Sammich Pr0n

Smoked pork with assorted sides and garnishes.  The white matchsticks on the plate are pickled daikon and are tasty and crunchy.  I have the pork drenched in that sweet/hot habanero sauce.

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Sammich Pr0n

Every now and again I make a sub with whatever flat meats and cheese is on hand.  I really like slaw on them and a fresh batch of slaw was the impetus for this ham and Swiss.

Wait. What?

Variations on a spicy theme.  Hot dogs topped with hot giardiniera, a side of kimchi, and a wee bowl of tangy, sweet, chilled coleslaw.

Sammich, Finally

I’ve been holding a bottle of a mojo marinade for a long time.  I finally used it on this pork shoulder.  Just poured it into the pan with a bunch of garlic and several very coarsely chopped onions.Poked holes in the meat, shoved in more garlic, and loaded this into a 220° oven all night.  I waited till evening because I wanted to make sure that the 12 hour auto-shutoff was disabled.  Still going this morning so we’re good, there.Drain the fat and chop it up:
Our peppers are almost done, I do have a few of those little bitty red peppers but the Kroger garden is going to have  to do  for a while.  Winter gets its  turn.The mojo sauces are citrus-y sorts of things, I wondered how it would go with a drizzle of habanero orange.  I liked it a lot, YMMV.

Wings and Fries

I like to dredge wings in seasoned flour before frying instead of just plopping them bare into the hot oil.  These were done in that manner – sometimes I go full-on egg dip with flour dredge but that complicates things and I’m profoundly lazy.

The sauce is simple enough, melted butter with a locally made hot BBQ sauce in a 1:1 ratio.  The sauce I used today isn’t one of the sweet ones so there’s a squeeze of honey in it, too.  I tossed the hot wings with the sauce and served them right away.