Planet BBQ

rayb · Hot Air Balloon

Planet BBQ

Roper · Senior Bucketkeeper

Well, if all of the above is true, then I'm going to cook me a big juicey steak, drink some wine and smoke a cigar. After all. According to NBC, the world is going to end pretty soon anyway because of my Hemi equipped pick-up truck and George Bush.......

Ann Curry is kinda hot though..... in a librarian kinda way. Wonder if she likes steak?

Yet another reason I like Texas--people like Phil live here. You know, Idaho used to be like this, until it got Californicated.

PollyAnna · Senior Bucketkeeper

Okay... some of the comments are really funny! This one had me rolling!

Airforce_5_O Says:

They will get my grill when they pry it from my cold dead hands!!!

salesortonscom · Wise and Revered Master

Kill em and then grill em. That's what I live for!!

Cocobeem · Keeper of the Holy Grail

Just last Sunday we had Sunday dinner up the canyon with grillin'. Lil' smokies for me! At least 50% blackened... yummmm!

TitusTodd · Senior Member

Now I'm hungry...

Cat Herder · Understander of unimportant things

My favorite part was the signature line in comment by JasonC...

"If their sins were as scarlet, they are now white as snow" Isaiah 1:18

Let's see what it really says in Isaiah 1:18 before the modernificationing transliterationization so that folks can understands it good today...

18 Come now, and let us reason together, saith the LORD: though your sins be as scarlet, they shall be as white as snow; though they be red like crimson, they shall be as wool.
Oh, back on topic...

Harmful Chemicals in Grilled Meats from the American Cancer Society... Isn't that neat, it isn't even really the ACS or medical professionals according to this fact sheet put out for the public, but chemists, who are making the recommendation... Here is a Fact Sheet put out by the National Cancer Institute, but since it is "government", it obviously can't be trusted...

Note, their study was based on two sample populations of 176 (w/ stomach cancer) and 503 (without cancer), respectively. I don't know about you, but even if that is a statistically precise or acurate study size, it seems pretty small to make a generalization from less than 1000 people applicable to a population in our nation alone of over 300 million...

Cocobeem · Keeper of the Holy Grail

My approach is not to try to avoid every known carcinogen in the world and firmament, but rather to build one's immune system. This afternoon the toddlers will be toy-tasting at the DI.

Cat Herder · Understander of unimportant things

That is just gross...

Thanks for making me lose my apetite!

salesortonscom · Wise and Revered Master

Cocobeem wrote:

My approach is not to try to avoid every known carcinogen in the world and firmament, but rather to build one's immune system. This afternoon the toddlers will be toy-tasting at the DI.

Excellent. I also find that window tasting in public places works well also!

Roper · Senior Bucketkeeper

Thanks for a really good laugh, Coco. I'm sure the positive health effects from that bit of humor undid the cancerous effects of the kabobs I grilled a few nights back.

arbilad · Head Chef

I like the idea of kabobs. Maybe we should make some this weekend.

Roper · Senior Bucketkeeper

Last night, to celebrate my good news, we took the whole fam damily to Railhead for a big platter o' carcinogenic mesquite smoked brisket. Mmmmm...cancer do sho' nuff taste good!

arbilad · Head Chef

My head spins just trying to keep up with which foods are bad for people to eat. For instance, bread used to be a safe bet if you wanted to eat smart. Now the Atkins diet people act as if eating bread is worse than mixing a stick of butter with a pork chop in the blender and just drinking it. Some study out of sweden now says that women lost more weight drinking whole milk than skim milk. They're constantly going back and forth about which fats are bad for you.

Roper · Senior Bucketkeeper

Kinda like how the fashion industry keeps changing what's fashionable every season, and the cosmetic industry keeps changing what's beautiful. All so the money will keep rolling in. I suspect the diet industry pulls in more cash than fashion and cosmetics combined.

salesortonscom · Wise and Revered Master

The Word of Wisdom, the only health code that has remained unchanged since the 19th century! Guaranteed by God himself!

Hey Roper, what kind of sides did you have with that Brisket?

PollyAnna · Senior Bucketkeeper

I agree, it's just a great blessing all around. Never changing and steady as the cornerstone that IS the Savior...

Roper · Senior Bucketkeeper

salesortonscom wrote:

The Word of Wisdom, the only health code that has remained unchanged since the 19th century! Guaranteed by God himself!

Hey Roper, what kind of sides did you have with that Brisket?

The traditionals: Beans, slaw, and potato salad.

Cat Herder · Understander of unimportant things

Well, I guess it is time to start considering what we shall place upon the sacrificial burnt offering altar for tomorrow.

We'll keep it cheap and probably just have evil hamburgers. But beans sound good for a side dish. And corn on the cob. And we'll need to go to the store in the morning to get some potatos and eggs for potato salad. And, the kids drank up all the pop I got Thursday (which was supposed to last through Memorial Day)...

PollyAnna · Senior Bucketkeeper

Grilled Chicken breast, 'tater salad, slaw, baked beans, root beer...

It what's for supper... biggrin

Dyany · Senior Member

I bought a smoker this weekend. mmmmm smoked pulled pork, chicken, turkey, ribs....

salesortonscom · Wise and Revered Master

Had the tri tip, texas toast, beans, watermellon, corn on the cob, and mylanta! It was wonderful!!!!!

