Just Food and Drink

[reinhard1]

Reb, send me your address in a PM and I'll get you some.  good luck.

[RebelSS]

48 minutes ago, bobberineyes said:

Weez doin brats tonight as well,  thanks for the idea reb but their ain't no way I'm takin pics at the grill 2 days in a row, neighbors might think I have a problem.  

I picked up some fresh jalapeño brats and regular smoke house, that are simmering in some coors lite that I saved for this occasion. .Busch lite never gets boiled. 

Make sure they don't hit the deck and do the Reb Roll. 

[Bryce]

Had to loosen up the belt for the evening bite after shore lunch at Gosh Dam.

[RebelSS]

The marinated thick chops, rubbed with my Cajun rub...

The salad while the chops were grilling...

Then the tender, juicy chop...and yes, a bowl of pickled BEETS, guys. 

Edited January 31, 2016 by RebelSS

[delcecchi]

Drank a PBR tonight with an early dinner.    It's been a long time since I had a mass produced american beer besides Grainbelt Nordeast.   It was ok, but nothing to remember. 

[leechlake]

Fork police approves Reb

[RebelSS]

13 minutes ago, leechlake said:

Fork police approves Reb

Wunnerful.  They had best. Those chops shoulda got the golden knife award...I didn't need to use one.

[bobberineyes]

2 hours ago, Bryce said:

Had to loosen up the belt for the evening bite after shore lunch at Gosh Dam.

Been there done that at the gosh dam...great place

[lovebigbluegills]

2 hours ago, RebelSS said:

and yes, a bowl of pickled BEETS, guys. 

 

Mmmmmmmm beets!!!!!! Pickled or canned... yummy!!!!!

The pork chops and salad look great too Reb!!!

[Dotch]

Off like a prom dress...

[bobberineyes]

Dang right dotch!! Lookin good!

[RebelSS]

Ya, baby!!!! Get that grill goin'!!! I'm thinking of yanking out the Weber charcoal one later....

[lovebigbluegills]

Looks great Dotch!!!

[Dotch]

hehehe.. should've brought the blunderbuss out with me. 9 pheasants flew out of the brush when I started fartin' around. Too nice out not to grill something. 

[Dotch]

Done, done, done, done dah!

It's about at this point that I'm ready to grab one of these, crouch in the corner, gnaw on it and growl at anyone who messes with me.

Man let's eat already. I'm starved!

Well that was entertaining. Unfortunately Mrs. Cheviot has been under the weather today so I was left to my own devices. Two half legs, seasoned with Grill Mates mesquite and touched up with a little Weber seasoning I had laying around to give it a little more garlicky taste. Not fancy, pretty basic today as I have no one to impress but myself. Cooked indirect of course with apple wood to give it that wood roast smokiness. Done in approximately 1 hour 20 minutes, about medium, 157.6 degrees although if I was cooking for just me it likely would've come off a little sooner. Cheviot lamb remains the best kept secret in the sheep industry. Very mild flavored so you don't have to overdo the seasoning to cover a strong, sometimes objectionable flavor. A little finer grained than some, more like venison in that respect yet very tender. Have enough cooked ahead so we can eat on it for a while in spite of what Old Man Winter has in mind. A little Merlot or even a Marquette if you're into trying a MN wine to accompany the meal and there you have it. Bon appetit!     

[leechlake]

and all we're having is BB ribs.  Depressing.

Trying a new bread made on the grill in a cast iron pan.  If it works I will post a photo with directions.  If it doesn't I will lie and say I forgot to post a photo.  

Dotch-is mint jelly acceptable for lamb professionals or is that like using ketchup on a rib eye?

Edited January 31, 2016 by leechlake

[RebelSS]

I bombed out and made a loaf of pumpkin spice bread. I'll trade that for Dotch's meal, and gladly pay you on Tuesday! 

(If you pick out those despicable green bean things...)  LL, mint jelly MUST be served with lamb. Just like a brat MUST have sauerkraut on it.

Edited January 31, 2016 by RebelSS

[Dotch]

BTW, nothing depressing about ribs, EVER!!!!

lol...to each their own as far as the mint jelly thing. Some swear by it but I can honestly say I've never had mint jelly on lamb or otherwise. Mojito's? Soitanly. Of course I grew up thinking the 4 basic food groups were beef, lamb, pork and chicken so I've led a sheltered life. Now horseradish? Gotta do it, just like with prime rib. Puts hair on your chest but usually on your back and out of your ears and nose.Oh and those green bean things Reb are just a garnish, there for curb appeal. Like kale or parsley, you can eat them if you like. Although as I tell the readers of the local scandal sheet, they help make me a regular columnist.

[RebelSS]

I find those miniature green garden hoses make lovely christmas tree decorations,  strung on a piece of thread along with the yellow ones and dried in the sun.    Total agreement on the horseradish; no self-respecting deviled egg or tartar sauce would dare show it's face without some horsey sauce in it.

Edited February 1, 2016 by RebelSS

[lovebigbluegills]

Grilled cheese and tomato soup- Texas toast with four crunchy layers and Progresso creamy tomato

[RebelSS]

Oh, that looks GOOD right now, lbbg!!!!!  

[lovebigbluegills]

Thanks Reb!!! For some reason I can't edit my last post, but I went with smoked cheddar and pepperjack for the cheese

[Boar]

maybe a bag of fish for some smoked cheese eh?

grilled cheese and tomatoe soup, man that just warms the innards.!!

[smurfy]

5 minutes ago, Boar said:

maybe a bag of fish for some smoked cheese eh?

grilled cheese and tomatoe soup, man that just warms the innards.!!

so now your gonna want me to send you some fish I suppose!!!!!!!

[Boar]

you said you dumped out your minnows.........

Now Im going to bed...... hahahahahahaha