Smoked Turkey Breasts (Brined with Walton’s Turkey Brine & a little Waltons Maple Bacon Cure), Smoked stuffing (cornbread style with pecans, apples, cranberries, chorizo, etc.), Smoked Mashed Taters, Homemade Rosemary herb bread, gravy, & green beans in maple butter herb sauce.

These beef ribs are really tasty. Just like eating prime rib eye, but not enough & just falls off the bone. Got some on sale last week at Piggly Wiggly for just under $2.00 a pound.

You haven’t tried smoked Hamburgers Steaks with Onions & Gravy & Smoked Mac & Cheese?

Well, you out to.

Well, I had to do something so here are some smoke chicken wings with Butter Beans from a few weeks ago. The Butter Beans are Dried Jackson Wonders from Last Year’s Garden. They were really good!

Beans, Greens, & BBQ. Did a few butts with Barracho Beans, Last of Last Years’ mixed greens, Smoked Macaroni & Cheese (the real thing, baby), Home made Cold Slaw, Home Made Quick Dinner Rolls, & a little Buck Board Bacon for the Breakfast of the Future!_

Or, you could go uptown a bit & clean the freezer out for some Smoked Spatchcock Turkey with Summer stuffing, & can’t help them mashed taters & giblet gravy.

Smoked Beef Tenderloin with Mushroom & wine Sauce.
Barracho Beans.
Asparagus.
Hallula Bread.

Smoked Beefy (Brisket) Bean Enchiladas with smoked Plantains. Smoked with Pecan & just a touch of Mesquite. Of course a little Avocado Guacamole Salad on the side & some good home made Sangria to wash it down & some Modelo Negro to cook with, but NO CORONA!

craigrice Heat is good, but flavor is better. Not to say that it should be mild or cold, but the focus should not be the heat, but the flavor. Now having said that, I will admit that in my younger days I swear I must have been trying to set the pot on fire at times.

craigrice No Canned Beans, only dried. You can really tell the difference.

Tex_77 Where’s that cream gravy?

Tex_77 Ditto. What have you been washing that pot with? May have scrubbed the seasoning out & got some taste into it if you are using soup or anything. We use just very hot water & sometimes just wipe them clean, depending on what has been cooked that time. I seasoned our about 40 some odd years ago & never missed a beat since. Use pots, (little & big), skillets, just about you name it.

Jonathon Peanut All

Well, it DDD#&#M&&N sure is about that time!

Jonathon I really would like to try one of those sous vide things I have been thinking about for years.

RON PARRISH Wow, that is amazing! I would have had no idea.

YooperDog There is nothing like it, no where, in the whole wide world!

PapaSop I have heard that is it pretty good, but never have tried it yet. We cannot get any here in Alabama apparently. Don’t get me started. I would like to get my hands on some True Blue 100 or Cask Strength.