We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Hello all, I know it's superfluous, but I'll give a pitch for anyone that's in the area (or reasonably close) to go check out this event. Not only are Eggfests awesome in general, @SMITTYtheSMOKER is a great guy and will be a super host. I had the pleasure of cooking with both him and @R2Egg2Q and you couldn't ask to meet two better cooks or people. I'm going to see if I can arrange a work trip around this weekend so I can get out and take part.
It's been a LONG time since I've lived in Bakersfield, so I have no idea about where to get lump, but I know Hammons meats is still in town and when they decide they want to get some good meat to cook that would be a good place to check out.
There also used to be a really cool shop on the corner of Coffee and Stockdale Hwy that sold rubs and sauces (both hot and BBQ). I can't remember the name, but if it's still there that might a another good spot to check out.
I moved away after high school in 1998, so it's not much of a stretch to say things have changed a bit in the last 15 or so years...
I make these all the time, they are one of my go to recipes for pulled pork leftovers. Love 'em!
Great thread going here, congrats to the OP. Two contributions I thought might be worthwhile:
1) Try putting a slice of crisp pickle in with the filling. I use a spicy Clausen that adds a TON of flavor. It's a small change but makes something great even better.
2) These can be baked as well, but they're not quite as delicious. The ones I've baked a brushed lightly with a 10:1 mix of avocado oil and sesame oil, then popped them in at 375 until golden. They're still crunchy and tasty, but just not quite the same. I always dust mine with a bit of rub right after cooking.