Wet Spaniel - Posted - 08/16/2020:  02:45:27

quote:

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Originally posted by reubenstump

quote:

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Originally posted by Wet Spaniel

quote:

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Originally posted by Brian T

Your kitchen fire reminds me that I really should rig up some sort of an open fire pit in my front yard. There's an added flavor from fire that is unmatched even by charcoal.



My front door opens onto a dead plain of spruce needles and a few weeds.

The bottom back door is really awkward for me to get to with any food preps.

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You're right about the wood fire flavour Brian - you really should knock something up.  Once I've finished fitting our new kitchen, I've been given the go ahead (by the boss) to build a pizza oven in the garden - I'm looking forward to that.

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That's something I'll build at my next house.  An sand-filled area for cooking over grates/planchas/rebar, plus a bread/pizza oven, which may be used for smoking meat as well.

And if Brian doesn't bring enough wine I'll do so.  I'm torn between the lamb and the trout.

 

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Have both.

a couple of years back I was in Sardinia in italy and the house we were staying in had an enormous wood fired oven in the basement.  I didn't cook any pizza (why would you make your own when in Italy) but I did roast a small pig, some chicken and vegetables - the flavour and just the plain fun experience were both superb.

Edited by - Wet Spaniel on 08/16/2020 02:46:17

reubenstump - Posted - 08/16/2020:  04:25:50

I'll bring chimichurri for the lamb.

Edited by - reubenstump on 08/16/2020 04:32:03

Lamb with chimichurri

Lamb with chimichurri

Wet Spaniel - Posted - 08/16/2020:  04:35:35

quote:

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Originally posted by reubenstump

I'll bring chimichurri for the lamb.

 

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Good man - that would be an awesome combination.  Have you tried it with mint sauce?  That's a British staple - chopped mint in vinegar.

Edited by - Wet Spaniel on 08/16/2020 04:36:07

reubenstump - Posted - 08/16/2020:  04:50:59

quote:

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Originally posted by Wet Spaniel

quote:

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Originally posted by reubenstump

I'll bring chimichurri for the lamb.

 

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Good man - that would be an awesome combination.  Have you tried it with mint sauce?  That's a British staple - chopped mint in vinegar.

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Never tried mint sauce.  I need a recipe.

RonR - Posted - 08/16/2020:  05:00:44

Crabs are in season here. It takes a little time to pick the meat out, but that's part of the tradition, picking crabs, drinking beer for some and spending time around the table with family or friends.

 

Wet Spaniel - Posted - 08/16/2020:  05:57:10

quote:

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Originally posted by reubenstump

quote:

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Originally posted by Wet Spaniel

quote:

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Originally posted by reubenstump

I'll bring chimichurri for the lamb.

 

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Good man - that would be an awesome combination.  Have you tried it with mint sauce?  That's a British staple - chopped mint in vinegar.

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Never tried mint sauce.  I need a recipe.

 

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It's one of those things that I 'eyeball, but this is pretty close, only thing I do different is I drain the water before chopping the mint and then add the sugar as I prefer my sauce on the vinegary side

Edited by - Wet Spaniel on 08/16/2020 05:58:45

 

STUD - Posted - 08/16/2020:  06:10:33

Me Mom made the best lamb I ever had.. she used garlic n tamada juice fer the gravy..

She said an old Jewish man tawt her how to make it.. I do not know the recipe..

I do miss that gravy... :0/

reubenstump - Posted - 08/16/2020:  09:59:11

quote:

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Originally posted by Wet Spaniel

quote:

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Originally posted by reubenstump

quote:

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Originally posted by Wet Spaniel

quote:

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Originally posted by reubenstump

I'll bring chimichurri for the lamb.

 

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Good man - that would be an awesome combination.  Have you tried it with mint sauce?  That's a British staple - chopped mint in vinegar.

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Never tried mint sauce.  I need a recipe.

 

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It's one of those things that I 'eyeball, but this is pretty close, only thing I do different is I drain the water before chopping the mint and then add the sugar as I prefer my sauce on the vinegary side

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A lot of that is similar to chimichurri - water, salt, herbs, vinegar.  I'm going to assume that it's subject to taste and available ingredients, like chimichurri.  Truth be told, I don't think I've ever made it exactly according to this recipe.  I always adjust it depending on my mood.  I'm pretty sure I always use more olive oil, and I definitely vary the herbs.

