Time for the HERMANATOR! (Herman Cain radio show live)

WSB ^ | 7/29/06

[eeevil conservative]

Herman Cain Live

"Watch out! You just might LEARN SOMETHING!




Listen Live by clicking the image above

Herman Cain is a BREATH OF FRESH AIR!
Herman takes his economic genius, applies it to the news and politics of today, and lays it down with COMMON SENSE!
If you are sick of being treated as if you are stupid Herman is the VOICE for you!
Herman's life story reads like the stories of our childhood heroes.
He is man of principal and integrity. He came from humble beginings, but he sought a meaningful education, applied his father's work ethic with his personal drive and talent to acheive success.
Herman is a rising star. He is not only an ispiration to us to better our personal lives, but he also challenges us to think and ACT to improve our government.
We all have a role in bettering our community and the future of our nation. Herman explains to us HOW REAL CHANGE IS NEEDED and HOW TO MAKE IT HAPPEN!

Tune in to WSB 750 AM EVERY SATURDAY from 5 to 7 PM

More about Herman:

Herman Cain's Web site. T*H*E New Voice


Economic Freedom Coalition


Herman Cain at TownHall (scroll down the page to find links to Herman's columns)


Herman Cain Quotes


Herman's books


Call in to talk to HERMAN!



(404) 872-0750 or

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[IslandJeff]

I've always had a rule of thumb, completely borne out by experience: only married people have gas grills.

You can make yourself a full rack or two if you get started early and use charcoal. Take about 16 inches of foil, and stuff it with mesquite chips, and wet them down a little. Ball up the foil, light the coals, while placing the ball of mesquite just off to the side of the coals.

Dressing the meat yourself is a matter of taste. Typically, the backyard griller can get away going "naked" (your discretion, not mine!), though I would suggest using a simple rub of sea salt (DO NOT USE IODIZED!) to help retain moisture.

When the steam of the chips/foil turns into smoke, start your racks on indirect heat. They like it this way - the longer the better. Once you attain a pink smoke ring (the flesh yields a little, but without flaking), you can sear each side of the rack for a few minutes per side.

Sauce it up (if you like), crack a nice hefeweizen, and enjoy. The slower you cook them, the more tender the flesh shall be - it's primarily a function of breaking down the muscular collagen in the meat that attaches it to the bone.

Lick that plate clean, while you're at it.

[IslandJeff]

I didn't recognize your state flag. Maybe next week: the Enterprise doesn't come over the West Coast until then.

[eeevil conservative]

OH YUM!

Sounds FANTASTIC!

[IslandJeff]

The only problem with the slow non-gas-grill approach is that most people associate "barbecue" with flipping burgers and 'dogs cooking outside. That is SO not the case, here.

Chicken is the hardest meat to do, because it dries out so easily, requiring constant indirect heat with a saltwater sauna, so to speak. With chicken, a supersaturated kosher/seasalt water basting every few minutes will usually suffice. Do that more often if you're going the boneless/skinless route.

But all barbecue is better done by the real professionals. Treat yourself.