Watcha eating?

[2LaneCruzer]

If you Really want kick your Big Green Egg a notch try adding a BBQ Guru to it. You can control the temp and meat temps. I would not be without mine.

Roy

I've heard of the Guru, but hadn't thought about investing in it. Might help with some long cook times, like for briskit and pork shoulder. I'll take a look-see. Maybe Father's Day? BTW, we had our car club meeting last night, and I cooked some chicken wings and drumsticks on the Egg. Used my #2 Rubb and added a modicum of lemon pepper and got raves...I cooked enough that I thought I would get to freeze some up for later, but they licked the platter clean. Cooking was easy; put them on at 250 for about an hour, kicked the temp up to 300-350 for about 20 or 30 minutes; wrapped them in aluminum foil and that was that.

 

[2LaneCruzer]

Bill,

The wife does 90% of the shopping and she buys some pretty decent rabbit food al things considered. She shops the local farmer's markets and specialty shops, and even at the big stores she buys only the organic etc. good stuff.

The only thing that ever seems to go bad in the fridge is she gets these 3 packs of english cucumbers, and there is often a sloppy chunk of that buried in a drawer in the fridge.

She uses Romaine and spinach in most of our salads.

Last nights was very, VERY tasty. NO restaurant can give ma a salad as good as my wife does.

She also does theb salad bar style, so I can overload on tomatoes, and meat, and olives, green onions, etc...

David

Ok fellows, if you really want a good salad, try this one. My wife makes it a lot in the spring and summer and it is absolutely the best. I can eat a bushel of it. Quite popular in rural areas here abouts; and it's no secret, so thought I'd share. I copied it from a cook book put together by a bunch of car guys; it's Sharn Jean's recipe (anyone want a copy of the cook book, send me your private email and I'll send it to you).

Sharn Jean's Wilted Leaf Salad

Ingredients

2 or 3 eggs, boiled and sliced

Bowl of fresh leaf lettuce, washed and drained in colander

One quarter cup sugar (approximate)

4 slices smoked bacon

several fresh green onions and radishes

One half cup cider vinegar

One quarter cup water

Boil your eggs, cool them and slice.

Fry the bacon crispy and remove the skillet from the burner.

Drain, cool and crumble the bacon, and set aside the bacon drippings.

Slice the onions and radishes.

Remove the drained lettuce from the colander to a large salad bowl, and sprinkle with sugar;

Mix the vinegar and water and add to the bacon drippings. Heat to boiling, and immediately pour over

the lettuce to wilt.

Add the eggs, onions, radishes, bacon bits and salt and pepper to taste. Toss and serve immediately.

(Note: you will probably want to adjust the sugar/vinegar to your own taste)

This is my particular favorite. It does require a bit of art, but you should be able to get it right after a couple of times. Make sure the vinegar/bacon drippings get very hot, and are poured over immediately. The lettuce should be as fresh and tender as possible. I have never eaten a bad batch.

After a hard day in the yard, just open up a cool beer, put a thick rib eye on the grill and get ready for ameal fit for a king. Time the steak, a platter of fried okra and the wilted leaf salad to come off about the same time. Doesn't get much better than this.

 

[sixdogs]

I'm still trying to find that perfect pizza dough, please post the recipe.

The above photo is the recipie with some changes. Notice on the bottom it says "substitute to". This is the correct recepie with one note. USE NO OLIVE OIL AT ALL. it's not needed and reduce the salt as I have noted.
You have to "proof" mix the yeast first with warm water and add as you mix it. Ask your wife if not sure.

For the six cup first recipie, it's six cups of flour, 1/2 tsp salt, the yeast and water. That's all.

The absence of oil gives the crust a nice chewy taste. The second and third measurements are for 8 cups and 10 cups of flour.
ususally I do the 8 or 10 cup to make a huge loaf of bread or two and a couple pizzas.



We use this flour from Gordon Food Service because it's high gluten and gives a chewy crust. You mix the dough, let it rise in a covered bowl for 25-30 minutes, punch it down and immediately make the bread and pizza. Do not let it rise again--it will rise in the oven.



Get flour on the peel or the pizza won't slide off. We use a baking stone and let it warm up good. Bake at 425 or so.




If I'm lazy I use this sauce in a jar from Costco. Low oil and salt and chunks of tomatoes, but it's easy to make your own. I add about a half shotglass each of imported grated romano first and grated parmesian second and then sprinkle some oregano on the top. Bake until it's done and the crust is chewy and wonderful and as noted is the best pizza dough I ever had. Sometimes I make it a little thicker and sometimes a little thinner. It will rise as you bake it.
Now, I'm on a self-imposed low salt and fat restriction but you could easily add a bunch of slices of sandwich pepperoni after the cheese and before the oregano.



You can also make a paper thin crust if you want so it's up to whatever you want to do. For a guy on a low fat and salt diet, this is the ticket. A glass of jug red wine, the wife nearby and the dogs cozily sleeping by my feet with one eye on the pizza and what more could you want? I rest my case.

 

[dmccarty]

I used McCormick Paprika in my last batch; it's relatively tasteless and barely a hint of being hot. It provides more in the way of color and bulk than it does in the way of taste...especially since the other added ingredients are so overpowering taste wise. I looked for Hungarian Paprika since it was recommended by others as their prime ingredient, but couldn't find anything local, so I just used the McCormick. If I ever get to the point where I make a lot of this stuff, I will need a source for ginger. It mostly comes in small, expensive bottles.

If your grocery store has an ethnic aisle, go over their and check out their spices. I can get huge amounts of whole Cinnamon sticks, Oregano, etc in the Mexican section for much less than what I would pay for McCormick. I THINK I saw Paprika when I last looked.

Later,
Dan

 

[sam5570]

I remember Sizzlean. The fat is the lure to the true bacon taste, mess with that and your taste buds will be disappointed. It was out in the late 70's It did have fat, but 50% less than bacon. Most people would consider it too dry but I liked it.
Move Over Bacon, There

that's it i remember the add saying move over bacon. we were buying it up in the late 80's best i remember. well tonight we had a hambuger steak and salad with a couple boiled eggs and rolls. it will be shoneys in the morning got to go down to bristlol get some thing's.

 

[2LaneCruzer]

If your grocery store has an ethnic aisle, go over their and check out their spices. I can get huge amounts of whole Cinnamon sticks, Oregano, etc in the Mexican section for much less than what I would pay for McCormick. I THINK I saw Paprika when I last looked.

Later,
Dan

Good suggestion. I'll check it out. Thanks.

 

[IslandTractor]

If your grocery store has an ethnic aisle, go over their and check out their spices. I can get huge amounts of whole Cinnamon sticks, Oregano, etc in the Mexican section for much less than what I would pay for McCormick. I THINK I saw Paprika when I last looked.

Later,
Dan

And, if your community has any type of Asian population, there is likely an ethnic grocery store that sells bulk quantities of many spices in plastic bags at very reasonable prices. There are also Indian/Thai/Vietnamese/Chinese mail order spice companies that can be very inexpensive for larger quantities too.

 

[sshaw]

Making some beef stew using locally raised grass fed beef. I remember Sizzlean. I ate a bunch of it, but I don't really remember when it went off the market.

 

[DFB]

Home made mac and cheese and a baked apple crip here after 3 hours of clearing snow today!

 

[creekbend]

We had BBQ chicken, potatoes, corn on the cob, and cornbread tonight. I haven't decided whether to make a cake or brownies for tomorrow's dessert.