What's for dinner?

[dklsplace]

West, those little Brinkman water smokers are great! Had one for a few years, then gave it away when I upgraded. Don't know the brand I have now, but it's one of the big barrel type with the offset firebox. I love that thing!

 

[West R Lee]

No telling how much great food has come off that cheap little Brinkman Don. I always do a spring garden and my wife's favorite are shiskabobs (sp?) with marinated steak, bell and or banana peppers and tomatoes from the garden.

I've got a big smoker, but usually use it for cooking steaks, burgers and sausage for larger groups. This Brinkman is about my 3rd little Brinkman smoker. I wear 'em out. That's how I came to look like this, with my beltbuckle facing the ground.

West

 

[dreadnut]

West, I asked an old guy at a picker's convention if I could play his spotless vintage F-512 one time, he said "you're not going to scratch it with your belt buckle or anything, are you/" I replied "NO, sir, I would never do that, besides, my belt buckle hasn't touched the back of a guitar in years!" :lol:

Well, having said that, I love my Thermos Electric outdoor grill! Hard to beat a Webber, I cooked on one of those for 20 years. I hate gas grills. But this electric one is really slick. I use it all winter too.

We put 1/2 a local corn fed beef in our freezer recently, man, the Delmonico Steaks melt in your mouth :shock: and last week I did a big roast in my 9 qt. Dutch oven with carrots, onions, spuds, and mushrooms, it was to die for 8)

 

[West R Lee]

What time you want us up there Dred? :idea: I've had a couple of gas cookers too, threw one away and gave away the other. Just hard to beat charcoal and or hickory, use a lot of mesquite down here too....I've never cooked with an electric.

West

 

[Jeff]

[img:450:338]http://www.imagestation.com/picture/sraid223/pa739bf199e0a5814c7227c4970bd1397/eb0b23bd.jpg[/img] Don't know what you call it, (Summer Pickles?) recipie is kind of free form, yogurt, sour cream, rice vinegar, splash of wine, sliced onions, cucumbers & garlic & a dash of whatever looks interesting fromm the spice cabinet.
[img:450:338]http://www.imagestation.com/picture/sraid223/p1316a1941cde377f38d3b901bf7a46d3/eb0b231c.jpg[/img]















[img:450:338]http://www.imagestation.com/picture/sraid223/p51171691dbec80ee38b0da41015c5e89/eb0b2369.jpg[/img] Not 100% sure what I'm gonna do here tonight, Hoping a glass or two of the wine left over from the cucumber dish & I'll have a vision. Probably slice the crookneck squash in half, bake it till almost ready & then sprinkle a little cheese & bacon bits on top & broil put it under the broiler till the cheese melts & starts to brown.

Whole thing is looking a bit vegan tonight.

Graham;

Neaner, neaner !!

 

[FNG]

My mom used to make a simple country version of the cukes and onions.

Slice up one large cuke and one onion. Put in a glass bowl, add one cup white vinager and one cup sugar. A grind or three of black pepper. Let sit overnight in the fridge. Good stuff.

 

[Graham]

Probably slice the crookneck squash in half, bake it till almost ready & then sprinkle a little cheese & bacon bits on top & broil put it under the broiler till the cheese melts & starts to brown.

Whole thing is looking a bit vegan tonight.

Graham;

Neaner, neaner !!

Except for the pig and his bits.

Looking good though Jeff, thanx for the idea. It's coolish here now, going to have some twice baked spuds on the weekend, perhaps I'll do a squash with cheese and bacon. It will go with the corn and bacon chowder and the pork chops, maybe some cheese grits?????? Decisions, decisions.

 

[dklsplace]

Intersting Jeff. My 'summer pickles' are simply sliced cuke & onion in a bowl with equal parts water & vinegar. Good side dish within minutes, but usually chilled about an hour first.

 

[Jeff]

My 'summer pickles' are simply sliced cuke & onion in a bowl with equal parts water & vinegar

8) It's the same recipie as my Grandmother's with the exception she always added a teaspoon of sugar.

I learned about the sour cream from my Buddy's Norwegian wife. She's actually a Minnesota girl but she knows a couple Norwegian words.

[img:450:338]http://www.imagestation.com/picture/sraid223/pd9c4b570688082560bd3c8bc4ffd42bf/eb0a993d.jpg[/img] [img:450:338]http://www.imagestation.com/picture/sraid223/pba636355954f8aa8bb2b5e09f8b75723/eb0a98f8.jpg[/img] Squash turned out OK, raves from the customer & no leftovers.

