Watcha cookin'?

Cool, I'll talk to Ray and we'll get a night set up! You guys are the ones with kiddos so you should throw out a couple of dates that will work for you and we'll go from there.

I'll shoot you a PM/Text. Most weekend nights aren't too bad though. [emoji41]
 
Another fine rack! I've perfected my recipe, and these have been my best yet! Bring it on Johnny Trigg! Lol;)
 

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Finally back in town and got around to carving the pumpkins....

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Love me some baked pumpkin seeds.
 
Dang it I always forget about this thread! Today I started at 4 am and a 17.5 pound brisket was laid on the smoker at 430. Then taken off at 3pm and rested for an hour! Best one to date also! So tender, wish I would have gotten pics! ImageUploadedByWAYALIFE1446434987.983594.jpg
 
Leftover smoked pork butt becomes Pork burrito. Cubed the pork, mixed with cilantro, onion, rice, beans, tomatillo verde. Rolled and topped with chili verde sour cream and chives from the garden. I do not know why I made myself two burritos. Way too much. ImageUploadedByWAYALIFE1446528270.723848.jpg
 
Super easy Jason and worth the wait.

2 sweet med potatoes or yams chopped
Baby portobella mushrooms chopped
One onion sliced
Garlic minced (we do ours ahead of time and freeze it)
1lb pork chorizo (we buy ours from whole foods as it seems to be a better quality than some of the stuff we've seen. Though we are looking into making our own)
Coconut oil
Salt and pepper.

Cook the garlic, potatoes, onions and mushrooms in coconut oil in a large skillet. I typically cover it to make it cook faster. In the mean time cook the chorizo in another pan. Once the chorizo is cooked and the potatoes are soft combine into one pan and let simmer so the chorizo flavoring gets absorbed. Fry up some eggs and serve over the top.

This is what you end up with...eventually. ;)

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Took a stab as a breakfast for dinner for the kids and I. Found some fresh chicken chorizo at sprouts market. Scrambled eggs for the kids, couple over medium for myself.

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