Mais, I got this cool book in the mail today, written by my frien
George Hensler who is a regular on the comp bbq circuit. I haven't had a chance
to read it yet, but I scanned thru it and it looks to be chock full of good
information about getting started on the comp bbq trail, and frankly I think it
would be a good read for anyone who just wants to elevate their back yard bbq
game. Now why don't y'all git off yer nickle and go on over to Amazon and order
a couple dozen copies and give one to all yer friends, yeh.
a couple scrambled eggs, lil' pigmeat and a nickle's worth of grits
grits kicked up with onions caramelized in annie's roasted red pepper evoo, jalapenos and tillamook cheddar ... then turned out into a lined mold to chill and set up overnight before slicing and frying this morning
Roasted red pepper hummus schmeared on a warm wrap & topped with shredded chicken, lettuce, kalamata olives, pepperoncini peppers, a spritz of fresh lime juice and dressed with a lil' my homemade kaw-cajun comeback sauce ... then rolled up and ate over the kitchen sink!
Bonjou All Y'all Welcome To My Lil' Cabin On Da Bayou
Pull up a chair and sit yerself in the shade fer a spell ... take a load off and enjoy the view from the front porch. Me, I just brewed up a batch of sweet tea, and fixin' to fire up the grill lickety-split. We be eatin' high on the hog t'night, cher ~ ah garrontee dat's fer tru, yeh
Today's Tune ~ From Chez's Music Vault
Click The Pic To Spin The Disc
Joe C. Williams Pecans
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Smoky Mountain Smokers
Some of the best bbq sauce and bbq seasonings in the bbq universe, made by my buddy "Smokin' Joe" Amore at Smoky Mountain Smokers down in Tennessee. Click the link above and git yerself some, ya heah?