Frankly I haven't bought yet as I am alone thanks to reasons best not discussed, and am deciding between lamb loin chops and some cut of steak like NY sirloin or ribeye. If I want to revel in my situation, I could do chili dogs, as I already have both on hand.
A nice spring mix based salad and likely a pint of good ice cream (not the whole pint in one sitting!)
Your game plan?
Does that make you a contender for the title?
So desert is already cast.
Apps we have some Manchego cheese and crackers.
No need to get too fancy.
The view of various beach towns' fireworks is great from the PP cliffs too - been there, done that. Enjoy!
Nice touch. The acidity from the wine as it boils off and concentrates is a nice counterpoint to the sweetness of the sauteed onions and peppers.
Will serve with Justin Wilson's Louisiana Pepper Sauce
I Guarontee!
Bratwurst, peppers, and onions
Cranberry chili meatballs
and standard grill fare, burgers, dogs, etc.
A few salads, but that's not my dept.
Just finished slicing all the meats and they all came out great. Pastrami is probably my personal favorite. It would be even better at room temp or even warm. Btw, all the recipes I see for brisket, corned beef,pastrami, even for sandwiches, say to hand slice. I did my slicing on a machine (after the meat had been refrigerated at least overnight) and it came out nice and thin, the way I wanted it. I couldn't have matched that by hand. Of course, if I was making it for an entree rather than a sandwich, I'd hand slice. Sneakers, I've tried mailing pastrami- first time the mailing label fell off the meat. Second time the grease came through the envelope and obliterated the address.
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As they are sautéing.
Nice touch. The acidity from the wine as it boils off and concentrates is a nice counterpoint to the sweetness of the sauteed onions and peppers.
Good to know! I’ll report back tomorrow with the results.
LOL. Last time i made pig candy, there was maybe 30 or so people at our house and some of them I had never met. I was carrying a tray of pig candy fresh off the smoker to the house to let it cool and some woman stops me and said, "I'm a friend of your wife's from work and I've been a vegetarian for years, but that bacon looks and smells so good I'm dying to try some. Do you mind?"
I said, "Do I mind? It's the nicest thing anyone has ever said to me."
she loved it (who doesn't). she'll be back this year, so I feel obligated having turned her from a vegetarian back to a carnivore/omnivore.
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Make new friends. Specifically, make new friends with some of the folks on BBI. Some of you aren’t fucking around! Pig candy!! Love. Just love.
LOL. Last time i made pig candy, there was maybe 30 or so people at our house and some of them I had never met. I was carrying a tray of pig candy fresh off the smoker to the house to let it cool and some woman stops me and said, "I'm a friend of your wife's from work and I've been a vegetarian for years, but that bacon looks and smells so good I'm dying to try some. Do you mind?"
I said, "Do I mind? It's the nicest thing anyone has ever said to me."
she loved it (who doesn't). she'll be back this year, so I feel obligated having turned her from a vegetarian back to a carnivore/omnivore.
That's only part of the story, as I remember it. One of the women came up to you and said "I've been a lesbian for 20 years, but pj, you look and smell so good I need to give you a try. Do you mind?" I'll let you finish the story
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In comment 14491098 djm said:
Quote:
Make new friends. Specifically, make new friends with some of the folks on BBI. Some of you aren’t fucking around! Pig candy!! Love. Just love.
LOL. Last time i made pig candy, there was maybe 30 or so people at our house and some of them I had never met. I was carrying a tray of pig candy fresh off the smoker to the house to let it cool and some woman stops me and said, "I'm a friend of your wife's from work and I've been a vegetarian for years, but that bacon looks and smells so good I'm dying to try some. Do you mind?"
I said, "Do I mind? It's the nicest thing anyone has ever said to me."
she loved it (who doesn't). she'll be back this year, so I feel obligated having turned her from a vegetarian back to a carnivore/omnivore.
That's only part of the story, as I remember it. One of the women came up to you and said "I've been a lesbian for 20 years, but pj, you look and smell so good I need to give you a try. Do you mind?" I'll let you finish the story
Maybe if the story was for Penthouse Forum. "I never believed stories like this were true, until one day I had an experience that changed my mind forever...."
In this case the story happens to be true.
Salads and sammiches all week.
Still haven't made up my mind between lamb chops, lamb kebobs, or steak. Or even the type of steak...
Tonight (actually last night and tonight, tonight was the leftovers) I've had pasta primavera with no meat at all, just sauteed veggies with whole grain penne and plenty of a 50/50 blend of Reggiano Parmasan and Locatelli Romano.
So I am primed for tomorrow's meat...
You ain’t kidding
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I gotta try that Pig Candy.
You ain’t kidding
It's the easiest thing to do on a smoker and a good way to learn if you're not familiar with smoking.
