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New Years: What you cooking?
Well, I've got some family coming over...
I will be cooking 2 briskets, 2 racks of spares and a pork loin. The loin is more for a mid cook snack while the brisket and ribs are cooking away. As well as doing some Beef Sate' for finger food while people are waiting on the brisket. course there will be the usual fare of baked beans, Potato's (not sure if I'm gunna do mashed or baked this year), some asparagus, and peas (my daughter just loves peas... cant get enough). The guests are brining desert, and my sister is brining the annual rice and black eye peas. so, what you got planned? ---------------------------------------- "Any sufficiently advanced technology is indistinguishable from magic." - Arthur C. Clarke |
New Years: What you cooking?
LewZephyr wrote:
> Well, I've got some family coming over... > I will be cooking 2 briskets, 2 racks of spares and a pork loin. > The loin is more for a mid cook snack while the brisket and ribs are > cooking away. As well as doing some Beef Sate' for finger food while > people are waiting on the brisket. > course there will be the usual fare of baked beans, Potato's (not sure > if I'm gunna do mashed or baked this year), some asparagus, and peas > (my daughter just loves peas... cant get enough). > The guests are brining desert, and my sister is brining the > annual rice and black eye peas. > > > so, what you got planned? > ---------------------------------------- > "Any sufficiently advanced technology is > indistinguishable from magic." > - Arthur C. Clarke Family tradition - Roast saurkraut and pork, with mashed potatoes, corn and applesauce. -- Steve If you can't beat 'em, they're not tied down properly. |
New Years: What you cooking?
On Thu, 29 Dec 2005 17:39:43 GMT, LewZephyr >
wrote: >The guests are brining desert, and my sister is brining the >annual rice and black eye peas. Make sure that your sister and the guests rinse the dessert and rice/peas very well afterward. Jerk-marinated crown rack of roast pork, stuffing, Ceasar salad, blanched asparagus with feta/lemon dipping sauce, apple/pear/quince tart. |
New Years: What you cooking?
13x 1 1/2 pound lobsters and 17x 18oz AAA New York strips for 23
people. I think someone is bringing a salad but I'll probably pass. Cam |
New Years: What you cooking?
"LewZephyr" > wrote in message ... > Well, I've got some family coming over... > I will be cooking 2 briskets, 2 racks of spares and a pork loin. > The loin is more for a mid cook snack while the brisket and ribs are > cooking away. As well as doing some Beef Sate' for finger food while > people are waiting on the brisket. > course there will be the usual fare of baked beans, Potato's (not sure > if I'm gunna do mashed or baked this year), some asparagus, and peas > (my daughter just loves peas... cant get enough). > The guests are brining desert, and my sister is brining the > annual rice and black eye peas. > > > so, what you got planned? > ---------------------------------------- > "Any sufficiently advanced technology is > indistinguishable from magic." > - Arthur C. Clarke --This is just a wild ass guess, But. about 75# of deep fried venison 10 pork BUTTS 4 briskets 40# potato salad 12# dried blackeyed peas with hog jowl 3 full sheet pans cornbread 50+ pounds of bake beans 15 - 20 head of swamp cabbage Banana pudding A keg or two of beer and a couple of jugs (homemade) of adult beverage That's lunch for breakfast around 4 dozen biscuits a bunch of homemade venison/pork sausage sausage gravy\ Fresh homemade cane syrup We eat at 1:00 PM sharp Contact me if you want directions. Already got several from the group coming. James A. "Big Jim" Whitten www.lazyq.com |
New Years: What you cooking?
"Big Jim" > wrote in message ... > > "LewZephyr" > wrote in message > ... > > Well, I've got some family coming over... > > I will be cooking 2 briskets, 2 racks of spares and a pork loin. > > The loin is more for a mid cook snack while the brisket and ribs are > > cooking away. As well as doing some Beef Sate' for finger food while > > people are waiting on the brisket. > > course there will be the usual fare of baked beans, Potato's (not sure > > if I'm gunna do mashed or baked this year), some asparagus, and peas > > (my daughter just loves peas... cant get enough). > > The guests are brining desert, and my sister is brining the > > annual rice and black eye peas. > > > > > > so, what you got planned? > > ---------------------------------------- > > "Any sufficiently advanced technology is > > indistinguishable from magic." > > - Arthur C. Clarke > > --This is just a wild ass guess, But. > about 75# of deep fried venison > 10 pork BUTTS > 4 briskets > 40# potato salad > 12# dried blackeyed peas with hog jowl > 3 full sheet pans cornbread > 50+ pounds of bake beans > 15 - 20 head of swamp cabbage > Banana pudding > A keg or two of beer and a couple of jugs (homemade) of adult beverage > That's lunch > for breakfast > around 4 dozen biscuits > a bunch of homemade venison/pork sausage > sausage gravy\ > Fresh homemade cane syrup > We eat at 1:00 PM sharp > Contact me if you want directions. > Already got several from the group coming. > > James A. "Big Jim" Whitten > > www.lazyq.com > > I have off of work, Jim, but you know TFM® and I will be there with bells on. I just may be a little tired. I get off work around midnight the night before. kili |
New Years: What you cooking?
