"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
JonB
Halcyon member
I made a run into the Cities (Mpls-St.Paul) yesterday...SO it was Chinese Chicken wings from the Hot Deli of "The Groceries of the Orient" store...Best chicken wings I ever tasted. My friend says they are good, because they use the same oil to deep fry their whole carcass tilapia.
KeithB
Resident Half Fast Machinist
Well, it’s not supper on the grill, but it gets me rolling in the morning. I’ve been putting a few minced jalapeños in with my cheesy scrambled eggs for a while now. A few days ago my wife cleared out her container garden for the year. Ended up with about a gallon of Roma tomatoes and a couple dozen small Jalapeños. She put that in the food processor with some purple onion and cilantro. Made up a rather coarse grind salsa. I’ve been putting a spoonful of that in with my scrambled eggs and Kraft shredded Mexican cheese for a few days and I really like it. The smell of cooking onions get my juices flowing and the flavor is just right, not too hot or too bland. A couple pan sausages and my oatmeal with blueberries and I’m ready to rock the morning’s work.
RBHarter
West Central AR
Had a pot of beans and veggies ........
The no whites thing isn't working out well Ms is a bread and pasta junky , egg whites spontaneously started tasting like a dirty nickel , I don't care for rye bread but with the current aches and pains the rye bourbon is taking a bit of a hit . So I skip what I can and drink gallons of water instead of tea or pops .....been doing about 2-1 by volume but that last hour of the 12-12 sucks for staying awake without .
Sawed some hickory today . We cut one log about 9'3" x 14" . True sizes @9'+ 7@1x6 , 3@1×8 , 2@1×10 , 6 pieces of 1× live edge 3-5' and 4-8" .
Swapped the best of 2 well worn M/T type tires for Ms Ranger for the spare and got 2 new Dextero A/Ts for the back end mounted . That $100 Coats tire machine Dad bought 10 yr ago has sure paid for itself . I guess I don't drive fast enough anymore for more than bubble balancing to be needed . Good thing I have a few Zn and Fe WW laying around .
The no whites thing isn't working out well Ms is a bread and pasta junky , egg whites spontaneously started tasting like a dirty nickel , I don't care for rye bread but with the current aches and pains the rye bourbon is taking a bit of a hit . So I skip what I can and drink gallons of water instead of tea or pops .....been doing about 2-1 by volume but that last hour of the 12-12 sucks for staying awake without .
Sawed some hickory today . We cut one log about 9'3" x 14" . True sizes @9'+ 7@1x6 , 3@1×8 , 2@1×10 , 6 pieces of 1× live edge 3-5' and 4-8" .
Swapped the best of 2 well worn M/T type tires for Ms Ranger for the spare and got 2 new Dextero A/Ts for the back end mounted . That $100 Coats tire machine Dad bought 10 yr ago has sure paid for itself . I guess I don't drive fast enough anymore for more than bubble balancing to be needed . Good thing I have a few Zn and Fe WW laying around .
RicinYakima
High Steppes of Eastern Washington
A person who can use a bubble balancer is ahead of the game. My uncle who was a WW2 8th Air Force mechanic who did tires on everything from P-38's to B-17's said it was a good as anything. When I was racing cars in the '60's he did all my tire work and I never had a problem up to 120 m/h.
smokeywolf
Well-Known Member
RE a comment I made on "What you doin today", I'm waking up this old thread.
And besides, I like JW's dishes.
Did a Tri-tip on the Kamado Joe last night. Mom and son said, one of the best they've ever had.
Marinaded with:
I use B&B Oak charcoal and put Hickory wood chips in the ash pan of the Kamado.
And besides, I like JW's dishes.
Did a Tri-tip on the Kamado Joe last night. Mom and son said, one of the best they've ever had.
Marinaded with:
- 1/2 cup olive oil (We use a top quality Spanish olive oil)
- 1-1/2 tsp sesame oil
- couple tblsp of low sodium soy sauce (Best of Thailand) about half the sodium of Lite Soy Sauce.
- 2 tsp of Sriracha-Tabasco
- 1/4 cup onion flakes
- 2 tblsp garlic flakes
- 1-1/2 tblsp med. grind black pepper.
I use B&B Oak charcoal and put Hickory wood chips in the ash pan of the Kamado.
