Posted on 04/10/2011 5:23:38 AM PDT by Vision
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Oh, yes! Those charcoal lighters work like a champ.
What we do is burn the crap out of the charcoal and then we add to the fire fresh mesquite wood that we cut every year in Texas, so by the time we put the beast on the grill, the lighter fluid is history, and we smoke the meat. I know what you mean about the taste, but we burn it so long and then smoke our stuff, so there isn’t any lighter fluid taste.
There's a hat tip to Mike Myers' old SNL "All Things Scottish" recurrent skits in that line.
You know what you’re doing.
On my last trip to Phoenix the resort had a mesquite fire outside. Being an east coast guy, I’ve never smelled a real mesquite fire. It was like a perfume to the air; just amazing.
Hey. I just purchased a new washer. It wasn’t a fun process. The dumb public is infatuated with these HE front loaders and they are problems. I ended up going with a HE top loader, but wish the regular agitator machines were more of an option.
There’s nothing that beats Texas barbeque—mesquite-smoked! We continue the tradition here in South Mississippi. :-)
You cook/smoke everything with mesquite?
You’re right, SteelYourFaith. It’s a scam to pass off inferior products of planned obsolescence that don’t get your clothes or dishes clean and don’t flush well.
Pretty much yes, Vision. We barbeque maybe once every week or two, and it’s usually chicken. Keith is the grillmeister, and I got him hooked on mesquite (he’s originally an Alabama pecan guy). When we go home to see my family in Texas, we cut enough for the year.
Sometimes with our chicken, Keith will make a MEAN “special sauce” for the chicken that has honey, Frank’s Louisiana-style hot sauce, garlic, butter, and some other herbs and stuff, and it’s “to die for!” MMMMMM!!!
With the new house I've got a new weber kettle and am determined to spend a lot of time learning to use it. The first two runs have been nice.
You needn’t ask. Here it is. This is basically a modified Buffalo hot wing sauce, and it’s good on virtually any meat from chicken to beef to pork and fish.
I call it, “Keith’s Honey Hot Wing Sauce”
The amounts here are approximations, and you have to find your own preferred taste. For a little under a quart of sauce:
-1 bottle (12 oz) of Frank’s Red Hot Original Cayenne Pepper Sauce
-Equal part honey
-half stick butter, or more
-about a teaspoon balsamic vinegar, or to taste
-clove or so of pressed, or jar fresh, garlic, or as much garlic as you like
-sprigs of fresh, or some dried, rosemary
In saucepan, melt butter and sautee’ garlic till lightly brown. Then add Frank’s and honey, and stir well (if you like a little more heat, add some dashes of Tabasco and/or cayenne to taste). Warm on low heat, then add rosemary. Turn off heat. Allow to sit until meat is done. Stir again, then pour sauce on meat.
Although it’s excellent right away, the leftover meat is also excellent the next day, after sitting in the sauce in fridge overnight, or you can make a day in advance to heat and serve the next day.
I'm starting to crash. Enjoy the rest of the show. Maybe I'll be able to give you a grilling update next thread.
Night all.
Goodnight, Friends!
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