1 year ago
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Don't Tread On Me
Today's Tune ~ From Chez's Music Vault
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Venison Shanks - I haven't posted pics in ages. Not sure if I remember how! lolThis was a venison shank cook I did from a whitetail buck from this year's rifle hunt. Some...
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Parkway Bakery & Tavern Roast Beef Po Boy Recipe at Nola Cuisine! - New Parkway Bakery Po Boy Recipe at Nola Cuisine! This is my humble nod to the Parkway Bakery & Tavern Roast Beef Po Boy! Be sure and check out my new ...
6 years ago -
BBQ SAUCE OF THE WEEK: Hillsdale Bank - That's Hillsdale Bank, as in *lending institution*, not *gently sloping landscape *or *edge of a river or stream. *As pastoral as Hillsdale Bank sounds, ...
8 years ago -
post 16014 - http://ivideobokep.com/2014/07/video-tarian-hot-telanjang-dewasa.html http://ivideobokep.com/2014/07/foto-julia-perez-seksi.html http://ivideobokep.com/2014/...9 years ago
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Arc'd - We've known from the time we first saw our house that we'd likely make some significant changes to it, but have also acknowledged that if none of those cha...
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10 years ago -
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2 comments:
Chez,
I love the yellow/golden color you get on your smoked chicken. If you are willing to share how you get that look I'd appreciate it.
Thanks, Nick
there are a number of contributing factors. it would take me an hour to type them all & explain fully. here's a few in a nutshell: chicken was rubbed with a good evoo, then seasoned with salt and pepper only. rubs have sugar in them and sugars tend to burn & turn dark when cooked. also a factor are wood types and proper fire temp & management. too much wood or wet/green wood = creosote = makes the meat black. lastly, type of lighting pics are shot under ... the pic you're referring to was not shot in natural light - so that makes the meat look a lil' different color than it actually was.
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