All crappy cut beef lovers of the low and slow burn do it how they do it, different from you. Just think of the different appliances used to cook these thangs. You can keep an oven’s temperature under control pretty easy but when you step into a 1000 gallon pit it’s a different set of rules mostly paying attention for the long haul. So this is a good guide
I saw a Subway commercial and in my quest to not frequent fast food I created this typical meatball sub. It was also a good time for me to test Uglyade in the weird spots I like a vinegary twang. The meatballs are a little different than what my Grandmother made but pretty good and a nice twist
Taco salads you see out in the wild aren’t taco salad to me probably because my way is not what’s normal.. This salad is very easy to make and open for more ingredients you’d like to add.
These tacos had a very fresh taste with simple ingredients and very easy to make. This was done in the early days of Uglyade as I was beginning to realize Uglyade is not only a marinade but a great salad dressing too.
The shrimp used are frozen Gulf of Mexico wild caught from my local grocer they run for about $6.00. The shrimp were cooked in our seasoning Cluck which gives off a chicken flavor.
The salad is identical to our Mango Shrimp Salad and using queso fresco cheese instead of shredded colby. Well, and it’s a wilted salad if you dig it that way too.. To get this dinner to the table takes no time at all however, you do have to plan a day before.
