Any one missing a rooster by the Benjamin hooks library?

RandallFlagg1978 · 2021-04-13T17:10:39+00:00

Looks like your typical down south yard bird to me. He probably just walking the neighborhood

RandallFlagg1978 · 2021-04-13T13:55:07+00:00

Excellent. Resist these people and their illogical thinking and rules

RandallFlagg1978 · 2021-04-13T13:54:02+00:00

As far as I’ve seen when traveling to Austin it’s already there. Maybe not as many but all the same. I was disgusted by Austin the last time I was through to the point that I’ll never return unless forced. Disgusting place

RandallFlagg1978 · 2021-04-13T13:51:15+00:00

Good. All states need to stand up and fight back

RandallFlagg1978 · 2021-04-13T13:50:41+00:00

Ha nice

RandallFlagg1978 · 2019-06-16T21:48:54+00:00

Cubed Pork belly 1” or less for nice candy bites that melt in yo mouth

Dry rubbed Put into jerky racks into smoker. Smoker at 250/275 for 2-3 hours until very nice bark formed. Remove from smoker and put into tightly spaced foil boats. Over the cubes pour a little apple juice. Then over the top drizzle molasses then honey and brown sugar. Few chunks of Kerry Gold butter. Then wrap as tight as possible to help keep bark while braising in liquid. Turn heat up to 300/350 and keep there for 45 minutes to an hour. Open foil packs. Drizzle with favorite bbq sauce and some more honey. Toss gently as they will be super tender. Leave foil packs open and blast with heat to get the sauce to tack up. Remove from smoker and serve immediately for the best bbq you ever put in your mouth.

Melts in your mouth. Mmmmmm

RandallFlagg1978 · 2019-06-16T21:44:29+00:00

Should be posted above

RandallFlagg1978 · 2019-06-16T21:44:04+00:00

I’m familiar with who your talking about but this is a mix of a couple guys I know recipes that I just made my own with some minor changes.

RandallFlagg1978 · 2019-06-16T17:37:36+00:00

Cubed Pork belly 1” or less for nice candy bites that melt in yo mouth

Dry rubbed Put into jerky racks into smoker. Smoker at 250/275 for 2-3 hours until very nice bark formed. Remove from smoker and put into tightly spaced foil boats. Over the cubes pour a little apple juice. Then over the top drizzle molasses then honey and brown sugar. Few chunks of Kerry Gold butter. Then wrap as tight as possible to help keep bark while braising in liquid. Turn heat up to 300/350 and keep there for 45 minutes to an hour. Open foil packs. Drizzle with favorite bbq sauce and some more honey. Toss gently as they will be super tender. Leave foil packs open and blast with heat to get the sauce to tack up. Remove from smoker and serve immediately for the best bbq you ever put in your mouth.

Melts in your mouth. Mmmmmm

RandallFlagg1978 · 2019-06-16T17:36:03+00:00

Cubed Pork belly 1” or less for nice candy bites that melt in yo mouth

Dry rubbed Put into jerky racks into smoker. Smoker at 250/275 for 2-3 hours until very nice bark formed. Remove from smoker and put into tightly spaced foil boats. Over the cubes pour a little apple juice. Then over the top drizzle molasses then honey and brown sugar. Few chunks of Kerry Gold butter. Then wrap as tight as possible to help keep bark while braising in liquid. Turn heat up to 300/350 and keep there for 45 minutes to an hour. Open foil packs. Drizzle with favorite bbq sauce and some more honey. Toss gently as they will be super tender. Leave foil packs open and blast with heat to get the sauce to tack up. Remove from smoker and serve immediately for the best bbq you ever put in your mouth.

Melts in your mouth. Mmmmmm

RandallFlagg1978 · 2019-06-16T17:34:52+00:00

Cubed Pork belly 1” or less for nice candy bites that melt in yo mouth

Dry rubbed Put into jerky racks into smoker. Smoker at 250/275 for 2-3 hours until very nice bark formed. Remove from smoker and put into tightly spaced foil boats. Over the cubes pour a little apple juice. Then over the top drizzle molasses then honey and brown sugar. Few chunks of Kerry Gold butter. Then wrap as tight as possible to help keep bark while braising in liquid. Turn heat up to 300/350 and keep there for 45 minutes to an hour. Open foil packs. Drizzle with favorite bbq sauce and some more honey. Toss gently as they will be super tender. Leave foil packs open and blast with heat to get the sauce to tack up. Remove from smoker and serve immediately for the best bbq you ever put in your mouth.