Cocobeem · Keeper of the Holy Grail

Our big meal over the weekend was actually Hawaiian Haystack. I know... doesn't really fit with what you think of Memorial Day being... anyway, it's one of the family favorites.

It's the first Memorial Day that's MrCoco's parents are in the cemetary... pretty hard on him.

PollyAnna · Senior Bucketkeeper

salesortonscom wrote: and mylanta! It was wonderful!!!!!

We musn't EVER forget desert!!!!

Roper · Senior Bucketkeeper

What's Haystack, Precious?

glumirk · Senior Member

hmm...I went to two BBQ's on Saturday....

brats, steak, and chicken. mmm...free food!

Cocobeem · Keeper of the Holy Grail

What's Haystack?!?!

Okay, you've got your steamed rice (usually long-grain white rice for company, but sometimes brown for the family cuz we have it about every week).

Then you've got your "gravy." This can be made from scratch, but in our house the time factor for cooking just hasn't allowed that lately, so we do this--
3 cans cream of chicken soup.
2 cans chicken breast. (These cans are about twice as big as tuna cans - already cooked)
A shot of whole milk. Maybe two shots.
A couple plops of sour cream.
A goodly amount of curry. (At least 1 and 1/2 teaspoons)
Let this all warm up gradually for about the last half of rice-steaming time.

Then you have the "toppings." People add or leave out as they see fit.

Grated sharp cheddar.
Diced tomatoes (garden ones REALLY make this delish!)
Diced celery.
Diced green (or other colors) bell pepper.
Diced green onion.
Chunk pineapple.
Sliced almonds.
Chinese crunchy noodles.

We have everyone get their bowl of rice and gravy at the counter and all the toppings are on the table. It's become our comfort food.

Roper · Senior Bucketkeeper

Okay, my salivary glands just went into hyperdrive.

Definitely gonna make it this weekend! Thanks, Coco!

Cocobeem · Keeper of the Holy Grail

You know, second-thinking the curry... if you're not real accustomed to that, you may start a bit lower, like 1/2 - 1 teaspoon. You don't want to shock the kids. You can always add more as you're tasting it and heating it up. Good luck!

-- Edited by Cocobeem at 20:35, 2007-06-01

Cocobeem · Keeper of the Holy Grail

We're having a buffalo chuck roast slow-cooked for Sunday.

Roper · Senior Bucketkeeper

Cocobeem wrote:

You know, second-thinking the curry... if you're not real accustomed to that, you may start a bit lower, like 1/2 - 1 teaspoon. You don't want to shock the kids. You can always add more as you're tasting it and heating it up. Good luck!

-- Edited by Cocobeem at 20:35, 2007-06-01

Curry is one of the few things that makes rice tolerable! I love curry, although only one family member is on board with me. So I only get to make it a few times each year.

Cat Herder · Understander of unimportant things

The only problem with curry is that it overpowers any other spice used, regardless of the amount one uses. At least that is what I have found. I like curry as well, but have found it hard to fix if I use the wrong amount.

Rice is tolerable (and enjoyable!) to me in just about any configuration. Why, sometimes I just like a bowl of plain old bowled rice with some butter melted into it. Add a fried egg with the yolk still runny, some salt and pepper, mix it all up, and that is one good ole rib stickin' hearty breakfast / lunch / dinner!

Euphrasie · Senior Bucketkeeper

You forgot sliced olives coco. Olives are a haystack staple!

Cocobeem · Keeper of the Holy Grail

Hold the phone! I've never had it with olives. Would that be black or green?

And I like rice, too. Any kind, all the time...

We had it with milk and raisins and a little honey growing up for breakfast.

Euphrasie · Senior Bucketkeeper

Black, of course.

We BBQ-ed kabobs today.

PollyAnna · Senior Bucketkeeper

oooooohhhhh no, now I want that!

Euphrasie · Senior Bucketkeeper

Oh, I forgot to add that we put crunchy chow mein noodles in our haystacks too.

Cocobeem · Keeper of the Holy Grail

Already said that. rolleyes

Cocobeem · Keeper of the Holy Grail

Okay- report on the buffalo chuck roast...

Holy fatness!

My source (the girl behind the meat counter that looked about 20) said buffalo is healthier and less fatty than regular beef. I thought, yeah that makes sense, since it's a wild animal, etc... Well, that sucker was the fattiest roast I've ever had. I mean, I'm still trying to wash the utensils... this stuff is like WAX. I'm going through dishsoap like there's no tomorrow. My buff must've been ranch-raised or something, cuz this is just ridiculous. The "juices" in the bottom of the pan turned into this like 3" thick slab of WAX after it sat and cooled on the counter for a couple hours. Sheesh! What am I- a freakin' eskimo?

Cat Herder · Understander of unimportant things

ahem... low in fat don't always mean the animal itself is low in fat... could also mean the fat in the meat cooks out more readily so that the end result is lower fat relative to other meats. Of course, if you got all that grease / tallow / wax type stuff, you could try to save it and render it into something you could make home made candles out of!

Euphrasie · Senior Bucketkeeper

Cocobeem wrote:

Already said that.

Oh yeah, there they are on your list. Carry on.

Cocobeem · Keeper of the Holy Grail

I guess the prodigious amounts of fat didn't bother me so much as the actual fat itself. I mean, dish soap will cut through most fat, right? This stuff was incredible. I was going through soap like crazy. This was definitely not your everyday grease, folks. This made bacon grease look like evoo.