Results 21 to 30 of 30
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01-06-2008 #21
- Join Date
- Feb 2004
- Location
- Southern California
- Posts
- 4,944
Thanks, Mike. There are supposedly three or four good "butcher shops" here in this area that sell meat already marinaded and ready for the grill, and the waits can be excruciating at this one place in Chula Vista, but I just wanted your take on it since I don't know how to marinade carne asada.
The most beautiful thing we can experience is the mysterious ... He to whom this emotion is a stranger, who can no longer pause to wonder and stand rapt in awe, is as good as dead: his eyes are closed ... Albert Einstein
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01-06-2008 #22
Thanks Chefmike! You got me copying and pasting like that illuminatti broad from the past. What was her name? Jamie? ( not the current TS Jamie, this was from way back)
It's in a word doc which I will study and go to work once it get's above freezing for good.
That was fantastic, it was just what I was looking for!
I used to use the smoker alot when I was in Texas. Had an orgasmic beef brisket recipe and did smoke turkeys for thanksgiving. Lived in a condo then and could spend 6 to 8 hours, feeding the wood and doing the prep work, and drinking the whole time. Those were good times.
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01-07-2008 #23
- Join Date
- Jul 2005
- Location
- The United States of kiss-my-ass
- Posts
- 8,004
The following is a whimsical idea from one of my favorite BBQ gurus that I may add to my superbowl munchies. He says that it's delicious. I've never tried it before but it sounds like fun.
Barbecued Bologna
Rub 1 3 lb. stick of bologna with about 3/4 cup rub. Grill bologna off the heat and allow it to smoke for about an hour. Cut bologna into 1/2 inch thick slices. Slap it between two slices of cheap white bread with some BBQ sauce and a little coleslaw.
Serving suggestions:
Either bottled chocolate soda or RC cola and a Moon Pie!
"I became insane, with long intervals of horrible sanity." - Poe
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01-07-2008 #24
- Join Date
- Jul 2005
- Location
- The United States of kiss-my-ass
- Posts
- 8,004
Tidewater Coleslaw
I head green cabbage, finely shredded
2 carrots, finely grated
1 1/2 cups commercial mayo
1/2 cup white vinegar
1/3 cup sugar
salt and pepper to taste
Mix up your sauce and add to cabbage and carrots in a large bowl. Mix well. Refrigerate until serving time.
This is another recipe that you can adjust the vinegar to sugar ratios to suit your taste. I personally use more vinegar and less sugar when I make this.
"I became insane, with long intervals of horrible sanity." - Poe
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01-08-2008 #25
- Join Date
- Jul 2005
- Location
- The United States of kiss-my-ass
- Posts
- 8,004
So do we have any takers on the barbecued bologna?
"I became insane, with long intervals of horrible sanity." - Poe
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05-25-2008 #26
- Join Date
- Jul 2005
- Location
- The United States of kiss-my-ass
- Posts
- 8,004
Have a nice Memorial Day weekend, enjoy some BBQ, and don't forget to give a thought to America's fallen soldiers in all wars past and present.
Peace.
"I became insane, with long intervals of horrible sanity." - Poe
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05-26-2008 #27Originally Posted by chefmike
L67
Chefmike-check PM!
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05-26-2008 #28
- Join Date
- Sep 2004
- Location
- Dirtee Jerz
- Posts
- 1,996
Yo! Mike!
You got a memphis styled sauce?
Shush girl, shut your lips
Do the Helen Keller and talk with your hips
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05-26-2008 #29
- Join Date
- Jul 2005
- Location
- The United States of kiss-my-ass
- Posts
- 8,004
Originally Posted by latrix67
"I became insane, with long intervals of horrible sanity." - Poe
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05-26-2008 #30
- Join Date
- Jul 2005
- Location
- The United States of kiss-my-ass
- Posts
- 8,004
Originally Posted by TomSelis
"I became insane, with long intervals of horrible sanity." - Poe