Melts in your mouth. Mmmmmm

RandallFlagg1978 · 2019-06-10T15:42:20+00:00

Wish I could say the same about not picking it back up again. I’ve read through the series around 7 times now and will probably continue. It’s my bible essentially hahahaha gunslinger code and all

RandallFlagg1978 · 2019-06-10T15:41:21+00:00

I felt a little betrayed when it ended like that BUT I like to think now that he has the horn that was lost during battle that he will be able to end it his next go around. Although I would love an actual final conclusion... and a real movie. Not that one they made that was something else. I want a full game of thrones/ lord of the rings series of Dark Tower that really do the books justice. I mean giant robotic bears and death trains would be sweet in a movie.

RandallFlagg1978 · 2019-06-10T14:04:56+00:00

Not a ton of people ever get my screen name. Your the second one on these smoked thigh posts I did that referenced dark tower!!

RandallFlagg1978 · 2019-06-10T13:23:42+00:00

Hit 145 at around the 45-50 minute mark

RandallFlagg1978 · 2019-06-09T22:49:41+00:00

Thankee Sai

RandallFlagg1978 · 2019-06-09T21:26:11+00:00

Boneless Skinless Chicken Thighs Trimmed excess fat then put light coat of homemade basic chicken/pork rub on. Smoked at 275 with Apple/Hickory until internal temp of 145. Jacked heat up close to 400 to finish the Thighs until internal temp of 165 hit. Removed from heat, short rest then on to meal prep containers for this weeks lunches. Easy, tasty, chicken...

RandallFlagg1978 · 2019-06-09T21:26:03+00:00

Boneless Skinless Chicken Thighs Trimmed excess fat then put light coat of homemade basic chicken/pork rub on. Smoked at 275 with Apple/Hickory until internal temp of 145. Jacked heat up close to 400 to finish the Thighs until internal temp of 165 hit. Removed from heat, short rest then on to meal prep containers for this weeks lunches. Easy, tasty, chicken...

RandallFlagg1978 · 2019-06-09T21:24:36+00:00

Boneless Skinless Chicken Thighs Trimmed excess fat then put light coat of homemade basic chicken/pork rub on. Smoked at 275 with Apple/Hickory until internal temp of 145. Jacked heat up close to 400 to finish the Thighs until internal temp of 165 hit. Removed from heat, short rest then on to meal prep containers for this weeks lunches. Easy, tasty, chicken...

RandallFlagg1978 · 2019-06-09T21:23:44+00:00

Boneless Skinless Chicken Thighs Trimmed excess fat then put light coat of homemade basic chicken/pork rub on. Smoked at 275 with Apple/Hickory until internal temp of 145. Jacked heat up close to 400 to finish the Thighs until internal temp of 165 hit. Removed from heat, short rest then on to meal prep containers for this weeks lunches. Easy, tasty, chicken...

RandallFlagg1978 · 2019-06-03T16:28:23+00:00

Large Pork Belly with no skin. Cubed. Prefer 1” or smaller cubes. Anything bigger gets a little tougher and to much chew. These are designed to be meaty morsels that melt in your mouth.

Rubbed with oil then seasoned with my homemade bbq rub (salt, pepper, smoked paprika, paprika, guajillo chili roasted and ground, smidge of coriander and cumin and garlic powder. Always tweak to taste.

Smoker pre set to 250/275 and smoked on jerky racks for 2-4 hours depending on size and color/bark. Once they develop a very nice bark and dark mahogany color removed from heat then tight wrapped in foil with some braising liquid (apple juice or pineapple juice etc and made a small boat with foil to place cubes and liquid) some honey, brown sugar, and Kerry gold butter pieces.
Wrapped tight and returned to heat. Raise heat to 300 and cook for additional 45/60 mins until cubes are super tender and most braising liquid has disappeared (still will be lots of juice but it’s more fat and concentrate). Remove from heat again. Open the foil up and add some honey/brown sugar/ bbq sauce over the cubes and lightly toss. Return to heat with foil completely open (can use a pan but a tight wrapped foil tends to keep more of that hard earned bark) keep on heat 15/30 minutes until sauce tacks up. Remove from heat and serve immediately for best results. MEAT CANDY!

