I make Brunswick stew better than anyone I know.
What’s your best dish?
- Thread starter BamaProud
- Start date
bbqit
Well-Known Member
There is the depth charge. Sardine and liver cheese sammich with Mayo chased by chocolate milk.
Then there is the gut grenade. Hot souse with jalapeño cheese sammich with hot mustard chaser by grapefruit juice.
Then there is the gut grenade. Hot souse with jalapeño cheese sammich with hot mustard chaser by grapefruit juice.
Love crockpot ribs too. Nothing gets them as tenderOver your crockpot ribs?
I've cooked them several times - so good!
Thats sounds horrible
bbqit
Well-Known Member
I guess I should have put a disclaimer on it to keep millennials from trying it
Displaced_Vol
Well-Known Member
This thread needs more pictures and some recipes!
Grainger
Well-Known Member
I can do a dang good skillet of cornbread.
I cant get it right. My mom can
westtntoms
Well-Known Member
I'd like to try this, how difficult for a "beginner"?
Incredibly easy if you have the right stuff......a 10lb kitchen scale, some large tupperware tubs, and pink curing salt is all you need. A large 10" chef's knife (or larger) will help with slicing too.
Since you're in Collierville, we could even do a batch together to teach you.
westtntoms
Well-Known Member
that would be great! we actually moved from Collierville 5 yrs ago once the boys were grown and gone, bought a place about 8 miles south. now we (me more than the wife) split time between here and Pickwick. Lately i've been at Pickwick more as I'm going thru a major remodel of our place. I noticed after posting someone mentioned a tutorial you posted, is that on here somewhere?
old guy
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anything on the smoker ...
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Bacon wrapped pheasant
Grainger
Well-Known Member
My Grandma taught me about a properly seasoned skillet, and to preheat it, and use buttermilk and melted butter. Mom taught me to use "3 Rivers" brand cornmeal.
Here was the thread I posted up last summer about it. The farm where I buy my pork is in Como.....the meat is incredible.
Home Cured Bacon (and Canadian Bacon, eh?)
In preparation for the TAFKAP family annual pilgrimage to the FL Gulf Coast, I've cured a pork belly to make bacon. This belly was 13lbs, trimmed, skin-on, from Home Place Pastures in Como, MS. They raise Berkshire breed hogs for some of the best pork I've ever had. If you're interested, they...
www.tndeer.com
westtntoms
Well-Known Member
I'll have to check out this place. I know Çomo well, grew up in Senatobia. Senatobia was dry back then, made a many beer runs to Çomo.
Here is the Brunswick stew pic
Methane
Well-Known Member
I remember in Goodfellas that Henry Hill spent an entire day working on his sauce in between everything else he was doing that day...
I can make hotdogs. Boiled or in the mocrowave!
jk, Between sous vide and hanging out with Ruger, my ribeyes are pretty dang good.
jk, Between sous vide and hanging out with Ruger, my ribeyes are pretty dang good.
