Try Wickles. They’re basically a hot version of the above. Pretty damn good.My current off the shelf go-to. I never cared much for dill pickles but I like brine or barrel cured. I really like hot okra.
Pardon the floors, guys came last week and didn’t realize they brought the wrong color till after they took the carpet up and opened 5 boxes of the wrong stuff. Should be done tomorrow
we were supposed to cook ribeyes, ended up snacking on stuff from the neighbors new fryer. Girls made the final call on pbj.
proper etiquette of pb in each side before the j on the top slice was followed, per man law.
I saw those today at the grocery store and almost bought some but today was actually the Annual Refrigerator and Freezer Cleanup and Mama was throwing all my science experiments out. I was afraid to bring anything home in a jar. I never realized Mt Olive made so many different types of bread and butter pickles. Ive never seen this much variety at the grocery stores. 2 pages - Mt. Olive’s Sweet and Crunchy Bread and Butter Pickle Varieties
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These are “on the side” pickles” not on the burger pickles.My current off the shelf go-to. I never cared much for dill pickles but I like brine or barrel cured. I really like hot okra.
Never heard of them.
These are a staple when we have chicken and rice or pilau for the cultured among us. My daughter makes pretty good homemade bread and butters, but we always keep a jar of Mt. Olives in the fridge. Now for burgers, irs gotta be Mt. Olive dill chips. Just don’t like the sweet on the burger.My current off the shelf go-to. I never cared much for dill pickles but I like brine or barrel cured. I really like hot okra.
What’s up w the matersI made these tonight to go along with the ribs I made last night. Called Pig Shots, they're arterial gobstoppers. Kielbasa sausage cut 3/4" long and wrapped with a 1/2 piece of bacon then stuffed with diced red onion and jack cheese and topped with a shot of Cooter's Mango Bango Ghost Pepper sauce, 1 1/2 hours over indirect charcoal.
After putting them together they look kinda like the left over clippings from the circumcision ward at Baptist Hospital. The applewood bacon foreskin crisps up and you get the blast of fat out of the sausage shortly followed by the endorphin rush from the sweet mango pineapple ghost pepper sauce. These would be great with a cheese dip and a cold beer.
The rightful name would be Mohel's Delight.
The diced onion counts as a vegetable.
I made these tonight to go along with the ribs I made last night. Called Pig Shots, they're arterial gobstoppers. Kielbasa sausage cut 3/4" long and wrapped with a 1/2 piece of bacon then stuffed with diced red onion and jack cheese and topped with a shot of Cooter's Mango Bango Ghost Pepper sauce, 1 1/2 hours over indirect charcoal.
After putting them together they look kinda like the left over clippings from the circumcision ward at Baptist Hospital. The applewood bacon foreskin crisps up and you get the blast of fat out of the sausage shortly followed by the endorphin rush from the sweet mango pineapple ghost pepper sauce. These would be great with a cheese dip and a cold beer.
The rightful name would be Mohel's Delight.
The diced onion counts as a vegetable.
I made these tonight to go along with the ribs I made last night. Called Pig Shots, they're arterial gobstoppers. Kielbasa sausage cut 3/4" long and wrapped with a 1/2 piece of bacon then stuffed with diced red onion and jack cheese and topped with a shot of Cooter's Mango Bango Ghost Pepper sauce, 1 1/2 hours over indirect charcoal.
After putting them together they look kinda like the left over clippings from the circumcision ward at Baptist Hospital. The applewood bacon foreskin crisps up and you get the blast of fat out of the sausage shortly followed by the endorphin rush from the sweet mango pineapple ghost pepper sauce. These would be great with a cheese dip and a cold beer.
The rightful name would be Mohel's Delight.
The diced onion counts as a vegetable.
