Just wanna know what y'all like to eat when you have smoked ribs, brisket, pork, chicken, etc...any smoked meat!

Meat. Nuff said.

LOL, good call!

Aye!

Mai gurl! Yaas

XD

COLESLAW MMMMMM

Good one! Here are my favorites:

Homemade gourmet mac'n'cheese
Red beans and rice (Popeye's style)
Mashed potatoes with gravy
Smoky Brown Beans (usually with bits of brisket in there)
Potatoes au gratin
Spicy cheesy corn
Green bean casserole
Any cucumber salad
Caprese salad
Greens of some kind (mustard, spinach, etc.)

Cheers!

ohhh those are all good, your making me hungry

i bet the homeaid mac and cheese is good

I'm obsessed with food...I'm always hungry!

Mash potatos with gravy! Yum!

PS - I am following you now.

:D

This nearby bbq place has a insane baked bean mix

Yeah, smoked baked beans with some meat in them is so good!

They also have a great bbq Mac and cheese side

hey i changed the party to 9 pm.

Nice, sounds delicious! Cheers!

Starchy foods

Lotta people be saying that, so you win!

Cheers, dawg!

not meat

They can have the BBQ, I'll load up on the "side dishes."

I love my bbq meats, but I also love some grilled veggies too...grilled onions as simple as they are can be absolutely delicious...corn, peppers, mushrooms, sweet potatoes, and pineapple...oh yeah that pineapple! Good stuff...

haha, that meme tho

That is the only incorrect answer, but cheers and an upvote for you anyway, lol!

Cheers!

haha look at my username :- |

Yes, I know...it was part of my joke.

^
|

What does that mean? Never done seen dat buhfour.

Its an arrow :-|

Mac n' cheese

German potato salad

Jalapeno poppers

Grilled corn (mexican street style is awesome, elote with cotija cheese)

Vinegar based coleslaw, my recipe is almost pickled rather than dressed.

Banana pudding

Fried okra (fresh, not the frozen deep fried nuggets...)

Fried green tomatoes

Baked beans, smoked alongside the meat with bits of bacon mixed in.

Collard greens if cold weather and in season...that's actually one of my favorites if done correctly and is a tradition for my family at New Years...gotta have some pulled pork and collards with black eyed peas.

Nice list! I meant to add the Mexican street corn...love that stuff! Made it for the first time a couple months ago and have made it twice since. Very rich, quite filling for corn. Jalapeno poppers was a major oversight on my part, too. I have almost no experience with okra, but thought about adding it to the list...you like fried green tomatoes, hey? Care to share what you do to make yours tasty enough to be on this list?

Okra can be an aqcuired taste for some, especiallly boiled, but fried is the best...it's just crunchy and savory and delicious...especially homemade. Okra pickles are also delicious. I make the green tomatoes very similar to the way I do the okra, just slice it up into slices about 3//8" to 1/2" thick, lightly dampen them with a sprinkling of water (yes plain, or you could use chicken stock or beer but I like just the simple method), toss them in a 1/3 flour to 2/3 corn meal mixture seasoned with salt, pepper, onion powder, garlic powder, and a touch of cayenne, and then fry them in a pan with no less than 1/2" of cooking oil in the bottom of it. Really simple, but the breading heavy in corn meal makes it nice and crunchy/crispy and it's just really delicious. The trick is not to mess with it while it's frying, you just have to leave it alone flipping only once or the breading will come off. Also, you have to hit them with a dusting of salt right after they come out of the grease so it sticks to them. I like to eat them with some hot pepper vinegar dripped over the top, or if you want to get really fancy i've made a horseradish sauce in the past that goes really well with them. Basically it has ground horseradish, sour cream or creme fraish, paprika, garlic, black pepper, salt, and a little splash of both hot sauce and worcestershire. The sauce comes out sort of similar to the stuff that Outback serves with their bloomin' onions. You can also use mayo instead of sour cream if desired, but I like the extra tang.

Dude, I got some okra plants out back this year about 8 ft. tall & it is so good.
I even eat it straight off the plant sometimes. Fried is the best, I agree, another
way my wife does, (it's kind of a cheater fry I guess- no disrespect to the Mrs.)
but you cut up the okra and put in a baking dish with whatever oil you like (just enough
to coat everything) , I like cooking it w/ avocado oil...then add bread crumbs & parmesan cheese, then spice it however you want, okra's pretty good w/ just some salt & pepper you ask me..... stir it all up & cook it in the oven on 400 for about 15-20 minutes.

