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Got a surprise gift of 2 large Boston Butts, a whole Brisket, and three slabs of ribs. Here is the pork and beef.

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Twice Smoked Ham->

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Caramel Pie

(See Recipes)

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June 15, 2008

Fathers day grub

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March 27, 2008

Chicken Legs

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March 11, 2008

Pastrami Made From Brisket

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March 11, 2008

Canadian Bacon, cured and smoked pork loin

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February 25, 2008

Cornmeal Encrusted Chicken Thighs

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February 20, 2008

Country Style Ribs

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February 10, 2008

Bacon Wrapped Brussell Sprouts

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November 10, 2007

Another Buffalo Brisket

Sausage->

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April 27, 2007

Buffalo Brisket

Brisket smoked at 225° until internal reached 170°, about 5 hours. It was very tough. Three hours in the crock pot and it was melt in yo mouth tender. Next time, bacon wrapped and a long slow cook to an internal of 190°

<-Buffalo has a great flavor.

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February 1, 2006

Another Brisket cook.  Still not where I want to be in tenderness, but it was good.

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Dec. 19, 2005

Ralphs present from Santa

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2005 Thanksgiving Boston Butt

It slow smoked for about 20 hours until reaching 200° internal

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Tuna Steak

Frozen tuna steak-> Wild caught,, that good->

Peppered and ready-> Onions and garlic in butter giving up their magic->

Removed onions and garlic, crank up the heat, and put in the tuna steak->

Sizzle-sizzle-> This is how it has to be to be really good->

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Shrimp Gumbo

I like a little gumbo in my shrimp->

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12 hour brisket

Vacuum sealed in marinate for 2 days in fridg-> On the grill for about 12 hours->

 Perfect, notice the red smoke ring-> Foil was used as heat deflector->

How about a smoked brisket sandwich made with Marilyn's home made bread?

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Flash fried then broiled grouper fillet

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Why not fresh (frozen) tuna. I hate to freeze it, but ya gotta keep what ya can.

Before the Primo Oval Blast Furnace->  The paste is a blend of Jalapeño peppers, black olives, yellow mustard, cajun spices and a shot of hot paprika. I realize the tuna is not blood-red like fresh caught, but this fish was caught a week ago. We did eat some fresh off the hook and it was great. Real tuna fishermen will not even rinse the fresh meat before the quick-cook it like a fine steak.

After a 1000° for a short time-> Home-made wine, home-made French bread, home-grown tomatoes, last weeks tuna catch, Greek salad, tropical fruit salad, and cold homebrew for after dinner desert.

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Jan 24, 2004

Mardi Gras Ribs

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These are some of the freshest seafood to be had on the Gulf Coast.

Flounder-> Shrimp tails-> 

Crab meat-> Oysters->

We did this to the shrimp and added some pig ribs->

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My brined overcooked melt-in-yo-mouth chicken, Marilyn's fresh home-made bread, steamed broccoli, and sweet potatoes->

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6/16/03

Shark attacked by vicious humans

Yes, I got tired of all this "sharks eating people" thing, so I decided to show yall how to fight back.

This is the two fillets from a small sand shark->

<-Loaded them down with Cajun seasoning, sliced onion rings, and parmesan cheese.

Add plenty of Hickory chunks to the fire->

<-This really torques the neighbors when they get a whiff just before dinnertime.

Looking good and smelling better->

<-In just 10 minutes, I'm heading into the wolfing-down mode with a glass of cold homebrew

<-That shark is history!!!

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May 3, 2003, Breakfast and grill-steamed oysters

Tiny biscuits(I ate 5), Southwest scrambled eggs with salsa, patty sausage, Conecuh sausage,

and cajun gravy.

Steaming open fresh oysters on the grill-> Once they start spewing out juice,,

  Open them up, dump them in the special sauce, and pig-out->

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A little snack before a walk on the beach. Brie with toasted pecans and strawberry preserves, marinated shrimp kabobs waiting for the grill, and Italian wine->

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January 17,2003

The coldest night of the year and we still have fresh shrimp

Just for my D.I. Lovers

Can you smell these?????

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October 14, 2005

Some fried

Some boiled