After I've used some at a meal or over a few days, and the ingredients in the bottle become a bit too solid to pour, I just add more olive oil.  I could probably skip the entire water and salt part (salmuera) if I wanted.

Ingredients

• 1 cup water


• 1 tbs kosher salt


• 1 head garlic, chopped (yes - head, not clove)


• 1 cup parsley


• 1 cup dried oregano


• Other herbs as desired/available – rosemary, basil, etc.


• 2 tsp red pepper flakes (optional, if you want it to have a kick)


• 1/4 cup red wine vinegar


• 1/2 cup extra virgin olive oil

Instructions

1. Bring water to low boil.


2. Add salt, and stir to dissolve.


3. Allow brine to cool.


4. Pour brine into bottle.


5. Add other ingredients.


6. Use immediately, or allow ingredients to infuse up to 2 days.

The saltwater brine is referred to as salmuera.

Edited by - reubenstump on 08/16/2020 10:04:28

Brian T - Posted - 08/16/2020:  10:22:47

Mint sauce was/is the most common condiment for lamb in Australia.
Over 4 years, I ate a lot of lamb.
1/2C very fine dice mint leaves in 1/4C steaming hot vinegar.
I think there must have been maybe a tsp sugar in there as well.
I don't recall any oil or butter. Mushy green stuff with a heavenly aroma.

Went to a big bush toot up the country towards Albury, 3 lambs on spits over the fire.
Galahs and Crimson Rosella parrots flapping around the place in dozens.

I like to do large lamb pieces, shanks and bigger, 3 hrs at 275F with apple wood smoke
for the first hour. Several dry rubs with not too much sugar make a big difference.

Brian T - Posted - 08/16/2020:  10:50:03

Local mountains are loaded with layered sedimentary rock so getting nice, slab-shaped pieces is a simple drive on a good logging road. Big sand deposits along the road and firewood from logging debris piles.
I've got several oven racks from the dump (scavenging is actually verboten.).

Right now, there's an ancient 2-burner gasser out there that I use for BBQ and another rig for grilling.

I found 2 meat rabbits in the big freezer, might thaw one
and try to BBQ that with an apple juice wet mop.

The "Memphis Blues" BBQ House in Vancouver, BC published a cookbook. Everything from dry rubs (5) and mops to slaws and other sides and desserts. Good design plans for stone/brick ovens, too.
My SIL claims to have eaten every thing there is on the menu.

Wet Spaniel - Posted - 08/16/2020:  11:00:53

Be interested to hear how the bbq bunny turns our Brian, I shoot a lot of wild rabbits (wild..... it was livid!) and they are super lean, so much so that I tend to cook them in some kind of sauce/casserole.

reubenstump - Posted - 08/16/2020:  11:28:12

quote:

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Originally posted by Brian T

I found 2 meat rabbits in the big freezer, might thaw one

and try to BBQ that with an apple juice wet mop.

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Pics or it didn't happen.

reubenstump - Posted - 08/16/2020:  11:34:01

quote:

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Originally posted by RonR

Crabs are in season here. It takes a little time to pick the meat out, but that's part of the tradition, picking crabs, drinking beer for some and spending time around the table with family or friends.

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Ron, it's a bit of a story, but today I heard an interview on the radio with Whitey Schmidt, an author who basically ate his way up and down the Chesapeake Bay, focusing on crabs, although asparagus and oysters were certainly not out of his purview.  I had honestly never heard of him before.  I can send the audio file of the interview if you're interested.  The articles below are pretty interesting.  His books are available on Amazon and elsewhere.

"...the host made the mistake of saying, 'Hey, I’m gonna order a Domino’s Pizza.'"

"[I] traveled with him in that grey station wagon with the driver-side mirror attached with duct tape, I made it to about a dozen of the 250 crab houses he visited. 'I'm doing research,' were his words."

"Eventually, he bought a single-wide trailer on a large lot in Crisfield and transformed it into an oasis of comfort. He created a kitchen any good cook would envy. He outfitted an office, and installed extras including a bay window, built in bookcases, stained glass, custom doors, and a large screened in porch for entertaining. Then he built the garage that houses his publishing operation along with a pool table, couches and stone-lined spa. A few years ago he Whitey installed a large wood-fired pizza oven he had imported from Tuscany. 'It will cook a pizza in 90 seconds.'"

bayweekly.com/whitey-schmidt-a...ll-lived/

travelhag.com/whitey-schmidt/

smile.amazon.com/kindle-dbs/en...de=283155

Edited by - reubenstump on 08/16/2020 11:34:35

Brian T - Posted - 08/16/2020:  12:10:13

quote:

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Originally posted by reubenstump

quote:

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Originally posted by Brian T

I found 2 meat rabbits in the big freezer, might thaw one

and try to BBQ that with an apple juice wet mop.

