Heya folks,

I need inspiration.

I got home to ABQ last night, and I am having "family" over for the
4th, and for watching the fireworks from my patio. The Weber is
ready to be used (no smoker yet), and I am trying to figure out what
to fix.

One person is bringing deviled eggs so far...

The original idea was to get a tenderloin and grill it, but we just
priced tenderloins at Costco, and they are more than we want to spend.
So I am going in another direction, I think.

Maybe I will get ideas if you post what you all are fixing?!?!!!

Christine

In article >,
Christine Dabney > wrote:

> Heya folks,
>
> I need inspiration.
>
> I got home to ABQ last night, and I am having "family" over for the
> 4th, and for watching the fireworks from my patio. The Weber is
> ready to be used (no smoker yet), and I am trying to figure out what
> to fix.
>
> One person is bringing deviled eggs so far...
>
> The original idea was to get a tenderloin and grill it, but we just
> priced tenderloins at Costco, and they are more than we want to spend.
> So I am going in another direction, I think.
>
> Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> Christine

Pork.

It's affordable right now and beef is not!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 02 Jul 2007 12:09:53 -0500, Omelet >
wrote:

>In article >,
> Christine Dabney > wrote:

>> Maybe I will get ideas if you post what you all are fixing?!?!!!
>>
>> Christine
>
>Pork.
>
>It's affordable right now and beef is not!

I hear ya.

But, how are you fixing it, and what sides will you be serving?

Christine

On Jul 2, 1:09 pm, Omelet > wrote:
> In article >,
> Christine Dabney > wrote:
>
>
>
>
>
> > Heya folks,
>
> > I need inspiration.
>
> > I got home to ABQ last night, and I am having "family" over for the
> > 4th, and for watching the fireworks from my patio. The Weber is
> > ready to be used (no smoker yet), and I am trying to figure out what
> > to fix.
>
> > One person is bringing deviled eggs so far...
>
> > The original idea was to get a tenderloin and grill it, but we just
> > priced tenderloins at Costco, and they are more than we want to spend.
> > So I am going in another direction, I think.
>
> > Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> > Christine
>
> Pork.
>
> It's affordable right now and beef is not!

I'm smokin my butt!!

...fred

In article >,
Christine Dabney > wrote:

> On Mon, 02 Jul 2007 12:09:53 -0500, Omelet >
> wrote:
>
> >In article >,
> > Christine Dabney > wrote:
>
> >> Maybe I will get ideas if you post what you all are fixing?!?!!!
> >>
> >> Christine
> >
> >Pork.
> >
> >It's affordable right now and beef is not!
>
> I hear ya.
>
> But, how are you fixing it, and what sides will you be serving?
>
> Christine

Chops, pan fried in Olive oil after marinating in a little shoyu and
lemon pepper.

Nuked corn on the cob and steamed Zuke's. :-)

I'm keeping it simple.

I could grill, but I have to work that night...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Andy said...

> Heya folks,
>
> I need inspiration.
>
> I got home to ABQ last night, and I am having "family" over for the
> 4th, and for watching the fireworks from my patio. The Weber is
> ready to be used (no smoker yet), and I am trying to figure out what
> to fix.
>
> One person is bringing deviled eggs so far...
>
> The original idea was to get a tenderloin and grill it, but we just
> priced tenderloins at Costco, and they are more than we want to spend.
> So I am going in another direction, I think.
>
> Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> Christine


Christine,

I have about 5 pounds of buffalo tenerloins and another 20 pounds or so of
buffalo burgers.

Should I tell 'em it's NOT beef?

What they don't know shouldn't hurt them, right?!?

Welcome home!

Andy

On 2007-07-02, Andy <q> wrote:

> I have about 5 pounds of buffalo tenerloins and another 20 pounds or so of
> buffalo burgers.
>
> Should I tell 'em it's NOT beef?

