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View Full Version : Weekend Cooking & Drinking Thread: Pulled Pork Edition


BeastMan
11-18-2016, 03:33 PM
Probably not doing much of either but I am going to the game. I have a good feeling
SpeckleDawg
11-18-2016, 04:49 PM
Nothing planned for tonight, but always do pork tenderloin for the UPig game.
BrunswickDawg
11-18-2016, 05:49 PM
2nd round playoffs tonight - rematch of last years State Title Game. Hopefully Glynn Academy avenges that loss.

Boston Butt on the smoker tomorrow, and hopefully some roast Pig on TV. Special treat Sunday - bacon wrapped venison tenderloin. Fresh from the woods of Madison, Ga. Pics later this weekend.
SpeckleDawg
11-19-2016, 06:04 PM
Pork on the grill and Mystery Romp in the glass. HAIL STATE!

http://i1319.photobucket.com/albums/t668/kbs68/A4152C0C-70C3-4A43-AB8E-0C564370018D_zpscsyq4ulu.jpg (http://s1319.photobucket.com/user/kbs68/media/A4152C0C-70C3-4A43-AB8E-0C564370018D_zpscsyq4ulu.jpg.html)
BeastMan
11-19-2016, 06:29 PM
Smoked wings at Moe's. Legit. Walking in stadium

http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/8B322671-D125-49FA-8E90-7F3CB2C8C5F4_zpsx4fmhroq.jpg
BrunswickDawg
11-19-2016, 08:51 PM
12 hour smoke. Kept the rest simple.

http://i356.photobucket.com/albums/oo8/BrunswickDawg/IMG_0352_zpsm7j4d2qg.jpg (http://s356.photobucket.com/user/BrunswickDawg/media/IMG_0352_zpsm7j4d2qg.jpg.html)
BeardoMSU
11-20-2016, 10:30 PM
I made chicken and sausage gumbo saturday night.

Check out the color of that roux....

https://s22.postimg.org/ni7ux825t/20161030_163945.jpg

The smell of the trinity (onion, celery, bell pepper) hitting the roux is one of my favs...

https://s13.postimg.org/z65jm8g13/20161030_164216.jpg

Finished product.

https://s16.postimg.org/ciffychc5/20161030_203708.jpg
SapperDawg
11-21-2016, 12:10 AM
Good stuff there, Beardo. My annual post-Thanksgiving turkey gumbo is coming up soon.

I have been spending the last few weeks putting as much shelf stable food up for the girls as I can, before taking off for nine months. This weekend, put up meatballs, venison roast, soup, and chili base. All in all, I think I have over 100 individual servings of main-course items on the shelf, and another 50-70 vegtable servings.

http://i375.photobucket.com/albums/oo192/scumglove/497F2F2B-A01A-4B0C-B9CF-4A30C9E3FBEB_zpsgqydhyme.jpg (http://s375.photobucket.com/user/scumglove/media/497F2F2B-A01A-4B0C-B9CF-4A30C9E3FBEB_zpsgqydhyme.jpg.html)