Re: Now summer is approaching what is everyone smo
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Joined: Mar 2005
Posts: 7,463 Likes: 1
axiomite
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axiomite
Joined: Mar 2005
Posts: 7,463 Likes: 1 |
Looks good, Rick! I just ate lunch, but looking at those ribs is making me hungry again.
*********** "Nothin' up my sleeve. . ." --Bullwinkle J. Moose
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Re: Now summer is approaching what is everyone smo
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Joined: Jun 2003
Posts: 6,833
axiomite
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axiomite
Joined: Jun 2003
Posts: 6,833 |
Well if I must say so myself..................Damn those ribs were good That with some corn on the grill and a pasta salad. Good eats I'm tell ya.
Rick
"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud
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Re: Now summer is approaching what is everyone smo
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Joined: Sep 2004
Posts: 11,458
shareholder in the making
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shareholder in the making
Joined: Sep 2004
Posts: 11,458 |
Joyce and I tried corn on the grill for the first time tonight....with the chipotle seasoning as well. What have I been waiting for all these years? DEEE-LISH!!!(The corn was really good, too!)
::::::: No disrespect to Axiom, but my favorite woofer is my yellow lab :::::::
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Re: Now summer is approaching what is everyone smo
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Joined: Mar 2005
Posts: 586
aficionado
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aficionado
Joined: Mar 2005
Posts: 586 |
damn those looked good, wid. carmelized pork fat, mmmmmmmm. i gotta get me another smoker.
btw, what wine you guys have with bbq'd pork? kind of a difficult proposition in my experience.
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Re: Now summer is approaching what is everyone smo
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Joined: Apr 2003
Posts: 16,441
shareholder in the making
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shareholder in the making
Joined: Apr 2003
Posts: 16,441 |
For bbq'd pork, I'd go with a "softened" Syrah/Shiraz. If you look around, you can find some that are blended with viognier (a white wine).
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Re: Now summer is approaching what is everyone smo
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Joined: Mar 2005
Posts: 586
aficionado
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aficionado
Joined: Mar 2005
Posts: 586 |
interesting, yesterday was the first time i've seen/tried that shiraz/viognier blend.
soft reds seem to be the ticket. i picked up a btl of carmenere at someone's suggestion, but have not had the opportunity to try it with pork.
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Re: Now summer is approaching what is everyone smo
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Joined: Feb 2002
Posts: 1,625
connoisseur
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connoisseur
Joined: Feb 2002
Posts: 1,625 |
Last night we hickory-smoked a bone-in sirloin (what a cut!); for an additional side I made mushroom caps stuffed with a combination of blue cheese, rosemary, walnuts and butter. Great complement to the hickory! (I also made standard bacon/celery/garlic stuffed mushrooms for the non-blue-cheese-eaters.) Mushrooms are so good at this time of year.
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Re: Now summer is approaching what is everyone smo
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Joined: Jan 2006
Posts: 436
devotee
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devotee
Joined: Jan 2006
Posts: 436 |
Now that sounds good! I love those kinds of mushroom recipes... Now if I only could find a way to convince my wife that they're edible
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Re: Now summer is approaching what is everyone smo
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Joined: Mar 2005
Posts: 586
aficionado
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aficionado
Joined: Mar 2005
Posts: 586 |
Those shrooms sound way cool, Amie. How about some recipe guidelines?
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Re: Now summer is approaching what is everyone smo
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Joined: Feb 2002
Posts: 1,625
connoisseur
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connoisseur
Joined: Feb 2002
Posts: 1,625 |
Oh dear, I'm one of 'those' cooks. Mix a spoonful of room temp butter with two or three or four spoons of crumbled blue cheese; add several shakes of dried rosemary and a spoonful of coarsely chopped walnuts.
That will fill four large stuffing mushroom caps.
For five large stuffing mushroom caps, one stalk of celery, half a clove of garlic, two strips of bacon, and the stem of two of the mushrooms - that usually makes enough to fill and a spoonful for the chef.
I pre-cook the mushroom caps in the microwave with a drop or two of water when they're empty - two minutes. That gets them started so that you can just finish them at 350*F for about 10 minutes and the mushrooms aren't crunchy.
How's that for a rough estimate?
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