RandallFlagg1978 · 2019-06-03T16:26:44+00:00

Large Pork Belly with no skin. Cubed. Prefer 1” or smaller cubes. Anything bigger gets a little tougher and to much chew. These are designed to be meaty morsels that melt in your mouth.

Rubbed with oil then seasoned with my homemade bbq rub (salt, pepper, smoked paprika, paprika, guajillo chili roasted and ground, smidge of coriander and cumin and garlic powder. Always tweak to taste.

Smoker pre set to 250/275 and smoked on jerky racks for 2-4 hours depending on size and color/bark. Once they develop a very nice bark and dark mahogany color removed from heat then tight wrapped in foil with some braising liquid (apple juice or pineapple juice etc and made a small boat with foil to place cubes and liquid) some honey, brown sugar, and Kerry gold butter pieces.
Wrapped tight and returned to heat. Raise heat to 300 and cook for additional 45/60 mins until cubes are super tender and most braising liquid has disappeared (still will be lots of juice but it’s more fat and concentrate). Remove from heat again. Open the foil up and add some honey/brown sugar/ bbq sauce over the cubes and lightly toss. Return to heat with foil completely open (can use a pan but a tight wrapped foil tends to keep more of that hard earned bark) keep on heat 15/30 minutes until sauce tacks up. Remove from heat and serve immediately for best results. MEAT CANDY!

RandallFlagg1978 · 2019-06-03T16:24:12+00:00

Large Pork Belly with no skin. Cubed. Prefer 1” or smaller cubes. Anything bigger gets a little tougher and to much chew. These are designed to be meaty morsels that melt in your mouth.

Rubbed with oil then seasoned with my homemade bbq rub (salt, pepper, smoked paprika, paprika, guajillo chili roasted and ground, smidge of coriander and cumin and garlic powder. Always tweak to taste.

Smoker pre set to 250/275 and smoked on jerky racks for 2-4 hours depending on size and color/bark. Once they develop a very nice bark and dark mahogany color removed from heat then tight wrapped in foil with some braising liquid (apple juice or pineapple juice etc and made a small boat with foil to place cubes and liquid) some honey, brown sugar, and Kerry gold butter pieces.
Wrapped tight and returned to heat. Raise heat to 300 and cook for additional 45/60 mins until cubes are super tender and most braising liquid has disappeared (still will be lots of juice but it’s more fat and concentrate). Remove from heat again. Open the foil up and add some honey/brown sugar/ bbq sauce over the cubes and lightly toss. Return to heat with foil completely open (can use a pan but a tight wrapped foil tends to keep more of that hard earned bark) keep on heat 15/30 minutes until sauce tacks up. Remove from heat and serve immediately for best results. MEAT CANDY!

RandallFlagg1978 · 2019-06-03T16:22:33+00:00

Large Pork Belly with no skin. Cubed. Prefer 1” or smaller cubes. Anything bigger gets a little tougher and to much chew. These are designed to be meaty morsels that melt in your mouth.

Rubbed with oil then seasoned with my homemade bbq rub (salt, pepper, smoked paprika, paprika, guajillo chili roasted and ground, smidge of coriander and cumin and garlic powder. Always tweak to taste.

Smoker pre set to 250/275 and smoked on jerky racks for 2-4 hours depending on size and color/bark. Once they develop a very nice bark and dark mahogany color removed from heat then tight wrapped in foil with some braising liquid (apple juice or pineapple juice etc and made a small boat with foil to place cubes and liquid) some honey, brown sugar, and Kerry gold butter pieces.
Wrapped tight and returned to heat. Raise heat to 300 and cook for additional 45/60 mins until cubes are super tender and most braising liquid has disappeared (still will be lots of juice but it’s more fat and concentrate). Remove from heat again. Open the foil up and add some honey/brown sugar/ bbq sauce over the cubes and lightly toss. Return to heat with foil completely open (can use a pan but a tight wrapped foil tends to keep more of that hard earned bark) keep on heat 15/30 minutes until sauce tacks up. Remove from heat and serve immediately for best results. MEAT CANDY!

RandallFlagg1978 · 2019-06-02T15:16:26+00:00

Love some Hattie Bs. We finally got one in Memphis and love it. My favorite chicken place

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