We will know if you overcook it. Buff goes from tender to latigo in
about 3 nanoseconds. We'll be expecting you to know the threshhold by
time you get there.

nb

Christine Dabney > wrote in
:

> But, how are you fixing it, and what sides will you be serving?
>

keilbasa coins...grilled & lightly brushed in bbq sauce work well for a
appetizer.

Grilled veggie hunks brushed in a tasty salad dressing grill up nice.
I use cheap Italian and a dash or 3 of maggi sauce as a brushing sauce
for zuckes, large button mushroom halves, and red or green bell pepper
eighths.

Pork steaks cut from say a boston butt roast, take well to most marinades
are reasonable cheap and good tasting.

All this talk about corn lately and you're asking about sides? Ok grill
up some corn serve with salsa instead of butter...just to mix things up
a bit. Or lime juice and garlic.

Halved Baby new taters in foil roasted on the grill with butter onion and
garlic are a seasonal delight.

Grilled pineapple brushed with a rum, brown sugar and butter sauce.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Mon, 02 Jul 2007 11:00:42 -0600, Christine Dabney
> wrote:

>Heya folks,
>
>I need inspiration.
>
>I got home to ABQ last night, and I am having "family" over for the
>4th, and for watching the fireworks from my patio. The Weber is
>ready to be used (no smoker yet), and I am trying to figure out what
>to fix.
>
>One person is bringing deviled eggs so far...
>
>The original idea was to get a tenderloin and grill it, but we just
>priced tenderloins at Costco, and they are more than we want to spend.
>So I am going in another direction, I think.
>
>Maybe I will get ideas if you post what you all are fixing?!?!!!
>
>Christine


We are pretty uncomplicated on the 4th...

ribs
coleslaw
corn bread or garlic bread
fruit salad
ice cream

ok...every one of those items has some favorite recipe for it and the
ice cream is home made.

Boron

On Jul 2, 1:00?pm, Christine Dabney > wrote:
> Heya folks,
>
> I need inspiration.
>
> I got home to ABQ last night, and I am having "family" over for the
> 4th, and for watching the fireworks from my patio. The Weber is
> ready to be used (no smoker yet), and I am trying to figure out what
> to fix.
>
> One person is bringing deviled eggs so far...
>
> The original idea was to get a tenderloin and grill it, but we just
> priced tenderloins at Costco, and they are more than we want to spend.
> So I am going in another direction, I think.
>
> Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> Christine

I just posted the best Grilled Shrimp with a side bean salad recipe on
my blog http//invitetheparty.blogspot.com. Super easy because the
same marinade in on the shrimp and bean salad. It's not to expensive
when you get the frozen shrimp on sale. I pair it with rice or
orzo's and some bread. All my friends think I worked really hard on
this until I give them the recipe.

Elizabeth
www.invitetheparty.com

kuvasz guy wrote:
> On Jul 2, 1:09 pm, Omelet > wrote:
>> In article >,
>> Christine Dabney > wrote:
>>
>>
>>
>>
>>
>>> Heya folks,
>>
>>> I need inspiration.
>>
>>> I got home to ABQ last night, and I am having "family" over for the
>>> 4th, and for watching the fireworks from my patio. The Weber is
>>> ready to be used (no smoker yet), and I am trying to figure out what
>>> to fix.
>>
>>> One person is bringing deviled eggs so far...
>>
>>> The original idea was to get a tenderloin and grill it, but we just
>>> priced tenderloins at Costco, and they are more than we want to
>>> spend. So I am going in another direction, I think.
>>
>>> Maybe I will get ideas if you post what you all are fixing?!?!!!
>>
>>> Christine
>>
>> Pork.
>>
>> It's affordable right now and beef is not!
>
> I'm smokin my butt!!
>
> ..fred

Well, in that case, let me "rub" it for ya. :~)

kili

hahabogus wrote:
>
> Grilled pineapple brushed with a rum, brown sugar and butter sauce.

I don't know what we're cooking, but we do have a pineapple. I might follow
suit along with ya and grill it up.

kili

Oh, Fred, OUCH!!!!

