Always. Ribs last night. Steaks tomorrow and who knows for Memorial Day
Burgers tonight, baby back ribs tomorrow, Monday is still in thought.
Salade Nicoise tonight – with shrimp and marinated artichoke hearts and mushrooms – and on Memorial day, barbequed brats from Granzin’s Meat Market in New Braunfels, where the locals go for meats, sausages and jerkey. http://www.granzinsmeatmarket.com/ … if you really have to have mail order sausages and all, you can get them from the New Braunfels Smokehouse (http://www.nbsmokehouse.com/index.asp)
Granzins is the supplier for all of the vendors at the yearly Wurstfest – a celebration of beer and sausages in all it’s wonderful forms.
Burgers tonight, tomorrow for lunch shrimp and scallops.
Thought about barbecue all day long while traveling. Hoped to get some at one of my favorite places (Al & Sons in Big Spring, Texas) but they were closed! Dang…I’ll miss their barbeque AND their complimentary home made vanilla ice cream. Oh well…should be able to get some when I come back through next week.
And to think I passed up Cooper’s in Llano for lunch because I thought I’d get some great ribs at Al & Sons for supper…
Always:-). I live in a hi-rise apartment, so I have to make do with either going to friends’ houses to barbecue (or, more likely, stand around with a beer in my hand b.s.-ing with the guy who’s doing the grilling), or eating at barbecue restaurants. Yesterday, I did just that, and went to one run by an American who got all the details right. Good chow, and plenty of pork on the menu, even in this mostly-Muslim Asian city. Today, I’ll be doing option no. 1, watching replays of the Boston-Tampa Bay hockey game, drinking beer and single-malt, and sucking down ribs, chicken, and burgers.
Well I wasn’t, until now. Now, I am thinking steaks and shrimp on the grill would be quite tasty indeed…
I don’t have a grill.
The UN should sanction you for torture, Neo.
Funny thing how regional barbque is. Where i’m from we call folks around Atlanta damn yankess for cooking hams instead of butts. And i just don’t know what to call folks in the carolinas who’ve been known to serve rice with their atrocious idea of barbque.
The best barbque ever made was by a now deceased old black man in Alabama named Chicken Comer. He cooked in a hole dug in the ground and swabbed it with secret sauce applied with a tshirt tied to a stick. The Van Gogh of swine is what he was. And i miss artwork 🙂
SteveH: I’m a real, no-joke damnyankee (from Michigan, no less), and for my family, barbecue was basically anything that a male family member cooked on an outdoor grill. Could be anything from lake trout to steak to ribs (beef or pork) to virtually any type of sausage. Barbecue, all of it.
But I’ve had my share of southern-to-southwest-style barbecue from Virginia to Alabama to Texas, and there is nothing like it on God’s green earth. It’s all a bit different, and all wonderful, whether it’s the old black guy with the t-shirt sauce swab, or the three rednecks with their own take on the woodchip smoker. Makes me want to come back to the States.
Great! I was going to the Y to work out but now I’m hungry!
Yeah,
Finally we have a couple days break from the rain and we can get some good chicken bbq and satay (w/ peanut sauce) going for the holiday!
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Always. Ribs last night. Steaks tomorrow and who knows for Memorial Day
Burgers tonight, baby back ribs tomorrow, Monday is still in thought.
Salade Nicoise tonight – with shrimp and marinated artichoke hearts and mushrooms – and on Memorial day, barbequed brats from Granzin’s Meat Market in New Braunfels, where the locals go for meats, sausages and jerkey.
http://www.granzinsmeatmarket.com/ … if you really have to have mail order sausages and all, you can get them from the New Braunfels Smokehouse (http://www.nbsmokehouse.com/index.asp)
Granzins is the supplier for all of the vendors at the yearly Wurstfest – a celebration of beer and sausages in all it’s wonderful forms.
Burgers tonight, tomorrow for lunch shrimp and scallops.
Here is a good recipe:
http://www.foodnetwork.com/recipes/paula-deen/red-pepper-scallops-recipe/index.html
Thought about barbecue all day long while traveling. Hoped to get some at one of my favorite places (Al & Sons in Big Spring, Texas) but they were closed! Dang…I’ll miss their barbeque AND their complimentary home made vanilla ice cream. Oh well…should be able to get some when I come back through next week.
And to think I passed up Cooper’s in Llano for lunch because I thought I’d get some great ribs at Al & Sons for supper…
Always:-). I live in a hi-rise apartment, so I have to make do with either going to friends’ houses to barbecue (or, more likely, stand around with a beer in my hand b.s.-ing with the guy who’s doing the grilling), or eating at barbecue restaurants. Yesterday, I did just that, and went to one run by an American who got all the details right. Good chow, and plenty of pork on the menu, even in this mostly-Muslim Asian city. Today, I’ll be doing option no. 1, watching replays of the Boston-Tampa Bay hockey game, drinking beer and single-malt, and sucking down ribs, chicken, and burgers.
Well I wasn’t, until now. Now, I am thinking steaks and shrimp on the grill would be quite tasty indeed…
I don’t have a grill.
The UN should sanction you for torture, Neo.
Funny thing how regional barbque is. Where i’m from we call folks around Atlanta damn yankess for cooking hams instead of butts. And i just don’t know what to call folks in the carolinas who’ve been known to serve rice with their atrocious idea of barbque.
The best barbque ever made was by a now deceased old black man in Alabama named Chicken Comer. He cooked in a hole dug in the ground and swabbed it with secret sauce applied with a tshirt tied to a stick. The Van Gogh of swine is what he was. And i miss artwork 🙂
SteveH: I’m a real, no-joke damnyankee (from Michigan, no less), and for my family, barbecue was basically anything that a male family member cooked on an outdoor grill. Could be anything from lake trout to steak to ribs (beef or pork) to virtually any type of sausage. Barbecue, all of it.
But I’ve had my share of southern-to-southwest-style barbecue from Virginia to Alabama to Texas, and there is nothing like it on God’s green earth. It’s all a bit different, and all wonderful, whether it’s the old black guy with the t-shirt sauce swab, or the three rednecks with their own take on the woodchip smoker. Makes me want to come back to the States.
Great! I was going to the Y to work out but now I’m hungry!
Yeah,
Finally we have a couple days break from the rain and we can get some good chicken bbq and satay (w/ peanut sauce) going for the holiday!