On the other hand, fortune favors the bold. I will freely admit to trying the recommendations of critics and wine sellers whose opinions I respect.I'm sure. That's my reservation.
My family is from North Central Alabama. I was raised on that fine china. My South Georgia wife and I still use them all the time - Sam's Club specials!
Still using the fine china I see.Country supper this evening, starting with fried cubed steak (pork, it’s almost bathing suit season)...
Fried steak, field peas (Sedandy from Calvary Ga), roasted squash, zucchini, carrots, and cow horn pepper, tomatoes and cucumber in vinegar.
Every vegetable save the carrots and peas was from the garden.
To top it off, wife made a fresh peach pie.
We used to eat like this once a day during the summer when I was growing up and working in shade tobacco. I was able to keep it worked off better than I can now, but it’s still as good as it ever was.
Mama couldn't care less how many dishes are needed to be washed, but she'll be damned if she will allow me to make a mess with frying something. Hell, I catch an earful when I simply cook up some crab cakes in a little olive oil and it has a little splatter.
I've not smoked wings yet but have chicken quarters on the traeger but at a higher temp. Do you slow smoke your wings?
I smoke mine at 375 until they are done. High temp gets that crispy skin and, depending on wood selection, ensures you don't oversmoke them.
I’ve been looking into a pellet popper and have read similar. If you’re cooking above 250, smoke decreases rapidly. Too efficient. I’ve read about some smokers that purposely allow temperature fluctuations in an effort to allow smoldering, which increases smoke.
Mine’s not crazy about frying either and we don’t do it much on the stovetop, but as long as I clean it up I’m ok. I think my wife has had a bad frying experience or two. Instead of pan frying on “medium hi” she opts for “wide ass open.” Usually wrecks the stove area and ruins the grease. About two pans max is all you get. That’s why I commandeered all frying jobs. One of the secrets to our 29 years of wedded bliss ;)
Country supper this evening, starting with fried cubed steak (pork, it’s almost bathing suit season)...
Fried steak, field peas (Sedandy from Calvary Ga), roasted squash, zucchini, carrots, and cow horn pepper, tomatoes and cucumber in vinegar.
Every vegetable save the carrots and peas was from the garden.
To top it off, wife made a fresh peach pie.
We used to eat like this once a day during the summer when I was growing up and working in shade tobacco. I was able to keep it worked off better than I can now, but it’s still as good as it ever was.