Have a great holiday,

Ellie

On Mon, 02 Jul 2007 11:13:31 -0600, Christine Dabney
> wrote:

>On Mon, 02 Jul 2007 12:09:53 -0500, Omelet >
>wrote:
>
>>In article >,
>> Christine Dabney > wrote:
>
>>> Maybe I will get ideas if you post what you all are fixing?!?!!!
>>>
>>> Christine
>>
>>Pork.
>>
>>It's affordable right now and beef is not!
>
>I hear ya.
>
>But, how are you fixing it, and what sides will you be serving?
>

How about potato salad, Nancy's 5 bean salad and cole slaw? All are
traditional bbq sides.

--
See return address to reply by email

On Mon, 02 Jul 2007 17:48:19 GMT, hahabogus > wrote:

>Grilled pineapple brushed with a rum, brown sugar and butter sauce.

Sounds good! Is that fresh or canned pineapple?

--
See return address to reply by email

On Mon, 02 Jul 2007 11:07:28 -0700, invitetheparty
> wrote:

>
>I just posted the best Grilled Shrimp with a side bean salad recipe on
>my blog http//invitetheparty.blogspot.com. Super easy because the
>same marinade in on the shrimp and bean salad. It's not to expensive
>when you get the frozen shrimp on sale. I pair it with rice or
>orzo's and some bread. All my friends think I worked really hard on
>this until I give them the recipe.
>
Think about rewording that recipe if the shrimp is meant to be served
next to, not *in* the salad. My first reaction was to combine them,
but you mentioned "side" salad in your narrative... In any case,
thanks for the recipe (it's printed and filed).

You also need to work on the above url because it didn't work
properly, however the one below your name does.

>Elizabeth
>www.invitetheparty.com


--
See return address to reply by email

sf wrote in :

> On Mon, 02 Jul 2007 17:48:19 GMT, hahabogus > wrote:
>
>>Grilled pineapple brushed with a rum, brown sugar and butter sauce.
>
> Sounds good! Is that fresh or canned pineapple?
>

either works...but fresh is best.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Christine Dabney" > wrote in message
...
> Heya folks,
>
> I need inspiration.
>
> I got home to ABQ last night, and I am having "family" over for the
> 4th, and for watching the fireworks from my patio. The Weber is
> ready to be used (no smoker yet), and I am trying to figure out what
> to fix.
>
> One person is bringing deviled eggs so far...
>
> The original idea was to get a tenderloin and grill it, but we just
> priced tenderloins at Costco, and they are more than we want to spend.
> So I am going in another direction, I think.
>
> Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> Christine

Smoked ribs both baby back and full, baked beans, potato salad, cole slaw,
and black berry cobbler for desert.

Joe

we are going to slow roast (grill) a huge pork loin.







"Christine Dabney" > wrote in message
...
> Heya folks,
>
> I need inspiration.
>
> I got home to ABQ last night, and I am having "family" over for the
> 4th, and for watching the fireworks from my patio. The Weber is
> ready to be used (no smoker yet), and I am trying to figure out what
> to fix.
>
> One person is bringing deviled eggs so far...
>
> The original idea was to get a tenderloin and grill it, but we just
> priced tenderloins at Costco, and they are more than we want to spend.
> So I am going in another direction, I think.
>
> Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> Christine

Christine Dabney > wrote:
>
>Maybe I will get ideas if you post what you all are fixing?!?!!!

I'm not at all sure what I'll be hungry for yet, but
I can bet it's going to have grill marks.

--Blair
"I wonder how many minutes per side
for yogurt..."

Omelet > wrote:
>Pork.
>
>It's affordable right now and beef is not!

I just scored 3.5 pounds of 93/7 ground beef for $1.99/lb.

--Blair

kilikini > wrote:
>hahabogus wrote:
>>
>> Grilled pineapple brushed with a rum, brown sugar and butter sauce.
>
>I don't know what we're cooking, but we do have a pineapple. I might follow
>suit along with ya and grill it up.

