Hi, all!!!!

I just finished and ate some of my first-ever Beer Can chicken.

Wow!!!!!!!!! :-)

I was a bit heavy-handed on the rub (Old Bay), but the chicken was
moist and tender and absolutely wonderful. I used a Pepsi can
half-full of wine with some lemon juice added, plus a bit of Old Bay
seasoning put in the can, some garlic, and fresh thyme and a little
rosemary.

Having grilled taters with, oiled and spattered with Old Bay and a
little rosemary and pepper.

Wow.

Happy (and full),


Desideria

Desideria wrote:
> Hi, all!!!!
>
> I just finished and ate some of my first-ever Beer Can chicken.
>
> Wow!!!!!!!!! :-)
>
> I was a bit heavy-handed on the rub (Old Bay), but the chicken was
> moist and tender and absolutely wonderful. I used a Pepsi can
> half-full of wine with some lemon juice added, plus a bit of Old Bay
> seasoning put in the can, some garlic, and fresh thyme and a little
> rosemary.
>
> Having grilled taters with, oiled and spattered with Old Bay and a
> little rosemary and pepper.
>
> Wow.
>
> Happy (and full),
>
>
> Desideria

I'm so pleased you liked it! Now you know why it's my favorite way to
make a whole chicken. If you have leftovers, make enchiladas.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On Sun, 19 Apr 2009 23:23:12 -0500, Janet Wilder
> wrote:

>Desideria wrote:
>> Hi, all!!!!
>>
>> I just finished and ate some of my first-ever Beer Can chicken.
>>
>> Wow!!!!!!!!! :-)
>>
>> I was a bit heavy-handed on the rub (Old Bay), but the chicken was
>> moist and tender and absolutely wonderful. I used a Pepsi can
>> half-full of wine with some lemon juice added, plus a bit of Old Bay
>> seasoning put in the can, some garlic, and fresh thyme and a little
>> rosemary.
>>
>> Having grilled taters with, oiled and spattered with Old Bay and a
>> little rosemary and pepper.
>>
>> Wow.
>>
>> Happy (and full),
>>
>>
>> Desideria
>
>I'm so pleased you liked it! Now you know why it's my favorite way to
>make a whole chicken. If you have leftovers, make enchiladas.

I'll keep that option in mind, but I'm not much of an enchilada cook.
You wanta come up and make them? ;-)

As it stands, the breast meat will be eaten plain with more taters, or
in sandwiches. I'll figure the rest out as I go <g>.

BTW, I *do* have a rotisserie that I use pretty often for chicken.
That's also a really good method, and you get the wonderful scent of
the cooking chicken wafting through the house. You *also* get the
horrible racket that the Showtime rotisserie makes. ;-)

(or at least, Denny does--I usually make it while he's here and in the
living room)


Desideria

> I'll keep that option in mind, but I'm not much of an enchilada cook.
> You wanta come up and make them? ;-)
>

But have you ever tried making enchiladas? I just posted a
series of pics on making them. I posted in ABF during a slow
spring spell. I could send them to your e-mail with a quick
description. They are easy and great leftovers.

Craig

Craig Watts wrote:
>> I'll keep that option in mind, but I'm not much of an enchilada cook.
>> You wanta come up and make them? ;-)
>>
>
> But have you ever tried making enchiladas? I just posted a series of
> pics on making them. I posted in ABF during a slow spring spell. I could
> send them to your e-mail with a quick description. They are easy and
> great leftovers.
>
> Craig

They are so very easy to make. I make my own sauce.

Here's how I make chicken enchaladsa:

dice up the leftover chicken that you removed from the bones and carcass.

Make the sauce in a large frying pan, like a chicken fryer.

Put some sauce in to the chicken to make it moist. You can add sauteed
onion and/or green pepper or mushrooms or whatever suits your fancy to
the chicken, too.

Put some sauce on the bottom of a glass baking dish.

Dip a small flour tortilla into the sauce using tongs. Dip both sides of
the tortilla.

Put the dipped tortilla on a plate or in the pan (there are no rules)
then fold it over burrito style. When all of the tortillas are filled,
cover them with the rest of the sauce and sprinkle with cheese. I like
Monterey Jack. Put in the oven until the cheese melts, about 15 minutes.

Serve with sour cream, salsa, guacamole or whatever floats your boat.

Here's the sauce recipe. It's very flexible to other spices.


* Exported from MasterCook *

Enchilada Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casseroles & One-Dish Meals Sauces, Dressings & Gravies
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes

Cuisine:
"Mexican"
- - - - - - - - - - - - - - - - - - -






--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On Mon, 20 Apr 2009 20:42:40 GMT, Craig Watts
> wrote:

>> I'll keep that option in mind, but I'm not much of an enchilada cook.
>> You wanta come up and make them? ;-)
>>
>
>But have you ever tried making enchiladas? I just posted a
>series of pics on making them. I posted in ABF during a slow
>spring spell. I could send them to your e-mail with a quick
>description. They are easy and great leftovers.
>
>Craig

sure, send them on over--and thanks!

