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Big Butts and Fried Okras...
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Dyal_SC
Posts: 6,053
...are on the agenda for this evening. Butts are 99 cent per lb at Food Lion right now. Good time to smoke up 20 lbs worth for the freezer.
And the okras got got a rough chop and are currently soaking in buttermilk. 50/50 mixture of corn starch to flour later before they hit the oil.
Final pix later. Not that y’all havent seen pulled pork and fried veggies before.
And the okras got got a rough chop and are currently soaking in buttermilk. 50/50 mixture of corn starch to flour later before they hit the oil.
Final pix later. Not that y’all havent seen pulled pork and fried veggies before.
Comments
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Peekaboo my preciouses...
A few hours into the smoke. Only peeking to squirt them down every coupla hours. Going turbo and they’re huge, so don’t wanna dry the bark out too much.
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GawjusEllijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Okras are dusted up and chilling out in the fridge.
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Gonna head your way now.Dyal_SC said:Okras are dusted up and chilling out in the fridge.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Nice brother... real niceCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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That’s gonna be nice birthday boy.Sandy Springs & Dawsonville Ga
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Gawjus!Dyal_SC said:
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
All done. Sorry for the chitty pix. It’s dark out. -
I’ll take some of your chitty food all day long.Sandy Springs & Dawsonville Ga
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lol, thx y’all.
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WTactualF? Another perfect meal, no surprise here.
Beautiful cook my friend."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thx again.
20 lbs, minus what we ate tonight made for about 8 quart sized freezer bags. -
That looks killer. Love some okra.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
nothing like stocking up for the winter months looks great
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
Very nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Solid looking meal! I am a sucker for bbq sandwiches and okra.
LBGE
AL -
I keep going back to the okra. Is there a better vegetable grown? I don’t think so.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
That okra looks great! What temp/time did you use for frying? 350 for a couple minutes?XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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Sorry just getting back to you @byrne092 ... Yeah, somewhere between 350-375 until golden. They start to float and get less “talkative” in the oil when they’re just about done. Prolly 5 minutes or so.byrne092 said:That okra looks great! What temp/time did you use for frying? 350 for a couple minutes?
Thx again guys! -
Really nice manSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Nice looking butts. Time and temp for the cook?
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I've never had okra. Never heard of it til I was 18 years old. Went to the college cafeteria my freshman year and they were serving it. One of my newfound friends, who had apparently been force-fed okra all his life, convinced me that it was the worst vegetable known to man. He must have been convincing as I remember the conversation to this day... and I had the green beans.northGAcock said:I keep going back to the okra. Is there a better vegetable grown? I don’t think so.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@510BG , good question because I never really pay that much attention. Lol I think it was around a 275-300 deg F dome temp for about 7.5 hours to reach target IT.
@Carolina Q , I suggest you try it fried first before diving into it grilled or stewed.
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