Yeah. That one lit up the go-get-some-stuff-from-the-store center
of my brain, too.

--Blair

Blair P. Houghton > wrote in news:RKjii.19677$DJ2.5458
@fe06.news.easynews.com:

> Christine Dabney > wrote:
>>
>>Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> I'm not at all sure what I'll be hungry for yet, but
> I can bet it's going to have grill marks.
>


LOL!!! You should go to work in the Roadkill Cafe.
"You kill it, we grill it!!"

http://www.roadkillcafe.com.au/public/index.php



--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Christine Dabney > wrote in
:

> Heya folks,
>
> I need inspiration.
>
> I got home to ABQ last night, and I am having "family" over for the
> 4th, and for watching the fireworks from my patio. The Weber is
> ready to be used (no smoker yet), and I am trying to figure out what
> to fix.
>
> One person is bringing deviled eggs so far...
>
> The original idea was to get a tenderloin and grill it, but we just
> priced tenderloins at Costco, and they are more than we want to spend.
> So I am going in another direction, I think.


What about a large lump of rump, roasted in the Weber?

Or a 'Blade' roast (don't know what you call it over there but it's part
of the 'oyster blade' part)


>
> Maybe I will get ideas if you post what you all are fixing?!?!!!
>


Lessee.......... red meat tonight in the form of 3 rather thick T-bones
chargrilled on the Weber (which is standing downstairs in the sun
cleaning itself a the moment!!), tomorrow might just have to be some Rib
Fillets done on the (you guessed it!!) Weber with some garlic mushrooms
and maybe some sort of potato au gratin and some steamed veges(it's
bloody cold over here of a night time now!!). Steak and salad last night
and tonight has filled my weekly quotient for leafy greens for the
moment :-)

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

In article >,
Christine Dabney > wrote:

> Heya folks,
>
> I need inspiration.
>
> I got home to ABQ last night, and I am having "family" over for the
> 4th, and for watching the fireworks from my patio. The Weber is
> ready to be used (no smoker yet), and I am trying to figure out what
> to fix.
>
> One person is bringing deviled eggs so far...
>
> The original idea was to get a tenderloin and grill it, but we just
> priced tenderloins at Costco, and they are more than we want to spend.
> So I am going in another direction, I think.
>
> Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> Christine

I just picked up 2 racks of ribs at Central Market in Shoreline. The SO
is making them for our neighborhood patriotic feast. Another celebrant
is bringing his own ribs, so we may have a sparerib smackdown. I will
make the ONE TRUE COBBLER(R)--accept no substitutes.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Tue, 03 Jul 2007 03:57:08 GMT, Blair P. Houghton > wrote:

>kilikini > wrote:
>>hahabogus wrote:
>>>
>>> Grilled pineapple brushed with a rum, brown sugar and butter sauce.
>>
>>I don't know what we're cooking, but we do have a pineapple. I might follow
>>suit along with ya and grill it up.
>
>Yeah. That one lit up the go-get-some-stuff-from-the-store center
>of my brain, too.
>
> --Blair

I saw some nice ripe pineapples at the store today, and I am thinking
of going back to get one so that it can be grilled.

Grilled peaches also come to mind...maybe to go over ice cream?

I also found some nice ripe mangos today. I got 3 of them, with the
idea of maybe fixing some ice cream. Anyone got a better idea?

Christine

Christine Dabney > wrote in
news

>
> I also found some nice ripe mangos today. I got 3 of them, with the
> idea of maybe fixing some ice cream. Anyone got a better idea?


Mmmmmmmmmm, mangoes!!

Dice up 3 mangoes, place in a plastic container and pour over 1/2 cup of
Grand Marnier/Triple Sec. Leave in the fridge for a day or so, stirring
every now and then.

Dollop a spoonful into a glass and top with chilled bubbly.