 

[Graham]

Squash turned out OK, raves from the customer & no leftovers.

What "customers?"

 

[HoboKen]

Man.....you fellows are bound and determined to put weight on me with all these good food ideas! You just started to increase my "around the world in 80 trays" to at least 90!

(Don't stop now!)

HoboKen

 

[Mr. P ~]

Well, the kids are off to school and the "spousal unit" will be gone to work soon (I brought her a McDonalds sausage egg mcmuffin) and I will make my heart healthy breakfast.

1/2 cup eggbeaters in a skillet coated with Pam
cover half with low fat cheddar cheese
lite salt and fresh ground pepper
fold, flip, and serve with fire roasted garlic and cilantro salsa.

Heart healthy a lot of times means tasteless, but this one is very acceptable!!

....and it is low in calories too, Hoboken. :wink:

 

[Graham]

fold, flip, and serve with fire roasted garlic and cilantro salsa.

Heart healthy a lot of times means tasteless, but this one is very acceptable!!

....and it is low in calories too, Hoboken.[/color] :wink:

Nice touch P~.

 

[Jeff]

Sesafood Jubilee Tonight !!!!

A rare delicacy tonight. Alaska shrimp from Prince William Sound, available only to Alaska residents on a personal use basis. No commercial fishery for these babies. They do taste completely different from run of the mill pen raised shrimp from Asia. Perhaps it has to do with the pristine waters they inhabit.

Oysters harvested by my lady from a private Hood Canal beach. Breaded in her mystery cornflake breading.

I'll entertain suggestions on the shrimp, otherwise I'll just do my normal minimalist process. lightly sautee in a bit of olive oil, salt, pepper, a bit of onion & a clove of chopped garlic. Green salad & cold beer.

The best shrimp I ever tasted were these, boiled on the beach in seawater with no seasoning whatsoever. Just a couple weeks ago, within a hour of pulling the traps.

In the words of John Denver, "It's been a good life all in all, it's really fine to have the time to hang around."

[img:450:338]http://www.imagestation.com/picture/sraid225/pbd0ea224eed8cfa83717fe9e9c78d3e7/e8a39f04.jpg[/img] [img:450:338]http://www.imagestation.com/picture/sraid225/p17aaaad8f003e50b0bd2860ff9d64842/e8a39f05.jpg[/img]















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[Graham]

Looks great Jeff.

I like to keep the shrimp, and most anything else for that matter, rather simple, like me.

Lightly sauteed like you have there or boiled for a moment in lemon water with, maybe, a bit of Old Bay seasoning, then served cold with a remoulade.

 

[FNG]

Intersting Jeff. My 'summer pickles' are simply sliced cuke & onion in a bowl with equal parts water & vinegar. Good side dish within minutes, but usually chilled about an hour first.

My mom made a similar version, but one cup vinegar to one cup sugar. Go for the Vidalias.

 

[dreadnut]

Here's a delightful twist on the cuke summer salad, I learned this in the Yucatan..

Make your cuke salad and chill it, (cukes, onions Vidalia of course, vinegar, sugar, ground black pepper) and just before serving, mix in a bunch of small cubes of seedless sweet watermelon Try it, you'll like it!

 

[Jeff]

[img:315:229]http://www.bmi.net/cavalli/stand.jpg[/img]

Vidalia's ?? I guess if ya can't get real deal the Vidalia's will do.

How about Walla Walla for the name of a town?

http://www.sweetonions.org/

Mebbe we should add the town to the list of possible LTG convention sites. BTW Spring or Fall would be the best time, Summer in
Walla Walla is hotter'n Hades. Farmland without equal.


[img:400:300]http://www.wwvchamber.com/images/wwch.chamber.mcmds.com/83.jpg[/img] [img:400:300]http://www.wwvchamber.com/images/wwch.chamber.mcmds.com/85.jpg[/img]
















[img:260:158]http://www.historylink.org/db_images/PortKelly_Elevator_1953.jpg[/img] [img:740:173]http://www.wawgg.org/images/header.jpg[/img]

 

[Graham]

How about Gilroy California?

 

[Jeff]

Gilroy is closer to Disneyland huh.

Walla Walla has the Blue Mountains & these critters.

[img:233:230]http://www.wdfw.wa.gov/wlm/region1/graphics/elk4.jpg[/img]


You tube provides a bit of insight into the Walla Walla locals

Here's the Blue Mountain trouble makers. If watching these boys doesn't make a geezer smile you're just too da@#@! old.

http://www.youtube.com/watch?v=XYX25K3PSMY