Summer is coming. Who smokes food outside?
- Thread starter sparkwizard
- Start date
My second favorite BBQ products come from Malcolm Reed with Killer Hogs BBQ.
His "The Sauce" bbq sauce is better than any other rib sauce I've found.
I'm doing pulled beef sandwiches today. Chuck roast smoked like a brisket, then in the crock pot with beef stock, onions, garlic, carrots, celery Worcestershire sauce and a cup of red cookink wine until fork tender, then shredded and the juice becomes dipping sauce for the sandwiches. Pulled pork is much cheaper and easier, but this is a special day for my bride.
His "The Sauce" bbq sauce is better than any other rib sauce I've found.
I'm doing pulled beef sandwiches today. Chuck roast smoked like a brisket, then in the crock pot with beef stock, onions, garlic, carrots, celery Worcestershire sauce and a cup of red cookink wine until fork tender, then shredded and the juice becomes dipping sauce for the sandwiches. Pulled pork is much cheaper and easier, but this is a special day for my bride.
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We need a nice summer pasta salad to go with our smoked picnic food.
My summmer pasta salad
I lb bowtie pasta, cooked
16 ounce bottle of Kraft creamy poppyseed dressing
16 ounces mayonnaise (I buy a 16 ounce squeeze bottle and use it all)
1 lb fresh strawberries, green removed and sliced
15 ounce can Mandarin oranges, drained
one bunch (6 to 8) green onions, sliced into rings, about 1/4 to 3/8 inch I throw away the dark green grassy end.
Cook the pasta, drain and add the dressing and mayo while it is still hot. Allow to cool while slicing the berries and onions.
when close to room temp, stir in the onions, then gently stir in the fruit.
Cover and refrigerate overnight.
Note: people are tempted to skip the onions or add ham, etc, but this is an award winner just the way it is.
My summmer pasta salad
I lb bowtie pasta, cooked
16 ounce bottle of Kraft creamy poppyseed dressing
16 ounces mayonnaise (I buy a 16 ounce squeeze bottle and use it all)
1 lb fresh strawberries, green removed and sliced
15 ounce can Mandarin oranges, drained
one bunch (6 to 8) green onions, sliced into rings, about 1/4 to 3/8 inch I throw away the dark green grassy end.
Cook the pasta, drain and add the dressing and mayo while it is still hot. Allow to cool while slicing the berries and onions.
when close to room temp, stir in the onions, then gently stir in the fruit.
Cover and refrigerate overnight.
Note: people are tempted to skip the onions or add ham, etc, but this is an award winner just the way it is.
