On Sun, 4 May 2008 16:18:54 -0700 (PDT),
wrote:

Hey! She's my beautiful sweetie, and she likes my Q.

Yep. And sometimes you like my grilling. ;-)

Only when I get some of it to eat.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

On 05 May 2008 00:16:13 GMT, Nick Cramer
wrote:


Now, use your feminine wiles to have Denny getcha a small charcoal/wood
grill! He'll be glad ya did. I bought Jun a Lodge L410 Sportsman's Grill
from Amazon, last year. Looks like Target currently has the best price and
free shipping.

Hmmm.

Have ya grilled anything yet? Time's a'wastin'!

She has--yesterday, I know, and she earlier was typing about what a
good day to grill today is.
"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

On Sun, 4 May 2008 20:37:43 -0400, " BOB" wrote:

Have ya grilled anything yet? Time's a'wastin'!

Only some beef ribs and some pig candy today.

Okay, I'm ignorant. "pig candy"? Wozzat?

PS--thanks for the Amazon pointer.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

" BOB" wrote:
"Nick Cramer" wrote in message

wrote:
I understand that charred meat is very healthy for one, at least in
small doses. ;-)

Which is good, because the char shouldn't be very thick at all! ;-)

Now, use your feminine wiles to have Denny getcha a small charcoal/wood
grill! He'll be glad ya did. I bought Jun a Lodge L410 Sportsman's
Grill from Amazon, last year.

I couldn't find the Target price, but $49.99 including free shipping from
Amazon sounds pretty good to me.
http://www.amazon.com/Lodge-Logic-Pr...harcoal/dp/B00
022OK2A

That's the deal I got, but I couldn't find it today. Thanks, BOB!

If I only had (time and) room for another grill.

She just sets on the back (cement) steps when she wants to use it.
Otherwise, it sleeps in the garage, when Kent's not brining in there. LMAO

Have ya grilled anything yet? Time's a'wastin'!

Only some beef ribs and some pig candy today.

Yum. I like ta smoke my ribs.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

EMOVETHIS wrote:
On Sun, 4 May 2008 20:37:43 -0400, " BOB" wrote:

Have ya grilled anything yet? Time's a'wastin'!

Only some beef ribs and some pig candy today.

Okay, I'm ignorant. "pig candy"? Wozzat?

PS--thanks for the Amazon pointer.

Yup. Mothers' Day is right around the corner! ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Brick wrote:
On 3-May-2008, "Edwin Pawlowski" wrote:

"Brick" wrote in message
Practically everybody grills. It's the only way to cook a decent
steak. Lots of other stuff needs grilling too.

If you haven't already, check into alt.binaries.food for some more
spirited discussion as well as a raft of pictures.

Oh yeh, I have a 3 burner gas grill as well as and offset smoker
and an all-in-one vertical smoker/grill.

--
Brick(Youth is wasted on young people)

I have a gas grill too, but I also have a wood pit for grilling. I
like to
get a few logs going and when they are glowing red, toss a couple of
steaks
on the grill.

I can grill in the firebox of my offset, but I'm generally too lazy to
fire that thing up just for one steak. That's why I bought the gasser.
I certainly didn't buy it thinking it was a better machine for
grilling steaks, but it sure is easier. The offset does produce some
very serious heat though if'/when I desire to go that way. The grate
is only about 1" above the white hot coals. Charred, blood rare is
imminently possible in the offset but not in the gasser.

I grill right on the chimely

On 05 May 2008 07:37:02 GMT, Nick Cramer
wrote:

wrote:
On Sun, 4 May 2008 20:37:43 -0400, " BOB" wrote:

Have ya grilled anything yet? Time's a'wastin'!

Only some beef ribs and some pig candy today.

Okay, I'm ignorant. "pig candy"? Wozzat?

PS--thanks for the Amazon pointer.

