch the hostess and others in the kitchen arguing over the tidbits stuck to the casserole, you know they liked it. BilletHead, Flysmallie, Johnsfolly and 1 other 4
snagged in outlet 3 Posted July 10, 2016 Posted July 10, 2016 23 hours ago, jpb2187 said: To about 275 until it reaches 195-200. Magic happens at 203 degrees!!
snagged in outlet 3 Posted July 10, 2016 Posted July 10, 2016 Blackened salmon and guacamole last night. Johnsfolly and rps 2
Gavin Posted July 10, 2016 Posted July 10, 2016 Looking good folks. Usually drive pulled pork to 200-210 range then toss it in a cooler to rest for a couple hours before pulling. The bone falls right out. Have some Carnitas in the oven right now. Plan to pull, reduce the pot juice into a glaze, then brown on the grill later. ness, BilletHead and Johnsfolly 3
snagged in outlet 3 Posted July 10, 2016 Posted July 10, 2016 I run a butt up to 203 wrap in foil, beach towel and put it into a cooler. I keep the thermometer in it and it will stay hot for hours that way. I shoot to have my done a few hours early then it has more time if needed. Otherwise it's in the cooler ready to go. I've pulled it out of the cooler 3 hours later and it's still 180 plus. On a side note we whacked em this morning. My son with one. Johnsfolly, rps, Chief Grey Bear and 2 others 5
Chief Grey Bear Posted July 10, 2016 Posted July 10, 2016 Ye ole Texas Crutch. I admit to using it in a pinch. I used to inject when that craze hit too. Then I thought, what's the difference? Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
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