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Pics or it didn't happen.

 

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I like the idea of posting pictures.  Never have had any success for this site.

reubenstump - Posted - 08/16/2020:  12:16:47

quote:

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Originally posted by Brian T

quote:

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Originally posted by reubenstump

quote:

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Originally posted by Brian T

I found 2 meat rabbits in the big freezer, might thaw one

and try to BBQ that with an apple juice wet mop.

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Pics or it didn't happen.

 

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I like the idea of posting pictures.  Never have had any success for this site.

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The forum software is outdated, but migration is never easy.  The procedure should be in a FAQ somewhere.  If not, send me - or a moderator - a PM.

STUD - Posted - 08/16/2020:  15:13:20

Liz's camera will not post on here neitha...
Usta work...now it just dun't... :0/

STUD - Posted - 08/16/2020:  17:45:14

Sausage and Peppers which I am unable to post. :(
Liz

kg4muc - Posted - 08/16/2020:  18:05:24

Well,
My ham sammitch sure don't compare to this quisine lol

STUD - Posted - 08/16/2020:  19:49:57

quote:

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Originally posted by kg4muc

Well,

My ham sammitch sure don't compare to this quisine lol

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Nuttin wrong with ah ham sammich.... ;0)

It's all in the applahcaytion.... :0)

kg4muc - Posted - 08/16/2020:  20:19:06

LOL ! Exactly right :)

steve davis - Posted - 08/17/2020:  16:09:38

I'm loving this large crabmeat roll from the Keag Store.

Remsleep - Posted - 08/17/2020:  16:52:12

Experiment time: Sous vide chicken salad without a sous vide machine.



Put 1.5 lbs of boneless chicken thighs in big zip-loc bag with a cut up lemon, herbs, a sliced Fresno pepper, salt and pepper. Drive as much air as possible out of the bag and seal. We have an electric kettle that heats to a range of temps including 160*F, which is perfect for this. I heated up 3 liters of water to 160* and put it into a really heave Dutch oven on the very lowest flame with a heat diffuser and put the bag with the chicken in the water uncovered. This keeps the water at a fairly constant 165* between the ultra-low flame and heat exchange with the air. Let cook for 1:45 (could probably go longer without any harm. At the end of that time, check the temp on the chicken - you want 160* — and put the bag in an ice bath for 15 minutes.



Make whatever dressing you like. I did a pretty conventional mayonnaise base this time, along with salted and pressed cucumbers from a friend’s garden. Take the chicken out of the bag and discard the lemon and herbs. Cut into 1/4" cubes and add to the dressing and serve.

The chicken came out perfectly cooked and very juicy, A real winner. Now I have to figure out if I can make this work with steak, which takes a much lower temp.

Edited by - Remsleep on 08/17/2020 16:53:49

kg4muc - Posted - 08/17/2020:  19:11:25

That sounds good! Except for the mayo part. That's just me. I never could stand that stuff  Chill here tonight along with canning corn and green beans. Getting a head start on winter today as I cleaned and serviced the OWB so we'll have heat and hot water aplenty this winter. Trying to do a bit better this year, running out of wood made for a couple of 3 dog nights and we only have two

bubbalouie - Posted - 08/17/2020:  20:53:32

quote:

---

Originally posted by Remsleep

Experiment time: Sous vide chicken salad without a sous vide machine.



Put 1.5 lbs of boneless chicken thighs in big zip-loc bag with a cut up lemon, herbs, a sliced Fresno pepper, salt and pepper. Drive as much air as possible out of the bag and seal. We have an electric kettle that heats to a range of temps including 160*F, which is perfect for this. I heated up 3 liters of water to 160* and put it into a really heave Dutch oven on the very lowest flame with a heat diffuser and put the bag with the chicken in the water uncovered. This keeps the water at a fairly constant 165* between the ultra-low flame and heat exchange with the air. Let cook for 1:45 (could probably go longer without any harm. At the end of that time, check the temp on the chicken - you want 160* — and put the bag in an ice bath for 15 minutes.



Make whatever dressing you like. I did a pretty conventional mayonnaise base this time, along with salted and pressed cucumbers from a friend’s garden. Take the chicken out of the bag and discard the lemon and herbs. Cut into 1/4" cubes and add to the dressing and serve.

