Oklahoma barbeque is meat smoked at fairly low temperatures for a long time ( (250•F for 5 to 6 hours) - low and slow. It is falling apart tender, very moist, and has a wonderful smokey flavor. Runt's does a good job, but mine is better.
Sauce is added at the table if desired. Classic sides are baked beans, cole slaw, and large glasses of iced tea. Are you getting this Renny?
ShadowShot Sunday – Spring Shadows
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Here is Heather and I taking the dog for a walk. I love shadow selfies. I
look so skinny and you can’t tell my hair is almost gone. It does look like
I am ...
14 hours ago
5 comments:
That looks good and SO slimming!
Anne
Good yes, slimming no.
Sadly, that's just the sort of food I love!!!
Anne
miam miam c'est bien appétissant!!!
quand nous invites tu aux U.S afin que l'on puisse déguster les bons petits plats de chez vous ?LOL
bises
josy
Ah, France is more famous for great cusine.
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