Posted on 07/03/2014 6:01:00 AM PDT by ken5050
what?
oh
sorry
I think we’re having lobsters, cooked in a pot on the deck with propane.
Anything and everything is better with swiss or provolone.
I have a hamburger recipe.
I don’t like eating hamburgers the old way after I learned to do this.
Take a pound of groud beef.
Put it in a bowl with less than half a cup of shredded wheat, an egg, some country bobs hamburger sauce or sauce of your choice. And hamburger seasoning of your choice.
On the hamburger sauce you don’t have to put a ton. Seasoning and shredded wheat as long as it’s not more than half a cup you’re fine.
Pad it all out into burgers and grill! May take a bit longer to grill but worth it!!!!
I like the shredded wheat part ... my mother (circa 1950’s ... 8 kids) used to mix in stale bread crumbles to make if go further ... or farther
That’s a great idea!
LOL!
Say shredded wheat ten times fast
My recipe for ribs:
Open packaging
Place on smoker
Cook until done
EAT.
No need in messing with it, seriously.
Meatloaf on a burger bun!
This is the shredded wheat I buy.
FIRST Preheat grill about 20 min til temp stabilizes at 450 deg.
SECOND One hour prior to grilling, plate 2-2" thick filet mignon. When steaks reach room temp, spoon 1/2 c Kikkoman teriyaki sauce generously on both sides; steep 10 min. Sprinkle both sides w/ 2 tb ea garlic/ onion powders, 1/4 tsp pepper.
W/ grill temp at 450 deg, spray or brush grate with oil; place steaks on grill. After 5 min, check w/ meat therm to determine grilling pace. If a grill flare-up occurs, move steaks over; spray fire w/ water.
The steaks will take approximately 10-15 min to cook. Turn once after about 7.5 min. For med-well (slightly pink inside), internal therm reads 145 degs.
LASTLY Remove steaks to platter; let sit about 5 min before serving.
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Some great easy sides.
GREEK FETA CHEESE SALAD---Mix 4 lb hot cooked bow tie pasta, 24 oz bottle Italian dressing; cool. Mix w/ 4 c mayo, cup or so chp celery, thin tomato wedges, 3 c black olives, 1/4-1/2 cup oregano leaves, pepper to taste, 2 lb crumbled Imported Greek Feta, 2 cups shredded Parm.
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FRENCH-STYLE CARROT SALAD---Found all over France: stays crunchy a good 24 hours – can do night before – tastes fine at room temp.
PREP Rinse/dry/trim lb fresh carrots. Cut short segments; then mandoline or processor/julienne into matchsticks--or grate on large-holes of box grater. ASSEMBLY toss carrots w/ 3 tb l/juice. Add 2 tb evo, salt, 1/8 tsp crushed garlic. Taste/adjust seasoning. Chill to serve next day.
The original recipe I was given called for two eggs. But I found that the burgers were never solid.
So I cut it down to one egg.. and just put a little less shredded wheat in and it worked.
Great looking salads!
Charcoal grilled burgers one day (I grind my own meat) with French fries.
Baby back ribs slow cooked on the propane grill one day (after I install the new stainless steel gas burners - Weber grills are wonderful!).
A big porterhouse steak on the charcoal grill another day - likely that day we’ll cook a pizza for the wife on the propane grill too.
Happy 4th to all!
Used t'be a staple in the Archie house.
(*sigh*) Cookout at my folk’s place. I love him dearly but my dad is from the “If it’s smoking it’s cooking, if it’s burning it’s done” school of barbecue. His burgers are like hockey pucks and his chicken, well, it’s hard to describe. I’m bringing beans and my boy friend, the dirty rat, has his daughter for the weekend so has begged off. He’s had dad’s cooking before.
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