GWSmith Posted July 6, 2015 Share Posted July 6, 2015 .....done, and ready to plate..... 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted July 6, 2015 Share Posted July 6, 2015 .......plated, ready to go to the table..... 2 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted July 6, 2015 Share Posted July 6, 2015 ......our morning breakfast table.... Added from the indoor kitchen, Whole Foods English muffins, Starbucks Italian roast from percolator...... 1 Quote Link to comment Share on other sites More sharing options...
Tarheel Posted July 6, 2015 Share Posted July 6, 2015 Started to say no carbs....then I spotted the English muffins. Mighty tasty I bet! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted July 6, 2015 Share Posted July 6, 2015 (edited) .......a closeup of my plate... I was a little late with adding the fresh broad leaf parsley which you usually see topping our dishes, and a bottle of Cholula hot sauce for the final photo.... My scrambled was made with XVOO and Herbs de Province ;0) Thanks for viewing..... More on another day.... If anyone else is inspired to do an out door breakfast this summer, please add your creations here, love to see them ;0)) ......Gary Edited July 6, 2015 by Tigerman 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted July 6, 2015 Share Posted July 6, 2015 Thanks Chuck, well, we do carbs and gluten... I only venture as far as seafood/fish as you know.... Chris does veg and MEATS now, but none gets cooked in the house.. I believe my veg sausages are a bit carbed ... But yes, tasty stuff on a summer morning (0; 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted July 6, 2015 Moderators Share Posted July 6, 2015 (edited) Always nicely done Tigerman. Edited July 6, 2015 by dtel 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted July 7, 2015 Share Posted July 7, 2015 Thanks dTel........ Please feel free to use my name, I won't mind a bit 2 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted July 7, 2015 Share Posted July 7, 2015 Gary, I’ll take some from both plates…the veggie sausage and the sunny side up eggs. 1 Quote Link to comment Share on other sites More sharing options...
Dr Morbius Posted July 7, 2015 Share Posted July 7, 2015 Damn, I'm getting mighty hungry looking' at those pic's!!! 1 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted July 7, 2015 Share Posted July 7, 2015 (edited) Pork loin question for the Qers. I am smoking some ribs tomorrow and also have a pork loin. I have never smoked a loin before since it is lean. Does anyone have any recipes and/or tips? It has been soaking in apple juice like the ribs. Edited July 7, 2015 by oldtimer Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted July 8, 2015 Share Posted July 8, 2015 don’t use a bong to smoke the loin--it’ll clog up. Maybe use the leftover apple juice in place of water in the bong. hope these tips help. 2 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted July 8, 2015 Share Posted July 8, 2015 I knew I could count on you. 2 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted July 8, 2015 Share Posted July 8, 2015 I knew I could count on you. It’s the Raider way. 2 Quote Link to comment Share on other sites More sharing options...
USNRET Posted July 8, 2015 Share Posted July 8, 2015 (edited) Here is my dinner, can you name it? not like the image name gives it away Edited July 8, 2015 by USNRET 2 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted July 8, 2015 Share Posted July 8, 2015 i call it AWESOME 2 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted July 8, 2015 Share Posted July 8, 2015 Classic. 2 Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted July 8, 2015 Share Posted July 8, 2015 Fried bologna 2 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted July 8, 2015 Share Posted July 8, 2015 I should have known to ask Sancho. 2 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted July 8, 2015 Share Posted July 8, 2015 Pork loin. I'm thinking three hours then foil wrap with a little moisture thrown in. Then take it out with the ribs. 2 Quote Link to comment Share on other sites More sharing options...
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