Smokin' Saturday!

[Simon]

My problem now is I like to cook more than I can eat! I am actually tossing some older stuff out after a few days! I don't really know how to cook "small" and with this stuff, freezing it after the fact ain't the best option, I don't think. When I do big batches of spaghetti, jambalaya, chili, enchiladas, meatballs and the like, I can freeze portions for later. Not really so with this stuff, I don't think. <sigh>

Gonna do a pork shoulder on Tuesday morning and take it to a clinic I'm volunteering at... I hope they eat it! lol

I don't know about your peppers, but with meat, after it is frozen for a 2 people serving put it in a shallow pan with about 1 or 2 table spoons of water and cover with foil. Heat in the oven at about 300 deg. I think it is like fresh cooked after it is hot.

 

[tRidiot]

So here's another idea for the leftovers of the armadillo eggs....

YUM.

 

[120 Acres]

Oh man!

I'm in! I believe this will happen this weekend!

Thanks for the idea. I had no idea that cream cheese and smoke went so well together until I smoke that fatty a couple weeks ago.

 

[tRidiot]

I'm thinking I'ma mix in some Tony Chachere's or some cayenne in the cream cheese next time. The ones who don't like flavor will just have to suffer without!

 

[Jon3830]

I'm thinking I'ma mix in some Tony Chachere's or some cayenne in the cream cheese next time. The ones who don't like flavor will just have to suffer without!

Try a taco seasoning packet mixed in the cream cheese. I sometimes smoke scotch eggs, today its bacon wrapped chicken chunks and homemade beer brats.

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