Food/snacks

[Hawgstoppah]

fish n' stirfry

 

2 x 1lb trout from a stocked lake.

 

gut fish, cut head/tail off, cover inside with lemon pepper, and cover each fish with real butter. wrap in tin foil.

 

cut broccolli, baby corn, water chestnuts, almonds, cauliflower, mushrooms. place in tin foil with enough butter to simmer.

 

BBQ the works for 5 minutes each side, turning each tin foil wrap once.

 

Voila.

 

enjoy.... and the tin foil should peel back the fish skin leaving nothing but trouty goodness behind... if the stirfry is still needing a few minutes leave the trout in the tin foil until ready to eat to keep everything warm, the more stirfry you make the longer it can take.

 

best served with red wines, or something tangy like cranberry cocktail, etc.

[Toirtis]

Thinking on the earlier bacon-inspired posts: http://www.baconfestcanada.com/

 

Who is going?

[LynnF]

Best BBQ rib recipe ever:

 

Side ribs

Foil pan

Bag of onions

Dry rub of onion powder, garlic powder, fresh ground black pepper

Slice all onions and put in bottom of foil pan

Put ribs with rub on top

BBQ at 250 for 4 hours (or until cooked - depends on how many ribs you have)

 

Remove ribs from pan, let cool to room temp

 

Make this Jack Daniel's rib sauce:

 

/4 cup Jack Daniel's Tennessee Whiskey

1/4 cup low sodium soy sauce

½ cup ketchup

½ cup pineapple juice

1 teaspoon ginger powder

1/3 cup papaya fruit minced then fried

in two tablespoon olive oil to soften it a little.

1/8 teaspoon Chipotle Chili Pepper Powder

(Chipotle add’s a smoked flavor and is spicy hot.)

4 tablespoon honey

2 tablespoon Plum sauce. Subsitutes; 2 tablespoon duck sauce or 1-1/2 tablespoon Welch’s or Smucker’s grape jelly.

Juice of 1 wedge of fresh Lime

1 cup brown sugar (brown sugar contains molasses.)

Pinch of garlic powder

Water to thin as needed

 

Method

Combine all ingredients in a saucepan. Simmer and stir until well blended, about 10 minutes. Let finished sauce cool until just warm before pouring into a well washed GLASS JAR; closed tightly with a lid. Refrigerate overnight to age. Next day stir and brush some sauce over ribs/meats/poulty after they are nearly cooked (sauce will blacken and burn if you add it too soon.) Use the rest of the sauce to serve each person a dip-on-the-side.

 

Put ribs on BBQ on low heat (just to reheat) and SMOTHER them in this sauce. Once you're done drooling, eat them....with cornbread and cole slaw and home made beans if you've got a rockin' bean pot.

 

I guarantee if you cook them this way, no matter the cut of ribs, they will fall right off the bone.

[ginger]

Here's an easy salad for guys and for Lynn F

 

 

Grilled Romaine Salad

 

Cut whole romaines lengthwise into 1/2s

 

Dress lightly with your fave simple oil and vinegar type salad dressing (ie 1/2 cup olive oil,2tbsp balsamic vinegar,1tbsp dijon mustard,1clove chopped garlic,salt pepper )

 

Saute mushrooms,walla walla or vidalia onions and lots of thickly sliced jalapenos in butter

 

Grill romaines on hot grill for a minute or two until slightly charred

 

Serve each guy(and LynnF) 1/2 romaine covered with a bit more dressing, mushrooms,onions peppers,anchovies etc and lots of freshly ground black pepper

 

surprisingly good

[flyfishy]

thanks for the response. looking forward to trying some of that bbq tasty stuff. add another recipe if you wish, nice to see the sharing. here's something I've been doing this season: seasoning steaks then freezing for 15 minutes, bbq as normal (from the freezer)- gives you med rare everytime, pink in the middle, flavor on the outside.

flyfishy keeps a clean bbq...

[fliesbymike]

Just did the beer can chicken tonight, and got the smoker goin and made a bunch of beef jerky!