Subj : Smoking was: Al K. Haul
To : Dave Drum
From : Ruth Haffly
Date : Wed Jul 09 2025 15:37:03
Hi Dave,
RH> I understand. Our s can be used as grills also so they're most often
RH> used for that. When we got the egg shaped (not the name brand), Steve
RH> grilled a steak on it and pronounced it one of the best he'd ever
RH> grilled. We'll do pizza on that one also if we're not in a hurry.
DD> Dennis' boy gave us a big barrel charcoal grill with a smoke generator
DD> on one end. It's pretty much unused except when Stephan comes ver and
DD> cook up a "special occasion" meal. For myself, I've done very little
DD> smoke cooking - last thing waqs using a gas-fired grill and some grape
So when Stephan comes over, have several things ready to smoke so you
can stock your freezer. Depending on the size of the grill and
configuration of racks, you might be able to do a couple of racks of
pork ribs, a couple of chickens and maybe a couple of bef roasts all at
the same time.
DD> vine cuttings. My favourite way to cook pizza is 217-787-5544. Hello,
DD> Antonio's. I'd like a large Belly Buster pleae" Bv)=
We've yet to find a store made pizza that is as good as our home made so
will continue to make them. We've done flat bread and pitas as
alternatives to the traditional crust sometimes, also pizza bread (toast
bread, put sauce and toppings on, then bake in toaster oven) from time
to time when we didn't want to go to the time/effort to do a trditional
crust.
DD> Agave cactus is the basis for tequila.
RH> It's not the real thing unless it has a worm in it, or so legend says.
DD> That's one of those things that has gotten mis-quoted/referenced over
DD> time. The wormis supposed to be related to mezcal - which is a first
DD> cousin to tequila. Both tequila and mezcal are made from cactus juice.
DD> Here's a link to more than you ever wanted to know about the booze:
DD>
https://www.foodandwine.com/tequila-vs-mezcal-differences-11731197
DD> I recently re-read on of the best books on religion and myth that ever
DD> saw the light of day - AFAIAC ... "Holy Blood - Holy Grail". Certainly
DD> explained a lot of the background to ..... whoops, getting off topic.
DD> Pick up a copy and see for yourself.
RH> Hmmmmmm, have to check it out. BTW, I'll be "off air" from Friday until
RH> probably next Wednesday. Making a quick trip to the Pacific, will check
RH> to see if our favorite hole in the wall Korean bbq place is still
RH> going. I know one seafood place on the North Shore still is, but our
RH> favorite one down in the city closed about 12 years ago.
DD> The think I liked most about this book is that it does not draw, nor
DD> suggest, conclusions. Just presents the facts as discovered - many of
DD> which were new to me and certainly cleared up some questions that I
DD> had.
OK, I'm keeping this in as a reminder for when I get over the jet lag.
Never did look for our favorite Korean spot as we had enough good eats
otherwise. Also didn't have a lot of time as we were there such a short
time.
DD> While raising fresh issues. Bv)= My favourite type of reading
DD> material --- something that makes you think.
DD> Here's my grapevine smoker recipe as published in Smoker Cooking
DD> Title: Grapevine Smoked Chuck Roast
DD> Categories: Five, Beef, Bbq
DD> Yield: 6 Servings
I don't know what cut of meat he used but Steve smoked some for the
chili he made for the church's chili cook off in February. IIRC, used
hickory chips and 4 pieces of meat, cut up 3 for the chili and one is in
our freezer (should pull it out now that the weather is hot) waiting to
be enjoyed, probably with potato salad and some other side dish.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Computers run on smoke. They stop when it leaks out.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
