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What you cooking on the 4th?
I got a 50 pound pig ready to go on the Traegar http://www.traegergrills.com/
and mint steeping for Makers Mark juleps.:D Scott S |
Crown Royal, a pound and a half rib-eye, plenty of grilled onions, corn, and a good Partegas ceegar!
Pig does sound good, though - take a few pictures! |
Chicken with potato salad and fruit salad.
We harvested the first round of raspberries. Dang it is HOT. :D :D |
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Forecast to be 71 today. BTW the pig was AWSOME! Cooked it for 7 hours @275 interior temp 200, peeled the skin back and it melted of the bones. I had great fun watching my two grandsons (3 and 18 months) feed the ears to our dogs.:LOL: Scott S |
Did ribeyes, big prawns and corn in the husk...all on the grill.
Nice bottles of good red blends from Madera (Ramos...just north of here) and Chile. Big cold ripe seeded watermelon and It's-Its. |
Critters got our cherries this year. The crop wasn't going to be any good due to the frost, but they ate all of them.
I am thinking Squirrel might not be bad eating this fall. :D |
Nothing quite like a porker slow roasted over a bed of charcoal. That poor sucker started out at 30lb and gained 5lb after sitting for a day in an apple cider and red onion brine. We rigged it on a stainless steel rod with my old Cobra steering wheel on the end (no kidding!) and took turns turning it and basting with an olive oil/rosemary/ white wine emulsion. It took 8 1/2 hours to cook and was so tender, moist and flavourful under the crackling, that some of the folks who were at the party are literally begging us to do it again.
http://www.clubcobra.com/forums/pict...pictureid=3656 EDIT: pay no attention to the apron!! My wife bought it for me on her trip to Italy last year and she insists that I wear it whenever I'm cooking! :CRY: |
OMG Buzz....
:LOL: :LOL: :LOL: |
That's what i said - along with everyone else who sees the d*mn thing - But it's only a statue she says - a famous work of art!
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