I also didn't realize how much cooking I had done until midway through Tailgating For Everyone, Season 4. It's also the final season, and like the Black History Month facts most of you have become accustomed to, it can return with enough interest in watching your friendly pitmaster push boundaries even further than what any traditionalist would ever consider. Click on the links below for the stuff I cooked - and for the Meatlist, you know not only where I live but also how I work: Thank you for expanding the repertoire and helping you generate ideas for the next cook. By the way, there are two bottles of Peachin' Ain't Easy barbecue sauce that I am really needing to move along. Let me know if you're interested in making my day - they are free for the taking if you live within an hour's drive of Bryant.
Wanna see what I did? Peep game like a ref:
My favorite? Those big back inducing honey buns.
Your favorite - and the one I couldn't smoke enough of? Cheez-Its: I smoked them five times in a seven week period, and only once did they leave the confines of Springhill Manor.
Would I take one back? Yeah, the bacon wrapped ravioli because I failed to treat them like the shotgun shells from 2022. Good idea, execution was not what was expected.
Last year, I posted a picture of my rub collection, and because I've needed to pare it back some since I was encroaching on my wife's space in the spice cabinet, you'll see the weapons of mass inclusion.
That's it. You see all twenty recipes.
Thanks for everything. Y'all be safe, be blessed, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!
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