Desideria

On Mon, 20 Apr 2009 19:53:12 -0500, Janet Wilder
> wrote:

>Craig Watts wrote:
>>> I'll keep that option in mind, but I'm not much of an enchilada cook.
>>> You wanta come up and make them? ;-)
>>>
>>
>> But have you ever tried making enchiladas? I just posted a series of
>> pics on making them. I posted in ABF during a slow spring spell. I could
>> send them to your e-mail with a quick description. They are easy and
>> great leftovers.
>>
>> Craig
>
>They are so very easy to make. I make my own sauce.
>
>Here's how I make chicken enchaladsa:
>
>dice up the leftover chicken that you removed from the bones and carcass.
>
>Make the sauce in a large frying pan, like a chicken fryer.
>
>Put some sauce in to the chicken to make it moist. You can add sauteed
>onion and/or green pepper or mushrooms or whatever suits your fancy to
>the chicken, too.
>
>Put some sauce on the bottom of a glass baking dish.
>
>Dip a small flour tortilla into the sauce using tongs. Dip both sides of
>the tortilla.
>
>Put the dipped tortilla on a plate or in the pan (there are no rules)
>then fold it over burrito style. When all of the tortillas are filled,
>cover them with the rest of the sauce and sprinkle with cheese. I like
>Monterey Jack. Put in the oven until the cheese melts, about 15 minutes.
>
>Serve with sour cream, salsa, guacamole or whatever floats your boat.
>
>Here's the sauce recipe. It's very flexible to other spices.
>
>
>* Exported from MasterCook *
>
> Enchilada Sauce
>
>Recipe By :
>Serving Size : 0 Preparation Time :0:00
>Categories : Casseroles & One-Dish Meals Sauces, Dressings & Gravies
> Vegetables
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 2 tablespoons oil
> 1/2 cup chopped onion
> 1 large garlic clove -- minced
> 1 tablespoon flour
> 1/2 teaspoon dried oregano
> 1/4 teaspoon ground cumin
> 1 teaspoon salt -- or to taste
> 1 can tomato puree -- (10- 3/4 -ounce)
> 1 1/4 cups chicken broth
>
>Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
>and cook 1 minute, stirring. Add remaining ingredients and simmer,
>partly covered, for 15 minutes
>
>Cuisine:
> "Mexican"
> - - - - - - - - - - - - - - - - - - -


ah, thanks!!!

My biggest issue with enchiladas is how messy I get rolling up the
dipped tortillas after I put in the filling.


Desideria

Janet, thanks for posting that. I have never understood why MasterCook
formats their recipes in such a way. Since I will undoubtedly use this
recipe, I took the trouble to format it in a way that is much more
compact and (to me) usable:

===

Enchilada Sauce

2 tablespoons oil
½ cup chopped onion
1 large garlic clove, minced
1 tablespoon flour
½ teaspoon dried oregano
¼ teaspoon ground cumin
1 teaspoon salt
1 10¾ ounce can tomato puree
1¼ cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add
flour and cook 1 minute, stirring. Add remaining ingredients and
simmer, partly covered, for 15 minutes

===

GWE


Janet Wilder wrote:
> Craig Watts wrote:
>
>>> I'll keep that option in mind, but I'm not much of an enchilada cook.
>>> You wanta come up and make them? ;-)
>>>
>>
>> But have you ever tried making enchiladas? I just posted a series of
>> pics on making them. I posted in ABF during a slow spring spell. I
>> could send them to your e-mail with a quick description. They are easy
>> and great leftovers.
>>
>> Craig
>
>
> They are so very easy to make. I make my own sauce.
>
> Here's how I make chicken enchaladsa:
>
> dice up the leftover chicken that you removed from the bones and carcass.
>
> Make the sauce in a large frying pan, like a chicken fryer.
>
> Put some sauce in to the chicken to make it moist. You can add sauteed
> onion and/or green pepper or mushrooms or whatever suits your fancy to
> the chicken, too.
>
> Put some sauce on the bottom of a glass baking dish.
>
> Dip a small flour tortilla into the sauce using tongs. Dip both sides of
> the tortilla.
>
> Put the dipped tortilla on a plate or in the pan (there are no rules)
> then fold it over burrito style. When all of the tortillas are filled,
> cover them with the rest of the sauce and sprinkle with cheese. I like
> Monterey Jack. Put in the oven until the cheese melts, about 15 minutes.
>
> Serve with sour cream, salsa, guacamole or whatever floats your boat.
>
> Here's the sauce recipe. It's very flexible to other spices.
>
>
> * Exported from MasterCook *
>
> Enchilada Sauce
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories : Casseroles & One-Dish Meals Sauces, Dressings & Gravies
> Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tablespoons oil
> 1/2 cup chopped onion
> 1 large garlic clove -- minced
> 1 tablespoon flour
> 1/2 teaspoon dried oregano
> 1/4 teaspoon ground cumin
> 1 teaspoon salt -- or to taste
> 1 can tomato puree -- (10- 3/4 -ounce)
> 1 1/4 cups chicken broth
>
> Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
> and cook 1 minute, stirring. Add remaining ingredients and simmer,
> partly covered, for 15 minutes
>
> Cuisine:
> "Mexican"
> - - - - - - - - - - - - - - - - - - -
>
>
>
>
>
>

Desideria wrote:

> ah, thanks!!!
>
> My biggest issue with enchiladas is how messy I get rolling up the
> dipped tortillas after I put in the filling.

