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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
BluesnBBQ
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I'll be there on June 22. I'm not playing there this year (like I did the previous two years). I'll be volunteering at the DC Blues Society's table.
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My band recently started covering that song (the Brook Benton version). Now it's stuck in my head. B)
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Thanks Max. It was great to see you and Spawn. I hope I didn't mislead you when you asked me about my other band. When I told you it was my "main gig" I didn't mean that it was what I'm doing for a living. It's my main music gig and it's going well.…
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As long as they survive the secret initiation ritual, they'll be all right. :evil:
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Believe you me, you wouldn't want to hear me singing in the rain, snow, or sunshine. But I do a decent job on the harmonica. Looking forward to entertaining everyone this weekend.
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The local (about 35 miles north of Waldorf) weather report this morning said sunny during the day, possible thunderstorms at night. Hopefully they got it right!
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If you want to hear some good blues, Dave Sherman (who I'm playing with at the Fest) will be at Surf Club Live (formerly Chick Hall's Surf Club) that night. He'll be featuring two great local singers, Marianna Previti & Mary Shaver. www.myspa…
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Check out the Washington DC & Baltimore Area bulletin board on Chowhound: http://www.chowhound.com/boards/14 Lots of good suggestions there, and it's searchable. I don't know Charlottesville very well, but in Baltimore I would stay away fr…
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That story sounds kind of half-cocked to me.
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As I usually do, I'll be cooking up some live blues with the band.
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Then the fest itself, with loads of great people, great food, hopefully Blues&BBQ's band Yeah, we'll be there. That's my favorite gig of the year!
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I've always done pizza dough from scratch and I've never had any problems with it. I use water, yeast, salt, sugar, olive oil and flour. I've also done it with sourdough starter instead of yeast, but it takes a lot longer to rise. IMHO Pizza dough i…
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FamilyGuy,[p]You have to know the secret handshake first and it helps if you like live blues music.
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Sausage, peppers and onions (and mushrooms, if you and your guests like them). Very healthy, if you use turkey sausage. I did this last year as an appetizer when I had a family barbecue. My cousin doesn't eat red meat, so I made it (and pulled chick…
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Mine is "Miss Edie," after the egg obsessed character from the classic John Waters movie Pink Flamingos. [p]It's a Baltimore thing, hon.
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mad max beyond eggdome,[p]I forgot to call and ask if your refrigerator was running or if you had Prince Albert in a can. Maybe next year I'll remember.
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I use a stockpot that fits in my fridge. Since I have a gig tonight, I made the brine last night. It's pretty simple - water, apple cider, salt, brown sugar, peppercorns, bay leaves and thyme. [p]I'll put the turkey (about 12 lbs) in the brine tonig…
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max,[p]1) I had sliders for lunch yesterday (I returned for Breakfast - fatties and biscuits - and that laster turned into lunch).[p]4) I got a t-shirt (Sally saved a large one for me!) Saturday, plus an apron and coozies. I got more coozies and apr…
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Is that a chicken with no legs?
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bill,[p]I think I'm going to try a combination of what you posted with some ingredients/techniques I read about online.[p]Thanks![p]-Steve
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Pork Butt Mike,[p]What cut of pork did you use? Do you have a recipe? That looks like something I'd like to try one of these days.
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BENTE,[p]You eat nachos for breakfast?!
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I've used hot sauce and melted butter on wings, but when I do that I coat the wings with the sauce after they've been grilled. The method I heard about uses just the sauce as a marinade.
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JetJock,[p]I meant simple as in no fancy rub, no indirect setup, no waking up a 2-3 times in the night to make sure the temp is still constant (what I usually do when I cook overnight).[p]I prefer to do pulled pork overnight (and that's how I'm doin…
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thirdeye,[p]Next time I have a part, that's what I want to cook!
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Before that sigthing, archeologists spotted drawings of a green dome shaped item with smoke coming out of it, next to drawings of well fed, happy people in Egyptian heiroglyphics.
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I've tried 3-1-1 once or twice and I don't see how the foil helps. Putting meat in foil w/liquid steams it. You'll get tender results if you cook at 250 indirect for 4-5 hours.[p]I did some spares this weekend and they turned out great. U did them o…
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I like to cut them into cubes, marinate them and cook them on skewers as kebabs.
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I almost always use my own rubs, and I generally just throw them together. I was going to try Alton Brown's rub, but I didn't have any jalapeno seasoning or rubbed thyme. Occasionally I use a store bought rub and I usually add some brown or turbanid…