Your last meal

Discussion in 'Community Forum' started by kyhunter99, Jul 11, 2019.

  1. yote hunter

    yote hunter 12 pointer

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    Oct 30, 2004
    bullitt county
    Doesn't sound very healthy.
     
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  2. yote hunter

    yote hunter 12 pointer

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    Oct 30, 2004
    bullitt county
    My Grand dad was a diabetic and he all ways said in the end he wanted to overdose on ice cream.
     
  3. Bill Nagle

    Bill Nagle Fawn

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    Jun 25, 2019
    Menifee County, KY
    Start with bacon wrapped jalapenos poppers , venison bacon cheese burger with grilled onions and mushrooms, basket of gator nuggets with jalapeno cream cheese dipping sauce, big ole slice of moms chocolate cake, and big ole glass of sweet tea, and I could die a happy man........... or a bag of unpopped popcorn .....my cremation will be epic.....lol
     
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  4. bgkyarcher

    bgkyarcher 12 pointer

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    BG
    Those sweet heat chips are da bomb.... Yes sir.
     
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  5. kyhunter99

    kyhunter99 12 pointer

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    Dec 21, 2014
    Still in the kitchen Ky
    Fried chicken livers, brisket, collard greens, fried squash&green tomatoes, sweet potato fries, and creme brulee for dessert... with a cookies and cream milkshake, all the stuff on top.
     
  6. bgkyarcher

    bgkyarcher 12 pointer

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    BG
    I smoked a brisket last night. It was incredible....
     
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  7. jblack1

    jblack1 10 pointer

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    Dec 13, 2005
    Science Hill
    Details man details...
    I've got a brisket to smoke,
    I just don't want to ruin it.
     
  8. bgkyarcher

    bgkyarcher 12 pointer

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    BG
    I smoked it at 225, on hickory. I let smoke roll for about 6 hours. Plenty to get a good bark and smoke absorption. I trimmed about 3 lbs of fat off a 16 lb packer brisket. Trimmed off the flat, and smoked it too. I just apply a generous dose of coarse sea salt, and CBP. Wrap in plastic wrap, and leave over night in fridge. I had probes in both pieces. When they hit 165-170, I pulled, and wrap in two layers of heavy aluminum foil. Replace the probe, and smoke to 200 degrees IT. Pull and let rest for about an hour. Slice and enjoy. It took the flat about 9 total hours. The point took nearly 14. Slice about 1/2"-3/4" slices, trim the fat, and put on toasted steak buns/hoagie buns. Add a couple slices of provolone, and a little dukes. Melt in your mouth delicious. Just be patient. I actually got the point a little too done for slicing. It was almost falling apart.
     
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  9. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    Grippos and a thick bologna samich
     
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  10. barney

    barney 12 pointer

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    That's one of my all time favorites with a vine ripe mater that covers the bolony, Hoffman super sharp cheese, and Hellmann's Mayo.
     
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  11. I like my brisket the day after in a sandwich with extra sharp cheddar and mayo. Pentail turned me on to adding a little horseradish too a few years ago. Can’t beat it.
     
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  12. xbokilla

    xbokilla 12 pointer

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    Grew up loving a bologna sandwich. Can’t get my wife to buy bologna for nothing so I hook myself up at the little mom and pop stores, gas stations, etc...from time to time. Also, props on the Hellman’s mayo. Gotta be real mayo, not that Miracle Whip stuff!
     
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  13. kyoutdoorsman

    kyoutdoorsman 12 pointer

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  14. barney

    barney 12 pointer

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    Blue Plate then.
     
  15. bgkyarcher

    bgkyarcher 12 pointer

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    Aug 23, 2011
    BG
    Dukes is the best, IMHO.
     
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