I have two 3-bone standing rib roasts. Made a test run with my rub
last weekend-whooboy! |
New Years: What you cooking?
I have two 3-bone standing rib roasts going into the 22.5 inch weber
kettle. I mad a test run with my rub this weekend-whooboy. |
New Years: What you cooking?
On Thu, 29 Dec 2005 13:42:02 -0500, I needed a babel fish to
understand "Big Jim" > : >--This is just a wild ass guess, But. > about 75# of deep fried venison >10 pork BUTTS >4 briskets >40# potato salad >12# dried blackeyed peas with hog jowl >3 full sheet pans cornbread >50+ pounds of bake beans >15 - 20 head of swamp cabbage >Banana pudding >A keg or two of beer and a couple of jugs (homemade) of adult beverage >That's lunch > for breakfast > around 4 dozen biscuits > a bunch of homemade venison/pork sausage >sausage gravy\ >Fresh homemade cane syrup >We eat at 1:00 PM sharp > Contact me if you want directions. >Already got several from the group coming. > >James A. "Big Jim" Whitten >www.lazyq.com > mmm... all sounds great wish I lived around them parts.... cuz Id take you up on the offer. ---------------------------------------- "Any sufficiently advanced technology is indistinguishable from magic." - Arthur C. Clarke |
New Years: What you cooking?
On Thu, 29 Dec 2005 12:51:22 -0500, Steve Calvin
> wrote: >LewZephyr wrote: >> Well, I've got some family coming over... >> I will be cooking 2 briskets, 2 racks of spares and a pork loin. >> The loin is more for a mid cook snack while the brisket and ribs are >> cooking away. As well as doing some Beef Sate' for finger food while >> people are waiting on the brisket. >> course there will be the usual fare of baked beans, Potato's (not sure >> if I'm gunna do mashed or baked this year), some asparagus, and peas >> (my daughter just loves peas... cant get enough). >> The guests are brining desert, and my sister is brining the >> annual rice and black eye peas. >> >> >> so, what you got planned? >> ---------------------------------------- >> "Any sufficiently advanced technology is >> indistinguishable from magic." >> - Arthur C. Clarke > >Family tradition - Roast saurkraut and pork, with mashed >potatoes, corn and applesauce. What we call Prime Rib [bone in] & you call Ribeye Roast, Au Jus, Roast potatoes, Yorkshire - the whole nine yards. But it might also change to Coquilles St Jacques as I just scored some beautifull scallops today at the fishminger's. Harry |
New Years: What you cooking?
On Thu, 29 Dec 2005 13:42:02 -0500, "Big Jim" >
wrote: > >"LewZephyr" > wrote in message .. . >> Well, I've got some family coming over... >> I will be cooking 2 briskets, 2 racks of spares and a pork loin. >> The loin is more for a mid cook snack while the brisket and ribs are >> cooking away. As well as doing some Beef Sate' for finger food while >> people are waiting on the brisket. >> course there will be the usual fare of baked beans, Potato's (not sure >> if I'm gunna do mashed or baked this year), some asparagus, and peas >> (my daughter just loves peas... cant get enough). >> The guests are brining desert, and my sister is brining the >> annual rice and black eye peas. >> >> >> so, what you got planned? >> ---------------------------------------- >> "Any sufficiently advanced technology is >> indistinguishable from magic." >> - Arthur C. Clarke > >--This is just a wild ass guess, But. massive snip job >We eat at 1:00 PM sharp > Contact me if you want directions. >Already got several from the group coming. > >James A. "Big Jim" Whitten >www.lazyq.com > Have a GREAT DAY BJ! and hope your 2006 brings you all sorts of nice things, because your 2005 sure sucked. Harry |
New Years: What you cooking?
On Thu, 29 Dec 2005 17:39:43 GMT, LewZephyr >
wrote: (I can't help it) > The guests are brining desert, and my sister is brining the >annual rice and black eye peas. Isn't the desert salty enough already? And as to brined rice and black-eyed peas.... -- -denny- "Do your thoughts call ahead or do they just arrive at your mouth unannounced?" "It's come as you are, baby." -over the hedge |
New Years: What you cooking?