I use tongs.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Grant Erwin wrote:
> Janet, thanks for posting that. I have never understood why MasterCook
> formats their recipes in such a way. Since I will undoubtedly use this
> recipe, I took the trouble to format it in a way that is much more
> compact and (to me) usable:

That's fine with me. It is a weird formating. Even if I copy some one
else's Master Cook recipe, I have to clean it up, too. Meal Master was
great because it used plain text, but I don't think it works with
today's operating systems. My copy is on a 3.5" disk and hasn't been in
any of my computers since Windows 98 <g>
--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On Tue, 21 Apr 2009 19:50:50 -0500, Janet Wilder
> wrote:

>Desideria wrote:
>
>> ah, thanks!!!
>>
>> My biggest issue with enchiladas is how messy I get rolling up the
>> dipped tortillas after I put in the filling.
>
>I use tongs.


Ah. So it's just my inability to handle technology that's the problem.
;-)

(actually, tongs never occurred to me! Silly me.)

thanks, Janet!!!

Desideria

Janet Wilder wrote:

> Desideria wrote:
>
>> ah, thanks!!!
>>
>> My biggest issue with enchiladas is how messy I get rolling up the
>> dipped tortillas after I put in the filling.
>
>
> I use tongs.
>

I use latex gloves to roll up enchiladas. BTW the supermarkets in my area
sell a reasonably decent ench sauce in cans in the Latin section. But now
I'm going to try Janet's recipe!

GWE

On Wed, 22 Apr 2009 12:35:26 -0700, Grant Erwin
> wrote:

>Janet Wilder wrote:
>
>> Desideria wrote:
>>
>>> ah, thanks!!!
>>>
>>> My biggest issue with enchiladas is how messy I get rolling up the
>>> dipped tortillas after I put in the filling.
>>
>>
>> I use tongs.
>>
>
>I use latex gloves to roll up enchiladas. BTW the supermarkets in my area
>sell a reasonably decent ench sauce in cans in the Latin section. But now
>I'm going to try Janet's recipe!
>
>GWE

thanks. I thought on it more, and had trouble imagining how I'd roll
the enchilada up like a burrito, using tongs during the entire
process...


Desideria

Desideria wrote:
> On Wed, 22 Apr 2009 12:35:26 -0700, Grant Erwin
> > wrote:
>
>> Janet Wilder wrote:
>>
>>> Desideria wrote:
>>>
>>>> ah, thanks!!!
>>>>
>>>> My biggest issue with enchiladas is how messy I get rolling up the
>>>> dipped tortillas after I put in the filling.
>>>
>>> I use tongs.
>>>
>> I use latex gloves to roll up enchiladas. BTW the supermarkets in my area
>> sell a reasonably decent ench sauce in cans in the Latin section. But now
>> I'm going to try Janet's recipe!
>>
>> GWE
>
> thanks. I thought on it more, and had trouble imagining how I'd roll
> the enchilada up like a burrito, using tongs during the entire
> process...
>

Here's how I do it:

use a spoon to put the filling in the middle of the tortilla. Take the
tongs and flip one side of the tortilla over the filling, then the
other. Grab the whole enchilada (I can't believe I said that <vbg>) with
the tongs and flip it over. The sauce on the tortilla will hold
everything together.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On Wed, 22 Apr 2009 21:35:43 -0500, Janet Wilder
> wrote:

>Desideria wrote:
>> On Wed, 22 Apr 2009 12:35:26 -0700, Grant Erwin
>> > wrote:
>>
>>> Janet Wilder wrote:
>>>
>>>> Desideria wrote:
>>>>
>>>>> ah, thanks!!!
>>>>>
>>>>> My biggest issue with enchiladas is how messy I get rolling up the
>>>>> dipped tortillas after I put in the filling.
>>>>
>>>> I use tongs.
>>>>
>>> I use latex gloves to roll up enchiladas. BTW the supermarkets in my area
>>> sell a reasonably decent ench sauce in cans in the Latin section. But now
>>> I'm going to try Janet's recipe!
>>>
>>> GWE
>>
>> thanks. I thought on it more, and had trouble imagining how I'd roll
>> the enchilada up like a burrito, using tongs during the entire
>> process...
>>
>
>Here's how I do it:
>
>use a spoon to put the filling in the middle of the tortilla. Take the
>tongs and flip one side of the tortilla over the filling, then the
>other. Grab the whole enchilada (I can't believe I said that <vbg>) with
>the tongs and flip it over. The sauce on the tortilla will hold
>everything together.

Ah. Thanks!

Corn tortillas, I assume?


