Subj : Re: Fishy Stuff
To : Shawn Highfield
From : Dave Drum
Date : Wed Jul 31 2024 07:09:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> My place had the balcony built out from the buildig rather than
DD> inset. So there was no roof or nearby combustibles to worry about.
SH> Ahhhh. Gotcha.
DD> Many of the
DD> tenants did as I did and "cooked out" on the deck.
SH> Believe me, if I could get away with it I would. Both Andrea and I
SH> like the BBQ.
Just a thought - could you get away with one of those table top hibachi
deals. I have one I've used on my covered patio.ust have to be careful
all of the coals are DEAD before dumping the residue into the bin. Mine
gets dumped onto and old tree stump I'm treating with saltpeter to help
it along the road to oblivion. So I've no worries about setting the trash
bin ablaze.
Mine looks a lot like this -
https://tinyurl.com/BURN-IT-UP - less the
nice wooden handles. I may order one of these and give my current one
to my brother or, if he he declines, Habitat for Humanity's op-shop.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vietnamese Bbq Duck Breast
Categories: Oriental, Game, Poultry, Chilies
Yield: 2 Servings
4 Duck breasts; boned, skinned
2 tb Oil
4 tb Vinegar
1 cl Garlic; minced
1 1/2" chunk ginger root;
- crumbled
1/2 ts Dried chilies; or more
This recipe is equally good with wild duck, partridge or
ptarmigan.
Cut the breasts away from the bird and marinade at least
two days in the other ingredients. The peppers can be
increased up to 2 (or more) ts according to taste.
Drain breasts and grill over charcoal/gas, brushing on
extra marinade as required. Serve with rice.
Recipe by: Jim Weller
Uncle Dirty Dave's Archives
MMMMM
... Adding bacon changes it from good to very good.
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