I've been around for a while but never posted much. Just moved to
Clearwater & just started cooking at Derby Lane.

Anyway, last night I did baby lamb chops (Costco) that brought tears to
my eyes. I planted Basil back in September and this is the first time
I've had to really cook. My standard marinade was/is Balsamic, garlic,
S&P. Made fresh pesto; 1 heaping packed cup basil, 2/3 cup toasted pine
nuts, heaping ts. garlic, S&P - processed in the Cuisinart, then added
2/3 cup reggiano - processing again while adding 2/3 cup EVOO.

I used mesquite Kingsford in the grill (Santa Fe). Took the little
racks out of the marinade (about 4 hours) wiped off the excess garlic
and threw on grill meat side down. Got a nice char then flipped 'em
over and applied the pesto. Gave 'em another few minutes then moved 'em
to the other side of the grill, threw on some hickory chips and closed
the lid. Went inside and made rotini (8 min.) flipped the racks back
over the fire to carmelize the pesto, then flipped back and added
another coat of pesto, closed lid again. Danced to Shakira's "Whatever,
Whenever", then pulled the racks.

While letting them rest, mixed the remaining pesto with the rotini.
Then I carved the racks, wish my camera had had batteries. Opened a
beer and turned on "24".

Question: is there anyplace local I can get apple wood?

Steve

On 15-Jan-2007, wrote:

I've been around for a while but never posted much. Just
moved to
Clearwater & just started cooking at Derby Lane.

Anyway, last night I did baby lamb chops (Costco) that
brought tears to
my eyes. I planted Basil back in September and this is the
first time
I've had to really cook. My standard marinade was/is
Balsamic, garlic,
S&P. Made fresh pesto; 1 heaping packed cup basil, 2/3 cup
toasted pine
nuts, heaping ts. garlic, S&P - processed in the
Cuisinart, then added
2/3 cup reggiano - processing again while adding 2/3 cup
EVOO.

I used mesquite Kingsford in the grill (Santa Fe). Took
the little
racks out of the marinade (about 4 hours) wiped off the
excess garlic
and threw on grill meat side down. Got a nice char then
flipped 'em
over and applied the pesto. Gave 'em another few minutes
then moved 'em
to the other side of the grill, threw on some hickory
chips and closed
the lid. Went inside and made rotini (8 min.) flipped the
racks back
over the fire to carmelize the pesto, then flipped back
and added
another coat of pesto, closed lid again. Danced to
Shakira's "Whatever,
Whenever", then pulled the racks.

While letting them rest, mixed the remaining pesto with
the rotini.
Then I carved the racks, wish my camera had had batteries.
Opened a
beer and turned on "24".

Question: is there anyplace local I can get apple wood?

Steve

I don't know about apple, but there's tons of orange around
and
it's quite goodl for ''Q'. Been seeing some rediculous sales
on
butts, picnics and even ribs. Right now Winn Dixie has a
mega
sale on chicken. I just paid $1.07/lb for wings and $0.78/lb

for thighs. I need a shoehorn to get anything more into my
freezer.

--
Brick(Youth is wasted on young people)

wrote:

I don't know about apple, but there's tons of orange around
and
it's quite goodl for ''Q'. Been seeing some rediculous sales
on
butts, picnics and even ribs. Right now Winn Dixie has a
mega
sale on chicken. I just paid $1.07/lb for wings and $0.78/lb

for thighs. I need a shoehorn to get anything more into my
freezer.

--
Brick(Youth is wasted on young people)

Thank you Brick,

I've found the chicken prices around here quite reasonable, I get leg
quarters all the time at Publix for $0.79/lb. What about brisket?
Neither Sam's or Costco carry it, and a butcher shop I found charged
$2.59/lb. I don't think I ever paid more than $1.99/lb.

By the way, are you the one that tried a Chuck Roll?, that is one of my
goals this year.

Steve

wrote in message
. ..