Desideria

Desideria wrote:
> On Wed, 22 Apr 2009 21:35:43 -0500, Janet Wilder
> > wrote:
>
>> Desideria wrote:
>>> On Wed, 22 Apr 2009 12:35:26 -0700, Grant Erwin
>>> > wrote:
>>>
>>>> Janet Wilder wrote:
>>>>
>>>>> Desideria wrote:
>>>>>
>>>>>> ah, thanks!!!
>>>>>>
>>>>>> My biggest issue with enchiladas is how messy I get rolling up the
>>>>>> dipped tortillas after I put in the filling.
>>>>> I use tongs.
>>>>>
>>>> I use latex gloves to roll up enchiladas. BTW the supermarkets in my area
>>>> sell a reasonably decent ench sauce in cans in the Latin section. But now
>>>> I'm going to try Janet's recipe!
>>>>
>>>> GWE
>>> thanks. I thought on it more, and had trouble imagining how I'd roll
>>> the enchilada up like a burrito, using tongs during the entire
>>> process...
>>>
>> Here's how I do it:
>>
>> use a spoon to put the filling in the middle of the tortilla. Take the
>> tongs and flip one side of the tortilla over the filling, then the
>> other. Grab the whole enchilada (I can't believe I said that <vbg>) with
>> the tongs and flip it over. The sauce on the tortilla will hold
>> everything together.
>
> Ah. Thanks!
>
> Corn tortillas, I assume?
>

Flour. DH is Diabetic so we have to watch our carbs. We use Mission
Carb-Balance flour tortillas they don't make a corn version.

Around here, no one used corn tortillas for enchiladas. Even tacos are
served on soft flour tortillas. NM, AZ and CA are more into the corn
tortillas than down here.

I'm not crazy about corn tortillas, myself. I only like them for fish tacos.
--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On Wed, 22 Apr 2009 22:41:51 -0500, Janet Wilder
> wrote:

>Desideria wrote:
>> On Wed, 22 Apr 2009 21:35:43 -0500, Janet Wilder
>> > wrote:
>>
>>> Desideria wrote:
>>>> On Wed, 22 Apr 2009 12:35:26 -0700, Grant Erwin
>>>> > wrote:
>>>>
>>>>> Janet Wilder wrote:
>>>>>
>>>>>> Desideria wrote:
>>>>>>
>>>>>>> ah, thanks!!!
>>>>>>>
>>>>>>> My biggest issue with enchiladas is how messy I get rolling up the
>>>>>>> dipped tortillas after I put in the filling.
>>>>>> I use tongs.
>>>>>>
>>>>> I use latex gloves to roll up enchiladas. BTW the supermarkets in my area
>>>>> sell a reasonably decent ench sauce in cans in the Latin section. But now
>>>>> I'm going to try Janet's recipe!
>>>>>
>>>>> GWE
>>>> thanks. I thought on it more, and had trouble imagining how I'd roll
>>>> the enchilada up like a burrito, using tongs during the entire
>>>> process...
>>>>
>>> Here's how I do it:
>>>
>>> use a spoon to put the filling in the middle of the tortilla. Take the
>>> tongs and flip one side of the tortilla over the filling, then the
>>> other. Grab the whole enchilada (I can't believe I said that <vbg>) with
>>> the tongs and flip it over. The sauce on the tortilla will hold
>>> everything together.
>>
>> Ah. Thanks!
>>
>> Corn tortillas, I assume?
>>
>
>Flour. DH is Diabetic so we have to watch our carbs. We use Mission
>Carb-Balance flour tortillas they don't make a corn version.
>
>Around here, no one used corn tortillas for enchiladas. Even tacos are
>served on soft flour tortillas. NM, AZ and CA are more into the corn
>tortillas than down here.
>
>I'm not crazy about corn tortillas, myself. I only like them for fish tacos.

Ah. Okay!!! I asked because I'm about 4 blocks away from a mercado
with a carniceria, a taqueria, and a very dangerous bakery. They also
make and sell some wonderful corn tortillas.

Desideria

Desideria wrote:

> Ah. Okay!!! I asked because I'm about 4 blocks away from a mercado
> with a carniceria, a taqueria, and a very dangerous bakery. They also
> make and sell some wonderful corn tortillas.

The most dangerous Mexican bakery I've ever been in is in Rio Hondo, TX.
They have pumpkin empanadas to die for. You can fill up an entire pizza
pan with pan dulce and fritters (pineapple fritters are awesome)and
molasses pigs and it will cost you about $3. Cheaper and tastier than
anything I've had south of the border.

I have friends in Rio Hondo and the first thing I do when I cross the
bridge over the Arroyo Colorado is stop at Ornela's bakery for treats. I
scoff down a pumpkin empanada in the car then, like a good guest, I
leave the pastries with whomever I'm visiting.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On Thu, 23 Apr 2009 17:16:42 -0500, Janet Wilder
> wrote:

>Desideria wrote:
>
>> Ah. Okay!!! I asked because I'm about 4 blocks away from a mercado
>> with a carniceria, a taqueria, and a very dangerous bakery. They also
>> make and sell some wonderful corn tortillas.
>
>The most dangerous Mexican bakery I've ever been in is in Rio Hondo, TX.
>They have pumpkin empanadas to die for. You can fill up an entire pizza
>pan with pan dulce and fritters (pineapple fritters are awesome)and
>molasses pigs and it will cost you about $3. Cheaper and tastier than
>anything I've had south of the border.
>
>I have friends in Rio Hondo and the first thing I do when I cross the
>bridge over the Arroyo Colorado is stop at Ornela's bakery for treats. I
>scoff down a pumpkin empanada in the car then, like a good guest, I
>leave the pastries with whomever I'm visiting.


