Brian Dahl
TVWBB Gold Member
Hi gang! Cindy made corn bread earlier last week, which she then made into stuffing. We just like eatin' stuffing. There was still some left over: what to stuff? How about a loin from Lucky? & we're off. Loin opened up, peppered, and slathered with garlic
A nice layer of the stuffing
rolled, tied, oiled and dusted with pig salt and bone dust
We are down to the last of the Peruvian Purple potatoes - here they are with some soon to intimate with friends
indirect on round red with some chunks of oak. 3/4 chimney of KB, a blend of new and used briquettes
taters on, gettin' happy with the onion and pepper
loin sliced
and served
I found the Shiner at our local grocery, first time I've ever seen it in Oregon. I've had it before when I've visited Texas - just as tasty as I remember. Thanks for stopping by and have a quick week.
A nice layer of the stuffing
rolled, tied, oiled and dusted with pig salt and bone dust
We are down to the last of the Peruvian Purple potatoes - here they are with some soon to intimate with friends
indirect on round red with some chunks of oak. 3/4 chimney of KB, a blend of new and used briquettes
taters on, gettin' happy with the onion and pepper
loin sliced
and served
I found the Shiner at our local grocery, first time I've ever seen it in Oregon. I've had it before when I've visited Texas - just as tasty as I remember. Thanks for stopping by and have a quick week.