Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Location
- St. Louis Missouri
Nothing too serious going on here. Just fired up the smoker since the wife and daughter are making Christmas cookies.
Basically, that means she's not cooking dinner, so if I want to eat tonight, then it's up to me to cook it.
She's busy making a thousand (yea...) cookies, so she won't be in the mood to do dinner.
Sooo....I run off to the butcher and see what he's got.
I bought two of the largest chicken breasts I've ever seen.
The top one got Agave nectar, Kosher Salt, and freshly ground black pepper.
The other got EVOO, Kosher Salt, Hungarian Paprika.
Both placed in seperate cast iron pans.
Pizza was on my mind... I was too lazy to make my own dough, so I'm using Pilsbury pre-made pizza crust. Don't judge.
I was going to do a single smoked chicken roasted Roma Tomato and Basil pizza. But when I got to the deli, the Andouille sausages were calling my name, so I bought some of that too.
We're now having two pizzas.
But there was a nice looking pork butt sitting there with my name on it. I couldn't bear walking away, so I bought it as well.
I figured since the smoker was going, I might as well use it...ya know?
Here's the chicken breasts and seven pound pork butt;
A close up of the butt;
In the tray, I put a grate to lift the meat off the tray. I want to catch the juices for use later.....
In the bottom of the drip pan, I sliced two onions and a Jalapeno pepper.
The rub (I've never tried) is "Jachs Texas Style Sweet Rub", extra Kosher Salt and fresh ground black pepper. I also used the Agave Nectar on the pork, before the rub went on.
Since I had the camera out, and since you can see some baking stuff in the background, I figured I show you my ladies in the kitchen doing cookies.
This is the messiest the kitchen gets.
Basically, that means she's not cooking dinner, so if I want to eat tonight, then it's up to me to cook it.
She's busy making a thousand (yea...) cookies, so she won't be in the mood to do dinner.
Sooo....I run off to the butcher and see what he's got.
I bought two of the largest chicken breasts I've ever seen.
The top one got Agave nectar, Kosher Salt, and freshly ground black pepper.
The other got EVOO, Kosher Salt, Hungarian Paprika.
Both placed in seperate cast iron pans.
Pizza was on my mind... I was too lazy to make my own dough, so I'm using Pilsbury pre-made pizza crust. Don't judge.
I was going to do a single smoked chicken roasted Roma Tomato and Basil pizza. But when I got to the deli, the Andouille sausages were calling my name, so I bought some of that too.
We're now having two pizzas.
But there was a nice looking pork butt sitting there with my name on it. I couldn't bear walking away, so I bought it as well.
I figured since the smoker was going, I might as well use it...ya know?
Here's the chicken breasts and seven pound pork butt;
A close up of the butt;
In the tray, I put a grate to lift the meat off the tray. I want to catch the juices for use later.....
In the bottom of the drip pan, I sliced two onions and a Jalapeno pepper.
The rub (I've never tried) is "Jachs Texas Style Sweet Rub", extra Kosher Salt and fresh ground black pepper. I also used the Agave Nectar on the pork, before the rub went on.
Since I had the camera out, and since you can see some baking stuff in the background, I figured I show you my ladies in the kitchen doing cookies.
This is the messiest the kitchen gets.