Ian
Notorious member
Had ham salad with leftover honey cured spiral cut ham, macaroni, black olives, chopped celery, and lightly dressed with 50/50 ranch dressing and Duke's mayo. Sometimes easy is good, and cold is good when you've been sweating outside all afternoon.
Now HERE's a classic, from my Dad's family: SPAM dogs. Used to be cheap food but kind of expensive to make now. Anyway, cube SPAM and mozzarella cheese, dice fresh white or yellow onions (depending on your taste), chop up dill pickles for tang, and dress with mayo and mustard. Fill hot dog buns with the mixture and broil until just toasted and the cheese melts on top. It's really good with sweet iced tea and a whole, pickled jalepeno.
Now HERE's a classic, from my Dad's family: SPAM dogs. Used to be cheap food but kind of expensive to make now. Anyway, cube SPAM and mozzarella cheese, dice fresh white or yellow onions (depending on your taste), chop up dill pickles for tang, and dress with mayo and mustard. Fill hot dog buns with the mixture and broil until just toasted and the cheese melts on top. It's really good with sweet iced tea and a whole, pickled jalepeno.
smokeywolf
Well-Known Member
Kind of miss In-'N-Out. Have to do our own burgers now, but even if we were still on "the left coast" (Whew, gave me a shiver), we still couldn't buy burgers out. Sodium content is too much for us now.
Also liked the tuna burgers and coffee milk shakes from "The Habit". Their coffee shake was over 1,000 calories from a medium sized shake.
For at least 3 years while the boys were in high school, I would get up at about 0500 and make breakfast for the family. Spam was a component in at least 1 breakfast each month. There was almost always a salty breakfast meat included; ham, sausage, bacon, spam.
I would usually make our own Italian sausage; about 10 lbs at a time and freeze it in 1 lb packs.
Tonight is fried salmon.
Also liked the tuna burgers and coffee milk shakes from "The Habit". Their coffee shake was over 1,000 calories from a medium sized shake.
For at least 3 years while the boys were in high school, I would get up at about 0500 and make breakfast for the family. Spam was a component in at least 1 breakfast each month. There was almost always a salty breakfast meat included; ham, sausage, bacon, spam.
I would usually make our own Italian sausage; about 10 lbs at a time and freeze it in 1 lb packs.
Tonight is fried salmon.
smokeywolf
Well-Known Member
Since potatoes were always a component with Spam, the Spam got fried in goose grease.The problem I have always had is, what do you fry SPAM in, Bacon fat, Crisco or Butter?
EDIT to add: Yes I know Spam supplies its own fat.
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CWLONGSHOT
Well-Known Member
Here it is!!!
358156 hp
At large, whereabouts unknown.
I'm the opposite of fiver. Spam works best for me when sliced thin, heavily peppered, and fried crisp. I use a roller style cheese cutter to cut it. A can of Spam can last darn near a full week of breakfasts that way. If I run out, I substitute freeze-dried ham, rehydrated of course.
JonB
Halcyon member
I made a Meatloaf yesterday.
My usual way of making it tends to overcook it, so I took steps to avoid that. Instead of 350 for an hour, I went with 285 for 2 hours. One less Egg. and wrapped it in foil. After it reached 155 internal, I pulled it out of the oven and let it rest for 20 minutes, then chill. Yes, I cook a meatloaf strictly for leftovers.
RESULTS: Much better.
My usual way of making it tends to overcook it, so I took steps to avoid that. Instead of 350 for an hour, I went with 285 for 2 hours. One less Egg. and wrapped it in foil. After it reached 155 internal, I pulled it out of the oven and let it rest for 20 minutes, then chill. Yes, I cook a meatloaf strictly for leftovers.
RESULTS: Much better.
smokeywolf
Well-Known Member
Jon, try cooking your meatloaf in the barbecue. We use a large-ish shallow Pyrex baking dish (cover the outside with Al. foil). Even with 60% of the meatloaf in contact with the baking dish it gets a pretty good, slightly smoky flavoring. My family won't eat meatloaf cooked in the oven anymore.
If we can keep our son from eating 2 or 3 more helpings after we go to bed, the next day, 3 servings will get individually packaged in vacuum bags and frozen.
If we can keep our son from eating 2 or 3 more helpings after we go to bed, the next day, 3 servings will get individually packaged in vacuum bags and frozen.