On The Pit Memorial Day Edition
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47 Replies |
Last: 4 mo ago by Aggieangler93
Pork belly burnt ends on tacos
I probably qualify as an old man, and I'd give them a run.
Typical for us is:
Our traditional smoked (Czech grandpa's recipe from way back)
Pan
Jalapeño/cheese
Summer
Bratwurst
Hot Italian
Braunschweiger
Chorizo
Dried
Jerky
Bacon
No wonder it takes so long…
Typical for us is:
Our traditional smoked (Czech grandpa's recipe from way back)
Pan
Jalapeño/cheese
Summer
Bratwurst
Hot Italian
Braunschweiger
Chorizo
Dried
Jerky
Bacon
No wonder it takes so long…
That's genius!
Lots of good looking pit work here.
Many thanks to all that have given, so we have the freedoms (for now) to do these things with our friends and families.
Many thanks to all that have given, so we have the freedoms (for now) to do these things with our friends and families.
Nice, I as well definitely have a problem with too many recipes haha.
I have a lot of Czech heritage in my blood and a Czech based link was next on my to-do list. Any pointers on it? From my research it sounds defining factors of a Czech recipe are: coarse grind on the meat, salt, pepper, lots of garlic, and caraway??? Keep coming across that a lot in my research.
Have you made Jaternice, the Czech version of boudin? Made a batch of those a few months ago and wasn't super impressed, but I think I know how to improve and that will be another cook in the near future as well.
I have a lot of Czech heritage in my blood and a Czech based link was next on my to-do list. Any pointers on it? From my research it sounds defining factors of a Czech recipe are: coarse grind on the meat, salt, pepper, lots of garlic, and caraway??? Keep coming across that a lot in my research.
Have you made Jaternice, the Czech version of boudin? Made a batch of those a few months ago and wasn't super impressed, but I think I know how to improve and that will be another cook in the near future as well.
Picked some green beans and jalapeños and seared some backstrap. Excellent.
My K-2 son in law does not possess a pit or grill. I'm living vicariously through your pictures.
Being in TexAgs jail changes a man……..no, not really
He's gettin' big! Congrats!
Formerly Willy Wonka
I have not. Ours is real simple, salt, pepper, garlic, red pepper and sage, smoked over pecan. It's what I grew up with, therefore to me, the best.
I'll have to ask my mom and aunts if they're familiar with it.
Oh, I left out head cheese. Half Czech with a half German wife leads to lots of sausage making.
I'll have to ask my mom and aunts if they're familiar with it.
Oh, I left out head cheese. Half Czech with a half German wife leads to lots of sausage making.
Brisket and baby backs
Ok, now I'm starving! I should have fired up the pit yesterday....
Class of '93 - proud Dad of a '22 grad and a '26 student!
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