That does sound quite a bit like my neighborhood bakery, yes.


Desideria

I just finished readying every post in this thread. My only question is,
how could there be enough left overs to make anything. I have never done
with wine but, I will have to try.
"Desideria" > wrote in message
...
> Hi, all!!!!
>
> I just finished and ate some of my first-ever Beer Can chicken.
>
> Wow!!!!!!!!! :-)
>
> I was a bit heavy-handed on the rub (Old Bay), but the chicken was
> moist and tender and absolutely wonderful. I used a Pepsi can
> half-full of wine with some lemon juice added, plus a bit of Old Bay
> seasoning put in the can, some garlic, and fresh thyme and a little
> rosemary.
>
> Having grilled taters with, oiled and spattered with Old Bay and a
> little rosemary and pepper.
>
> Wow.
>
> Happy (and full),
>
>
> Desideria

Granby wrote:
> I just finished readying every post in this thread. My only question is,
> how could there be enough left overs to make anything. I have never done
> with wine but, I will have to try.

We are only two old folks here so there is always left-over chicken when
I do a small beer can chicken on the off-heat side of our big gas grill.

The leftovers are planned. One of our favorite uses is chicken enchiladas.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
...
> Granby wrote:
>> I just finished readying every post in this thread. My only question is,
>> how could there be enough left overs to make anything. I have never done
>> with wine but, I will have to try.
>
> We are only two old folks here so there is always left-over chicken when I
> do a small beer can chicken on the off-heat side of our big gas grill.
>
> The leftovers are planned. One of our favorite uses is chicken enchiladas.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

I can smoke/cook a whole chicken for my MIL and I think she can get 7 meals
out of it.
She's 95.
Big Jim

On Sat, 11 Jul 2009 15:42:49 -0500, "Granby" > wrote:

>I just finished readying every post in this thread. My only question is,
>how could there be enough left overs to make anything. I have never done
>with wine but, I will have to try.

I cooked it for just me, and I'm not crazy about dark-meat chicken.
;-) Plus, I tend to do all my grilling in one all-day batch, so I have
a lot of meat all at once.

On 11-Jul-2009, Janet Wilder > wrote:

> Granby wrote:
> > I just finished readying every post in this thread. My only question
> > is,
> > how could there be enough left overs to make anything. I have never
> > done
> > with wine but, I will have to try.
>
> We are only two old folks here so there is always left-over chicken when
> I do a small beer can chicken on the off-heat side of our big gas grill.
>
> The leftovers are planned. One of our favorite uses is chicken
> enchiladas.
> --
> Janet Wilder

I think I did a post here awhile back that coined the phrase "semi-
planned over' cooking. It's kind of a spin-off from 'Sanda Lee's
"Semi Home Made". The biggest difference is that nothing comes
out of a box with semi-planned-over.

As a male 'Mom' serving as sole caretaker for a terminal alzheimer's
spouse, I need to be pretty inventive in order to serve enticing meals
everyday in spite of the less enticing aspects of home nursing on a
24/7 basis.

The only rule is; "There are no rules". Also, there are no recipies.
I don't have anything against recipies. I just can't deal with them
on a 24/7 basis. So I improvise. And I do it quite well if I do say
it so myself. I serve a lot of dishes with no names. They don't
derive directly from either my side of the family or Nathalie's.

Some ingredients are common from both sides; garden vegetables,
pork and beef. And those are prevelant in our diet, but there are
many others derived from my travels around the world and from
cruising the internet.

As I write, I'm finishing up a sirloin tip roast. I thrashed it thoroughly
in advance with a 48 blade jacaard. I think I definitely got it's
attention. It has been braising for a few hours with some sacrificial
veggies and just a few minutes ago I took the boat motor to the
veggies and broth to make a rich sauce. I added some fresh veggies
and potatoes to the sauce to simmer a little longer.

On the side, I started some broccolli and cauliflower in a steamer,
We'll be ready to eat here in a few more minutes. The downside is
that Nathalie won't have a clue tomorrow morning what she had or
even if she ate at all.
--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

