I made it for lunch at the office. I aimed for something that could be made with just a few ingredients that are inexpensive but tasty!The most important thing is to cut the muscle fibers. The other important thing is to marinate the meat in oil.And then just season lightly with Krazy Salt.Before you put the meat in the frying pan, heat the pan until it's smoking lightly. This burns off any impurities in the pan and prevents the beef from getting any unnecessary burns. Recipe by Peni-da

More and more housing divisions are being put in the state of Florida. Orange groves as well as other citrus is disappearing. So I dedicate this to our past heritage. This Kinda similar to the orange double Deckerdog.

It tastes amazing but be prepared because it does take a long time to cook if you want the meat to be falling off the bone when you pick a rib up.

layers of flavors, delicious

Whole chickens are less expensive than store bought cut up chickens. This is how we trim a whole chicken with kitchen scissors in five minutes, marinade overnight, smoke an hour on the barbecue, and make fresh chicken broth and dinner soups from the trimmed pieces and the smoked carcass.Two smoked chicken breasts and two thighs, two legs, and two wing quarters for four dinners, two fresh chicken dinner soups and two smoked chicken dinner soups. Eight dinners from one chicken.

Wanted to try to create a mild but different barbecue sauce. This works in combo with both beef and beans.

I came up with this dish when the Hubbalicious was feeling something simple and BBQ-ish. Threw together some pork shoulder, the last of the accumulated BBQ sauce leftovers from Hub's rib smoking adventures, the last onion of last week, and some other odds and ends.Sometimes when I make things with a fatty cut of meat, people will ask if they can substitute it with something leaner. Well, you can, and it'll still be ok, but there is something so truly delicious about BBQ sauce that gets caramelized with pork fat. And the texture is so much more tender, too.With this kind of preparation, I'd rather eat a little less of the fatty pork shoulder than double the serving of a leaner cut, but that's my porkfat lovin' preference. :PIf you don't care for pork, you can also make this with boneless, skinless chicken thigh meat cut into slightly larger pieces.

It started with leftovers I ordered some ribs and barbecue sauce on the side in the next day I made chili with it

It was so good I had to post it

This is my sister Dee-Dee's go-to meatloaf, her family's favorite for decades. Quick, easy, and so flavorful! Makes 2 medium sized loaves. We've also shaped into large meatballs, which is great for freezing when you're feeding just 1 or 2 and don't want to cook a whole meatloaf.

I've been working on a cookbook and so far this has been one of my favorite quick and easy foods for football season and movie nights! A little messy but sooo yummy!

The base for either style can be used with a varity of meats. Here I used the Tuscan style with leftover bbq brisket. Turned out delish!