I wanted so bad to embrace this challenge. I love to make fresh pasta and all things Italian. Time sure got away from me thanks to trying to start a business and a 4 month old baby. I hope to participate more in the next challenge.
I have a Weber charcoal kettle, so I'm building the smoker myself. I usually use the snake method. Shorter snakes for chickens or turkeys. Today I'm smoking a pork loin at the same time. My temps are usually 220-250.
I don't mean the breweries that are only open for tours. What we have here on the west coast are microbreweries that are usually set up in a large industrial warehouse which is then opened up to the public to buy pints of beer and hang out. People bring their kids. They have outdoor and indoor...
Smoke 'em Saturday! Trying to redeem myself from the "blackened" chicken last week.
Smoked country style ribs with Texas rub, grilled peaches, corn, coleslaw and bloody Marys. Made a little vinegary sauce for the pork. Pretty damn good.
I mean, if we are restricted to "authentic" Italian dishes, what about the fresh pasta I make with a sauce thrown together with what I already have. Is that not Italian? Is that not the Italian way?
Spaghetti with meatballs and chicken parm should most definitely be allowed 😚