Yes, I under-compensated for what was too much of an anorexic piece of bovine...

Mint Juleps in frosted silver glasses, Kentucky Hot Browns with turkey I smoked yesterday. Sorry, no pics. Even sorrier I lost $36 today on the race.

Juleps for some reason make you don't care you lost a bet.

Smoked my first turkey breast on the traeger today. Bought an Amazn smoker tube for it. Produced good smoke.

You never "lose" when being part of the crown series, sometime you just pay it forward.

Fried catfish, tartar sauce, mixed sauteed veggie's and left-over rice and beans. Had it out on the patio again.

I used millet flour with some Old Bay seasoning due to wheat allergy. It was delicious. Nice and light. ( not crazy about thick batter.)

That looks awesome! Best looking meal you've posted. Love me some fried catfish!

Mix and match to please all.. Crab-stuffed clam shells, chilled shrimp, crab stuffed mushroom, and wings. T'was awesome.

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Nice


I've got a tri tip on the grill right now, with some corn and mushrooms

Eat well...

I BBQ'ed two of them last night for the fights. Forgot to post the pics.

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Very nice....

The house I went to had shitty knives, very hard to slice them. Should have been a lot thinner on the slicing. I even used the old coffee mug trick to sharpen up the knife lol.

anyone got a good chicken and dumplin recipe?

Well, had you actually BBQ'd them, as you stated, you could cut them with a butter knife. But, since you actually grilled them, then yes, a sharp knife would be easier ;)

Here's how I do mine.
Get skin on/bone in thighs. Or skin on/bone in breasts if you like white meat only. In a large stock pot, add some olive oil and saute the chicken thighs until brown. take them out. Add diced carrot, celery, garlic, and onion to the chicken oil. Saute for two or three minutes. Add water, and bring to a boil. Add the chicken back in, bone and skin, and all. Reduce and simmer. Add salt, pepper, and a very small pinch of thyme. After simmering for about 20 minutes, remove the chicken thighs. Let them cool a bit while you make your dumpling dough out of water, flour, corn flour, and baking powder.
Pull the skin off the thighs and discard. Pull the meat off and place it back in the pot with the veggies. Bring back to a strong simmer, and start putting your dumplings in by pinching off a tablespoon size chunk of the dough and dropping them into the water. They will float when done, about 5 minutes.

It's not a quick meal, but it's amazing. The chicken skin and bone add flavor to the stock that you are making that you don't get from flavor cubes or from plain chicken.