I don't know if Daylight Savings Time ended or began at midnight but anyway I have an extra hour before going back to work tonight. I've got one of my favorite parts of the hog, boneless loin in the smoker even as I type this. I rubbed it down w/ peanut oil and crusted it over w/ a mix of Italian seasoning herbs with kosher salt & lemon zest that had aged and married together in my fridge for a while. I'm gonna let it open smoke for about 90 minutes or until it gets a good bark on it then put it in a foil pan w/ onion, carrot, bell pepper & the Country Pleasin' sausage I didn't cook and shove into my grocery hole yesterday. I'll let that bad baby simmer for "until it's done".
Story behind "until it's done"... I've never been able to bake a biscuit a starving dog would eat. My dear late gran, (my mom's mom) was the best biscuit baker God ever put on planet Earth. I asked her to teach me how she made em. She never measured anything except "a couple scoops of flour" the rest was "a little salt" or "a pinch of baking powder". I was doomed from the get -go. Then when she put em in the oven I asked how long to bake em. She put her hands on her hips, looked at me as if were the dumbest person to ever walk the Earth and said, "Until they're done!"
When I care to take the time I can bake yeast bread, garlic bread, cheesy bread. I've even baked loaves of braided regular flour, rye and whole wheat bread but still to this very day my dogs still won't eat my biscuits.
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