Oh Yes! Come To Me, My Pretties!

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Sammich Pr0n

The gas grill sputtered empty mid-cook, we had a spare bottle handy but that one is nearly out, too.  Maybe a trip to town next week to swap them both out for full.  I hate to go during the weekend because crowds.  Those delicious Vidalias are in season – I love a thick slice on my burgers.

Sammich Pr0n

I made buns from my go-to recipe this morning, dividing the dough into 16 mostly equal pieces.  I do an okay job with the division if it ends up with 2, 4, 8, or 16.  My eye is pretty good dividing by two.  The odd numbers are more difficult.  I can divide half-loaves by 3 to end with 6 buns, and each of those by 2 to get 12.  Getting to 10 is hit and miss, cutting halfs into 5 pieces is easy enough, don’t get me wrong, but five equal pieces is another thing entirely.Anyway, they were not quite slider sized, but close enough.  Here they are with smoked brisket – sliced and doused with orange habanero sauce.  Yum!

Wings and Fries

These wings turned out well, despite a shaky start.  A recipe I looked at said to throw the wings in a slow cooker with honey, soy sauce, and sriracha and cook on high for 3 or 4 hours, then broil for a few minutes to put a nice char on them. I decided to go with the Instantpot to save some time.

Not having a good idea how long to give them seemed to matter little as there is a setting for that.  I pushed the poultry button and grabbed some fries from the freezer.  The default setting translated to 15 minutes at high pressure.  I wondered if that would be long enough.  Need not have worried!  They were falling apart and it was tricky getting them arranged on the broiler tray.

Sammich Pr0n

The sauce is just mayo with some very green pickle relish plus minced onion.  I cleaned out a jar of relish that has been too long on the back shelf of the fridge.