Yup. Mothers' Day is right around the corner! ;-)

Not relevant to me. My mother's been dead for a long time.
(you might guess that I very much dislike the concept of "if she is or
might be a mother, gift her on mother's day")

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

"Denny Wheeler" wrote in message
...
On Sun, 4 May 2008 20:37:43 -0400, " BOB" wrote:

Have ya grilled anything yet? Time's a'wastin'!

Only some beef ribs and some pig candy today.

Okay, I'm ignorant. "pig candy"? Wozzat?

See below. Copied from a post I made on the Stump's Smoker forum.

PS--thanks for the Amazon pointer.

You're welcome. Glad to help.


I don't "do" recipes, so here's as close as you'll get.

Basically, it is thick sliced bacon, covered with dark brown sugar and
smoked.

Originally (from what I can find) it is a cup of brown sugar to a pound of
bacon. Keep tossing the bacon in the sugar 'til all the brown sugar is used.

It'll seem like it'll never happen, but suddenly, you've got it.

More recently, a couple of teaspoons or even a couple of tablespoons of a
rub are added to the brown sugar first. Use whatever rub you think will
taste best to you.

I use a half sheet pan per pound (mostly because they fit well in my
smokers).

Yesterday's batch was three pounds of medium sliced (it was all I could get)
bacon, 3 pounds of dark brown sugar and 5 ounces of Sweet Orange Habanero
Rub mixed in a 2 gallon zip-lok bag 'til it's all gooey and all the bacon is
covered. Lay it out in the half-sheet pans (3 of them) and smoke @ about 225
for about 2-1/2 hours. It'll look like it isn't done, but it's cooked to at
least 180 or maybe even 200. It crisps up slightly as it cools. Use lots of
Hickory for the smoke.

Enjoy

BOB
_________________
Raw meat should not need an ingredient list
Stump's Smoker Tailgater
Stump's Smoker GF 222 CM
4 various sized Kamados
WSM

"Nick Cramer" wrote in message
...
" BOB" wrote:
If I only had (time and) room for another grill.

She just sets on the back (cement) steps when she wants to use it.
Otherwise, it sleeps in the garage,

Well, with a Stump's Smoker GF 222 CM, a Stump's Smoker Tailgater, a Kamado
#5, two Kamado #3s, a Kamado #1, a BGE Mini Egg, a WSM, a Weber Smokey Joe
(Homer Simpson edition), two turkey friers and something else I can't think
of right now, I'd have to add to the patio, even for something that small.

when Kent's not brining in there. LMAO

ROTFLMAOPIMP!

Have ya grilled anything yet? Time's a'wastin'!

Only some beef ribs and some pig candy today.

Yum. I like ta smoke my ribs.

They were good. And meaty, too.

BOB
has an addiction to collecting smokers/grills

On Mon 05 May 2008 07:56:38p, BOB told us...


"Denny Wheeler" wrote in message
...
On Sun, 4 May 2008 20:37:43 -0400, " BOB" wrote:

Have ya grilled anything yet? Time's a'wastin'!

Only some beef ribs and some pig candy today.

Okay, I'm ignorant. "pig candy"? Wozzat?

See below. Copied from a post I made on the Stump's Smoker forum.

PS--thanks for the Amazon pointer.

You're welcome. Glad to help.


I don't "do" recipes, so here's as close as you'll get.

Basically, it is thick sliced bacon, covered with dark brown sugar and
smoked.

Originally (from what I can find) it is a cup of brown sugar to a pound
of bacon. Keep tossing the bacon in the sugar 'til all the brown sugar
is used.

It'll seem like it'll never happen, but suddenly, you've got it.

More recently, a couple of teaspoons or even a couple of tablespoons of
a rub are added to the brown sugar first. Use whatever rub you think
will taste best to you.

I use a half sheet pan per pound (mostly because they fit well in my
smokers).

