It sure is slow around here. Somebody cook something!

MartyB in KC

Grandad for the 2nd time as of 7:52 PM tonight!

On Feb 21, 10:26 pm, "Nunya Bidnits" wrote:
It sure is slow around here. Somebody cook something!

MartyB in KC

Grandad for the 2nd time as of 7:52 PM tonight!

OK, OK- I'm currently cooking a whole chicken, and I made eggplant
Parmesan last night. Both in the oven, however, and not in the smoker.
Your post didn't specify how something was cooked- it just requested
that someone cook something, so I'm trying to oblige! I am getting
anxious to get the smoker fired up, though! I'm sick of winter- we had
a snow and ice storm last week- about 5-6" of snow and at least 1/4"
of ice. Temps have been in the low 20's for highs, and below 12 over
night. It was 5F just the other night, with a wind chill of -1F!. Now
we are getting snow again- they're saying 3-5 inches, then freezing
rain, and then another inch or so of the white crap! Damn- does it
ever end?! After all, this is Ohio, not Minnesota or Alaska!

BTW- CONGRATULATIONS on the second grandchild! As a grandpa myself, I
know how much fun they can be- and when the fun ends, back to mom and
dad they go! We have 3 grandkids and 2 step-grandkids.

JimnGin

Nunya Bidnits wrote:
It sure is slow around here. Somebody cook something!

MartyB in KC

Grandad for the 2nd time as of 7:52 PM tonight!

Quick, buy that kid some Sh%t. Let's get the spoilin' on.

(Congrats)

On Feb 21, 9:26 pm, "Nunya Bidnits" wrote:
It sure is slow around here. Somebody cook something!

MartyB in KC

Grandad for the 2nd time as of 7:52 PM tonight!

Well, well, congratulations!! Not one myself, but as a card carrryng
uncle, being in the relative business can sure have its rewards.

Last night I went by Sam's for some staples and walked through the
meat area (even though the freezer is full) and damn it they didn't
have their spiral sliced ham for .99 a pound. They were getting rid
of them so they could bring in a new batch for Easter. So last night
was lightly smoked ham (they are already cooked, so I just warmed one
on the smoker for about 3 1/2 hours at low smoke) boiled potatoes with
sauteed onions, parsley and sundried tomatoes, corn mixed with butter
and fresh ground red (not hot) chilies.

Not a bad mid week meal.

Robert
Robert

wrote:
.. corn mixed with butter
and fresh ground red (not hot) chilies.

What do you mean by "red (not hot) chilies"? Is that a Texas saying?
I assume you mean some kind of pepper?

Inquiring minds want to know ..

Grant Erwin
Kirkland, Washington
New Braunsfels Black Diamond
Weber kettle
ancient Ducane propane grill
several Cajun-type outdoor burners

On 22-Feb-2008, " wrote:

On Feb 21, 9:26 pm, "Nunya Bidnits" wrote:
It sure is slow around here. Somebody cook something!

MartyB in KC

Grandad for the 2nd time as of 7:52 PM tonight!

Well, well, congratulations!! Not one myself, but as a card carrryng
uncle, being in the relative business can sure have its rewards.

Last night I went by Sam's for some staples and walked through the
meat area (even though the freezer is full) and damn it they didn't
have their spiral sliced ham for .99 a pound. They were getting rid
of them so they could bring in a new batch for Easter. So last night
was lightly smoked ham (they are already cooked, so I just warmed one
on the smoker for about 3 1/2 hours at low smoke) boiled potatoes with
sauteed onions, parsley and sundried tomatoes, corn mixed with butter
and fresh ground red (not hot) chilies.

Not a bad mid week meal.

Robert

Dang it Robert. I gained 5 lbs just reading your post. I've been shopping
for spiral slice ham for a couple of months. I've been dreaming about
that ham and the self same sides you wrote about.. Well, I didn't really
think about the sundried tomatoes. But, I havesome, so they're likely
to surface in the final presentation.

--
Brick(Youth is wasted on young people)

On Feb 22, 9:58 am, Grant Erwin wrote:

What do you mean by "red (not hot) chilies"? Is that a Texas saying?
I assume you mean some kind of pepper?

Inquiring minds want to know ..

There are about 10,000 kinds of peppers that are available here in the
south, and it is my mission to try as many as I can.

This particular pepper is a low/no heat pepper that has a wonderful
tart aftertaste to it almost like a quality, fresh paprika. I don't
know what kind of pepper it is, as it was bought at a market, and it
was described as "fresh ground California Chile". I was assured it
was not hot, and it wasn't. It looked and smelled fresh, and ti was a
really bright orange/red color. It was about .50 an ounce, so I
figured, why not?

Here in South Texas "helote con chile" (corn with chile) is pretty
traditional fare, whether eating on the plate off the cob, or in the
most traditional way of roasting it ion the shuck on a hot fire and
dusting it with the chile powder and a little salt.

Robert

On Feb 22, 10:21 pm, "Brick" wrote:


Dang it Robert. I gained 5 lbs just reading your post.

That's OK, I picked up the other five!

I've been shopping
for spiral slice ham for a couple of months. I've been dreaming about
that ham and the self same sides you wrote about..

You know, at Christmas I got a 22# spiral ham at Sam's and smoked it
on the WSM. I had to be careful to get a basketball shaped piece of
meat as the WSM doesn't overpower you with grill capacity.

This will really help you blow any diet you had in mind.

I too the ham out of the bag in a big flat pan with sides and saved
the juices. Then I took some thick bamboo skewers and put them
through the ham across the spiral cuts so it wouldn't open up to much
or fall apart while smoking. I opened up the spiral cuts along the
top so they weren't pressed together.