I invented that drink back in the late 70's/early 80's...... and called it
"The Leg-opener" :-)

The girls *loved* it ;-)


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

On Jul 2, 11:34?am, Andy <q> wrote:
> Andy said...
>
>
>
>
>
> > Heya folks,
>
> > I need inspiration.
>
> > I got home to ABQ last night, and I am having "family" over for the
> > 4th, and for watching the fireworks from my patio. The Weber is
> > ready to be used (no smoker yet), and I am trying to figure out what
> > to fix.
>
> > One person is bringing deviled eggs so far...
>
> > The original idea was to get a tenderloin and grill it, but we just
> > priced tenderloins at Costco, and they are more than we want to spend.
> > So I am going in another direction, I think.
>
> > Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> > Christine
>
> Christine,
>
> I have about 5 pounds of buffalo tenerloins and another 20 pounds or so of
> buffalo burgers.
>
> Should I tell 'em it's NOT beef?
>
> What they don't know shouldn't hurt them, right?!?
>
> Welcome home!
>
> Andy- Hide quoted text -
>
> - Show quoted text -

I am coming to your house Andy. Tell everybody that it is buffalo.
Maybe they won't eat it and then there will be more for me. LOL
Vickie

Vickie in Utah said...

> I am coming to your house Andy. Tell everybody that it is buffalo.
> Maybe they won't eat it and then there will be more for me. LOL
> Vickie


Ahhh... the voice of reason!

Andy

On Jul 2, 2:20 pm, "kilikini" > wrote:
> kuvasz guy wrote:
> > On Jul 2, 1:09 pm, Omelet > wrote:
> >> In article >,
> >> Christine Dabney > wrote:
>
> >>> Heya folks,
>
> >>> I need inspiration.
>
> >>> I got home to ABQ last night, and I am having "family" over for the
> >>> 4th, and for watching the fireworks from my patio. The Weber is
> >>> ready to be used (no smoker yet), and I am trying to figure out what
> >>> to fix.
>
> >>> One person is bringing deviled eggs so far...
>
> >>> The original idea was to get a tenderloin and grill it, but we just
> >>> priced tenderloins at Costco, and they are more than we want to
> >>> spend. So I am going in another direction, I think.
>
> >>> Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> >>> Christine
>
> >> Pork.
>
> >> It's affordable right now and beef is not!
>
> > I'm smokin my butt!!
>
> > ..fred
>
> Well, in that case, let me "rub" it for ya. :~)
>
> kili- Hide quoted text -
>
> - Show quoted text -

I've got it brining now -- I wish I could take you up on your generous
offer... I'm going to use a mix of corriander, fennel, chili
powder, onion powder, and paprika... Got any suggestions for
alternatives?

...fred

We always grill corn and make homemade ice cream for the Fourth of
July. We will probably grill cheeseburgers and a beer can chicken as
well.

Tara

On Jul 2, 1:00 pm, Christine Dabney > wrote:
> Heya folks,
>
> I need inspiration.
>
> Maybe I will get ideas if you post what you all are fixing?!?!!!
>
> Christine

We're going traditional and having Salmon with peas, corn on the cob,
green salad.

Friends are having a picnic we're dropping in on, and to that I'm
taking tabouli. Heaven alone knows what else will be there. The
place will be crawling with vegetarians, radicals, crazys, and other
interesting people.<g>

maxine, who falls into one of those catagories, I think

> Christine Dabney > wrote:
> >
> >Maybe I will get ideas if you post what you all are fixing?!?!!!

I have a freezer full of crab cakes, so I'll be doing those up on the grill.
Only having one other couple over, so it'll be a semi-quiet Fourth.

EZ

Okay, I went to costco, and was browsing the meat counter, and I saw
tri-tips!!! So I got two packages, and now I am wanting to fix them
Santa Maria style... If I can find oak chips, that is....

I have been googling rfc trying to find the method and recipe for the
seasoning....but it is eluding me... I know Dimitri has posted about
it in the past. I see the posts about cold smoked tri-tip, but what I
want is the faster cooking method, where it is served rarish.

Anyone have the recipes and the method saved? If so, could you post
them?

