caseydog

Smoked chicken wings. I used my homemade BBQ rub, and hot smoked the wings at 300F. Just the right amount of smoke -- chicken can easily...

When you get up into the upper 90s, a lot of plants blossom, but don't set fruit -- especially if it doesn't get below 80 at night. It...

Yep, watched it last night. That's kinda-sorta how I do it, I just don't dirty up another bowl and I don't use nearly as much frozen...

At some point, you need to crank up the heat. One way is to bake them in the oven until almost done, then turn the broiler on to crisp...

I've seen it done like that on YouTube. They don't stipulate cooling overnight, just cooling before pan frying. I figure 30-minutes to...

I always remove the skin anymore regardless of the recipe because we don't like the texture. Adjust your recipe as needed. You can use...

Ok, that's interesting CD. I remove the skin when I make bacon simply because it really can't be consumed very well, too tough and...

I don't like that the recipe calls for boiling before baking. Waste of flavor.

I do usually deep fry mine at home, and they are crispy until, like you say, I toss them in Buffalo sauce. Then, they gradually get...

Hey K-Girl, Chef John's latest YT video is for homemade Kalua Pork. CD

I'm okay with fatty meats. I can't eat a lot of it at one time, but I like it. The skin has been removed in the PB I found at HEB. No...

I have three other recipes. They are in Danish. I can give you corrections to the Google Translate versions. One is a Yule roast with...

CD let me ask you. Do you enjoy pork fat enough for it to be the focus? Basically what I normally end up with is a skin that has...

No, although what is indicates on the label is that the "skin" has been removed. The fat layer is still there. CD

All the rain over the last six months has been good for something. I managed to get my backyard lawn back. It was mostly dirt at the end...