Posts Tagged ‘oklahoma’

H A W T

Tuesday, August 3rd, 2010

It’s hot here in Oklahoma. No, I take that back, it’s HAWT.

So hot that ‘who’ wants to cook?

Chili-man decided he wanted to smoke some meat this past weekend. Fine by me, no heat coming from the kitchen.

‘Cept that means in and out, and in and out of the front door. Again and again…. Which in turn makes the dogs want to go out, and back in and out and back in… … It’s a vicious cycle.

But the meat got smoked!

Used up some of the fallen hickory.

Paired it with some cole slaw, and some navy beans.

Yum!

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What’s cookin’ at your house? How are you beating the heat?

Tags: hawt, oklahoma
Posted in Dinner | No Comments »

It’s SPRING and It’s Snowing

Saturday, March 20th, 2010

First day of spring and it’s SNOWING!

Some parts of the state are expecting over 10 inches!

This is Oklahoma, the daffodils are blooming, the cherry trees just started to bloom.

And now everything is all white…..

The grocery stores were jam-packed last night with people getting in supplies. We didn’t. We’re fine, well, except that I really really need to get ahead on dog food…. They’ll be ok for a day or two… then I must get a big old 50lb bag ahead so that there is always plenty on hand.

This happened to me once before. Lots of dogs and where do you keep big old bags of dog food? I was keeping the extra bag in the back of the car but needed that space for hauling something else, so we are, because of that, very low on dog food.

My babies will be ok - they won’t starve. I have backup canned food and I can always cook them something….

Tags: oklahoma, snow, spring
Posted in Around The House | 3 Comments »

All Hickory All The Time

Thursday, August 27th, 2009

So, have you started gathering your wood yet?

As most of you know, we lost a huge hickory tree earlier this year. We’ve plenty of hickory for our smoked meats.

Since wood is easy to come by here, we usually just build a wood fire using all hickory and use hickory all the way through the cooking process.

Where hickory isn’t abundant, most folks will start out with charcoal then add soaked hickory wood chips when they are ready to smoke.

Some folks just add liquid smoke to their barbecue sauce.

For me, the all hickory all the time is the best option. How do you make your fire?

Tags: barbecue, hickory, oklahoma, smoked meat
Posted in Tips | No Comments »