Hinky's Patio Pub

09/02/2025

Did another pork shoulder on the smoker this weekend.

10/27/2024

Old fashion Minnesota Tatertot Casserole with 2.25 lbs of lean hamburger, a cup of hand harvested wild rice direct from Minnesota, a pound or so of mixed veggies, about 5 cups of cheddar, colby and Monterey jack cheeses, cream of mushroom and cream of chicken soup, milk, almost 2 lbs of tatertots and some pepper, garlic and a pinch or two of salt. It's what's for supper.

09/02/2024

Smoked some wings with sweet BBQ seasoning and sauced with a black cherry chipotle sauce. 😋😋😋

07/04/2024

Easy 3 ingredient smoked pork shoulder for pulled pork: Frenches yellow mustard binder. Heavily seasoned with sweet BBQ rub. Smoke at 225F for approximately 2hrs per pound or until internal temp reaches 195F - 205F. Then wrap tightly in foil and rest for at least an hour before you shred it.

Picture 1. Pork shoulder went on last night.

Picture 2. About 11 and a half hours later, this morning... Internal temp about 162F.

Coming along nicely. About 7 hours left to cook. Then a good rest before shred. This one is for a friend, not us. He'll pick it up this afternoon.

04/27/2024

Jalapeños, stuffed with a seasoned cream cheese and sausage, wrapped in bacon sprinkled with a sweet BBQ rub and smoked for 3.5hrs. Came out good.

02/17/2024

The Cowboy Breakfast platter. Three eggs over medium, sausage, hash browns, and whole wheat toast. You're welcome.

05/19/2023

07/19/2022

07/17/2022

Might have to try these.

Large pasta tubes stuffed with a mix of ground beef, bbq rub and cheese, then wrapped in bacon and smoked. For the finishing touch a brush of barbeque sauce for a sticky, crispy shell.

07/13/2022

04/16/2022

The breakfast menu.