The chicken came out perfectly cooked and very juicy, A real winner. Now I have to figure out if I can make this work with steak, which takes a much lower temp.

---

Do try this with steak! 54C. for 3 hours &then  sear it up! Some oil & fresh herbs & garlic in the bag.

Brian T - Posted - 08/17/2020:  22:05:09

Calamari. Squid. Freezer inventory shows I have at least 2 dozen squid tubes. Maybe more.
I happen to like to eat lots of Calamari. Good way to teach little kids to count to 10.

1. Bread/batter rings and deep fry. I have a good seasoning mix to make up.
2. Cold marinated rings (cooked) in olive oil/white wine/lots of herbs and chill 2 days.
3. Heidi-cat will bat a single ring around my kitchen and finally settle down and eat half.

Anybody got any novelties here? Nothing special in my Asian or Greek cook books.

Remsleep - Posted - 08/18/2020:  06:40:02

quote:

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Originally posted by bubbalouie

quote:

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Originally posted by Remsleep

Experiment time: Sous vide chicken salad without a sous vide machine.



Put 1.5 lbs of boneless chicken thighs in big zip-loc bag with a cut up lemon, herbs, a sliced Fresno pepper, salt and pepper. Drive as much air as possible out of the bag and seal. We have an electric kettle that heats to a range of temps including 160*F, which is perfect for this. I heated up 3 liters of water to 160* and put it into a really heave Dutch oven on the very lowest flame with a heat diffuser and put the bag with the chicken in the water uncovered. This keeps the water at a fairly constant 165* between the ultra-low flame and heat exchange with the air. Let cook for 1:45 (could probably go longer without any harm. At the end of that time, check the temp on the chicken - you want 160* — and put the bag in an ice bath for 15 minutes.



Make whatever dressing you like. I did a pretty conventional mayonnaise base this time, along with salted and pressed cucumbers from a friend’s garden. Take the chicken out of the bag and discard the lemon and herbs. Cut into 1/4" cubes and add to the dressing and serve.

The chicken came out perfectly cooked and very juicy, A real winner. Now I have to figure out if I can make this work with steak, which takes a much lower temp.

---

Do try this with steak! 54C. for 3 hours &then  sear it up! Some oil & fresh herbs & garlic in the bag.

---

The only question is whether my improvised sous vide rig will work at the lower temp. 

Remsleep - Posted - 08/18/2020:  06:55:49

quote:

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Originally posted by Brian T

Calamari. Squid. Freezer inventory shows I have at least 2 dozen squid tubes. Maybe more.

I happen to like to eat lots of Calamari. Good way to teach little kids to count to 10.



Anybody got any novelties here? Nothing special in my Asian or Greek cook books.

---

In one of my older fish cookbooks I found a recipe for Indonesian Sambal Goreng Cumi Cumi, which is a spicy squid stirfry. I tried to Google the recipe, and got lots of hits in Indonesian, which is of little use to me. You could try your luck with Google Translate. If you'd like, I can try to photograph and post the one from my cookbook here, but that might take some time. The recipe calls for candle nuts, which I could probably find at the Asian Hypermart, or macadamias as a substitute. Given the amount of chili, it looks like a 5-alarmer, which is pretty typical of my experience of Indonesian curries.

Brian T - Posted - 08/18/2020:  10:30:44

Over the years, I've been gifted a variety of Asian cookbooks. Should have a look.
Appreciate the hint, Chef Google may find something I'd like.

Never been much of a fan of plain heat.
Besides temporary gut-rot, I have never tasted the food but heat.
I want something mild that doesn't overwhelm the calamari taste.

STUD - Posted - 08/18/2020:  11:04:54

I'm on me own fer ah few days...



Liz is makin things that She likes... n..I dun't..

Soooo...

Last night was...

TexMex hotdog night...!



All it is ..is fried up hotdog ...wrapped up in a flour tortia..with American cheese n all the fixins I like..

Then the whole wrap is pan fried brown on all sides...

Edited by - STUD on 08/18/2020 11:05:45

kg4muc - Posted - 08/18/2020:  12:53:16

That sounds pretty good!!
Think I'll give that a shot myself in a bit. Fortunately have all the fixins!

Brian T - Posted - 08/18/2020:  13:48:26

1/2C salsa, as hot as you like.
1/4C Dijon mustard (gets dumbed down in the cooking)
One quirt of lime juice (DON'T overdo this)

Soak the chicken pieces for 30 minutes, grill or pan fry with all the goop.

