They aren't sweating you. It's the fatties that come in and make the chairs squeak they worry about.

Contemplating beef stroganoff this evening. If I make it, I shall photograph the experience.

Chicken kabobs, crab-stuffed clams, and potatoes....

http://tapatalk.imageshack.com/v2/14...8803f6397e.jpg

Beef kabobs tomorrow!!!!! :D:D:D:D:D

where did you get that roll of toilet paper with the Chiefs logo on it?


Food looks great though

Got pork loin for 1.88 a lb yesterday.

Made low carb slow cooked pork loin with low carb bbq sauce.

The sauce needed a little bit after cooking with the pork for hours. Added some chipotle cholula and it was good.

Given how we look this season, I got nothin....

Pulled pork in the crock tomorrow.

What you got for getting that to turn out good?

As much as I like pulled pork from the smoker, sometimes it's just too time consuming.

I'm a crock pot pulled pork maker too. It's just easier and with a crock pot bad, the cleanup is mere minutes, so yeah, it's crock pot.

Meat

1 large bone-in pork shoulder roast (butt end is best) with skin.


Base

4 cups cider vinegar
1 1/2 tablespoons hot red-pepper flakes
1/4 tsp praprika
1 1/2 tablespoons brown sugar

Preparation

Boil the vinegar with the brown sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a pan, stirring until sugar has dissolved, set aside to cool.

Put away some of the vinegar for the sandwiches - a cup or so.

While the sauce is resting, score the pork fat in a cross pattern, cutting through skin and fat but not into meat. Pat meat almost dry and rub it with either salt/pepper or your favorite portk rub.

Let it sit in the fridge for an hour, mayber three (!!!!), then into the covered crockpot on low for 8-10 hours sitting in that now cooled and rested base.

just put it in with no liquid at all and it will turn out great...

It will be floating in it's own liquid in an hour in the CP and that's what makes it juicy ... Add water and it will be dry as shit

I've got a large pack of skin on chicken thighs for tomorrow. What would be good to do with them?

cut em up and make a big pot of chicken and dumplings :thumb:

Or debone them, cut in strips and put on skewers, soak in teriyaki sauce overnight and grill tomorrow

Raiders got some quality advice, but I like to just grill them like wings. That skin makes for some tasty eating...