Sounds almost like an okra casserole...that is something I will have to try! Yeah, I like it prepared pretty much however I can get it, took me a while to enjoy it boiled as it's pretty slimy but if you get it tender and then dip it in melted butter and hot pepper vinegar with some salt...yeah that's good stuff. I like okra chips too, ever had them? Just salt and dehydrate them and you have a really nice crispy snack.

I'll have to try the okra chips. We preserve a lot of the stuff we grow, that'd be a good one to do.

If you get them nice and dry, they'll keep in a ziplock bag for quite a while. Also, I've never tried it but I guess you could probably rehydrate them to cook with if you wanted...I'd think it would be best to use them in a soup if you did though so the consistency has plenty of time to get soft again.

Okra chips, hey? Ever have Brussels sprouts chips?

haven't had brussel chips before, but i've had flash fried crispy brussels strips on a burger before and that was amazing...had to ask the guy at the restaurant I was at how they made them and he said basically just chiffonade some sprouts into little thin strands and flash fry them for about a minute, then salt them a little and that was it. That was a great burger...

Yeah, that's essentially what a Brussels sprout chip is. Except that you leave the leaves intact, as full leaves...nearly paper thing, so they fry in a minute or two...I love Brussels sprouts like they are going out of style, and I'm excessively anal about trimming them so that no leaves fall off while cooking the sprouts...that results in a big pile of leaves every time and I save them until I've got enough to make a nice bag of them....then I use that crab seasoning salt and they are great to snack on..or add to a burger or something like that.

I like them sauteed in butter/olive oil, then dressed with thai peanut sauce. They turn sort of nutty when sauteed like that so the peanut sauce is phenomenal with them, pairs up really well.

very interesting!!

Also, what is your recipe for your hot pepper vinegar? I'm assuming it's essentially the same as what I, and most others, do...white vinegar, red pepper flakes, salt, and maybe some hot sauce....or omit the hot sauce....or even add fresh chili peppers instead of, or in addition to, red pepper flakes...

1 cup white vinegar, 1 teaspoon of kosher salt, a pinch of sugar, and that's pretty much it. Heat it to a boil and pour that over a jar of fresh hot peppers, small hot ones are best to get the most punch and the peppers have be cut open to expose all the insides. Let it sit for at least a week, 2 weeks is best and then it should be good to go. I prefer to use green tabasco peppers but thai birds eye chilis are really good too, or you can slice the hot hungarian wax peppers into rings and use those. Tabascos are my favorites though. My dad usually grows a couple of bushes worth every year and they are really prolific so we both get enough each year to jar up 5-6 jars each year. It keeps really well.

Nice, I've got a crazy chili plant that is now going on three years old...it produced like crazy this year...I bet it has around 1000 chilis on it, no joke...they are small, like 1" to 1.5" long and about as fat as a pen or pencil...super hot, though. I'll send you a picture of it before I harvest everything and bring it inside to overwinter.

Or you can just buy some of this, it's pretty similar and dang tasty :) Just doesn't have the homemade factor.

Nice, thanks again, brother! I will let you know how they turn out. I have a bunch of tomatoes that I don't need and will pick early for this. Cheers!!!

Not sure if it matters, but I usually peel the tomatoes before slicing and breading them...tomato skin doesn't really allow for breading to stick to it so it helps make sure you get an even crust all the way around. Again, don't mess with them when you put them in the grease, just leave them alone and only flip once, allowing for even browning on both sides. They are best (as with most things fried) if eaten quickly after they are finished cooking so they don't get soggy.

Ahhhhhh, that sounds like a crucial tip...I would have been angry if the batter wasn't sticking to the sides...I'm anal retentive about shit like that...and I would have been cursing your name if it went down that way!

Jalapeno poppers

Cream cheese stuffed with a bit of garlic, wrapped in bacon, cooked just right so the pepper starts to turn sweet!

My specialty - too bad everyone else in my family are ninnies......

more for you then...not a bad gig :)

Whoa...you stuff plain cream cheese with garlic and then wrap it in bacon and cook it like that??? No jalapenos!? Wow, you are next level, bruh!!!

LOL, nice, never saw that before!

Most people can't

Wow, that's cool. I have lots of jalapenos at home because I grew two massive jalapeno trees this year...yet I've never seen a jalapeno ghost!

The illustration is misleading, they usually exit through a sphincter - but are overlooked because of the burning sensation....and the fact that we don't have the ability to see our own buttholes.

this comment is f**king hilarious

Thanks for the banter - it was very entertaining

You're quite welcome...that was nothing! I can banter it up with the best of them, believe me. Some say I love bantering more than anyone else, in the history of the United States. My bantering is magnificent, tremendous.