Who's making what today?

[mark46th]

8 pound bone in pork shoulder in my smoker for 14 hours at 225 degrees using Red Oak. I used my dry rub then at 13 hours, I basted every 15 minutes with a Vinegar-Mustard sauce.

[cbtengr]

My first attempt and thus far I am pretty pleased with the results.

DSCN0702.jpg

[Badger52]

Total brain freeze, forgot pot luck at work for 4 folks poppin' smoke or movin' on 'cause their actual ceremony is tomorrow, at which time they will be thoroughly roasted by those of us who know where the bodies are buried.*

Anyway, with all the typical heavy fare that only da Nortland's kitchens can bring to work for such things I figured that something of a different sort was needed for the palate. Dashed over to commissary and way-laid a bunch of fruit, chop-chop-chop-chop, and 1 can peach-pie filling to bind it all. I don't know if this counts as field-expedient, but it's gone.



* Amnesia based on our dwindling strength, below combat-ineffective, hiring freezes, salary freezes, can't recruit/retain. Have begun stacking mags and colleagues are calling our office the Alamo. Upside is that I don't have any PPT-ranger type duties and just get to work with Soldiers, so livin' large.

Originally Posted by Badger52

Total brain freeze, forgot pot luck at work for 4 folks poppin' smoke or movin' on 'cause their actual ceremony is tomorrow, at which time they will be thoroughly roasted by those of us who know where the bodies are buried.*

Anyway, with all the typical heavy fare that only da Nortland's kitchens can bring to work for such things I figured that something of a different sort was needed for the palate. Dashed over to commissary and way-laid a bunch of fruit, chop-chop-chop-chop, and 1 can peach-pie filling to bind it all. I don't know if this counts as field-expedient, but it's gone.



* Amnesia based on our dwindling strength, below combat-ineffective, hiring freezes, salary freezes, can't recruit/retain. Have begun stacking mags and colleagues are calling our office the Alamo. Upside is that I don't have any PPT-ranger type duties and just get to work with Soldiers, so livin' large.

I want some!!!

[Dusty]

After this front moves through, we're gonna drag a few stinger rigs through some holes in the north end of Beaver Lake for Walleye, then grill them with a (very light) butter, garlic, chive and black pepper topping.

I'm an optimist.

[mark46th]

"After this front moves through, we're gonna drag a few stinger rigs through some holes in the north end of Beaver Lake for Walleye, then grill them with a (very light) butter, garlic, chive and black pepper topping." Dusty

Fried potatoes and onions on the side?

[MR2]

Lemon Grape Cooler
1½ c. sugar
1 c. lemon juice
1 c. white grape juice
2 T. unsweetened instant tea
Water

Makes one gallon.

Plan ahead...needs to chill

In a gallon container, combine the sugar, juices and tea. Add water to measure 1 gallon. Cover and refrigerate until chilled

Taste of Home's 2001 Quick Cooking Annual Recipes; pg. 57

Raindrop Raspberry Tea
4 c. water
6 individual tea bags
¾ to 1 c. sugar
4 c. cold water
1 c. raspberry juice blend concentrate

Makes two quarts.

Serve tall cool glasses of this quick-to-fix raspberry combo.

In a saucepan, bring 4 c. water to a boil. Remove from heat; add tea bags. Cover; steep 5 min. Discard bags. Stir in sugar until dissolved. Add cold water and concentrate; mix well. Serve over ice.

Taste of Home's 2001 Quick Cooking Annual Recipes; pg. 37

[cbtengr]

Its a good thing you don't live in NYC, thats an awful lot of sugar in those drinks I guess if you have no more than 16 oz. at a time you will be ok !

[Dusty]

Originally Posted by mark46th

"After this front moves through, we're gonna drag a few stinger rigs through some holes in the north end of Beaver Lake for Walleye, then grill them with a (very light) butter, garlic, chive and black pepper topping." Dusty

Fried potatoes and onions on the side?

Freakin' bait-stealin' bastards!

Had to burn a strip steak when I got home.

[MR2]

Originally Posted by cbtengr

Its a good thing you don't live in NYC, thats an awful lot of sugar in those drinks I guess if you have no more than 16 oz. at a time you will be ok !

True dat - actually, we've been doing 50/50 sugar/Splenda or all Splenda to help keep the triglycerides/blood glucose down.

[cbtengr]

I have been wanting to try my hand at smoking meat for quite a while, now. My wife who is a real sweetheart got me a 22.5” Weber Smoker for my BD and today we put our first smoke in it. I spent the week doing my homework on smoking and tried the basic baby back rib recipe from the Weber site. We were very pleased with the results, there is no sauce on this rack, we like to taste the meat and when we do use sauce it’s on a very limited basis. This is not rocket science if one does their research, someone else has already figured it out you just have to be able to follow directions.

[Gypsy]

Have some flank steak marinating in lime juice, orange juice, salt, pepper, garlic, balsamic vinegar and olive oil since this morning. I just love the pairing of lime and beef lately. Getting ready to fire up the grill.

[mark46th]

Gypsy- How did you serve the flank steak? With the lime touch, I may have made this into tacos with fresh pico de gallo and guacamole. But flank is very versatile and is good just about anyway you serve it... Yummmmm

[PSM]

Grilled lobster tail (first time ever), grilled corn on the cob, and garlic mashed potatoes. Clarified butter and roast garlic on the side. This is my delayed Father's Day meal.

Pat

[Gypsy]

Originally Posted by mark46th

Gypsy- How did you serve the flank steak? With the lime touch, I may have made this into tacos with fresh pico de gallo and guacamole. But flank is very versatile and is good just about anyway you serve it... Yummmmm

mark46th it turned out so good! Sorry for the delay didn't have power until about 8:30 last night.

Originally I ate it as is, ie: steak with roasted red potatoes and roasted red and green bell peppers.

With the leftovers I sliced the meat very thin and made a salad with romaine, some avocado slices, cherry tomatoes, a few extra squeezes of fresh lime, a drizzle of olive oil, and a sprinkle of crushed tortilla chips! Next time I think I'll go full fledged tacos with the guac and pico, great idea!

An old friend of mine (she is Puerto Rican) would slice it up before cooking and grilled the flank steak on skewers after marinating the meat in the juice of 30 limes and some other spices.

It's funny but I originally bought the flank to make Braciole (Sicilian style, stuffed with Romano, garlic, salt and pepper). Make it then immerse it in gravy (red sauce)