Tacos tonight. Have everything and my own spice mix.

Remsleep - Posted - 08/18/2020:  14:50:42

quote:

---

Originally posted by Brian T

Over the years, I've been gifted a variety of Asian cookbooks. Should have a look.

Appreciate the hint, Chef Google may find something I'd like.



Never been much of a fan of plain heat.

Besides temporary gut-rot, I have never tasted the food but heat.

I want something mild that doesn't overwhelm the calamari taste.

---

I get that not everyone wants to feel the heat coming and going. 



I also found a Greek recipe that is based on fresh orange juice, if that's of interest.

Wet Spaniel - Posted - 08/18/2020:  16:14:48

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by bubbalouie

quote:

---

Originally posted by Remsleep

Experiment time: Sous vide chicken salad without a sous vide machine.



Put 1.5 lbs of boneless chicken thighs in big zip-loc bag with a cut up lemon, herbs, a sliced Fresno pepper, salt and pepper. Drive as much air as possible out of the bag and seal. We have an electric kettle that heats to a range of temps including 160*F, which is perfect for this. I heated up 3 liters of water to 160* and put it into a really heave Dutch oven on the very lowest flame with a heat diffuser and put the bag with the chicken in the water uncovered. This keeps the water at a fairly constant 165* between the ultra-low flame and heat exchange with the air. Let cook for 1:45 (could probably go longer without any harm. At the end of that time, check the temp on the chicken - you want 160* — and put the bag in an ice bath for 15 minutes.



Make whatever dressing you like. I did a pretty conventional mayonnaise base this time, along with salted and pressed cucumbers from a friend’s garden. Take the chicken out of the bag and discard the lemon and herbs. Cut into 1/4" cubes and add to the dressing and serve.

The chicken came out perfectly cooked and very juicy, A real winner. Now I have to figure out if I can make this work with steak, which takes a much lower temp.

---

Do try this with steak! 54C. for 3 hours &then  sear it up! Some oil & fresh herbs & garlic in the bag.

---

The only question is whether my improvised sous vide rig will work at the lower temp. 

---

I'm looking forward to seeing how your experiments work out.

Brian T - Posted - 08/18/2020:  17:13:59

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by Brian T

Over the years, I've been gifted a variety of Asian cookbooks. Should have a look.

Appreciate the hint, Chef Google may find something I'd like.



Never been much of a fan of plain heat.

Besides temporary gut-rot, I have never tasted the food but heat.

I want something mild that doesn't overwhelm the calamari taste.

---

I get that not everyone wants to feel the heat coming and going. 



I also found a Greek recipe that is based on fresh orange juice, if that's of interest.

---

Sure thing.  I like lots of Greek food and lots of different varieties of oranges.

kg4muc - Posted - 08/18/2020:  17:32:15

quote:

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Originally posted by Brian T

1/2C salsa, as hot as you like.

1/4C Dijon mustard (gets dumbed down in the cooking)

One quirt of lime juice (DON'T overdo this)



Soak the chicken pieces for 30 minutes, grill or pan fry with all the goop.



Tacos tonight. Have everything and my own spice mix.

---

That sounds great!  I love salsa and the hotter the better!  Brian T  Thanks for the idea !

Brian T - Posted - 08/18/2020:  17:55:52

kg4muc de VE7APC

The marinade goop spits like crazy. If you can't cook outdoors on a grill, you have to use a tight spatter screen over the pan and spend a lot of time cleaning off the stove top.

Recipe is kid tested and kid approved ( they called it "chicken on a stick") kebabs.
First thing I made from a massive Consumer Reports cook book the kids gave me.

kg4muc - Posted - 08/18/2020:  18:13:53

quote:

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Originally posted by Brian T

kg4muc de VE7APC



The marinade goop spits like crazy. If you can't cook outdoors on a grill, you have to use a tight spatter screen over the pan and spend a lot of time cleaning off the stove top.



Recipe is kid tested and kid approved ( they called it "chicken on a stick") kebabs.

First thing I made from a massive Consumer Reports cook book the kids gave me.

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Thanks for the heads up!  I'll make sure if I make it inside I'll take precautions to not get busted by the XYL :)

Give her a tablet and she's playing games till the cows come home anyway!  And we don't even have cattle LOL

Brian T - Posted - 08/25/2020:  17:28:56

Must be some starvation purge thing.