Brick wrote:
> On 11-Jul-2009, Janet Wilder > wrote:
>
>> Granby wrote:
>>> I just finished readying every post in this thread. My only question
>>> is,
>>> how could there be enough left overs to make anything. I have never
>>> done
>>> with wine but, I will have to try.
>> We are only two old folks here so there is always left-over chicken when
>> I do a small beer can chicken on the off-heat side of our big gas grill.
>>
>> The leftovers are planned. One of our favorite uses is chicken
>> enchiladas.
>> --
>> Janet Wilder
>
> I think I did a post here awhile back that coined the phrase "semi-
> planned over' cooking. It's kind of a spin-off from 'Sanda Lee's
> "Semi Home Made". The biggest difference is that nothing comes
> out of a box with semi-planned-over.
>
> As a male 'Mom' serving as sole caretaker for a terminal alzheimer's
> spouse, I need to be pretty inventive in order to serve enticing meals
> everyday in spite of the less enticing aspects of home nursing on a
> 24/7 basis.
>
> The only rule is; "There are no rules". Also, there are no recipies.
> I don't have anything against recipies. I just can't deal with them
> on a 24/7 basis. So I improvise. And I do it quite well if I do say
> it so myself. I serve a lot of dishes with no names. They don't
> derive directly from either my side of the family or Nathalie's.
>
> Some ingredients are common from both sides; garden vegetables,
> pork and beef. And those are prevelant in our diet, but there are
> many others derived from my travels around the world and from
> cruising the internet.
>
> As I write, I'm finishing up a sirloin tip roast. I thrashed it thoroughly
> in advance with a 48 blade jacaard. I think I definitely got it's
> attention. It has been braising for a few hours with some sacrificial
> veggies and just a few minutes ago I took the boat motor to the
> veggies and broth to make a rich sauce. I added some fresh veggies
> and potatoes to the sauce to simmer a little longer.
>
> On the side, I started some broccolli and cauliflower in a steamer,
> We'll be ready to eat here in a few more minutes. The downside is
> that Nathalie won't have a clue tomorrow morning what she had or
> even if she ate at all.

Bless you, Brick, for accepting your burdens with grace and for loving
Nathalie as you do.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11-Jul-2009, Desideria > wrote:

> On Sat, 11 Jul 2009 15:42:49 -0500, "Granby" > wrote:
>
> >I just finished readying every post in this thread. My only question
> >is,
> >how could there be enough left overs to make anything. I have never
> >done
> >with wine but, I will have to try.
>
> I cooked it for just me, and I'm not crazy about dark-meat chicken.
> ;-) Plus, I tend to do all my grilling in one all-day batch, so I have
> a lot of meat all at once.

I do the same thing. I plan to cook all day when I get a "round-to-it".
There's very little additional effort required to cook 8 servings vs just
2, so that's what I do. I always try to run the smoker completely full.
The prep and cleanup is virtually the same and the fuel economy is
significant.

I doubt that people who actually work for a living can do this all the
time, but I have the time, so why not?

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

Brick wrote:
snip
>
> On the side, I started some broccolli and cauliflower in a steamer,
> We'll be ready to eat here in a few more minutes. The downside is
> that Nathalie won't have a clue tomorrow morning what she had or
> even if she ate at all.

Brick,

But she'll know it's good while partaking! Your doing a great!

piedmont

As it is just me, for the last 3 years, I have learned to bulk cook and
freeze so I can have good food and not much prepared choices from the store.

I am just learning to grill, that made for some interesting results as I am
learning to do it by timing and by smell as I can't do it by looking. A
smoker is the next thing I am going to learn to do. Where I work, the
people have volunteered to eat my "mistakes" so long as the meant is done!
With friends like this, I got it made.
"Brick" > wrote in message
ster.com...
>
> On 11-Jul-2009, Janet Wilder > wrote:
>
>> Granby wrote:
>> > I just finished readying every post in this thread. My only question
>> > is,
>> > how could there be enough left overs to make anything. I have never
>> > done
>> > with wine but, I will have to try.
>>
>> We are only two old folks here so there is always left-over chicken when
>> I do a small beer can chicken on the off-heat side of our big gas grill.
>>
>> The leftovers are planned. One of our favorite uses is chicken
>> enchiladas.
>> --
>> Janet Wilder
>
> I think I did a post here awhile back that coined the phrase "semi-
> planned over' cooking. It's kind of a spin-off from 'Sanda Lee's
> "Semi Home Made". The biggest difference is that nothing comes
> out of a box with semi-planned-over.
>
> As a male 'Mom' serving as sole caretaker for a terminal alzheimer's
> spouse, I need to be pretty inventive in order to serve enticing meals
> everyday in spite of the less enticing aspects of home nursing on a
> 24/7 basis.
>
> The only rule is; "There are no rules". Also, there are no recipies.
> I don't have anything against recipies. I just can't deal with them
> on a 24/7 basis. So I improvise. And I do it quite well if I do say
> it so myself. I serve a lot of dishes with no names. They don't
> derive directly from either my side of the family or Nathalie's.
>
> Some ingredients are common from both sides; garden vegetables,
> pork and beef. And those are prevelant in our diet, but there are
> many others derived from my travels around the world and from
> cruising the internet.
>
> As I write, I'm finishing up a sirloin tip roast. I thrashed it thoroughly
> in advance with a 48 blade jacaard. I think I definitely got it's
> attention. It has been braising for a few hours with some sacrificial
> veggies and just a few minutes ago I took the boat motor to the
> veggies and broth to make a rich sauce. I added some fresh veggies
> and potatoes to the sauce to simmer a little longer.
>
> On the side, I started some broccolli and cauliflower in a steamer,
> We'll be ready to eat here in a few more minutes. The downside is
> that Nathalie won't have a clue tomorrow morning what she had or
> even if she ate at all.
> --
> Brick (Socialist governments traditionally do make a financial mess.
> They always run out of other people's money.
> Magaret Thatcher, 5 Feb 1976)

Brick wrote:
> On 11-Jul-2009, Janet Wilder > wrote:
>
>> Granby wrote:

.. . .

