Posted on 06/30/2005 5:29:20 AM PDT by Fierce Allegiance
Funny you should mention that because that's what I see suggested in a Johnsonville bratwurst ad....
Bump for later read
West TX
I see ignorant disparagement is your forte. Everyone must be good at something. I am happy to have cleared up for you your misconception that hot dogs were some special province of food allowed contamination that other, more pristine, foods were not.
What you choose to do with the information is up to you.
SD
It is the classic method of preperation. Or you can just buy the "stadium style" ones that are already cooked. Then you just have to heat 'em and char 'em.
SD
Hmmm, good question. Our company closes its fiscal year today, and I'm on-call for any systems problems right through the weekend. I'm not certain I would want to put some pig in the smoker if I might have to run to the office. Plus, we've had about a foot of rain over the past couple of days. If I was to pull anything out of the smoker today, it would probably be a frog.
That said, it looks like a grilling weekend. I think I might make up a batch of Deeto's Firecracker Chicken. Marinate for two full days in the fridge:
Chicken Thighs
sesame oil
chili oil
scallions
chopped jalapenos
garlic
soy sauce
chopped ginger
Quantities to be determined by you. Personally, I like to go a little heavy on the hot stuff and sesame oil for great flavor.
Cook 'em slowly on the grill, turning frequently, and brushing them with the marinade 'till done.
I'll have these over at my in-laws' house, out by the pool. Tongs in one hand, fireworks in the other! Happy 4th!
At least the weather is supposed to be real nice this weekend.
find a "Drunken Chicken Stand" Lot's BBQ stores have them now. You can do it without one but sometimes the chicken gets drunk and falls over without one.
My wife works at a chefs supply store. I may ask her to get one for me.
Alright GR...I've HAD IT!! This taunting must stop...I MUST GRILL THE PIG!!!
I'm gonna git 'er DONE this weekend...Saturday the PIG GOES ON THE FAR!!!
YeeeHawwww...prok Fatte rulez!
G
I have just seen Glock Rocks' POST on the prok shoulder, ham butt thing he cooked...plus, looking at the two recipes early in the thread means I'm gonna go for the PROK SHOULDER!! Not Prok Chorps...just the butt, shoulder or whatever bony thang that looks like that...Hmmmmm hungary already!!
NC Sauce and Slaw on the side, red boiled taters in ketchup sauce...them's good eats!
G
"...What's on your grill for the 4th?..."
Some of the best looking pieces of dead cow money can buy!
I am leaning toward boneless pork country ribs, marinated in Stubb's Pork Marinade (soy, ginger and lemongrass), cooked over Kingsford charcoal on my Pilot Rock grill.
I just noticed this morning my really stupid dog got into my charcoal stash and dragged it out in the rain to eat it.
Is your Pilot Rock like the park grills?
DAMN that looks good.
No Fair.
With an affinity like that, you might just be able to turn him into a ace numma-one far tender dawg! Heck, if I can train Bo (the dawg with no brain), you can train yer dawg.
I'm not letting AJ do my FFRL picks! Besides, he barks incessantly at fire & tries to eat fireworks. None too bright.
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