I'm so ashamed.....
I'm just screwing with you. But in all seriousness, you might want to have your boyfriend open that beer so you don't break a nail.
I'm so ashamed.....
I'm just screwing with you. But in all seriousness, you might want to have your boyfriend open that beer so you don't break a nail.
Just FYI, I make ranch dressing and dip without using the pre-packaged mix. Just tons of dill weed, plus, garlic powder, onion powder, usually some chives, and a little paprika. So, if you like those flavors, you might try adding them in as the herbs/spices...should avoid the headaches which are probably caused by something else in the mix. Same deal to make dressing and veggie dip.
Buy an electric smoker. My husband has both both types, but the electric one is the regularly used version because you can literally just put the stuff in and walk away. He puts it out in our driveway, plugs it in in the garage. We have our office at home too, and it really works out well.
He smokes whole chickens...those make GREAT chicken salad, chicken tacos or quesadillas...and it is super-cheap. The chicken tacos, we make with black beans, fresh sweet corn, the chicken, a little taco seasoning/salsa/guac, and jack cheese.
Also, that smoker makes "no fail" ribs. Rub with a good seasoning mix, put them on for 5 hours at 250 (sauce and wrap about 3 hours through if you want).
A pork shoulder takes longer (about 7-8 hours, IIRC). He uses that for sandwiches (topped with slaw of course); and a great rice and salsa verde concoction.
Just something to think about since you are home during the day. You can fill up the smoker and have enough meat for many lunches and meals.
You still haven't dropped that shorty yet? Geeze, it's been like, two years.
As a bachelor, I'm going to go with the tried and true cereal in bowl; add milk.
Oh crap, thats what I was forgetting for the recipe, half the time Im like I swear this was a little less crunchy, geesh how could I forget the milk!!
Buy an electric smoker. My husband has both both types, but the electric one is the regularly used version because you can literally just put the stuff in and walk away. He puts it out in our driveway, plugs it in in the garage. We have our office at home too, and it really works out well.
He smokes whole chickens...those make GREAT chicken salad, chicken tacos or quesadillas...and it is super-cheap. The chicken tacos, we make with black beans, fresh sweet corn, the chicken, a little taco seasoning/salsa/guac, and jack cheese.
Also, that smoker makes "no fail" ribs. Rub with a good seasoning mix, put them on for 5 hours at 250 (sauce and wrap about 3 hours through if you want).
A pork shoulder takes longer (about 7-8 hours, IIRC). He uses that for sandwiches (topped with slaw of course); and a great rice and salsa verde concoction.
Just something to think about since you are home during the day. You can fill up the smoker and have enough meat for many lunches and meals.
Regarding the pellet comments. I bought those pellets from Fareway this last time to experiment. Is there a probblem with using those pellets in an electric smoker? I've done a couple things with them and haven't noticed an issue.
Ribs using either a KC-style BBQ sauce or a Memphis-style dry rub (both of which I found recipes for on the internet), with garlic mashed potatoes and sweet corn. Mmmmmmm. Y'all can suck it; my Fourth of July is ******* awesome.