What'cha cook'in Momma for Mothers day?

[forktender]

Smoked pepperoni and beef jerky yesterday. I may start a thread tomorrow. But today I ground up some chicken breast and made chicken meat balls. Unfortunately didn’t have any fresh peeled garlic. Just the minced stuff in a jar. Forgot to get the good stuff. Just doing a single fine grind so not really any need for a tray on top. Grinded all the breasts whole without breaking them down View attachment 734840View attachment 734841View attachment 734842

Those sound kill'er!!!

 

[forktender]

I did get a few picks of the baby backs going on the camp chef yesterday.
And here they are today being rewarmed on the gas grill at Ma & Pop's house
diner was killer, ribs, and a really great BBQ green salad that my S.I.L. made.
Sorry no cut picks, people were starving.

 

[forktender]

"Where did my knife go?".... "I put it in the dish washer"

My wife used to do that as well .
I fixed that problem by getting rid of the dishwasher. And no I'm not joking.

 

[JckDanls 07]

I fixed that problem by getting rid of the dishwasher

I've had HER for 38 years... Not getting rid of her now...

 

[chopsaw]

Smoked a meatloaf . 50 / 50 hot Italian sausage and ground beef .

Baked up some 3 day fermented sourdough bread .


Butter , garlic and fresh parm Fettuccine . Kids forced the veg on me .

 

[Fueling Around]

Wife and I got out and did a lot of yard work today cleaning up what we piles up the past 6 months while we snowbird south.
I'm thinking we'll grill some burgers tomorrow. Need to check the freezer if there is any steak to grill this week.

Ouch, holy hell that must've hurt like hell.

Unless you have experienced it there is no describing the pain. It takes months for the pain to go away but it does lessen with each good day.
I had the same in my left knee about 8 years ago.

 

[Jonahind]

That peach-on-peach combo sounds killer, using the rub and then doubling down with the Kosmos glaze is definitely the way to go for maximum flavor. I haven't fired up my pellet grill in a few months either, but there's honestly nothing like that first smell of smoke hitting the air to get you back in the zone. If you’re going for that sticky finish for your mom, I’d lean toward the Blues Hog; it usually tacks up beautifully on baby backs compared to Kinders. Looking forward to seeing how the bark turns out!

 

[forktender]

That peach-on-peach combo sounds killer, using the rub and then doubling down with the Kosmos glaze is definitely the way to go for maximum flavor. I haven't fired up my pellet grill in a few months either, but there's honestly nothing like that first smell of smoke hitting the air to get you back in the zone. If you’re going for that sticky finish for your mom, I’d lean toward the Blues Hog; it usually tacks up beautifully on baby backs compared to Kinders. Looking forward to seeing how the bark turns out!

Thanks brother, I did use the Blue Hogs sauce. It's my old stand by, I've taken home three first place in ribs using this combo. For home I lighten up the amount of rub, and don't use any phosphates. My comp ribs have Accent in the rubs.
And I wrap them in pink butcher paper slathered inreal lard, they are money, but you can't eat a pile of them.
Dan.