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Post  Cajun Cappy on 5/27/2015, 10:43 am

We took a pan of home grown veggies added a lb of button mushies and some sweet Vidalia onions
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Then seasoned them up and stuck 'em on a smokey pit.  Here is how we did it:

http://cappyandpegody.blogspot.com/2015/05/winter-garden-veggie-roundup.html
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Post  sanderson on 5/27/2015, 1:48 pm

You're going to make us experts at Cajun cookin'.

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Post  momvet on 5/27/2015, 3:55 pm

Looks so good!bounce
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Post  CapeCoddess on 5/27/2015, 5:03 pm

Oh that looks sooooooo good!!  I'm a nut for a tray or pan of veggies!
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Post  Cajun Cappy on 5/27/2015, 7:00 pm

Thanks yall.  Giving the veggies a lil seasoning and a smoke makes a wonderful treat.  Then you can take the rare leftovers, and give a wonderful smokey flavor to your soups and such.
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Post  Razed Bed on 5/27/2015, 7:42 pm

I'll send you the bill when I have to join Weight Watchers, because you sure know how to make a guy hungry.

We have two briskets and two whole chickens ready to be barbecued this weekend.  I promised my wife's best friend that I would show her what authentic, Texas-style brisket tastes and looks like. 

Us Southerners know the real meaning of barbecue.  It is not an appliance or charcoal brazier cooking.  It is low and slow on a side-box cooker or in a pit dug in the ground.

I love our Pits and Spitts barbecue grill.  Our woods of choice are a combination of hickory, oak, and apple.
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