Smoked Turkey Breasts (Brined with Walton’s Turkey Brine & a little Waltons Maple Bacon Cure), Smoked stuffing (cornbread style with pecans, apples, cranberries, chorizo, etc.), Smoked Mashed Taters, Homemade Rosemary herb bread, gravy, & green beans in maple butter herb sauce.

These beef ribs are really tasty. Just like eating prime rib eye, but not enough & just falls off the bone. Got some on sale last week at Piggly Wiggly for just under $2.00 a pound.

You haven’t tried smoked Hamburgers Steaks with Onions & Gravy & Smoked Mac & Cheese?

Well, you out to.

Well, I had to do something so here are some smoke chicken wings with Butter Beans from a few weeks ago. The Butter Beans are Dried Jackson Wonders from Last Year’s Garden. They were really good!

Beans, Greens, & BBQ. Did a few butts with Barracho Beans, Last of Last Years’ mixed greens, Smoked Macaroni & Cheese (the real thing, baby), Home made Cold Slaw, Home Made Quick Dinner Rolls, & a little Buck Board Bacon for the Breakfast of the Future!_

Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.

Smoked Beefy (Brisket) Bean Enchiladas with smoked Plantains. Smoked with Pecan & just a touch of Mesquite. Of course a little Avocado Guacamole Salad on the side & some good home made Sangria to wash it down & some Modelo Negro to cook with, but NO CORONA!

Smoked Beef Tenderloin with Mushroom & wine Sauce.
Barracho Beans.
Asparagus.
Hallula Bread.

Prime Rib on a stick!

Chomp them big ol dinosaur bones!

Joe Hell Lovin It!

johnsbrewhouse That is a Great Idea on the equipment, I never thought of that. The stainless steel is probably better than the Plastic buckets they sell in the kits too.

Ok, you are using a crutch. When I do that I smoke them for about 3 hours open on the racks, then pan them & cover with foil about 2 hours or so, then transfer them back to the racks to dry & smoke another 1 hour or so & finish, all at around 225°/250°. When I just do them low & slow it is 8-9 hours on the racks at 225°/250 until just tender, good smoke, not falling off the bone, but dry bones & meat falls into your mouth with just a little bite. They look great & tasty too.

sjhuntingfool Those look tasty & terrific.

johnsbrewhouse Those look great. The bones look just about perfect. Did you cook them through, low & slow or did you use a crutch? I use the a crutch if I have to because of time, but I prefer the thorough low & slow. It dries the meat out a little more & makes it just about like candy.
I have always wanted to try some home brewing (wine, beer, & mead), but have just never been able to get it started. Hopefully some day soon. Who do you think makes the best equipment & kits for the best price? I was going to try one in Missouri, I believe it was. I still have their catalogue & was going to get a beer kit, that still had a lot of good equipment that could be used for wine & not by the complete wine kit, just separate Carboys, corker, & wine specifics. Trying to save some money, but be thorough & right.

That looks sweet (& spicy) & tender! Especially for jerky.

Chef I would like to try some of your BBQ sauce & homemade soup some day. That sounds good & I bet better than my frozen broths (although they are good). I had always thought walmart just rebranded someone else’s (usually a pretty good name brand)& some of the stuff I have found to be pretty good. Of course I am sure that is not 100% across the board.

Chef Hmm, that really makes me wonder. I have had good luck with them, but now beginning to wonder & worry about it a bit as I cannot even come close to 10’s of thousands in over 40 years of canning.

johnsbrewhouse I knew I could smell something up here working in my office. So subtle still, but messing with my stomach while stuck in the office today.