Yesterday's batch was three pounds of medium sliced (it was all I could
get) bacon, 3 pounds of dark brown sugar and 5 ounces of Sweet Orange
Habanero Rub mixed in a 2 gallon zip-lok bag 'til it's all gooey and all
the bacon is covered. Lay it out in the half-sheet pans (3 of them) and
smoke @ about 225 for about 2-1/2 hours. It'll look like it isn't done,
but it's cooked to at least 180 or maybe even 200. It crisps up slightly
as it cools. Use lots of Hickory for the smoke.

Enjoy

BOB



Heresy, I know. But that stuff's even good baked in the oven.


--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 6dys 3hrs 10mins
-------------------------------------------
Life is much too complicated in the
morning.
-------------------------------------------

" BOB" wrote:
"Nick Cramer" wrote in message
" BOB" wrote:
If I only had (time and) room for another grill.

She just sets it on the back (cement) steps when she wants to use it.
Otherwise, it sleeps in the garage,

Well, with a Stump's Smoker GF 222 CM, a Stump's Smoker Tailgater, a
Kamado #5, two Kamado #3s, a Kamado #1, a BGE Mini Egg, a WSM, a Weber
Smokey Joe (Homer Simpson edition), two turkey friers and something else
I can't think of right now, I'd have to add to the patio, even for
something that small.

when Kent's not brining in there. LMAO

ROTFLMAOPIMP!

Have ya grilled anything yet? Time's a'wastin'!

Only some beef ribs and some pig candy today.

Yum. I like ta smoke my ribs.

They were good. And meaty, too.

BOB
has an addiction to collecting smokers/grills

I can't collect like that anymore, as I've almost outlived my money! Call
back next year. "Hello. Is this Nick's widow?" ROTFLMAOPIMP

Who said, "These are the jokes, folks. They don't get any better."?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Wayne Boatwright wrote:
On Mon 05 May 2008 07:56:38p, BOB told us...
"Denny Wheeler" wrote in message
On Sun, 4 May 2008 20:37:43 -0400, " BOB" wrote:
[]
Okay, I'm ignorant. "pig candy"? Wozzat?
[]
Basically, it is thick sliced bacon, covered with dark brown sugar and
smoked.
[]

This has been well received here, used in a vinaigrette for a wilted salad.
Multiply all ingredients by 100. ;-)

Glazed bacon

6 slices bacon, preferably thick & smoky
1-1/2 tbs honey or maple syrup
1-1/2 tbs prepared mustard
1/2 tsp cider vinegar

Preheat oven to 325° F.
Arrange the bacon in a single layer on a baking sheet with sides. Bake for
10 minutes. Pour off and reserve all rendered fat.

In a small bowl, mix the honey or maple syrup, mustard and vinegar. Spread
1/2 the mixture over the bacon and bake for 7 to 8 minutes. Turn the bacon
over and spread it with the remaining syrup mixture. Bake another 6 to 7
minutes or until medium brown and crispy. Watch carefully for the last few
minutes to avoid burning.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:
ultiply all ingredients by 100. ;-)

Glazed bacon


Something to consider is a favorite here when we have company, and can
be stored easily in the refrigerator for long periods. I buy
Albertson's thick sliced bulk bacon in about a 2-3# package. At home, I
let it reach room temperature to make it easier to separate. The latest
recipe I use takes 1/8 cup of maple syrup, mixed with 3/4 of a cup of
water. This is placed with a handful of the bacon in a bag and swished
around. The bacon is removed and placed on a rack of my Bradley smoker,
and another handful is dumped in the bag. . . repeat. About 3# of bacon
uses up around 5 racks of the Bradley.

My Bradley is a 4- rack smoker, but racks can be inverted over each
other to double the count for thin meats like bacon.

The bacon is then cold smoked for 20 minutes with ONE puck of Apple
wood. More is overkill, just as a stronger maple syrup mix would be.

The bacon is then reassembled into a block, wrapped in foil and stored
in the refrigerator until required.

