WoosDay, WoosDay, WoosDay

BabyBoomBBQ

chainsmoker,[p]It's probably stuffed with some goodies.

fishlessman

<p />chainsmoker,
i bought this one already rolled, precooked bacon, spinach. portabellas chopped, provolone. next one i make myself, this was delicous

Unknown

<p />thirdeye... i love that mac-n-cheese with the tomato, mon![p]these pix from the weekend have all been posted in one place or another or several... but here they are all in one place for woo, woo, woosday[p][p][p][p][p][p][p][p][p][p]<img src=http://my.erinet.com/~pnsonr/aargh.gif>[p]

Buster Dog BBQ

Rick's Tropical Delight,
Rick, did you throw some liquor in that fruit? It looks good. What's in it?

Unknown

Buster Dog BBQ,
no liquor this time, but the plan is to add 151 rum and flambe' next time. it's kind of a fortified bananas foster thing.[p]Rick's Tropical Delight BBQ Fruit
___________________________________
3 pineapple rings
2 + 1 tablespoons brown sugar
2-3 tablespoons unsalted butter
2-3 tablespoons honey
6 strawberries, 3 whole, 3 sliced
1 banana, sliced on angle
___________________________________[p]- grill pineapple rings over direct medium 350 dome fire just enough to get some grid marks and soften a bit, 3-4 minutes each side. sprinkle 2 tablespoons of brown sugar on the pineapple rings
- melt butter in cast iron skillet. add pineapple, banana, strawberries. drizzle honey over all. sprinkle 1 tablespoon brown sugar over all. make sure the bananas are not sticking by moving slightly.
- when it looks good and you can't stand it anymore, take off fire and let cool. do not burn your tongue![p]would be fantastic over ice cream!

Smokey

<p />chainsmoker,[p]Stuffed with basil, rosted red peppers, fatta cheese and seasoning![p]Smokey

stike

AlaskanC,
finally found the link to the 'recipe' i posted when i did the wellingtons. damn, was that good. almost a year ago already.[p]it's long, but i'm glad i wrote it out. i never did write it down for my notebook.

[ul][li]wellington-fest[/ul]

Unknown

thirdeye,
i like the rack for the beef jerky. where did you get it. it looks much nicer than the one at our local sportsmans warehouse. also, what flavoring do you prefer?[p]thanks,[p]skeetbum

thirdeye

<p />skeetbum,[p]It is a break-down stainless rack from Hi Mountain. It's not only for jerky or kabobs, I used it last night to make Richards Char Sui Pork. I made some new skewers for this one, the coating on my original ones failed, not sure why. Hi Mountain sent me a complete replacement rack two days after I contacted them about the problem with the skewers.[p]Click on the link to read an article I wrote for TCK featuring Hi Mountain jerky and this rack. My favorite flavor is and has always been the cracked pepper & garlic. The last two I have tried are Cajun and Pepperoni. Both are okay flavor wise, but I prefer pepper on my jerky so I had to add that which took away from the intended flavor.[p]~thirdeye~

[ul][li]Jerky Article[/ul]

AlaskanC

thirdeye,
I was just on the Hi Mountain website and I can't find that rack anymore. I wonder if they pulled it because of the skewer issue. Dang. I meant to order one a while back. :(

thirdeye

AlaskanC,[p]It's still there. Look under jerky accessories.[p]~thirdeye~

AlaskanC

Whoops - I scrolled right by it! I didn't recognize the box.

Unknown

thirdeye,
many thanks for the tips. also, nice article. i think i'll do a practice run with beef before moving to the venison in the freezer. [p]skeet