I'm still in Southport NC - not wildly different from the last cook, but what the hey, it's farking hot, so why not spend some time next to a fire? :crazy:
I built a fire with oak
Let it burn down, threw on a chix, some extra thighs and some pretty dang salty sausage (first sausage I've bought in a store in a long time - gotta say I like mine better). Marinated the chix in Carolina Treet again and basted everything including the sausage with it.
I bought a cheap pair of tongs here. I think don't like this type with the little tines on the end - seems to tear up the chicken skin.
Once again, no therms of any kind were available. Turned out pretty dang good though!
No plated shots, but had it with broccoli and some Anasazi beans this sweet gal from OK sent me - y'all might know her. :biggrin1:
I cooked the beans with country ham cured hamhocks, onion, garlic, pepper, and a little woosty. No need for salt due to the country ham. I've never had those kinda beans before, but they are fanfarkingtastic! The whole family flipped over them - thanks Jeanie! :clap2: Glad I brought them with me. Jeanie sent me other cool stuff too, which'll be showing up in some posts soon. :thumb:
Oh yeah, my mom made nanner pudding - so good!
I'm really enjoying my stay in NC. I've always thought this was a great state and I'll always jump at any chance to come here.
Cooking like this is pretty fun - I may need to dig a hole in my backyard. One day I'd like to try something like ribs, a butt or brisket on an open pit - if anybody has any insight on doing something like this, I'd love to hear about it.
Thanks for looking!
I built a fire with oak
Let it burn down, threw on a chix, some extra thighs and some pretty dang salty sausage (first sausage I've bought in a store in a long time - gotta say I like mine better). Marinated the chix in Carolina Treet again and basted everything including the sausage with it.
I bought a cheap pair of tongs here. I think don't like this type with the little tines on the end - seems to tear up the chicken skin.
Once again, no therms of any kind were available. Turned out pretty dang good though!
No plated shots, but had it with broccoli and some Anasazi beans this sweet gal from OK sent me - y'all might know her. :biggrin1:
I cooked the beans with country ham cured hamhocks, onion, garlic, pepper, and a little woosty. No need for salt due to the country ham. I've never had those kinda beans before, but they are fanfarkingtastic! The whole family flipped over them - thanks Jeanie! :clap2: Glad I brought them with me. Jeanie sent me other cool stuff too, which'll be showing up in some posts soon. :thumb:
Oh yeah, my mom made nanner pudding - so good!
I'm really enjoying my stay in NC. I've always thought this was a great state and I'll always jump at any chance to come here.
Cooking like this is pretty fun - I may need to dig a hole in my backyard. One day I'd like to try something like ribs, a butt or brisket on an open pit - if anybody has any insight on doing something like this, I'd love to hear about it.
Thanks for looking!
