Popular Post tjc transport Posted March 15 Popular Post Share Posted March 15 i remember many many many many years ago on the farm we bought a load of sweet potato seedlings from a co op in North Carolina because of a shortage at our usual sellers. we ended up with about 25% of the field being tobacco plants. 1 2 Quote when you are up to your armpits in alligators, it is hard to remember you only came in to drain the swamp.. Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-593070 Share on other sites More sharing options...
other dog Posted March 16 Share Posted March 16 We raised tobacco when I was a kid, that was many years ago. And my Dad and grandfather would make a plant bed in the woods. I don't know why it was in the woods, maybe the richest dirt? Anyway, they cleared a spot, tilled the soil good, then cut 4 poles to put on all 4 sides of it. They sowed the tobacco seeds inside and covered it with a big white cover like cheesecloth. I guess so frost wouldn't kill the plants when they came up, and the poles kept the cover off the plants. And they would always put tomato seeds in it, so when everything came up they had enough tomato plants for half the county. Dad grew his own sweet potato slips too, but he would just put a sweet potato in a hole in the ground and cover it with sawdust and it would sprout lots of slips. He still had a little plant bed for tomatoes and peppers every year too, long after we stopped growing tobacco. Still had enough plants for everybody in the neighborhood. But when I was a kid many years ago there was 6 of us in the family and our garden covered a half acre, there wasn't much we didn't grow. 2 Quote Producer of poorly photo-chopped pictures since 1999. Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-593085 Share on other sites More sharing options...
Joey Mack Posted March 22 Author Share Posted March 22 Well it's been a while since I smoked anything.. Just some basics. I soaked these in brine over night. The chicken will be some juicy and tender fall of the bone goodness.. They wont even need added seasoning. The ribs will be tender, but I will likely brush them with a sauce while they are on the grill. Lately, I have been smoking the meats for 3-4 hours, then finish on a slow grill, It works really good. 1 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-593491 Share on other sites More sharing options...
cruiseliner64 Posted March 22 Share Posted March 22 1 hour ago, Joey Mack said: Well it's been a while since I smoked anything.. Just some basics. I soaked these in brine over night. The chicken will be some juicy and tender fall of the bone goodness.. They wont even need added seasoning. The ribs will be tender, but I will likely brush them with a sauce while they are on the grill. Lately, I have been smoking the meats for 3-4 hours, then finish on a slow grill, It works really good. Im starving looking at that Joey.. Paul 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-593501 Share on other sites More sharing options...
Joey Mack Posted March 22 Author Share Posted March 22 you are too kind paul.. I wish it was a bigger deal than what it is.. Thank you sir.. 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-593503 Share on other sites More sharing options...
Joey Mack Posted March 22 Author Share Posted March 22 Well.... here it is... this plus homemade mac'n cheese, fried okra and brussles sprouts.. It aught to be Yummy... 2 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-593520 Share on other sites More sharing options...
Joey Mack Posted March 22 Author Share Posted March 22 Yes sir, it was really good. My Boss even said so many times... Nailed it !!. 2 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-593529 Share on other sites More sharing options...
cruiseliner64 Posted March 23 Share Posted March 23 3 hours ago, Joey Mack said: Well.... here it is... this plus homemade mac'n cheese, fried okra and brussles sprouts.. It aught to be Yummy... Drooling here... Paul 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-593543 Share on other sites More sharing options...
Popular Post Joey Mack Posted Saturday at 06:08 PM Author Popular Post Share Posted Saturday at 06:08 PM Well, I know We should cook a Ham,,,, but,,, We love us some turkey. I brined it for 4 hours, and it is smoked for 2 hours at this point. It will soon go in the oven to finish in our turkey roasting pan. The short brine and smoke time is intesional. It is currently averaging 155 degrees, Terri likes it well done , so, at 180- 185 degrees. I will pull it and let it rest on the counter.. The dark meat will surely be juicy and free of any redish juice that turns my wife off.. 4 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-594124 Share on other sites More sharing options...
Popular Post Joey Mack Posted Saturday at 09:17 PM Author Popular Post Share Posted Saturday at 09:17 PM Well,,,,, Here it is. still juicy as far as pulling the wings goes.. 5 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-594128 Share on other sites More sharing options...
Popular Post Joey Mack Posted yesterday at 12:58 AM Author Popular Post Share Posted yesterday at 12:58 AM One thing for sure is... My Pup's are going to have some yummie treats when I make stock and pick the bones... They sit and stare at me and quiver while I pick the meat off the bones.. 1 3 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-594146 Share on other sites More sharing options...
other dog Posted 2 hours ago Share Posted 2 hours ago My lovely wife made me a birthday cake today. And I took Brocky's advice and cooked a New York strip at home, except I did it in a cast iron skillet. Now I thought that steak was overcooked, and I followed the recipe I found online that said 5 minutes on each side for a perfect medium rare. I like mines about like this, Zina likes hers a bit more rare. I cooked it in butter. 1 Quote Producer of poorly photo-chopped pictures since 1999. Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-594202 Share on other sites More sharing options...
Joey Mack Posted 2 hours ago Author Share Posted 2 hours ago Im with Mrs. O.D..... 🍻 1 Quote Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-594203 Share on other sites More sharing options...
Brocky Posted 1 hour ago Share Posted 1 hour ago I have never cooked a steak in a frying pan.. Did you put any rub on it?? Then swimming in butter?? I also like my steak closer to medium also. We had a ham steak done in the frying pan with boxed scalloped potatoes and frozen veggies. Quote Brocky Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-594205 Share on other sites More sharing options...
other dog Posted 55 minutes ago Share Posted 55 minutes ago 10 minutes ago, Brocky said: I have never cooked a steak in a frying pan.. Did you put any rub on it?? Then swimming in butter?? I also like my steak closer to medium also. We had a ham steak done in the frying pan with boxed scalloped potatoes and frozen veggies. Yeah, it was rainy here today and I looked up some recipes for doing it in a cast iron skillet. I put some black pepper and rub on them this morning, and took them out of the refrigerator so they could get to room temperature before I cooked them. The recipe sounded simple enough, preheat the skillet in the oven, then add 2 tablespoons of butter and cook them 5 minutes per side on medium heat. I might have had the temp. a little too hot. They tasted delicious, but I think if I did it again I'd go 4 1/2 minutes per side. Maybe 4. Quote Producer of poorly photo-chopped pictures since 1999. Link to comment https://www.bigmacktrucks.com/topic/75995-what-cha-cookin/page/13/#findComment-594206 Share on other sites More sharing options...
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