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New Years: What you cooking?
On Thu, 29 Dec 2005 15:44:25 -0800, Denny Wheeler
> wrote: >On Thu, 29 Dec 2005 17:39:43 GMT, LewZephyr > >wrote: > >(I can't help it) >> The guests are brining desert, and my sister is brining the >>annual rice and black eye peas. > >Isn't the desert salty enough already? And as to brined rice and >black-eyed peas.... I'm glad that I'm not the only guy who doesn't enjoy the occasional typo... Steve in Sandy Eggo (two gnu... er two knew... er too new to comment on it) Steve in San Diego XLH1200 SENS BS135 DOF#1951 FAQ's at http://rmhfaq.com rmh is IRL© |
New Years: What you cooking?
Big Jim wrote:
:: :: --This is just a wild ass guess, But. :: about 75# of deep fried venison :: 10 pork BUTTS :: 4 briskets :: 40# potato salad :: 12# dried blackeyed peas with hog jowl :: 3 full sheet pans cornbread :: 50+ pounds of bake beans :: 15 - 20 head of swamp cabbage :: Banana pudding :: A keg or two of beer and a couple of jugs (homemade) of adult beverage :: That's lunch :: for breakfast :: around 4 dozen biscuits :: a bunch of homemade venison/pork sausage :: sausage gravy\ :: Fresh homemade cane syrup :: We eat at 1:00 PM sharp :: Contact me if you want directions. :: Already got several from the group coming. :: :: James A. "Big Jim" Whitten :: :: www.lazyq.com What time is breakfast? I do need directions, please! sailaser at bellsouth dot net and ditto what Harry said. BOB -- Raw Meat Should NOT Have An Ingredients List |
New Years: What you cooking?
On Fri, 30 Dec 2005 00:56:37 GMT, Steve Reyer >
wrote: >On Thu, 29 Dec 2005 15:44:25 -0800, Denny Wheeler > wrote: > >>On Thu, 29 Dec 2005 17:39:43 GMT, LewZephyr > >>wrote: >> >>(I can't help it) >>> The guests are brining desert, and my sister is brining the >>>annual rice and black eye peas. >> >>Isn't the desert salty enough already? And as to brined rice and >>black-eyed peas.... > >I'm glad that I'm not the only guy who doesn't enjoy the occasional >typo... I try to only comment on 'em when they spark an amusing image. -- -denny- "Do your thoughts call ahead or do they just arrive at your mouth unannounced?" "It's come as you are, baby." -over the hedge |
New Years: What you cooking?
"Harry Demidavicius" > wrote in message ... > On Thu, 29 Dec 2005 13:42:02 -0500, "Big Jim" > > wrote: > > > > >"LewZephyr" > wrote in message > .. . > >> Well, I've got some family coming over... > >> I will be cooking 2 briskets, 2 racks of spares and a pork loin. > >> The loin is more for a mid cook snack while the brisket and ribs are > >> cooking away. As well as doing some Beef Sate' for finger food while > >> people are waiting on the brisket. > >> course there will be the usual fare of baked beans, Potato's (not sure > >> if I'm gunna do mashed or baked this year), some asparagus, and peas > >> (my daughter just loves peas... cant get enough). > >> The guests are brining desert, and my sister is brining the > >> annual rice and black eye peas. > >> > >> > >> so, what you got planned? > >> ---------------------------------------- > >> "Any sufficiently advanced technology is > >> indistinguishable from magic." > >> - Arthur C. Clarke > > > >--This is just a wild ass guess, But. > massive snip job > > >We eat at 1:00 PM sharp > > Contact me if you want directions. > >Already got several from the group coming. > > > >James A. "Big Jim" Whitten > > >www.lazyq.com > > > Have a GREAT DAY BJ! and hope your 2006 brings you all sorts of nice > things, because your 2005 sure sucked. > > Harry I agree, Harry. 2005 for Jim had to be the worst year ever. TFM® and I will do our best to help him bring in the new year (but maybe that was his downfall in 2005??????) <g> kili |
New Years: What you cooking?
On Thu, 29 Dec 2005 15:44:25 -0800, I needed a babel fish to
understand Denny Wheeler > : >On Thu, 29 Dec 2005 17:39:43 GMT, LewZephyr > >wrote: > >(I can't help it) >> The guests are brining desert, and my sister is brining the >>annual rice and black eye peas. > >Isn't the desert salty enough already? And as to brined rice and >black-eyed peas.... ROFL... gotta love typos... brining = bringing 8 ) thanks for the chuckle at myself. ---------------------------------------- "Any sufficiently advanced technology is indistinguishable from magic." - Arthur C. Clarke |
New Years: What you cooking?
