nogrodsmithy:
Fixings for Pimento cheese smash burgers
nogrodsmithy:
It's 10° outside, and I want smash burgers. Time to clear off some snow.
nogrodsmithy:
Ready to start cooking.
nogrodsmithy:
Pimento cheese smash burgers
nogrodsmithy:
Pimento cheese smash burgers and a beverage
nogrodsmithy:
Pimento cheese smash burgers and a beverage
nogrodsmithy:
Pimento cheese smash burgers
nogrodsmithy:
Ribs on the smoker... destined for the crock-pot with kielbasa and sauerkraut!
nogrodsmithy:
Well smoked ribs
nogrodsmithy:
Homemade pastrami, served with Swiss cheese.
nogrodsmithy:
The ribs are buried under the sauerkraut and kielbasa
nogrodsmithy:
New Years day dinner, ribs, kielbasa, sauerkraut, and mashed potatoes.
nogrodsmithy:
My spice mix for the pork belly.
nogrodsmithy:
Pork belly on the smoker
nogrodsmithy:
One hour on the smoke, and the belly is taking on a nice color.
nogrodsmithy:
General Sow's Whistle-pig burnt ends
nogrodsmithy:
Bok choy on the griddle
nogrodsmithy:
Bok choy on the griddle
nogrodsmithy:
Smash burgers, on lettuce
nogrodsmithy:
Smash burgers, on lettuce
nogrodsmithy:
Smash burgers, on lettuce
nogrodsmithy:
Smoked chicken breast and creamed brussel sprouts
nogrodsmithy:
Brisket trimmings
nogrodsmithy:
Cleaning/trimming a brisket
nogrodsmithy:
Seasoning applied, now to let it rest. for a few hours.
nogrodsmithy:
15# brisket from Varsity Meats
nogrodsmithy:
14.74# brisket from UW Provisions
nogrodsmithy:
On the smoker it goes
nogrodsmithy:
Rendered tallow from the brisket trimmings
nogrodsmithy:
4 hours in, time to boat (wrap the bottom in foil)
