Morning all, and good Remembering Day of the fallen 
Today’s main course Pulled pork, started at 4 pm yesterday, low and smoke until 10 pm wrapped up in foil, and put back on until 3 am this morning then into the cooler until 6 am, then shredded and ready for warming pot for the feast this afternoon, enjoy your day EH!
“Lest we forget”…
Speaking of southern..
How bout some homemade chicken n dumplins ?? Got a pan of cornbread and a slice of onion waiting…
That cornbread looks righteous!
I haven’t had chicken and dumplings in a few years. I love them and they stick to your ribs brother.
Veggie pizza. One whole bulb of roasted garlic spread over bread then veggies of choice on top and viola.
You inspired me with this so I asked the misses to make those for me this weekend.
Good stuff bro. Good stuff…
Yummmy yummy fine eats…
Nothing like tacos! Bacon, chorizo, chicken, ground beef, smoked sausage, garlic, tomatos, chipolte, onion, sweet bell peppers, and to soak it all down in Corona.. let it simmer fornan hour or so and eeeewwwwwwwwweeeeeee its some good stuff..
“OH YEA” Nothing like a grill/smoker full of vittles, Panfrying a Lake Trout tonight, one of the 5 we caught Fri out trolling the deep waters of lake Huron, Wife caught the first fish in our new to us boat..
Doing a big smoke today while watching the CONCACAF Gold Cup Finals.
Got a 5-pound boneless lamb roast with Greek seasoning going.
4- 1.5 inch pork sirloin chops with a BBQ dry rub
4- Boneless chicken thighs with my special chicken rub (no, not THAT kind…lol)
Bunch of bell peppers, zucchini, cherry tomatoes, green onions, garlic, all from the garden, with a veggie seasoning and balsamic vinegar.
Should be tasty!
Lamb roast:
Pork, chicken, and veggies:
Nice looking feast there…
Getting ready for the people to show for the Camping/Kyak weekend should be about 30, I am in charge of the meat (choice of mine) while they hit the river I stay behind and tend the smoker, and have my lil bit of peace before the crazy and wild starts before they return and all hell breaks loose.
Pork butts in the fridge and soaking in dry spices. Nothing exotic, Salt, Pepper, and some Paprika, kinda hard to go all out some have food/spice/ juice issues so I keep it simple so all can enjoy.
26 lbs ish of pork butt
Very few things in life beat a good smoked pork butt. What kinda wood you using???
A’ight, Ima’ hafta jump in here… Since it is summertime, I have 2 cherry tomato plants going currently. Yellow and red. They are just starting to get into ripening mode. I have other full size ones, but that’s another post. We are getting a couple of handfuls to 6-inch net pots full every day now with so many green ones just waiting in line for their turn. I love cutting them in half, salt, pepper, fresh garlic (also grown in the garden), olive oil, balsamic, fresh garden herbs, and then roasting them up. Did these 3 trays worth, and am looking forward to roasted tomato pasta with shrimp, parmigiana, and more fresh garlic and herbs for dinner.
Roasted!
