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The thrill of the grill
marin county, ca ^
| 21 May 2003
| Debra Hale-Shelton
Posted on 05/21/2003 12:17:26 PM PDT by stainlessbanner
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To: LasVegasMac
TGM
To: realpatriot
TGM=YGM (Typing in dark)
To: jellybean
What I want to know is what in the Hell does a bunch of uppity Chicago tenderfoot Chef's know about fixin real BBQ. It's only we true masters down here .... Ops... I forgot, I was born and raised in Chi....never mind... :o)
103
posted on
05/21/2003 9:03:49 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
Damn Yankees! ;^)
104
posted on
05/21/2003 9:42:33 PM PDT
by
jellybean
(Not a member of the wet panties brigade)
Morning bump!
To: Fawnn; Ignatz
Thanks for the recipes! We're planning to grill this weekend and I may use one or both.
To: evets
We had the in-laws over last weekend. I used the Claude's/Woody's combo on Beef ribs and Pork country style ribs cooked over oak and hickory. I've never seen so many ribs eaten in a single sitting!
Your lucky to have HEB where you live. I shop them every time I'm in South Texas. Most of their stores carry alot of really good Texas-made sausages. (Prasek's Hillje, Eckermans-not Eckrich, Elgin, Opa's etc.) My favorite is Eckerman's Garlic Sausage, made in New Ulm Texas.
To: Ol' Sox
Got a recipe for beans for ya that I have finally perfected today. Great accompaniment to BBQ too. It's a dogbyte12 original, about the 5th rendition. This one really kicks butt.
Dogbyte12's black beans
1 lb dried black beans
2 qts chicken broth
3 large onions (quartered)
2 large carrots (quartered)
2 bulbs garlic
2 bay leaves
2 smoked ham hocks
2 red bell peppers
1 large jalapeno pepper
4 tsp cumin
1 TB dried oregano.
Preheat oven to 425. Season garlic in salt, pepper, and olive oil, wrap in foil, and cook for 50 minutes
On grill, caramalize onions and carrots, place in 12 quart pot. Roast bell peppers, and jalapeno, place in paper bag, to steam for 10 minutes, then peel charred skin off, and roughly chop.
Add all remaining ingredients to pot, adjust salt and pepper to taste, and simmer for 3 1/2 hours.
Remove bay leaves, and ham hocks. Scrape meat off ham hocks, return to soup. Simmer softly, 30 minutes more, then puree half the soup, returning it to the pot. Readjust salt and pepper to taste, top with diced onion, cheese of your choice, and enjoy.
To: dogbyte12
This looks like a great recipe! We've had two straight days of rainy, 50 degree weather and looking at two more. Great for the roses but little else. Maybe I'll try 'em out tomorrow or Monday. Cooking seems like good entertainment on long weekends like this.
109
posted on
05/24/2003 2:04:50 PM PDT
by
Ol' Sox
To: Bob Buchholz
Okay
I made the sauce you posted - Great stuff.
I did substitute the Bass Ale for Guinness and the Tabasco with Tabasco Chipotle style.
1 cup bar-b-que sauce (don't matter, just to hold the real sauce together)
1 cup catsup
2/3 cup beer (this do matter, I use Bass Ale)
1/4 cup molasses (honey is good too)
1/4 cup lemon juice
1/4 cup red wine vinegar
1/4 cup dijon mustard
2 tbsp worchester sauce
2 cloves garlic minced
1 tsp tobasco sauce
1 small onion finely chopped
1/2 tsp pepper
1/2 tsp salt
Mix it all together, and use as a marinade for beef or pork for up to 8 hours in the fridge. Remove the meat and put the sauce into a sauce pan and simmer for about 20 minutes. Put the meat on the grill use the sauce for basting.
110
posted on
05/28/2003 10:31:17 AM PDT
by
CyberCowboy777
(In those days... Every man did that which was right in his own eyes.)
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