thank you! sweet of you to say…
I really like it. I didn’t salt the beans at ALL during the cooking process of 3 hours (last time, I oversalted them ), and just had s/p sprinkled over the beans, sausage, and spinach near the end of heating everything.
the flu! after all this time, almost forgot about the flu.
hope you’re feeling much better!
YEAH, you’re back! That looks amazing - and glad you’re feeling better!
Yea . It was your typical wrap around head ache, chills , muscle aches , minor sore throat.
BBQ pork butt, made sliders with pulled pork and cole slaw. Used @johntannerbbq recipe from the blog. Came out great.
I was a little worried that the slow burning coals would give it charcoal smell, but had some hickory chunks and chips so came out nice and smokey. I see why you’d never want to use lighter fluid coals.
glad it’s over and not the “other thing.”
for the love of … omygod that looks amazing.
Pasties, yard chard
Hickory is magic. I’m glad it worked so well You obviously Took care and paid attention.
That crust looks phenomenal
Drool, that looks luscious.
I made open-faced broccolini and mushroom melts with picante and smoked provolone. Side of au jus and blistered shishitos. 800ish calories.
Lardy, lardy, lardy! Actually, half butter, half lard.
BF took our leftover carnitas and made them into enmoladas with leftover enchilada sauce from the freezer and adding ground mole from our last trip to Mexico City. He doctored up canned black refrieds, and served my leftover rice and avo crema on the side. muy bueno!
Enmoladas? Why have I never heard of them. Looks delicious , something new for me to try.