I am thinking of potato salad, coleslaw as sides, along with some corn
I found at the market: red corn. Looks interesting...
And in the How To Grill book by Steven Raichlen, there is a grilled
garlic bread with Parmesan... The picture is making me hungry.

Dessert might be one of several things, but I am leaning towards a
plum and nectarine crisp (from one of Deborah Madison's books).

Christine

Christine Dabney > scripsit in
:

> I need inspiration.

I dunno, leftovers from Canada Day? This may explain :-)

http://www.cbc.ca/photogallery/diversions/549/

--

"The modern conservative is engaged in one of man's
oldest exercises in moral philosophy; that is, the
search for a superior moral justification for
selfishness." -- John Kenneth Galbraith

PeterLucas > wrote:
>Blair P. Houghton > wrote in news:RKjii.19677$DJ2.5458
:
>
>> Christine Dabney > wrote:
>>>
>>>Maybe I will get ideas if you post what you all are fixing?!?!!!
>>
>> I'm not at all sure what I'll be hungry for yet, but
>> I can bet it's going to have grill marks.
>>
>
>
>LOL!!! You should go to work in the Roadkill Cafe.
>"You kill it, we grill it!!"
>
>http://www.roadkillcafe.com.au/public/index.php

Passed a dead javelina while I was riding my bike this morning.

He was only about 20 feet from the dead coyote pup that was
still there from last week.

The javelina looked food-grade. The pup, unfortunately,
had not been treated well by the traffic in the past week.
Which is probably for the better, as when he was just-dead
he was cute and pathetic and depressing.

--Blair

Blair P. Houghton > wrote in news:XGEii.29266$DJ2.18013
@fe06.news.easynews.com:

> PeterLucas > wrote:
>>Blair P. Houghton > wrote in news:RKjii.19677$DJ2.5458
:
>>
>>> Christine Dabney > wrote:
>>>>
>>>>Maybe I will get ideas if you post what you all are fixing?!?!!!
>>>
>>> I'm not at all sure what I'll be hungry for yet, but
>>> I can bet it's going to have grill marks.
>>>
>>
>>
>>LOL!!! You should go to work in the Roadkill Cafe.
>>"You kill it, we grill it!!"
>>
>>http://www.roadkillcafe.com.au/public/index.php
>
> Passed a dead javelina while I was riding my bike this morning.
>
> He was only about 20 feet from the dead coyote pup that was
> still there from last week.
>
> The javelina looked food-grade. The pup, unfortunately,
> had not been treated well by the traffic in the past week.
> Which is probably for the better, as when he was just-dead
> he was cute and pathetic and depressing.
>


Roadkill is Ok even at the 2 week dead stage, in the middle of summer.
All you have to do is boil the meat (maggots included, a *very* good
source of protein!!) and eat.
But be warned.......... *NEVER* boil it a second time. It'll kill you if
you do.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

In article >,
Christine Dabney > wrote:

> Okay, I went to costco, and was browsing the meat counter, and I saw
> tri-tips!!! So I got two packages, and now I am wanting to fix them
> Santa Maria style... If I can find oak chips, that is....
>
> I have been googling rfc trying to find the method and recipe for the
> seasoning....but it is eluding me... I know Dimitri has posted about
> it in the past. I see the posts about cold smoked tri-tip, but what I
> want is the faster cooking method, where it is served rarish.
>
> Anyone have the recipes and the method saved? If so, could you post
> them?

The Santa Maria website does:

http://www.santamaria.com/visit/sect...e_recipes.html

We're doing ribs, potato salad and other dishes to be determined when
we're more awake. Our CSA delivery comes today so they'll be a good
selection of produce to choose from. Dessert will be homemade brownies.

marcella

"EZ" > wrote
> I have a freezer full of crab cakes, so I'll be doing those up on the
grill.
> Only having one other couple over, so it'll be a semi-quiet Fourth.

Turns out the company bailed on us, so we had a very quiet day, eating
leftover pork steaks, fresh corn on the cob, fried zucchini, salad. It was a
good restful day.

EZ