Slow-Smoked BBQ Ribs
I smoke these babies for six to seven hours. My dad's ribs are what inspired mine.
Black Eyed Peas
It takes half a day to cook these up. The secret ingredient is love, but don't go blabbing that 'cause it's a secret.
The butt is really the shoulder. But it's smoked all day. And it's delicious.
Wikipedia says the smoking of food dates back to the cavemen. Unless it was delicious, in which case it was probably the cave-girls fixing dinner.
Where I grew up we call this sandwich a bar-b-que. Come get one at the West Seattle Farmers Market on Sundays!
From Washington State. Slow smoked like the ribs and pulled pork. So good!
Love Starts Here
Fermenting some of those local-garden jalapeños for my smokey black-eyed peas. I use local ingredients whenever I can.
Not quite a peck of serrano and jalapeño peppers from the garden, on their way to deliciousness.
Smoked Fresno Peppers
Smoking up some fresh fresno peppers. Building great flavors is a labor of love!