We cook our bacon in the microwave, using a bacon holder we get at
Walmart. It's a pan-like device with three "T"-shaped holders that will
hold about 3-4 slices of bacon, each. The bacon drains well that way
and crisps up nicely.

A couple things I learned is that the bacon should be kept tightly
wrapped or Tupperwared in the refrigerator, since the smoke smell can
really spread to other foods. Also, the bacon drippings are not
generally good for cooking, having too strong of a smoke/sugary flavor
for even use as seasoning in greens, cabbage or beans.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

On Mon 05 May 2008 09:30:09p, Nick Cramer told us...

Wayne Boatwright wrote:
On Mon 05 May 2008 07:56:38p, BOB told us...
"Denny Wheeler" wrote in message
On Sun, 4 May 2008 20:37:43 -0400, " BOB" wrote: []
Okay, I'm ignorant. "pig candy"? Wozzat? []
Basically, it is thick sliced bacon, covered with dark brown sugar and
smoked.
[]

This has been well received here, used in a vinaigrette for a wilted
salad.
Multiply all ingredients by 100. ;-)

Glazed bacon

6 slices bacon, preferably thick & smoky
1-1/2 tbs honey or maple syrup
1-1/2 tbs prepared mustard
1/2 tsp cider vinegar

Preheat oven to 325° F.
Arrange the bacon in a single layer on a baking sheet with sides. Bake
for
10 minutes. Pour off and reserve all rendered fat.

In a small bowl, mix the honey or maple syrup, mustard and vinegar.
Spread
1/2 the mixture over the bacon and bake for 7 to 8 minutes. Turn the
bacon
over and spread it with the remaining syrup mixture. Bake another 6 to 7
minutes or until medium brown and crispy. Watch carefully for the last
few
minutes to avoid burning.


Thanks, Nick. I'm gonna make that!

--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/06(VI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 5dys 3hrs 30mins
-------------------------------------------
A yer ago I kudnt spel progremr now I
are won.
-------------------------------------------

Wayne Boatwright wrote:
On Mon 05 May 2008 09:30:09p, Nick Cramer told us...

Wayne Boatwright wrote:
On Mon 05 May 2008 07:56:38p, BOB told us...
"Denny Wheeler" wrote in
" BOB" wrote:
[]

This has been well received here, used in a vinaigrette for a wilted
salad.

Glazed bacon
[ . . . ]
Thanks, Nick. I'm gonna make that!

Here's the whole recipe for Wilted salad, Wayne:

Glazed bacon

6 slices bacon, preferably thick & smoky
1-1/2 tbs honey or maple syrup1-1/2 tbs prepared mustard
1/2 tsp cider vinegar

Bacon vinaigrette dressing

1/2 cup rendered bacon fat plus EVOO
3 garlic clove, minced
3 tbs cider vinegar1 tbs honey or maple syrup
salt & fresh-ground black pepper to taste

10 to 12 cups torn leaf lettuce (2 to 3 Romaines)

Preheat oven to 325° F.
Arrange the bacon in a single layer on a baking sheet with sides. Bake for
10 minutes. Pour off and reserve all rendered fat.

In a small bowl, mix the honey or maple syrup, mustard and vinegar. Spread
1/2 the mixture over the bacon and bake for 7 to 8 minutes. Turn the bacon
over and spread it with the remaining syrup mixture. Bake another 6 to 7
minutes or until medium brown and crispy. Watch carefully for the last few
minutes to avoid burning. Cool briefly, then chop or crumble.

Warm the bacon fat and oil mixture over medium heat in a small skillet. Add
the garlic and sauté it briefly. Add the remaining dressing ingredients and
heat, stirring, 'til the honey dissolves.

Place the greens in a salad bowl and pour the warm dressing over them. Toss
lightly. Sprinkle the bacon over the salad and serve hot or at room
temperature.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~