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going to smoke cabbage (green) w/ EVOO, sweet onion and maybe an ear of corn I picked this morning for slaw
After refrigerating will mix with grated red baby cabbages, baby okra, yellow and green bell peppers, hot banana, and sweet banana peppers And Kens Cole Slaw dressing. I have 2.5 gallons of it....
2 slabs of ribs on after that for 2-3 hours at 180 then Soux Vide overnight then back on smoker for early brunch tomorrow. I am doing BS thighs as holes allow just not as long.
I just counted what is jammed in my workshop fridge. 22lbs of BS thighs, 17 slabs of back ribs, a 6lb bottom round roast a beef tongue and 1/2 a fillet. Not including fridge side with two slabs and 5lbs of thighs and all the slaw stuff. I need a bigger fridge.
Lunch today is a burger on the old George Foreman outdoors. I know but I'm Bach'ing it and it's broiling outside. I don't want to build a fire.
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