What's on the Sunday Night menu!?
- Thread starter A.J. Hicks
- Start date
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Count me in on buying some rubs as well. Mostly a pork guy, actually just refinished my deck for the sole purpose of having my winter grill set up. Haha
Ok, I was tired of hearing my wife beech about it too...
You appear to have spelt victory scotch wrong buddy.
Ok GF the nurse has a weekend off the covid wards so she said she wants to cook. She is doing roast ham with all the british trimmings. I will be smashing the beers.
I will try to grab the leftover ham from her though to make soup for work next week.
I will try to grab the leftover ham from her though to make soup for work next week.
- Thread Starter Thread Starter
- #27
Everything is sliced.
Some crispy bits on the chicken.
My wife is currently stirring up the rue.
Seriously going to have some incredible Gumbo tomorrow
Some crispy bits on the chicken.
My wife is currently stirring up the rue.
Seriously going to have some incredible Gumbo tomorrow
Not cooking anything for game here. I have to go in tonight to cover a tech on 3rd shift. Also worked Saturday. Sunday is double time. 
Slow cooking a bird regardless. I'll watch game and maybe be in chat room until I have to go in. I've loved reading all this. Thanks for starting the thread AJ Hicks.
Slow cooking a bird regardless. I'll watch game and maybe be in chat room until I have to go in. I've loved reading all this. Thanks for starting the thread AJ Hicks. 
Lol made plenty of those.
But if you're from Texas shouldn't you be posting about how to cook a Mesquite Brisket lol.j/k.
I just went outside and took a peek at the pork butt. That 14 pound butt my wife got me actually turned out to be 2 separate butts not one big one. So there's 2.
I put these on the egg last night at 10pm after I soaked em in apple cider vinegar and Papa's Pilar BBQ sauce for about 8 or 9 hours. I use Fogo lump coal and big hunks of apple wood for the 14 hour smoke. I'm gonna get these off the egg in a few hours and put em in a big empty cooler to rest for a while before I pull em.
I can tell it's gonna be DANK AF. My whole neighborhood smells like a BBQ restaurant.
I put these on the egg last night at 10pm after I soaked em in apple cider vinegar and Papa's Pilar BBQ sauce for about 8 or 9 hours. I use Fogo lump coal and big hunks of apple wood for the 14 hour smoke. I'm gonna get these off the egg in a few hours and put em in a big empty cooler to rest for a while before I pull em.
I can tell it's gonna be DANK AF. My whole neighborhood smells like a BBQ restaurant.
I love me some Rotel! I remember my mom putting that out with the original Doritos in the 70s. Long before salsa really became a thing here. I still use it today on chips.... As well as in chili, soups, tacos...... pretty much all the things.
Bro, I really wish I lived closer to you.... Of course, not in a creepy way..... As far as you know.
I got people lining up around the neighborhood too...
Those who fail to prepare are prepared to fail.
Dark & Stormies with Gosling's Black Seal dark rum and Fever Tree ginger beer. And maybe some chips. Usually too amped for Whiner Day to have much of an appetite.
I have no idea what I’m having. I just hope we win; the food doesn’t matter.