Smoked pulled pork leftovers that haven’t been sweetened up with sauce work best in this dish. Start by slightly crisping up the meat in the skillet over medium heat so that the pork is already hot when the cornbread batter is poured on.
These lamb tacos served with Mindy’s fabulous Cumin Cucumber Slaw and a side of our twist on Loretta Lynn’s tater log skillet potatoes borrow from plenty of cultures and pull together nicely. The tacos start with some super easy, hands-free indoor barbecue in a slow cooker.
Oven Smoked Brisket will serve you for a lifetime of celebrations. This flavorful cut doesn’t need much of your attention, just steady, low moist heat and plenty of time for the connective tissue to break down and become tender. Think roast, not steak.
Outdoor cooks love a year-round season and Nashville’s got one, or nearly one. But, no matter where you live or what season it is, if you love to cook outdoors, you cook outdoors. You adapt to conditions. You shovel. You tuck under the carport overhang. You get wet, cold, you work in the dark….and you love it.
If you want to make your own great “barbecue” at home, you need some liquid smoke. And if you’ve never used liquid smoke, or had a bad experience with it, it’s time to try it (again). Liquid Smoke will change your life. I’m a backyard boy scout barbecue guy and liquid smoke changed my life.
Pulled chicken BBQ sandwiches with Alabama white BBQ sauce. Indoor barbecue at its best.