it's cayenne pepper sauce. also has some carrot juice along with garlic.
just my .02 beats franks.
I like to mix into dips and BBQ sauces.

__________________
'the beatings will continue until morale improves'

just signed up at www.perfectunion.com and wanna say hi to all the guys/gals of this board!

just signed up at www.perfectunion.com and want say hi to all the guys/gals of this board!

Hi! Hi!

Can you grill?

Be nice to see what the MotherLand has to offer for good eats.

__________________
Just another gun junkie with a bbq addiction.

I thought we still had a King... until 2012.

Bangers!! LOL.

I miss a good fish'n chips meal. Can't find any here.

__________________
Just another gun junkie with a bbq addiction.

I guess it's my turn to start disliking...

Malt vinegar is a must.

Jealous.

__________________
Just another gun junkie with a bbq addiction.

is my favorite meal. salt water fish (flounder/perch/sea trout/bass) preferred but catfish will do. coleslaw mandatory as are hushpuppies.
my Southern kin can't understand why I relish malt vinegar though. they turn up their noses and opt for the tartar sauce (yuk!)

__________________
'the beatings will continue until morale improves'

Even though I live right next to Lake Michigan, our fish here is terrible, I can get all the good tasting beef I want, but seafood is nonexistent.

We do have one "fish market" in town where everything is frozen.
Lobster tails are $40 a pound.

Never had a hush puppie either, so I'm at a disadvantage in a lot of food areas.

__________________
Just another gun junkie with a bbq addiction.

Benton.. i cant compete<--official disclaimer

but.. heres tonights dinner... tri tip

beans and some kinda pepper are a requirement in SoCal...

I guess the Spinach Salad is kinda unique to us too come to think of it.

Attached Thumbnails

 

I call BS!! I'd order that in a restaurant! Not kidding. The meat looks perfect.

How did you make it? I've never done a tri tip, not even sure which cut it is.
Are we talking about a brisket?

__________________
Just another gun junkie with a bbq addiction.

I remember fishing in WI. Ya take the catfish and throw them on the bank cause they aren't fit to eat. Maybe they will get that cleaned up someday. They did manage to make the Rivebank pretty in Milwaukee, so they could sell all those overpriced condos.

http://www.empirefish.com/a/RetailContact.aspx Did get stuff from these guys, but it has been 16 years.

__________________
four more years.....groan.

Made this yesterday, I know it's not bbq, but our bbq forum would have a place for Other Cooking too.

Lemon, Garlic Chicken:
One thing you should know about me is that I never measure ingredients, please adjust any item to your tastes.

De-boned, skin on , chicken breasts- I used two
EVOO (extra virgin olive oil)
garlic, about 9 cloves chopped
zest of a lemon and the juice too
lemon cut into 8 sections
Rosemary and Thyme, about a tablespoon of each
White wine, about a cup
Kosher salt
FBP (fresh black pepper)
Parsley

De-bone the breasts if not already done. Just did these, I don't understand how one breast can be twice the size of the other, damn bird must have just walked in circles.
Season both sides with salt and FBP.


In a sauce pan, add about .5 cup EVOO, heat and add garlic to soften, do not burn! Should only take a minute or so. Add lemon juice, zest, rosemary and thyme, wine, a little salt and FBP.

Heat to mix, transfer to a casserole dish.


Add chicken to sauce, baste skin with EVOO. The chicken should not be submerged- you want the skin to brown. Remember some of the liquid will evaporate. Add the lemon sections to the dish and dust with parsley (optional).



Bake at 325 for about hour or until meat reads 180 degrees with a meat thermometer.



Money shot:


You could mix some of the sauce with a little butter and serve it over a pasta, like Linguine if you don't like the rice.

This dish is so simple to make and tastes great.
Ben.

__________________
Just another gun junkie with a bbq addiction.

•The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef

^^web definition^^

Dry rub with sea salt, garlic powder, pepper, and I use dehydrated onions.
The rub makes a nice crust.
Cooked over indirect heat. About 15 minutes each side for a 2 pound piece of meat. Fat back up first.

Why didn't you just call it the lower sirloin like we do!

Actually it is not a common cut here. See, I don't know everything.

How is that BBQ forum shaping up anyway, or is this it?

__________________
Just another gun junkie with a bbq addiction.

Tri-tip is one of the only west coast entrys to the grilling world. Unless you wanna include all the mexican meats like carne asada... pollo asado... canitas.. and all that.

CBQ... I cant string up the man... he's hit deity status in my eyes
(P.S. sorry... i drunkenly pm'd u last night )

As for the bbq/cooking subforum... dunno... email the powers to be about that.. and dont forget to "Vote Whofarted for Moderator" while youre at it
^^im trying for both but not sure if they'll go for it^^

that's a heck of good presentation there 'who' but unfortunately for me nix about 2/3 of the beans - I love 'em but ca'nt eat much of 'em. or you talk about 'whofarting'?
tri-tip is great marinated for couple hours @ room temp then cooked 'briskly' over hardwood/charcaols/ med. hot gas.
if you can find it out west try 'LaMont's' marinade. made in Ms. right tasty but $$.

__________________
'the beatings will continue until morale improves'

my guts have had a seriously twisted weekend
Saturday was meal above
Sunday was buche tacos

Is the term peeing from my butt too vulgar for this forum?