Bless you, Brick, for accepting your burdens with grace and for loving
Nathalie as you do.

--
Janet Wilder

Thank you for the kind words Janet. Nathalie paid her dues for 25
years. I figure her policy is paid in full.

Yesterday was our 29th anniversary.
--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

"Brick" > wrote:

Happy 29th to you and your child bride, Howard.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Granby" > wrote in message
...
> As it is just me, for the last 3 years, I have learned to bulk cook and
> freeze so I can have good food and not much prepared choices from the
> store.
>
> I am just learning to grill, that made for some interesting results as I
> am learning to do it by timing and by smell as I can't do it by looking.
> A smoker is the next thing I am going to learn to do. Where I work, the
> people have volunteered to eat my "mistakes" so long as the meant is
> done! With friends like this, I got it made.

You can get thermometers that you set the temperature you want and it
sounds an alarm so you will know it is done, especially with chicken
But I don't know if you can see the numbers. Some of them have a fairly
good size display
CC

I am sure they have something that reads the temp, they do for everything
else. Have to go looking for that. I do have a hand held CC scanner
(closed circuit TV type thing. As long as I can focus it fast, can probably
read the thing. I WILL do it somehow! Was talking to a neighbor last night
and he said, you do a lot but, you will never do this. Heck a lot he knows.
"CC" > wrote in message
...
>
> "Granby" > wrote in message
> ...
>> As it is just me, for the last 3 years, I have learned to bulk cook and
>> freeze so I can have good food and not much prepared choices from the
>> store.
>>
>> I am just learning to grill, that made for some interesting results as I
>> am learning to do it by timing and by smell as I can't do it by looking.
>> A smoker is the next thing I am going to learn to do. Where I work, the
>> people have volunteered to eat my "mistakes" so long as the meant is
>> done! With friends like this, I got it made.
>
> You can get thermometers that you set the temperature you want and it
> sounds an alarm so you will know it is done, especially with chicken
> But I don't know if you can see the numbers. Some of them have a fairly
> good size display
> CC

Nothing like top posting on top of yourself but, talked to a friend in NYC
about wanting this kind of a thermometer and he sent me a site that has
several choices/ $33.00-$80.00. Will buy myself one for, uuumm, well
just for the smoke of it.
"Granby" > wrote in message
...
>I am sure they have something that reads the temp, they do for everything
>else. Have to go looking for that. I do have a hand held CC scanner
>(closed circuit TV type thing. As long as I can focus it fast, can
>probably read the thing. I WILL do it somehow! Was talking to a neighbor
>last night and he said, you do a lot but, you will never do this. Heck a
>lot he knows.
> "CC" > wrote in message
> ...
>>
>> "Granby" > wrote in message
>> ...
>>> As it is just me, for the last 3 years, I have learned to bulk cook and
>>> freeze so I can have good food and not much prepared choices from the
>>> store.
>>>
>>> I am just learning to grill, that made for some interesting results as I
>>> am learning to do it by timing and by smell as I can't do it by looking.
>>> A smoker is the next thing I am going to learn to do. Where I work, the
>>> people have volunteered to eat my "mistakes" so long as the meant is
>>> done! With friends like this, I got it made.
>>
>> You can get thermometers that you set the temperature you want and it
>> sounds an alarm so you will know it is done, especially with chicken
>> But I don't know if you can see the numbers. Some of them have a fairly
>> good size display
>> CC
>
>

"Granby" > wrote:
> Nothing like top posting on top of yourself but, talked to a friend in
> NYC about wanting this kind of a thermometer and he sent me a site that
> has several choices/ $33.00-$80.00. Will buy myself one for, uuumm,
> well just for the smoke of it.

Taylor at Target and similar low price stores. Around $15. I have several.
Stick one in the meat. Stick one through a potato or whatever at grate
level. I've checked them in both boiling and ice water. They're within 1 or
2 degrees F.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nick Cramer" > wrote in message
...
> "Granby" > wrote:
>> Nothing like top posting on top of yourself but, talked to a friend in
>> NYC about wanting this kind of a thermometer and he sent me a site that
>> has several choices/ $33.00-$80.00. Will buy myself one for, uuumm,
>> well just for the smoke of it.
>
> Taylor at Target and similar low price stores. Around $15. I have several.
> Stick one in the meat. Stick one through a potato or whatever at grate
> level. I've checked them in both boiling and ice water. They're within 1
> or
> 2 degrees F.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

"Nick Cramer" > wrote in message
...
> "Granby" > wrote:
>> Nothing like top posting on top of yourself but, talked to a friend in
>> NYC about wanting this kind of a thermometer and he sent me a site that
>> has several choices/ $33.00-$80.00. Will buy myself one for, uuumm,
>> well just for the smoke of it.
>
> Taylor at Target and similar low price stores. Around $15. I have several.
> Stick one in the meat. Stick one through a potato or whatever at grate
> level. I've checked them in both boiling and ice water. They're within 1
> or
> 2 degrees F.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Nick, is it anything like this?
http://www.sightconnection.com/tawibbqovth.html
This is the pricier one am sure can find cheaper that works. Would be
great if it is the same type. Thanks

"Granby" > wrote:
> "Nick Cramer" > wrote in message
> > "Granby" > wrote:
> >> [ . . . ]
> > Taylor at Target and similar low price stores. Around $15. I have
> > several. Stick one in the meat. Stick one through a potato or whatever
> > at grate level. I've checked them in both boiling and ice water.
> > They're within 1 or
> > 2 degrees F.