On Thu, 29 Dec 2005 17:39:43 GMT, LewZephyr >
wrote: >Well, I've got some family coming over... > I will be cooking 2 briskets, 2 racks of spares and a pork loin. >The loin is more for a mid cook snack while the brisket and ribs are >cooking away. As well as doing some Beef Sate' for finger food while >people are waiting on the brisket. >course there will be the usual fare of baked beans, Potato's (not sure >if I'm gunna do mashed or baked this year), some asparagus, and peas >(my daughter just loves peas... cant get enough). > The guests are brining desert, and my sister is brining the >annual rice and black eye peas. > > >so, what you got planned? Doing four racks of spares at one of my riding pardner's house in the mountains, he's got a Charbroil Silver Smoker (saw mine and hadda get one). All I gotta do is make the rubs & some finishing sauce and all will be well. Happy New Year to ya & thanks for the unintended chuckle. Steve in Sandy Eggo |
New Years: What you cooking?
On Thu, 29 Dec 2005 19:02:30 -0800, Denny Wheeler
> wrote: >On Fri, 30 Dec 2005 00:56:37 GMT, Steve Reyer > >wrote: > >>On Thu, 29 Dec 2005 15:44:25 -0800, Denny Wheeler > wrote: >> >>>On Thu, 29 Dec 2005 17:39:43 GMT, LewZephyr > >>>wrote: >>> >>>(I can't help it) >>>> The guests are brining desert, and my sister is brining the >>>>annual rice and black eye peas. >>> >>>Isn't the desert salty enough already? And as to brined rice and >>>black-eyed peas.... >> >>I'm glad that I'm not the only guy who doesn't enjoy the occasional >>typo... > >I try to only comment on 'em when they spark an amusing image. I personally have never had a TipO . . . . . Harry who also has a nice bridge for sale . . . |
New Years: What you cooking?
On Fri, 30 Dec 2005 07:03:11 -0800, hotair >
wrote: > >> What we call Prime Rib [bone in] & you call Ribeye Roast, Au Jus, >> Roast potatoes, Yorkshire - the whole nine yards. But it might also >> change to Coquilles St Jacques as I just scored some beautifull >> scallops today at the fishminger's. >> >> Harry >> >Hi Harry, >Great minds must think alike, kinda anyway. We're going to have the >whole famdamily over and try and devour a 10-12 lb whole sirloin roast >with all the same trimmings as you. Not sure of the weight as haven't >made the trip to costco yet to pick it up, doing that this afternoon. >They have them for about $2 lb. >Dave in BC A belated public very Merry to you & Heather, Dave . . . Don't get to Costco too often - yet - [It's an overnighter across town from where we live - But one is opening just up the road next month if The City ever get off their Asses & build the access road. Harry $2/lb, eh? |
New Years: What you cooking?
On Fri, 30 Dec 2005 14:39:03 GMT, LewZephyr >
wrote: >On Thu, 29 Dec 2005 15:44:25 -0800, I needed a babel fish to >understand Denny Wheeler > : > >>On Thu, 29 Dec 2005 17:39:43 GMT, LewZephyr > >>wrote: >> >>(I can't help it) >>> The guests are brining desert, and my sister is brining the >>>annual rice and black eye peas. >> >>Isn't the desert salty enough already? And as to brined rice and >>black-eyed peas.... > >ROFL... gotta love typos... brining = bringing > >8 ) > >thanks for the chuckle at myself. Aw, Gee . . . . . Harry |
New Years: What you cooking?
Steve Reyer wrote:
> On Thu, 29 Dec 2005 17:39:43 GMT, LewZephyr > > wrote: > > Doing four racks of spares at one of my riding pardner's house in the > mountains, he's got a Charbroil Silver Smoker (saw mine and hadda get > one). All I gotta do is make the rubs & some finishing sauce and all > will be well. > four racks of spares equals aboout 5-6 hrs of beer drinking/football watching time!! Good idea--think I'll thaw a brisket ps. post your food pics @ alt.binaries.food Buzz |
New Years: What you cooking?
On Sat, 31 Dec 2005 00:51:08 GMT, Harry Demidavicius >
wrote: >Don't get to Costco too often - yet - [It's an overnighter across >town from where we live - Egad. I didn't think Calgary was that far across. Hope the city gets that access road built for ya. -- -denny- "Do your thoughts call ahead or do they just arrive at your mouth unannounced?" "It's come as you are, baby." -over the hedge |
New Years: What you cooking?
