| FOOD Grillin' and Chillin'...
- Thread starter planomateo
- Start date
Here's he butt I did this weekend.
Tonight's gonna be some smoked wings
igrill2
Ever do any she butt?
Injected with creole butter and the Tony Chachere on the outside.
I use the creole butter injection when I fry turkeys. Never thought about doing it to wings. I'll be trying that.
I use dizzy dust on my pork shoulders, I use Dizzy's Jamaican Firewalk on my chicken, I use Dizzy's Swamp Venom on my pork tenderloins.
For red meat, I use olive oil, salt, and pepper.
For red meat, I use olive oil, salt, and pepper.
Pork tenderloin I cooked a few months ago. Probably grill tenderloin once or twice a month. I grill chicken probably 2 times a week.
If you want to kick it up a notch, make your injection 2 parts creole butter and 1 part franks red hot wing sauce.
Dinner is served 
Damn, what's up with those plates?Pork tenderloin I cooked a few months ago. Probably grill tenderloin once or twice a month. I grill chicken probably 2 times a week.
Don't read this thread high
eclectic dishes we have, stole one of those from a homeless person in Ft Worth one day.
Shall we start posting taco bell pics?
You really shouldn't start on Taco Bell. These guys around here will kill you.