After the ham had been on the pit for about 4 hours, I mixed up their
glaze. Except I didn't want to glaze the ham they way they saw it. I
mixed it up the way they said to and prepared it as per instructions.
I then put in about a cup of apple juice, a shot of bourbon (in me an
the stuff), and let it cool.

Every hour after that I brushed a generous amount of this concoction
on the ham, making sure it worked its way into the spiral cuts. My
goodness that was good.

When I pulled the ham and sliced it, you could smell the dried honey,
the apple juice and spices, and the faint whiff of Ezra Williams.
Wow. I drizzled a little more on before serving.

Well, I didn't really
think about the sundried tomatoes. But, I havesome, so they're likely
to surface in the final presentation.

I am trying to stay away from mayo, so I dress more with olive oil and
the like these days. I mix the onions, a little garlic, and salt and
pepper in olive oil, then toss with the potatoes. I mince up the
sundried tomatoes and sprinkle all over the top. It's a nice change.

If you try it, let me know what you think.

Robert

wrote

Here in South Texas "helote con chile" (corn with chile) is pretty
traditional fare, whether eating on the plate off the cob, or in the
most traditional way of roasting it ion the shuck on a hot fire and
dusting it with the chile powder and a little salt.

Robert

wrote in message
Here in South Texas "helote con chile" (corn with chile) is pretty
traditional fare, whether eating on the plate off the cob, or in the
most traditional way of roasting it ion the shuck on a hot fire and
dusting it with the chile powder and a little salt.

Robert

Yum. I like to season my corn with some chipotle powder and garlic butter.
We are on the same track but I wish I had your year round access to the
world of chiles. Its better in the summer but I still have to grow my own
exotics. There are some Mexican markets and grocers where I can get a decent
variety if I want to drive a ways, but nothing like you can get in your part
of the woods.

At least my Price Chopper carries fresh Poblanos, although they look pretty
old sometimes. When they are nice and plump with smooth skin, I like to
roast em (preferably over a wood fire when its not 120 degrees below zero)
and peel em, make a chile ancho sauce base, incorporate some cream cheese
into that, (making extra mix to save for later projects), shred up some
smoked chicken and moosh all that up with some shredded chihuahua cheese,
stuff the mixture into the poblanos, cover them with some red chile sauce
and more cheese, heat 'em up in a covered dish and serve it with some sour
cream.

I now return you to your regular channel, except Robert, who lives in the
chile channel.

MartyB in KC

On 23-Feb-2008, " wrote:

On Feb 22, 9:58 am, Grant Erwin wrote:

What do you mean by "red (not hot) chilies"? Is that a Texas saying?
I assume you mean some kind of pepper?

Inquiring minds want to know ..

There are about 10,000 kinds of peppers that are available here in the
south, and it is my mission to try as many as I can.

This particular pepper is a low/no heat pepper that has a wonderful know
what kind of pepper it is, as it was bought at a market, and it
was described as "fresh ground California Chile". I was assured it
was not hot, and it wasn't. It looked and smelled fresh, and ti was a
really bright orange/red color. It was about .50 an ounce, so I
figured, why not?

Here in South Texas "helote con chile" (corn with chile) is pretty
traditional fare, whether eating on the plate off the cob, or in the
most traditional way of roasting it ion the shuck on a hot fire and
dusting it with the chile powder and a little salt.

Robert

It's probably "Ancho" chili. They're often called "California" peppers.
The Ancho is pretty dark red, grinds into a nice powder and makes
an excellent base for a variety of Tex-Mex dishes. I use quite a lot
of it myself. It's my favorite base pepper for chili con carne.

--
Brick(Youth is wasted on young people)

" wrote in news:3880ee32-
:

On Feb 22, 10:21 pm, "Brick" wrote:


Dang it Robert. I gained 5 lbs just reading your post.

That's OK, I picked up the other five!

I've been shopping
for spiral slice ham for a couple of months. I've been dreaming about
that ham and the self same sides you wrote about..

You know, at Christmas I got a 22# spiral ham at Sam's and smoked it
on the WSM. I had to be careful to get a basketball shaped piece of
meat as the WSM doesn't overpower you with grill capacity.

This will really help you blow any diet you had in mind.

I too the ham out of the bag in a big flat pan with sides and saved
the juices. Then I took some thick bamboo skewers and put them
through the ham across the spiral cuts so it wouldn't open up to much
or fall apart while smoking. I opened up the spiral cuts along the
top so they weren't pressed together.

After the ham had been on the pit for about 4 hours, I mixed up their
glaze. Except I didn't want to glaze the ham they way they saw it. I
mixed it up the way they said to and prepared it as per instructions.
I then put in about a cup of apple juice, a shot of bourbon (in me an
the stuff), and let it cool.

Every hour after that I brushed a generous amount of this concoction
on the ham, making sure it worked its way into the spiral cuts. My
goodness that was good.

When I pulled the ham and sliced it, you could smell the dried honey,
the apple juice and spices, and the faint whiff of Ezra Williams.
Wow. I drizzled a little more on before serving.

Well, I didn't really
think about the sundried tomatoes. But, I havesome, so they're likely
to surface in the final presentation.

I am trying to stay away from mayo, so I dress more with olive oil and
the like these days. I mix the onions, a little garlic, and salt and
pepper in olive oil, then toss with the potatoes. I mince up the
sundried tomatoes and sprinkle all over the top. It's a nice change.

If you try it, let me know what you think.

Robert


Dang,
That really makes me hungry.

--
Tommy Lee