It is also the country's oldest brewery. The "Lager" as it is referred to in PA is the best mass produced beer in the country, hands down. It's also dirt cheap.
Posted on 07/04/2010 7:00:26 AM PDT by traderrob6
It is also the country's oldest brewery. The "Lager" as it is referred to in PA is the best mass produced beer in the country, hands down. It's also dirt cheap.
PORK...in honor of oleobama and his muzzie friends.
Basic rub: Garlic powder, onion powder, fresh ground pepper and salt
From there you can add some combo of: Chili powder, cayenne pepper, white pepper, paprika, smoked paprika, ground majoram (for chicken)
Others?
Pork tenderloin and chicken.
Same here, except I added a splash of balsamic vinegar to the marinade. Also, I'm using my favorite "camping wine" (screw-cap) - Fess Parker's Frontier Red (a blend of varietals, heavy on the Syrah). With a pic of the late Mr. Parker on the label - decked out in coonskin cap - it seems the perfect accompaniment for black powder smoke. :-)
I tossed a sprig of fresh rosemary into the marinade, too.
Happy 4th ALL!!!!
Dan’l Boone makes wine? Who knew? What in the world does it taste like? It take from the screw cap we are not talking $80 a bottle.
Yeah, baby! Just take that steak for a short stroll past the grill and she's done!
Cheers and happy 4th to all!
My Brisket recipe:
1 10-12lb packer (cryovac from Sam’s includes tip and flat)
rub it (I make my own but any rub will do) and let it sit overnight.
Fire up the smoker. I have the kind that has a smoker with the sidecar grill. I put charcoal and oak in the side car and after it’s hot. I put the brisket right on a grate over the fire and burn the crap out of both sides. I mean black. Then I but it in a pan fat side up and smoke heavy for 3 hrs turn over and smoke for another hr or so. Then I wrap it and put it in the oven at 265 for 4 hrs. Th au-jus is to die for. Lots more debate and pics on this at http://www.smokingmeatforums.com/
I LOOOOOOVe steak!!!!!!!! We are invited to a cookout, so I hope to have delicious food. I am making potato salad.
On the tofu note... don’t laugh, but my dad was an old hippie & he made the best tofu burgers around. I am a meat lover & to this day when I think of them my mouth waters.. they were that good! I have tried many times to duplicate them... to no avail.
Enjoy your steak!
Awesome turtles!
Enjoy that Memphis bbq! We are going to Holly Springs for a cookout w/ friends.
This also steams the meat a little. I don't know why, but this gives it the kind of texture that I love. Of course, to do this, you really did a professional, southern-style concrete barbecue pit.
For home cooking, the best I can come up with is moving the meat on and off the direct heat. Use wood Chunks, about softball size, Not, I repeat NOT, wood-soaked chips. Smoke is like salt, a little is good, a lot, not so much.
Happy eating
Thought I'd share this- a simple and surprisingly delicious potato salad recipe: (I don't measure when I cook, so I'll give you the ingredients only..use enough so that it looks "right")
Combine boiled baby red potatoes, sliced, with bacon and chopped green onions. Add enough Hidden Valley Ranch dressing to moisten, a little salt and pepper and voila! It's marvelous!
Brats and burgers, Baby!
It’s not too late to make ABT’s (atomic buffalo turds) Bacon wrapped, cheese stuffed, smoked jalpenos. http://www.smokingmeatforums.com/forum/list/176
My mouth is officially watering!!!!!!!!!!! I am definitely trying this for the next potluck. Thanks & great 4th to you!
My mouth is officially watering!!!!!!!!!!! I am definitely trying this for the next potluck. Thanks & great 4th to you!
Smoking some salmon this morning.
When the high wears off, I’ll grab some twinkies.
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