Hick at Bee-mused In The Country is having a virtual Fourth of July barbeque and we are all invited. Hick, I would bring this brisket that's been rubbed with a peppery mix and slow-cooked over real Florida oak.Thanks for the invite!
Thursday, June 30, 2005
I'd Bring This...
Hick at Bee-mused In The Country is having a virtual Fourth of July barbeque and we are all invited. Hick, I would bring this brisket that's been rubbed with a peppery mix and slow-cooked over real Florida oak.Thanks for the invite!
Subscribe to:
Post Comments (Atom)
3 comments:
I don't know what sounds better, the fresh trout or the brisket. I hope you cooked the trout in proper Craker fashion, rolled in some craker meal and deep fried with some grits and hush puppies. It doesn't get any better than that.
We are have some pulled pork for the 4th.
Kevin,
Just finished the trout and yes, it was fried like all true southern seafood. We don't eat trout almondine, trout sushi, trout ala king or any other fru- fru fish around this neck of the woods!
Each piece of crispy hot fish was dipped in Mom's Datil pepper relish. There is no finer pepper...but you know that.
Yum, yum. That looks yummy. My mouth is watering.
Here, here on the fru fru fish. Just give it to me cracker style.
Post a Comment