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Can you smell what THE BOTL is cookiiinnn!!!

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Baton Rouge, LA
Them's some good lookin wings. Did you brine or marinade them?
I sure didn't. I just used some Tony's Cajun seasoning on them with a light coat of olive oil on top. I slow smoked them for about 3 or so hours using pecan and cherry wood. Toward the end I basted them with a buffalo sauce and barbecue sauce mixture. This pick is before the basting.
 
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Hughesville, MD. USA
Cooked up a vanilla bean cheesecake this evening. It cracked on me again...gonna water bath the next one. Final product is 9" x 2 1/2". Gonna cook up a berry sauce for it come Easter lunch.

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That is a mighty fine looking cheesecake!

As far as an Easter menu......I vacuumed sealed about 3lb of my last smoked pulled pork butt from a couple weeks ago so will be thawing that out with home made finishing sauce and we are having Stone Crab claws delivered from Best Stone crabs in South Florida. Southern Marylands version of "surf N turf"!
 
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