> Nick, is it anything like this?
> http://www.sightconnection.com/tawibbqovth.html
> This is the pricier one am sure can find cheaper that works. Would be
> great if it is the same type. Thanks

Wow! Having a voice indication sounds great for you, due to your vision
problems.

The ones I have are more like this:

http://www.taylorusa.com/classic-dig...ermometer.html

There are even cheaper knockoffs, which seem to work just as well.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

actually working makes bulk cooking even more desirable, Lee
"Brick" > wrote in message
ster.com...
>
> On 11-Jul-2009, Desideria > wrote:
>
>> On Sat, 11 Jul 2009 15:42:49 -0500, "Granby" > wrote:
>>
>> >I just finished readying every post in this thread. My only question
>> >is,
>> >how could there be enough left overs to make anything. I have never
>> >done
>> >with wine but, I will have to try.
>>
>> I cooked it for just me, and I'm not crazy about dark-meat chicken.
>> ;-) Plus, I tend to do all my grilling in one all-day batch, so I have
>> a lot of meat all at once.
>
> I do the same thing. I plan to cook all day when I get a "round-to-it".
> There's very little additional effort required to cook 8 servings vs just
> 2, so that's what I do. I always try to run the smoker completely full.
> The prep and cleanup is virtually the same and the fuel economy is
> significant.
>
> I doubt that people who actually work for a living can do this all the
> time, but I have the time, so why not?
>
> --
> Brick (Socialist governments traditionally do make a financial mess.
> They always run out of other people's money.
> Magaret Thatcher, 5 Feb 1976)

"Stormmmee" > wrote in message
...
> actually working makes bulk cooking even more desirable, Lee
> "Brick" > wrote in message
> ster.com...
>>
>> On 11-Jul-2009, Desideria > wrote:
>>
>>> On Sat, 11 Jul 2009 15:42:49 -0500, "Granby" > wrote:
>>>
>>> >I just finished readying every post in this thread. My only question
>>> >is,
>>> >how could there be enough left overs to make anything. I have never
>>> >done
>>> >with wine but, I will have to try.
>>>
>>> I cooked it for just me, and I'm not crazy about dark-meat chicken.
>>> ;-) Plus, I tend to do all my grilling in one all-day batch, so I have
>>> a lot of meat all at once.
>>
>> I do the same thing. I plan to cook all day when I get a "round-to-it".
>> There's very little additional effort required to cook 8 servings vs just
>> 2, so that's what I do. I always try to run the smoker completely full.
>> The prep and cleanup is virtually the same and the fuel economy is
>> significant.
>>
>> I doubt that people who actually work for a living can do this all the
>> time, but I have the time, so why not?
>>
>> --
>> Brick (Socialist governments traditionally do make a financial mess.
>> They always run out of other people's money.
>> Magaret Thatcher, 5 Feb 1976)
>
Please don't give storrmmee crap about top posting. She is the friend I
told you about.

I had to uninstall the program to go to the bottom of the page to post. My
ganddaughter has shown me something and I will try it and see if it works.

On Wed, 15 Jul 2009 22:14:35 -0500, "Stormmmee"
> wrote:


>"Brick" > wrote in message
nster.com...
>>
>> On 11-Jul-2009, Desideria > wrote:
>>
>>> On Sat, 11 Jul 2009 15:42:49 -0500, "Granby" > wrote:
>>>
>>> >I just finished readying every post in this thread. My only question
>>> >is,
>>> >how could there be enough left overs to make anything. I have never
>>> >done
>>> >with wine but, I will have to try.
>>>
>>> I cooked it for just me, and I'm not crazy about dark-meat chicken.
>>> ;-) Plus, I tend to do all my grilling in one all-day batch, so I have
>>> a lot of meat all at once.
>>
>> I do the same thing. I plan to cook all day when I get a "round-to-it".
>> There's very little additional effort required to cook 8 servings vs just
>> 2, so that's what I do. I always try to run the smoker completely full.
>> The prep and cleanup is virtually the same and the fuel economy is
>> significant.
>>
>> I doubt that people who actually work for a living can do this all the
>> time, but I have the time, so why not?
>>
>> --
>> Brick (Socialist governments traditionally do make a financial mess.
>> They always run out of other people's money.
>> Magaret Thatcher, 5 Feb 1976)
>


>actually working makes bulk cooking even more desirable,

> Lee

I'm guessing your name is Lee? Welcome to what I call The Pit! ;-)

That's my philosophy too; I always cook a lot of food at once as I
hate to waste fire. I admit it's a bit tougher on the Lodge (hibachi
kinda grill) than it would be on a kettle, say.

(I hope you'll forgive me for fixing your top post; I am not dissing
you about it at all but it seems easier for me to read it this way)


Desideria