Us pore folks here on The Battery Oaks is havin..poke, rolls and grits. We pokes our feet unner de table, rolls our eyes, and grits our teeth. Pore people has got pore ways!!!
Us pore folks here on The Battery Oaks is havin..poke, rolls and grits. We pokes our feet unner de table, rolls our eyes, and grits our teeth. Pore people has got pore ways!!!
Round one was roast chicken with broccoli and carrots. Round two is about to go in the oven. Purists, don't hate me. (They'll also be dipped in ranch instead of blue cheese)
Maybe so, but they were pretty darn crispy and I didn't have to bother with frying them.There is a special place in hell for people that do that to wings.
A little 6.5 rib roast for today. Have some taters and shrooms too. Also going to make some cauliflower steaks just to be different. Going to do the roast at abour 225 until it hits 115 or so. Then crank up the Egg too 500 and give it a quick sear all the way around. Want to pull at 125-130 and serve at 135-140. But I 've only done 1 before so anything close will work.
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I put my rib roast in about an hour ago. 375 for an hour and fifteen minutes, then oven off and don't touch it or look at it for 3 hours. Hoppin' Johns and collards are getting preprared.
Finished pics of these two rib roasts guys ?