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WFDT
Posted on 6/21/17 at 6:12 pm
Posted on 6/21/17 at 6:12 pm
Rotel dip, guacamole, chips and beer. 
14
Posted on 6/21/17 at 6:18 pm to OTIS2
Korean BBQ
This post was edited on 6/21/17 at 6:19 pm
Posted on 6/21/17 at 6:18 pm to OTIS2
Smoked tri-tip, saffron risotto, roasted asparagus, t-vine Russian River zin. 
Posted on 6/21/17 at 6:34 pm to OTIS2
Half a fresh butchered yard bird with garden vegetables.
Chicken browned up good
Deglaze for veggies
My favorite smell during cooking
Fresh corn going too
Chicken browned up good
Deglaze for veggies
My favorite smell during cooking
Fresh corn going too
This post was edited on 6/21/17 at 8:08 pm
Posted on 6/21/17 at 6:38 pm to OTIS2
Posted on 6/21/17 at 6:41 pm to OTIS2
Blackeyed peas from the garden with bacon and tasso over rice
Posted on 6/21/17 at 6:41 pm to OTIS2
Chili with beans over rice.
Posted on 6/21/17 at 6:46 pm to OTIS2
Something in Chattanooga. Enjoying beer and Tiger offense at the moment.
Posted on 6/21/17 at 7:07 pm to OTIS2
Glazed Pork Loin
Late this afternoon I put a small center cut pork loin on the Keg with a lil hickory for smoke.
While that was taking in some smoke at 270 degrees I threw a lil glaze together. It turned into a peach, mango, orange and jalapeno simple syrup with a lil white balsamic dressing glaze. After about an hour I opened vents to increase the temp to 350 and began glazing the pork. It reached 145 internal right about and hour after the temp increase. During the last half hour of the cook I made some Crispy Salt and Vinegar Potatoes. These came out REALLY good with only four potato halves left. The rest of the meal was petite peas and a small salad.
The pork right before coming off the Keg.
It had the perfect amount of smoke.
Potatoes
Time to eat!
Late this afternoon I put a small center cut pork loin on the Keg with a lil hickory for smoke.
While that was taking in some smoke at 270 degrees I threw a lil glaze together. It turned into a peach, mango, orange and jalapeno simple syrup with a lil white balsamic dressing glaze. After about an hour I opened vents to increase the temp to 350 and began glazing the pork. It reached 145 internal right about and hour after the temp increase. During the last half hour of the cook I made some Crispy Salt and Vinegar Potatoes. These came out REALLY good with only four potato halves left. The rest of the meal was petite peas and a small salad.
The pork right before coming off the Keg.
It had the perfect amount of smoke.
Potatoes
Time to eat!
This post was edited on 6/21/17 at 7:09 pm
Posted on 6/21/17 at 7:20 pm to Cajunate
Went to Jersey Mikes had Tuna Salad Sub Mikes Way
Posted on 6/21/17 at 7:51 pm to OTIS2
Chipotle.
Hey Otis, or anyone who gardens... any clue what's up with my chard?
Hey Otis, or anyone who gardens... any clue what's up with my chard?
This post was edited on 6/21/17 at 7:52 pm
Posted on 6/21/17 at 7:52 pm to OTIS2
Posted on 6/21/17 at 8:24 pm to PeteRose
quote:
Korean BBQ
As much as I would love to try that or fondu with my family, I just know one of them would get some kind of food poisoning lol.
That just looks like a ton of fun.
Posted on 6/21/17 at 8:32 pm to emboslice
Can't help you, Moon Flour. That looks about like anything I try to grow. Ha
Posted on 6/21/17 at 8:45 pm to OTIS2
thanks anyway 
Posted on 6/21/17 at 8:58 pm to OTIS2
Steak quesidallas and Shiner Bock beer.
Posted on 6/21/17 at 9:00 pm to OTIS2
County seat
Posted on 6/21/17 at 9:04 pm to OTIS2
Posted on 6/21/17 at 9:10 pm to OTIS2
Grilled pimento cheese sammiches.
Posted on 6/21/17 at 9:11 pm to Coater
That filet is flat out raw inside lol.
That said, IWEI. I love rare filet :)
That said, IWEI. I love rare filet :)
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