>Crab Rangoon (crab, cream cheese, herbs, etc in wonton wrappers and deep fried.)
The Philly is in my shirt pocket, man but it is cooooooold!

>Cold marinated calamari rings for tomorrow.
w. wine olive oil lemon juice organo, basil S&P garlic, dice g. onions in a big jar in the fridge.
serve over shredded P onion and lettuce.

Wet Spaniel - Posted - 08/27/2020:  05:06:37

Vitamin P for lunch today. Steak and kidney - delicious!

1935tb-11 - Posted - 08/27/2020:  05:19:37

quote:

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Originally posted by Wet Spaniel

Vitamin P for lunch today. Steak and kidney - delicious!

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loves those english stuffed pies 

tonites menu it is :

ranch chicken and little red taters

green beans

pasta salad

yellow queen corn on the cob

Wet Spaniel - Posted - 08/28/2020:  03:26:01

A couple (well they were small) rib eyes and cheating oven chips/onion rings with a cheeky glass or two of red last night.

 

STUD - Posted - 08/28/2020:  05:10:50

Liz here:
Last night, we did crispy pork chops over linguine with the infamous scorpion pepper sauce - which turned out to be like a spicy pesto sauce rather than the salsa I expected. It had quite a lot of basil, blops of cream cheese, and something sweet along with a kick of heat that was noticeable but very tolerable. Excellent!

bubbalouie - Posted - 08/28/2020:  05:42:09

I bought a pkg. of habanero peppers for jerk chicken last Sunday. We got too busy around the house & just cooked it on the upright cooker on the gasser with a rub. (Still excellent!).

I bought a nice small pork roast for 2 with leftovers fo Monday. When I came home from work Terry (she gets off earlier)  had the roast in the sous vide with the jerk recipe. We cooked it for 4 hours & then pan browned it using some of the leftover marinade.

It was the most tender. tasty pork roast ever.

I've posted this recipe here before. We use fresh rosemary & thyme because we have it.

myyearwithchris.wordpress.com/...-chicken/

AndrewD - Posted - 08/29/2020:  14:38:40

Sometimes happy accidents happen. A pan of leftover spicy dhal in the fridge - remnant of a midweek prawn and rice dish. And a haggis that has a use by date in the near future. Hmmm. Turns out to be a wonderful combination. I'll do it again on purpose. A bottle of picpoul de pinet next to the haggis in the fridge certainly helped.

Brian T - Posted - 08/29/2020:  16:16:54

New kitchen toy. Lee Valley French Mandoline (#ev132) is $169.00. I bought a near-new used one today for $50.00 delivered to my door. Beet/carrot/yam/potato fries, coming up.

Tonight company + schnitzel, salad and maybe some pan fries.

Wet Spaniel - Posted - 08/29/2020:  22:37:41

quote:

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Originally posted by Brian T

New kitchen toy. Lee Valley French Mandoline (#ev132) is $169.00. I bought a near-new used one today for $50.00 delivered to my door. Beet/carrot/yam/potato fries, coming up.



Tonight company + schnitzel, salad and maybe some pan fries.

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How's the fingers Brian?  Last time I bought a mandoline - it got christened with the tips of my first and index fingers and a good glug of blood!

STUD - Posted - 08/30/2020:  06:26:21

Taday...
We celahbratin ah guy I've knowen fer years retirement..
He was tha guy at that truck parts counter...

We grillin him n his bettah half ribeyes.. n smoken Cornish game hens...
N ah beef ...Slab....

Aftah 30 years of great service... I figger we could sport'im ah nice meal...


Bbq smoker picknic... ;0)

Brian T - Posted - 08/30/2020:  10:50:20

I still have my stainless steel mesh fishing glove. Just the thumb and 2 fingers style.
It's great protection from slicing cuts but a stab would still get you , I suppose.
Meat-cutters supply houses stock them.

The mandoline comes with a "pusher-cap" thingie to grip the food item.
I have a dim view of its effectiveness but toys are meant to be played with.

Wet Spaniel - Posted - 08/30/2020:  16:37:57

quote:

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Originally posted by figmo59

Taday...

We celahbratin ah guy I've knowen fer years retirement..

He was tha guy at that truck parts counter...



We grillin him n his bettah half ribeyes.. n smoken Cornish game hens...

N ah beef ...Slab....



Aftah 30 years of great service... I figger we could sport'im ah nice meal...





Bbq smoker picknic... ;0)

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Sounds a fantastic meal!