On Fri, 30 Dec 2005 20:53:11 -0800, Denny Wheeler
> wrote: >On Sat, 31 Dec 2005 00:51:08 GMT, Harry Demidavicius > >wrote: > >>Don't get to Costco too often - yet - [It's an overnighter across >>town from where we live - > >Egad. I didn't think Calgary was that far across. > >Hope the city gets that access road built for ya. It's not far if you are a crow, Denny. But we're gridlock city here. We make that Interstate, around Everett WA when Boeing or whoever is shift changing, look like a race track. Right now most of John Deere & Caterpillar heavy equipment inventory is parked in my neck of the town. We have a Ring Road, 12 [believe me - it's 12] interchanges being built simultaneously just in NW Calgary alone; plus a tripling of a major artery [they are known as 'Trails' in Calgary] running below us which contains LRT track in the middle & has two stations being created as we speak. Venturing across town is harder than having to find a [legal] drink on a Sunday in Toronto-the-Good of 30 years ago. The Costco/Home Depot access was to have been built in November - we'll likely see it in month. We got no Trades people. We're working the ones that we have into 100 hour 7 day weeks. House builders have maxed how many new home orders 'they will accept' in 2006! And you can imagine what that has done to prices! Mouldy Manor, [our place], has doubled in just over 2 years will double again in 2006! Blame is on Oil & Gas - we [Alberta], have the largest proven reserves in the World! Yes including Mr.Prayzeedhent's current best friends, the Saudis. Calgary is Head Office Country for O & G. OK rant over - normal programming now resumes . . . Harry |
New Years: What you cooking?
On Sat, 31 Dec 2005 06:16:29 -0800, hotair >
wrote: >In article >, >says... >> A belated public very Merry to you & Heather, Dave . . . >> Don't get to Costco too often - yet - [It's an overnighter across >> town from where we live - But one is opening just up the road next >> month if The City ever get off their Asses & build the access road. >> >> Harry >> >> $2/lb, eh? >> > >I think prices went up a tad, picked up a 4.5 kg for $22 bucks. >About 2.50 a lb, still a steal compared to a prime rib ($70+) and we >actually prefer the sirloin, not quite a pretty though. >We've got four Costco's with-in 20 minutes as long as its not rush hour. >Have a good one Harry and Sam and we'll get together for some golf in >the new year God willing. >Dave in BC .... an de crick doan' rize . . . Harry |
New Years: What you cooking?
On Sat, 31 Dec 2005 21:10:25 GMT, Harry Demidavicius >
wrote: >>Have a good one Harry and Sam and we'll get together for some golf in >>the new year God willing. >>Dave in BC > >... an de crick doan' rize . . . And their river's a pretty fair crick. -- -denny- "Do your thoughts call ahead or do they just arrive at your mouth unannounced?" "It's come as you are, baby." -over the hedge |
New Years: What you cooking?
On Sat, 31 Dec 2005 21:08:01 GMT, Harry Demidavicius >
wrote: >On Fri, 30 Dec 2005 20:53:11 -0800, Denny Wheeler > wrote: > >>On Sat, 31 Dec 2005 00:51:08 GMT, Harry Demidavicius > >>wrote: >> >>>Don't get to Costco too often - yet - [It's an overnighter across >>>town from where we live - >> >>Egad. I didn't think Calgary was that far across. >> >>Hope the city gets that access road built for ya. > >It's not far if you are a crow, Denny. But we're gridlock city here. >We make that Interstate, around Everett WA when Boeing or whoever is >shift changing, look like a race track. errrkkkk. ugly, ugly. <snip> >Blame is on Oil & Gas - we [Alberta], have the largest proven reserves >in the World! Athabasca oil sands? -- -denny- "Do your thoughts call ahead or do they just arrive at your mouth unannounced?" "It's come as you are, baby." -over the hedge |
New Years: What you cooking?
On Sun, 1 Jan 2006 06:07:38 -0800, hotair >
wrote: >In article >, says... >> On Sat, 31 Dec 2005 21:10:25 GMT, Harry Demidavicius > >> wrote: >> >> >>Have a good one Harry and Sam and we'll get together for some golf in >> >>the new year God willing. >> >>Dave in BC >> > >> >... an de crick doan' rize . . . >> >> And their river's a pretty fair crick. >> >It sure as hell rose last year. Don't need no repeat performance. No. Ya sure don't. -- -denny- "Do your thoughts call ahead or do they just arrive at your mouth unannounced?" "It's come as you are, baby." -over the hedge |
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