Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Also those Costco ones are massive and I ain't trying to eat that much pulled pork.

That's what the Food Saver is for! 

I took it to 200°F, it's quite tender, I thought.  After the tacoes experiment, I made quasi-Brunswick stew (didn't have all the ingredients) and my wife liked it a lot, she said.  That used up about a fifth of what's left.  I may go to Kroger and get the rest of the gozintas and make more.  It usually includes chicken, but maybe I'll do radioactive shrimp, I hear it's on sale.

I still have some of the "stew" left, I liked it a lot myself.  Stew is a good thing for "cooks like me", you can clear out whatever you have in the fridge within limits.

Anyone have a good Gambas al Ajillo recipe? 

Had it once in, of all places, Dublin. It was delicious! Made a version of it at home that I wasn't particularly impressed with; not sure if it was a bad recipe or my own mistake(s). 

If anyone has done it and has a go-to... Let me know. 

Never made it but Kenji Lopez-Alt has a recipe and he's usually pretty reliable.


https://www.seriouseats.com/spanish-style-garlic-shrimp-gambas-al-ajillo-recipe

Thanks. I think I printed that, but possibly on the day of we didn't have easy access to shell-on shrimp, and so I think the recipe we ended up making was a different one I've found. I'll have to give this one a shot. 

78 is too hot for eating stews, soups, and chili