But I don't like to fire it up for just a slab of ribs. I even have a rack of ribs in the freezer, but need to stock up again before I start burning pecan wood.
I season them and let them rest a few hours and depending on my mood and the weather I either do them on the grill or the oven. ON the grill they get a wash of salt and vinegar just as they get done.
Poults--its O.K. I have been eating salads to, and the good thing is....they are so versatile. You can do what ever with them.
Yesterday we had no breakfast because we were going to my hubbys Grandfather's 99th birthday dinner.
Here's a rundown of what I had by the spoonfuls.....
2 bite size chicken wings
some chicken breast
mashed potatoes
green bean salad?
stuffing & veggie casserole
heaven eggs
rolls
fruit salad --- would have eaten the whole bowl!!!! It was so yummy. I literally wrote down the ingredients while eating it. :lol
But, usually on Sunday mornings I have an apple before leaving for church.
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yeah! you just fry up a few pieces of Baloney in a little bit of Crisco or oil or something.. and then after you fry it chop it up into little pieces and make your gravy with the grease.. and add the baloney back in! - just like you would make sausage gravy or anything else like that.. but this is really good on (toasted) Texas Toast too!