Triscuits - rye with caraway seeds, and a can of sardines in water with hot sauce added after draining the water. Yum!
I don't anymore, since I quit catering and hosting my annual Cancer Association fund raiser/shindig. I only have the Weber gas grill and the Smokey Joe now. Pretty much the same reason I have more than one vehicle. One is having a backup in case of a breakdown or running out of gas. If that happens it saves me a 20 mile round trip to town. Also when corn is in season I like to cook it directly on the coals of a charcoal grill. Doesn't work as well on gas. YMMV
I'd love a charcoal grill, but couldn't justify it as most of the time I'm grilling, I want quick and easy. I've got one of the Weber Genesis grills from a couple of years ago before the odd redesign they just did. I've got a pair of cast iron smoke / wood chip boxes that I drop down onto the lower grates if I want to get fancy and give some wood smoke smell/flavor to the experience. I love cooking over charcoal, but hate all of the extra bits and time.
I made a meat pie for National Pi day today. Sirloin, potatoes, shrooms, peas and corn. Yesterday was nice and warm, so I grilled some meaty lamb chops, with a side of cheesy mashed potatoes. CD
Chili cheese fries, again. This time made with steak fries, cheddar cheese curds, red jalapeño salsa and the usual Wolf Brand Hot Chili w/out beans. I add a shot of "Dave's Insanity" hot sauce to the chili for a little extra kick. Best version yet.
Well, no baseball, apple pie, or Chevrolet, but I've got the hot dog part covered. Nathan's all beef foot longs. Don't have a plate big enough so served on cookie sheets.
I would if I could, hot dogs and me are a no win situation. I cheat off and on and pay and pay and pay. Those look good!
My friends that bought all my cooking equipment were smoking some butts and briskets today. I had a 2lb ribeye that needed cooking, so I threw it on the top rack and let it slow cook/smoke for two hours. Next time I'll give it a little more time so it can break down the fat even more. Has a really nice smoky taste and is fork tender. Since it lost at least 25% of its weight in the process, it is officially BBQ, at least by FDA standards. Didn't bother plating it because all I'm doing today is sampling it. Took the picture after letting it rest for about 20 minutes wrapped in foil.
Damn I've got nice neighbors! They just brought me a couple of plates of the goodness they made on the smoker today. Brisket, pulled pork, chicken, baked beans and some fresh macaroni salad.
It was tasty. The ribeye will have to wait until Wednesday. The ex is coming in from CA tomorrow to visit with my Daughter and Grandson for a couple weeks. The only thing I look forward to about her visiting is she springs for dinner at a good Sushi Restaurant after we pick her up at the airport. Then I don't see her again for another year. Best we've gotten along since I met her back in '69. Looking forward to the sushi.
The Sushi was good. There was another boatload that I didn't get a picture of. Couldn't resist a picture of my Granddaughter (19) and my Grandson (12). This was the real treat for me, because I seldom get to see my Granddaughter.
I haven't post here in a while. Her's a few things I've cooked lately. Slow smoked beef short ribs... Buffalo wings (deep fried) with homemade sauce... Chicken Parm... Smoked pork ribs... CD