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Well I did get some of my stuff smoked today, I did two butts, two leaping frog spatch-cocked chickens with butter and fresh herbs, my "everything but the kitchen sink" coleslaw, some ford hooks (NOT PICTURED ON A COUNTA RICH) with rice, some stewed apples that tasted like shit so they got no photo op, and my most favorite cake ever - German Chocolate. I didn't want to go nuts with the photos because I usually do and I'm thinking not everybody gives a shit how my mixer works so I reserved the "credit card" shots onnacounta I got no "money".
I smoked two butts using hickory. I decided to try putting them in the small foil pans because I knew I would have to finish them in the electric smoker once I decided to foil them at 165F. I only injected them with roasted garlic infused clarified butter.
They turned out pretty effing good.
I did two chickens in my usual fashion, the leaping frog. I opted for the following fresh herbs from my garden along with garlic and butter - dill, sage, Italian parsley, lemon thyme, rosemary, thai basil. Put all that under the skin. Total yumminess.
My coleslaw was probably the best I've ever made, I used whatever I had in the fridge which consisted of - green and red cabbage, green onions, carrots, broccoli stems, asparagus stems, cucumbers, fresh herbs, then I mixed some Dukes mayo with buttermilk, parm cheese and a tiny bit of sugar. My fave fer sure. This pic is before I put in the dressing.
Then I made this beauty. I used my special Squirrel pecans and fresh grated coconut.
Well, I didn't get to make my special chicken salad today but the hooters are still soaking in the buttermilk so I'll get to that tomorrow. I started my croissant dough Friday, but it got too warm when I was doing the final turn and it was toast. Crap. All that work. But I have made them many times and know that if the dough gets too warm fagettaboutit. Just as well, my apples tasted like ass so will revisit that scene tomorrow. Hugs to all my buddies!!
I smoked two butts using hickory. I decided to try putting them in the small foil pans because I knew I would have to finish them in the electric smoker once I decided to foil them at 165F. I only injected them with roasted garlic infused clarified butter.
They turned out pretty effing good.
I did two chickens in my usual fashion, the leaping frog. I opted for the following fresh herbs from my garden along with garlic and butter - dill, sage, Italian parsley, lemon thyme, rosemary, thai basil. Put all that under the skin. Total yumminess.
My coleslaw was probably the best I've ever made, I used whatever I had in the fridge which consisted of - green and red cabbage, green onions, carrots, broccoli stems, asparagus stems, cucumbers, fresh herbs, then I mixed some Dukes mayo with buttermilk, parm cheese and a tiny bit of sugar. My fave fer sure. This pic is before I put in the dressing.
Then I made this beauty. I used my special Squirrel pecans and fresh grated coconut.
Well, I didn't get to make my special chicken salad today but the hooters are still soaking in the buttermilk so I'll get to that tomorrow. I started my croissant dough Friday, but it got too warm when I was doing the final turn and it was toast. Crap. All that work. But I have made them many times and know that if the dough gets too warm fagettaboutit. Just as well, my apples tasted like ass so will revisit that scene tomorrow. Hugs to all my buddies!!
,, most deserving.
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