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I picked up one of those walmart pellet smokers / grill - like a pitboss lexington, was under 300 bucks. Was skeptical before I started using it. LAst week, mixed up some dry rub (brown sugar, mustard powder, paprika, cayenne and onion powder and, yes - even a little kosher salt), covered a long rack of st Louis ribs and sealed in cellophane over night, then set smoker to 225 with fire grate covered, placed ribs on rack and covered with foil. Let sit for 6 hours, removed foil. Slathered both sides with sweet baby rays original and turned heat up to 350 for another 40 minutes. Yeah, i'm a novice and people will say my method sucks but damn they were good (and cheap - like 9 bucks)

The combination of green beens and fat are necessary for best uptake of beneficial vitamins and minerals. That’s why historically you’ll note many green vegetables were prepared with a chunk of tallow or lard tossed in the pot.

Another commented notes you should take pan scrapings and drizzle over green beans; great suggestion.

Sometimes you just want the meat. I usually want some kind of greens with mine. And, this if it's a nice ham:

Red Eye Gravy

Ham Drippings
Coffee

After frying ham, pour your drippings into a warm gravy bowl (do not scrape) and return skillet to hot burner.
Heat skillet until remaining drippings begin to smoke.
Slowly add brewed coffee (about 1 cup) and simmer for about one minute.
Pour in gravy bowl with drippings and serve over ham and biscuits.
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https://cliftyfarm.com/recipes/red-eye-gravy/
AND/OR:
Buttermilk Biscuits

2 C Self-Rising Flour, sifted
1/4 C shortening
3/4 C buttermilk

Preheat oven to 450 degrees.
Cut shortening into sifted flour.
Add milk and stir until flour is moist.
Knead about 20 seconds on floured board.
Roll to about 1/2 inch thick and cut with a lightly floured biscuit cutter.
Bake on a greased baking sheet in a 450-degree oven for 8-10 minutes.

https://cliftyfarm.com/recipes/buttermilk-biscuits/

Okay, I'm ready for second breakfast after seeing that.

Deglaze the pan and pour that seasoned fatty-goodness all over your greens.

Looks delicious

The combination of green beens and fat are necessary for best uptake of beneficial vitamins and minerals. That’s why historically you’ll note many green vegetables were prepared with a chunk of tallow or lard tossed in the pot.

Another commented notes you should take pan scrapings and drizzle over green beans; great suggestion.

I love me some fried bone in chops. I have done them cold smoked and reverse sear before too, turned out great.

🔥👍

I’m not a big fan of freshly prepared pork.

I think our ancestors felt the same way which would explain the wonderful world of sausage and cured meats.

One of these days, I’m going to make a big fat dry cured salami.

Enjoy the cholesterol

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