Any suggestion for the "in between season" food? It is not cold but not exactly BBQ season for my location yet. At this time every year, I find hard to get cooking. No craving, no inspiration, just blah.
How does a ten-pound, mesquite-smoked untrimmed brisket sound? It was bbq'd last night for about 8 hours but it got a little bit too hot (opened up the vent too much) so it's a little dry and not half as good as the cantonese bbq'd duck I had earlier in the week. But mesquite smoked beef is still mesquite smoked beef and it's not half bad served with a pint of red beans. Half was frozen and the other half will be eaten this weekend.
Fennel bulb, now I see that alot but never actually bought it. My kid is not quite the vegan, heck he's a meat eater period. One day...
Quinn,
Be realistic here, how am I going to do a beef brisket for 8 hours??? This is no Texan territory here. Modify, pls, I woul love to try that type of bbq but need something simplied and downsized. BTW, had pecking duck last week but it didn't bring as much "joy" as it used to. Those ducks must gotten fed something different.
NOW we're talkin' health food. One of these days, I'm gonna get me a chicken fried steak that's actually made from steak.
Gina >>BTW, had pecking duck last week but it didn't bring as much "joy" as it used to<<
Maybe you'd have more luck with one that doesn't peck. But I know you're just trying to make me jealous. There used to be a place on Spadina that would bang a gong every time a peking duck came out of the kitchen. The skin would be sliced off beside the table. I think I still have a pair of chopsticks from that place. I suppose it's been moved to Scarberia and there's now a Starbucks on the corner of Dundas and Spadina.
>>Be realistic here, how am I going to do a beef brisket for 8 hours??? This is no Texan territory here. Modify, pls <<
No problem. Brisket makes the best bbq'd brisket (surprisingly) but you could substitute another cut of beef if absolutely necessary. In California they sell something called "London broil" that isn't bad for slow smoking if you can find a piece big enough. Beef shank (bone in) might work. What you're looking for is a big ol' hunk of tough, fatty meat. The fat is essential. Rump roast, round roasts, or sirloin don't have nearly enough.
As far as a "smoker" goes, you can use almost any type of grill as long as it has a tight fitting lid so that you can control air flow through it. I use a $40 kettle grill but you can easily spend $1,000 for a pit bbq if you want (you decide if you can taste the $960 difference). You want to keep the temp down, maybe in the 200-250F range. You'll also need some kind of wood to add to the charcoal. If you can't get mesquite then anything else will do - hickory, pecan, cherry, apple should work just fine. Personally, I prefer chunks (or small logs) but chips work. I might put some fennel bulbs on the grill if I think it might impress the guests.
Here's what I do for "8 hours" or even "12 hours": I put a hunk of meat on the grill, open the vent just enough to keep the charcoal and wood burning, and then go play tennis. If I'm in a big hurry, I might smoke it for an hour or two and then wrap it in foil and put it in the oven at 250F. That way, it won't dry out. I often put half in the oven and the other half in the freezer. When I'm ready for the frozen half, I stick it in the oven at 250F and then go play tennis. Remember, the time that men tell you they are "bbqing" is really spent drinking beer over by the horse shoe pit ("sorry honey, I'd really like to help you out but I'm bbqing over here ... but watch this ringer ...").
One of my favorite grill things is to wrap in heavy foil a big piece of salmon along with purple onions, yellow summer squash, zucchini, carrots, (I love "colorful" food), fresh pressed garlic, and a little bit of olive oil to keep it from sticking. Sometimes I use lemon pepper...and sometimes I squeeze a half lemon over all of it before wrapping it up. Wrap it well (I usually turn it over once), put it on the grill, and go sit down! Doesn't take long for the salmon to flake up nicely...about 15-20 minutes depending on the size. I don't stand outside like I do when grilling burgers or something requiring that type of cooking. It's a delicious meal by itself, or you can cook some Jasmine rice to go along with it.
