....ok, Food Porn that is...
Here's 6 lbs of Indiana Ribs, marinating and resting before they get slow cooked for about 4 hours today. My special dry-rub spice mix,
topped with Peach Balsamic Vinegar, Olive Oil, 2 shots of tequila, 2 shots of rum, lemon juice, brown sugar, and lemon slices.
A Carolina-inspired vinegar BBQ sauce will be lightly brushed over the meat during the last half hour of cooking. Indiana sweet corn and
Six Foot Blonde beer, fresh from Big Woods Brewery (Quaff On, my brothers!) will complete the main course. Fresh Indiana Strawberries in a light homemade vanilla ice cream will be the dessert. Jamaican Rum (Appleton Reserve) will be the after dinner drinks.
Here's 6 lbs of Indiana Ribs, marinating and resting before they get slow cooked for about 4 hours today. My special dry-rub spice mix,
topped with Peach Balsamic Vinegar, Olive Oil, 2 shots of tequila, 2 shots of rum, lemon juice, brown sugar, and lemon slices.
A Carolina-inspired vinegar BBQ sauce will be lightly brushed over the meat during the last half hour of cooking. Indiana sweet corn and
Six Foot Blonde beer, fresh from Big Woods Brewery (Quaff On, my brothers!) will complete the main course. Fresh Indiana Strawberries in a light homemade vanilla ice cream will be the dessert. Jamaican Rum (Appleton Reserve) will be the after dinner drinks.