A busy but tasty weekend

SmokingInMO

<p />Started off Friday night with a nice pork tenderloin and some home grown breaded okra.

Then Saturday a nice beer butt chicken and some hot wings for lunch on Sunday[p]Then the grand finale[p][p]Baby Back ribs 3.1.1 style (my first ever using it)[p][p]I had made ribs on the egg beofre but never quite this style and they were absolutely perfect[p][p]Served with fried potatoes with a little Dizzy Pig dusting and some black bean and cracked pepper bread.
In between cooking I was able to work on the new egg table some and I am glad to say it is about 3/4 of the way done. Will hopefully have pics of it next week if I finish it.

Unknown

I love okra but have to sautee chunks for 20 minutes to de-goo it.[p]Lee

SmokingInMO

QSis,[p]I start out with a wet breading and put it in the grease for a few minutes then I take it from the grease directly to a dry breading mix and then back into the oil. Always turns out great, have never had any luck though with just a wet breading or a dry breading so I combined the two.

dhuffjr

SmokingInMO,
That is one useful tip.[p]H

TheHulk

dhuffjr,[p]Had some breaded okra for lunch yesterday. Big fan.[p]Going to have to try that double fry method, Smo-n-MO.