When it gets warmer for all you "cold weather" folks, try grilling some asparagus. mmmmm...it's great cooked on the grill. Not very "healthy" because I brush lots of butter on it while cooking, but also spice the butter w/fresh pressed garlic, and ground pepper corns. I like mine when it's still crunchy...cook it on the top shelf of my grill so it doesn't burn. Hmmm...maybe 10 minutes or so...you'd have to test it to see how you like it done for yourself.
The old standby when I don't feel like cooking...organic rolled oats and toast, or a bowl of Cheerios with a banana added.
I like when my Grandson is here...I remember to cook/eat. I've lost nearly 40lbs, down several clothing sizes on this A & D diet. Not a good way to lose weight, but I did need to anyway!
Quinn, what I've found good to do with London Broils is a good marinade, then grill it. Did that yesterday, as a matter of fact. Here's the marinade I make for London Broils...
1/2 cup Ken's Italian Salad Dressing
1/2 cup A-1 Steak Sauce
3 tablespoons Worcestershire
Fork the heck out of the London Broils, then marinate them for about 1 hour each side.
Get the grill REAL hot, then toss the steaks on to sear, about 1 minute each side. You'll find that the marinade on the outside will partially caramelize and it seals all the juices in. Reduce the heat and cook to your preference....
Goes best with cold beer and horseshoes...
Veggies? I don' nee' no steenkin' veggies! But if I MUST, I'll take a baked potato, thanks.
Oppps thanks Quin........now how on earth did I underline cause I have been trying to figure that out for years lol
Ohhh now if i could just figure out how to bold things like
KETCHUP IS NOT A VEGETABLE!
Oh and btw your in big trouble in June Tex......instead of putting your head back and forcing you to drink alcohol I am gonna make you try every veggie and fruit I can think of to find something you like
This message has been edited by Canuck_Kid on Apr 21, 2005 10:51 PM
I can't imagine anyone writing an entire book about water. Good grief, was he on drugs or something? I know, I know it is good for you and I drink quite a bit but an entire book? So what does he write about it? What does he mean how water is exchanged "when we interact with each other"? Hmmmmmmmmmmmm........... I think my mind is in the gutter!
>>Kinda like perception is reality, but everyone's perception is different therfore there is no "out there" reality.<<
I agree. But I think it goes even further than that. Not only is there no "out there" reality, I'm not sure there's reality "in here". I recommend reading Eckhart Tolle's "The Power of Now" if you want to change your perception of reality.
From what I read, it looks like my perception of reality is what's happening between my ears. Look at what each of us did (and continue to do) to ourselves while recovering from our spouses' affairs.
It's what we thought that created our pain. Sure, what happened is real enough. But consider, if you will, what we feel when we hear of that happening to someone else - it simply doesn't have the same impact.
What's the difference? Was it that it happened to someone else?
I don't think so. Look at the reality of it - someone was cheated on.
I think it's what was going on in our own mind. If we can get some control over that, we get more control over how we feel and therefore live.
I offer this quote to ponder on. It summarizes my point.
"Whatever you think is delusion." - Katagiri Roshi
RW, I started work (with others) on water supply protection in my hometown in 1994. I've already spent a decade on water issues and have given a couple of papers at national conferences.
Charlie, there are many good books entirely about water.
One was made into a movie: "A Civil Action", starring John Travolta. Another is by a professor at Arizona State named Robert Glennon. The book is "Water Follies". I've heard both of the authors speak at conferences.
A couple of years ago, National Geographic devoted an entire issue to water.
To read about what friends of mine all over the US do (maybe even in your hometown), go to www.groundwater.org
And for heaven's sake, JOIN the foundation.
Yes, I do something in life that I'm really proud of. This is the first chance I've ever had to talk about it here.
Well, I've done at least one thing I'm proud of:>) I did get lots of signatures in my old neighborhood and got a playground added to the city's budget to put in the empty lot that was supposed to be a natural park, in other words - do nothing with it. It was nice while we were there for a few years, but I don't live there anymore :>)