I use a rub on the bacon first (brown sugar and a little cayenne pepper). some people add a pork rub. optionally.
refrigerate with rub on for a couple hours or overnight.
then brush maple syrup on the bacon.
rub and syrup - on both sides.
I use a thick cut bacon.
light your charcoal in a fire starter, then load it up, use a little oak, get your smoker to 225.
Put the bacon on racks on the smoker at 225 for an hour.
flip it over after an hour, add some more syrup/rub after flipping.
another hour and it's done.
Once I did this with chicken wings on the lower smoker rack and unintentionally the rub/syrup carmelized and slowly dripped off the bacon onto the chicken wings.
holy shit, talk about delicious - the wings only had a dry rub (garlic powder, salt, pepper, paprika, etc.) and then had this candied bacon mixture drip down and flavor it.
Since then I've done that same set up intentionally.
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In comment 14491159 Danny Kanell said:
Quote:
I gotta try that Pig Candy.
You ain’t kidding
It's the easiest thing to do on a smoker and a good way to learn if you're not familiar with smoking.
I use a rub on the bacon first (brown sugar and a little cayenne pepper). some people add a pork rub. optionally.
refrigerate with rub on for a couple hours or overnight.
then brush maple syrup on the bacon.
rub and syrup - on both sides.
I use a thick cut bacon.
Have you done it with pork belly?
Nothing worse than Greecey food before a long flight
Quote:
In comment 14491159 Danny Kanell said:
Quote:
I gotta try that Pig Candy.
You ain’t kidding
It's the easiest thing to do on a smoker and a good way to learn if you're not familiar with smoking.
I use a rub on the bacon first (brown sugar and a little cayenne pepper). some people add a pork rub. optionally.
refrigerate with rub on for a couple hours or overnight.
then brush maple syrup on the bacon.
rub and syrup - on both sides.
I use a thick cut bacon.
light your charcoal in a fire starter, then load it up, use a little oak, get your smoker to 225.
Put the bacon on racks on the smoker at 225 for an hour.
flip it over after an hour, add some more syrup/rub after flipping.
another hour and it's done.
Once I did this with chicken wings on the lower smoker rack and unintentionally the rub/syrup carmelized and slowly dripped off the bacon onto the chicken wings.
holy shit, talk about delicious - the wings only had a dry rub (garlic powder, salt, pepper, paprika, etc.) and then had this candied bacon mixture drip down and flavor it.
Since then I've done that same set up intentionally.
Amazing.
I did my sausage peppers and onions thing and decided to change it up and go with the red sauce combo. Little wine, garlic Got the San marzano tomatoes and other essentials and it’s sitting on the stove ready to eat. Nothing short of fantastic. I think I’ll make it this way from now on.
I am going to do a tray of roasted root veggies plus (onions, carrots, potatoes, turnips, zucchini and sweet peppers) with the grilled NY steak with whole Crimini mushrooms, with these lovely thin asparagus as my appetizer.
I'm too lazy to whip up any sauce for anything, but will drizzle evoo and lemon juice on the asparagus and evoo and balsamic glaze on the steak itself.
Just what I need for my health, a super tub of Haagen Dazs...
Made a peach cobbler after all thanks to Lou instead of blueberry - found some good ripe ones at the store - may be a little soupy, the skillet overflowed a bit but it's hardened up a bit as it has cooled down. Opted to just buy some blue Bell vanilla ice cream over making whipped cream which I'm happy about after today...
Made a peach cobbler after all thanks to Lou instead of blueberry - found some good ripe ones at the store - may be a little soupy, the skillet overflowed a bit but it's hardened up a bit as it has cooled down. Opted to just buy some blue Bell vanilla ice cream over making whipped cream which I'm happy about after today...
Sounds wonderful. One of the very talented chefs I worked with who had graduated from the CIA in Hyde Park had a trick for peach pies, just because of their tendency to be soupy. He baked the pie crust bottom and cooked the peaches separately in a saucepan - that way he could adjust the thickness/stiffness of the fruit by sprinkling in a little extra cornstarch or potato starch to tighten it up. Only after the pie bottom was cooked golden brown and crisp, and the fruit pie filling cooked through and firmed up, only then he'd fill the pie, through a lattice top on it, and bake it another 25 minutes in a 375 or even 400F oven to cook the top crust until golden.
I suppose with all manner of sliced dried fruits easily available, you could alternatively add some dried apricots or peaches or mango slices in with the fresh fruit to absorb some of the water the fresh fruit throws off while cooking.
Anyway jgam, happy it worked out for you as planned... and if there's cobbler left over it will firm up in the fridge overnight.
And tomorrow's project is smoking wings on the egg!