Puttering.
Jack;
How about that, spent over an hour to write a post and when I was proof reading it my PC had a hick up, and I lost the whole danged thing!
Yesterday I cut some pork across the grain, then sliced the resulting chops into finger steaks 1"x1"x the length.
I put a standard BBQ dry rub on the meat, then drizzled some hot sauce on the meat and let it rest to get a good uptake of all the nice flavors.
I gave the meat a light cold smoke, just long enough to begin to yellow the fat on the meat, then I brought the meat inside giving it a good flour dusting, so the egg wash would stick, and the bread crumbs and flour would stick nice and thick.
I ran the meat through my deep fryer just long enought to set a crust on the meat then set the meat on the cool side of my gas burning BBQ to cook indirectly till done.
One of our members has been a bad influance on me, and I think this can go in a good direction, but it is well too soon to tell.
Have you ever sat there thinking how something would be, and if you did a bit of this and that to it, it should turn out pretty good?
I made this Buffalo Wing sauce that Doc published on another group, well it is pretty good stuff, and I have become fairly fond of it. Why should wings be the only thing to put that sauce on? Well it was just about all the will power I had to keep from getting into the meat before I brough it in the house, but lacing the cooked meat with the sauce making sure each piece was covered in the sauce, I managed to get a plate heaping with the meat to the table before getting into the meat.
Jack! This was something different, it had a mild smoke flavor, lots of flavor, and heat! Oh wow it had the heat!
Beautiful Martha Stewart golden brown crust covered in a glistening red sauce, crisp, but tender enough to gum without the need of teeth! It was also moist, not the slightest bit dry.
This dish is not for the meek and mild, and great to devour whilst you are sucking down some sodum pop wit the foam on top what comes in them brown bottles!
Maybe Doc will post his Buffalo Wing sauce here.
I'm getting bad influenced all over the place here now!
Rusty.
How about that, spent over an hour to write a post and when I was proof reading it my PC had a hick up, and I lost the whole danged thing!
Yesterday I cut some pork across the grain, then sliced the resulting chops into finger steaks 1"x1"x the length.
I put a standard BBQ dry rub on the meat, then drizzled some hot sauce on the meat and let it rest to get a good uptake of all the nice flavors.
I gave the meat a light cold smoke, just long enough to begin to yellow the fat on the meat, then I brought the meat inside giving it a good flour dusting, so the egg wash would stick, and the bread crumbs and flour would stick nice and thick.
I ran the meat through my deep fryer just long enought to set a crust on the meat then set the meat on the cool side of my gas burning BBQ to cook indirectly till done.
One of our members has been a bad influance on me, and I think this can go in a good direction, but it is well too soon to tell.
Have you ever sat there thinking how something would be, and if you did a bit of this and that to it, it should turn out pretty good?
I made this Buffalo Wing sauce that Doc published on another group, well it is pretty good stuff, and I have become fairly fond of it. Why should wings be the only thing to put that sauce on? Well it was just about all the will power I had to keep from getting into the meat before I brough it in the house, but lacing the cooked meat with the sauce making sure each piece was covered in the sauce, I managed to get a plate heaping with the meat to the table before getting into the meat.
Jack! This was something different, it had a mild smoke flavor, lots of flavor, and heat! Oh wow it had the heat!
Beautiful Martha Stewart golden brown crust covered in a glistening red sauce, crisp, but tender enough to gum without the need of teeth! It was also moist, not the slightest bit dry.
This dish is not for the meek and mild, and great to devour whilst you are sucking down some sodum pop wit the foam on top what comes in them brown bottles!
Maybe Doc will post his Buffalo Wing sauce here.
I'm getting bad influenced all over the place here now!
Rusty.
