Holy Crap that sounds complex, wonder what you use it for? The only "bbq" sauce I use these days is for the smoked pork butt and it is usually the thin vinegar/mustard type.
Unless you count coleslaw, then I use plenty bbq sauce.
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What is/was for dinner?
- Thread starter Gutwrench
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Unless you count coleslaw, then I use plenty bbq sauce.
Well, not something to set gustatory pulses racing, from your description.
Now, today's shopping included turbot (which I love), and chicken (organic, free range) thighs and drum sticks, - a coq au vin or coq au Riesling are what I have in mind for this.
Off topic
What’s the reasoning behind you and Apple fanboy having the same avatar?
hahaha, also off topic. Bet yeah what is up with that?
Today I had crab cake sandwich and the wife had Chicken Soulvlaki I think it was, all from a street vendor.
If I had to guess, I would say they are celebrating humanities anniversary of landing on the moon!
The standard weekend staple lately: 4S meal = Simple summer supper salad...
Tonight's version: poached chicken breast cut up over shredded iceberg and romaine mix and some halved grape tomatoes, oil and vinegar dressing with Italian herbs, salt, pepper and some crusty bread run under the broiler and rubbed with a little garlic. Just right for a mild summer evening. I'm looking at some peach shortcake later on if I'm inclined to go there, haven't decided. I have the fresh peaches cut up already, resting in their juice in the fridge.... and two pieces of leftover shortcake at the ready. Might round up a neighbor for the next move so I don't destroy my so far fairly "moderate" track record on food intake today.
Tonight's version: poached chicken breast cut up over shredded iceberg and romaine mix and some halved grape tomatoes, oil and vinegar dressing with Italian herbs, salt, pepper and some crusty bread run under the broiler and rubbed with a little garlic. Just right for a mild summer evening. I'm looking at some peach shortcake later on if I'm inclined to go there, haven't decided. I have the fresh peaches cut up already, resting in their juice in the fridge.... and two pieces of leftover shortcake at the ready.
Might round up a neighbor for the next move so I don't destroy my so far fairly "moderate" track record on food intake today.
Today I made the worst barbecue ribs in the whole history of barbecue ribs. I don’t know how I did it. They were nothing but carbon.
The heat got away from me. It appeared stabilized at 210F but didn’t notice the lower damper was wide open. Then a very slight breeze started and by the time I realized what was happening I couldn’t get the heat back under control.
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LOL that was a @Gutwrench post back there. It was probably not about the meat. Quality beverage..
I’ve been a very good boy in that department lately. Some work changes has me working longer and I need every brain cell on deck!
I had the wrong emoji up there, should have been a wink... but maybe I was under the influence of some of your previous food & beverage photos that popped into my head when I first read that exchange back there.
This bit of my post s/b in the "food glorious food thread" and not "what's for dinner?" but I'm too lazy to move... Sunday brunch is what's for
Not having experience with ceramic grills, couldn't you open the top and let the heat escape? It's what I do with my closed charcoal and gas grill.
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I haven't had a drink since the quakes.
Yes. Dealing with a bit of an infection so on the meds, not on booze. Felt iffy the Monday following and had it checked out. One of those summer colds that leave with a mild fever and not much else.
Summer colds can be surprisingly difficult to shake off.
Commiserations: I do know the world where one must abstain from the joys of imbibing the products of the grape or the grain while on certain meds, such as antibiotics.
Precisely. It's difficult to diagnose, too. GP couldn't figure out if it was viral or bacterial due to the symptoms not matching up. With the added issue of summer insects, it brings on a new realm of possibilities. GP isn't keen on giving on antibiotic because the issue isn't severe. I injured myself too, so it may also be a result of that from stress due to the pain. I usually run a fever for a week or two if I pull my lower back or sprain a tendon. Low grade, comes and goes, sweats and chills.
What's worse is the nausea associated with a low grade fever. I've been having steamed veg, saltine or thick pretzels and plain water. Lemon water seems to help with the nausea. Blokes will run a fever if they injure themselves somewhere... sacred, so to speak without being vile.
Or it could be something I ate. Lord know I ate some questionable fruit off the trees last week that I'd left up to ripen up some more. Or the kids. Though I haven't caught more than one cold from them, and kids are usually sick all the time due to schooling.
Injury is a massively bruised hip because I walked right into the counter's edge whilst looking at my phone the weekend of those quakes.
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Have you thought of something along the lines of poached chicken (and its stock), and a few soothing vegetables with a few handfuls of rice cooked in the stock? My sister-in-law, who is German, - and both of whose parents crossed from the East before the Wall was built - swears by it - it went by the nickname of "Jewish Penicillin" in the old days.
[doublepost=1563185812][/doublepost]Here is the chicken recipe - my brother sent it to me ages ago, and I have prepared it when feeling under the weather, or in need of something soothing; as asparagus is difficult enough to lay hands on, I usually leave it out, as I can rarely find it when I need it.
Chicken Soup:
Put a chicken (or legs or breasts of chicken- important thing is skin attached to create natural broth) in large saucepan of cold salted water. Put on the boil. Add two whole leeks, three whole carrots and once it starts to boil, let it simmer for an hour. Then remove chicken pieces and set aside. Throw in a half cup of rice and fifteen minutes later add in a 150 grams to 200 grams of peas from frozen peas bag. Also add a drained jar of white asparagus. Season with salt and pepper. Meanwhile, tear off meat of discarded chicken bits and add it back into the broth while rice and peas are still being cooked. (Another ten minutes). Serve with nice bread.
It doesn’t work well. It’ll drop the dome temperature temporarily but the pit is still way too hot and the temp just spikes back up in a minute or two.
Lifting the top allows hot air out of the dome and replaces it with fresh oxygen that re-feeds the burning lump.
I was over 120 F above my target temp. It’s hard to get it back once it’s that high.
(Basically remove the meat, starve out the lump or remove some and wait for the temp to stabilize. I was too lazy.)
Hope you feel better fast!
Sautéed turbot fillets in butter; organic chopped cherry tomatoes with basil, and parsley and drizzled with olive oil; organic small new potatoes, roasted.
Accompanied by a glass of Chablis.
Very tasty.
Accompanied by a glass of Chablis.
Very tasty.
Oh. That blows. Don't have that problem. I've left the hatch open longer than I should and it always took forever for temperature to climb back up. I suppose the "chambered" nature of the ceramic grills makes it worthwhile to be careful. Do those domed Webers behave the same or are they more traditional grill like? Never used them.
Roasted organic vegetables (a head of young garlic, cherry tomatoes, red pepper, carrots, onions, and courgette, drizzled in olive oil); these will be served with lamb cutlets, sautéed.