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Unread 10-23-2013, 09:26 PM   #7
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
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I am going camping this weekend, starting tomorrow. It is a five day event.

We do a pot luck on Saturday, and I always do grilled chicken legs, with just salt and pepper. They disappear. I'll be making them again on a Weber SJP (platinum -- jumbo Joe).

In the past, I have done MOINK balls on a mini WSM for "happy hour," and people have loved them.

For my own private cooks this weekend, I am grilling some pork loin chops soaked in Stubb's Pork Marinade, and on Sunday, I'm grilling up a USDA Choice ribeye.

I cured and smoked some tasso a couple of weeks ago for a big group gumbo cook for Friday.

Something about camping and cooking outdoors just makes for a fantastic eating experience.

CD

Last edited by caseydog; 10-23-2013 at 11:48 PM..
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