On 15-Jan-2007, wrote:

I've been around for a while but never posted much. Just
moved to
Clearwater & just started cooking at Derby Lane.

Anyway, last night I did baby lamb chops (Costco) that
brought tears to
my eyes. I planted Basil back in September and this is the
first time
I've had to really cook. My standard marinade was/is
Balsamic, garlic,
S&P. Made fresh pesto; 1 heaping packed cup basil, 2/3 cup
toasted pine
nuts, heaping ts. garlic, S&P - processed in the
Cuisinart, then added
2/3 cup reggiano - processing again while adding 2/3 cup
EVOO.

I used mesquite Kingsford in the grill (Santa Fe). Took
the little
racks out of the marinade (about 4 hours) wiped off the
excess garlic
and threw on grill meat side down. Got a nice char then
flipped 'em
over and applied the pesto. Gave 'em another few minutes
then moved 'em
to the other side of the grill, threw on some hickory
chips and closed
the lid. Went inside and made rotini (8 min.) flipped the
racks back
over the fire to carmelize the pesto, then flipped back
and added
another coat of pesto, closed lid again. Danced to
Shakira's "Whatever,
Whenever", then pulled the racks.

While letting them rest, mixed the remaining pesto with
the rotini.
Then I carved the racks, wish my camera had had batteries.
Opened a
beer and turned on "24".

Question: is there anyplace local I can get apple wood?

Steve

I don't know about apple, but there's tons of orange around
and
it's quite goodl for ''Q'. Been seeing some rediculous sales
on
butts, picnics and even ribs. Right now Winn Dixie has a
mega
sale on chicken. I just paid $1.07/lb for wings and $0.78/lb

for thighs. I need a shoehorn to get anything more into my
freezer.

--
Brick(Youth is wasted on young people)

Steve,

I'm getting ready to do some major pruning on the big ol Stayman Winesap
tree out back, drop me a line (get rid o the nospam and decode the rest)
maybe we can work something out.

Hey Brick,

I'll trade ya some apple for orange :-) I like apple fine for fish &
chicken...but I haven't had a steak char-grilled over orange wood since I
lived in central FL back in the 80's (Frontier Cattleman's IIRC)

KW

On 18-Jan-2007, "KW" keith_warrennospamatallteldotnet
wrote:

wrote in message
. ..

On 15-Jan-2007, wrote:


snip

Steve,

I'm getting ready to do some major pruning on the big ol
Stayman Winesap
tree out back, drop me a line (get rid o the nospam and
decode the rest)
maybe we can work something out.

Hey Brick,

I'll trade ya some apple for orange :-) I like apple fine
for fish &
chicken...but I haven't had a steak char-grilled over
orange wood since I
lived in central FL back in the 80's (Frontier Cattleman's
IIRC)

KW

I'll look around first chance I get Keith. I have received
all
I need from friends trimming or cutting down individual
trees, but it's about all gone. There's plenty of groves
around though. I can't image that they all have some
commercial outlet for trimmings and downed trees.

--
Brick(Youth is wasted on young people)

wrote:
"KW" keith_warrennospamatallteldotnet wrote:
wrote in message
On 15-Jan-2007, wrote:
snip

Steve,

I'm getting ready to do some major pruning on the big ol
Stayman Winesap
tree out back, drop me a line (get rid o the nospam and
decode the rest)
maybe we can work something out.

Hey Brick,

I'll trade ya some apple for orange :-) I like apple fine
for fish &
chicken...but I haven't had a steak char-grilled over
orange wood since I
lived in central FL back in the 80's (Frontier Cattleman's
IIRC)

KW

I'll look around first chance I get Keith. I have received
all
I need from friends trimming or cutting down individual
trees, but it's about all gone. There's plenty of groves
around though. I can't image that they all have some
commercial outlet for trimmings and downed trees.

There should be lots of frost damaged citrus wood in California, come
Spring. ;-(

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~ www.delphiayachtsusa.com