Teresa & Mike CHS - Our journal

[Senile_Texas_Aggie]

An empty bag in the freezer would be enough to last me through the winter

I like okra almost every way it can be fixed...I grew up on it and never get tired of it....must be a southern "thang"

Well, Mr. @CntryBoy777, I'm with Mr. @Bruce. I have never cared for okra in any way, shape, or form. And I was born and raised in the South, and my mom cooked okra when we were kids. I must have gotten a defective okra gene.

 

[Beekissed]

I've never really had okra except in gumbo style soups and as powder used in making gumbo. Liked it fine then but have never tried it otherwise.

 

[Mike CHS]

My favorite okra is fried but we try to do that but rarely.

I have a couple of pork shoulders on the smoker for a luncheon tomorrow and just threw on some Hot Dogs.

 

[frustratedearthmother]

I've never really had okra except in gumbo style soups and as powder used in making gumbo.

I've never heard of powdered okra - who knew? I have used Gumbo File' which is powdered sassafras leaves if I remember correctly.

One of my favorite ways to eat okra (besides fried) is grilled. Yum!

https://www.bunsenburnerbakery.com/spicy-grilled-okra/

 

[frustratedearthmother]

Thanks!

 

[Mike CHS]

We make our own powder. We even make bell pepper and celery powder so we can get that "cooked all day" taste, immediately.

We like okra on the grill also and have some cooking with the pork butts.

 

[frustratedearthmother]

Well, I know what I'll be doing with my excess of okra from now on! We also like to dehydrate okra and use it for a crunchy snack. DH likes it so much he calls it "coke-ra."

Good lookin' butts!

 

[Mike CHS]

I like the okra on the smoker better than the grill as it's easy to over cook them. I'm running at 250 degrees now which takes about 20 minutes for the okra to start turning soft but still crunchy.

 

[Mike CHS]

We went to the visitation for our friend Doug tonight. We got there at 5:00 and it was a little after 7:00 by the time we got to talk with the family for a bit. There was still as many people in line when we left as there was when we got there which says a lot about the man.

The pork butts hit 165 degrees about the time we had to leave so I pulled them off the smoker and put them in the oven at 225 degrees. One I wrapped in foil and the other I did not hoping to keep some of the crisp "bark" on it. When we got home, the butt that was wrapped was 205 degrees and ready to pull and the unwrapped butt was still at 165 degrees so I wrapped it in foil and put it back in the oven. We just won't have any crispy parts of pork.

 

[CntryBoy777]

Ya can slice some off and fry it in a skillet or wok....