I just had the most tender boneless rib eye, about an inch thick, a little over a pound, cooked medium rare - with crumbled bacon and melted crumbled bleu cheese.  Wife had some the same way, except with melted swiss on top.  Added fresh smashed potatos and fresh corn, with a salad.

My GOD it was good.

So, what's on your menu this week?

Ok MT, you continue to reel us in with this talk of delicious food! It sounds marvelous. May I ask where you bought the Rib Eye? I usually get them from BJ's or Finest Maid (that is a company that comes right to your house with fresh meat and other good stuff.) Both places sell wonderful meat.

Actually, I had the butcher at Hannaford cut them special.  Normally I would have gone to Greulics but didn't have time tonight.

Tonight is one of those rare ocassions I actually blew off a meeting.  We enjoyed chicken on the grill smathered in crushed lemon, pepper, and just a touch of my special barbecue sauce The boneless, skinless (aka tasteless) chicken was accompanied by corn on the cob with tons of butter and enough salt to choke a horse.  (I gave up salt last year 'cause of high blood pressure) So its a real treat.  It was really just an excuse for butter and salt and there was no need complicating the meal with potatoes or rice or anything else.

oooh! That sounds good too!!

What's in your BBQ sauce? (I like mine very hot)

I could tell you but I'd have to shoot you

Steak, the best way.  Make up hickory flavored marinade.  Oh, buy chuck steak, forget te expensive cuts.  Marinade it all day.  Get some hickory wood chips and soak them in water all day.  Use a charcoal grill.  Make sure you use a good charcoal that lasts long because you want to wait until the coals are a bit past the hottest, you want to cook slow.  Oh yeah, make sure the gril has a cover to keep the smoke in, just little openings.  When coals are just past peak, sprinkle wood on the coals, put steaks on the grill, and cover, don't let it flame up too much, which might happen when when the wood really is exposed to the air, well, unless you want to sear the outside of the steak, some people like it that way.  

Cook til desired doneness, but not overdone.  Will melt in your mouth.  You won't need steak sauce, nor salt nor pepper!

now there's someone with a passion for grilling!

http://www.dailygazette.com

Quoted Text

Creation lifts melon to starring role at picnics


    “From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. In the fifth of a summerlong batch of recipes offered by technical specialist (and certified executive chef) Christopher Tanner, watermelon gets new life. Refreshing Watermelon Cooler puts red fruit into a cocktail glass.
    Tanner offers more cooking tips at his blog, “Gastronomical Inspirations” at cheftanner.com.



    Pity the poor watermelon. The big green arrives at a picnic and sits in a cooler all day. Once late afternoon or early evening arrive, and hot dogs and hamburgers have departed, watermelon is sliced, slurped and spit out into the grass — all those black seeds have to go someplace.
    Christopher Tanner is bringing watermelon to the picnic earlier. His Refreshing Watermelon Cooler is designed to make melon the life of the party, and give lemonade and limeade some competition.
    “It’s really simple,” Tanner said of the recipe. Hunks of red fruit go into a blender; purified and strained watermelon is combined with water and a little sugar, and poured into a large, long-stemmed cocktail glass. The deep red means deep refreshment.
    “Watermelons are best now,” Tanner said. “Have you ever had watermelon in January? There’s no flavor — it epitomizes the word ‘water.’ It just tastes like water — there’s no flavor.”
    When people make their melon coolers, they’ll notice two tones of color in the glass.
    “The cellulose in the watermelon is lighter than the density of water. So it’s going to float on top,” Tanner said. “It takes a little while to separate.”
    A small slice of watermelon fits onto the glass — perfect summer garnish for a perfect summer drink.
REFRESHING WATERMELON COOLER
1 watermelon (6 to 7 pounds) 3 cups purified water 1/4 cup sugar
For adults:
2 cups tequila
Cut the watermelon into large pieces and remove the outer green and white skin and discard. Purée watermelon in a food processor or blender until liquefied. Strain the liquid through a fine mesh strainer, reserving liquid and discarding solids. Add the water and sugar to taste; a milder flavored watermelon may require less water. Chill 30 minutes, serve. Makes about two quarts.

From the SCCC Kitchen

No No No ... Chris got it all wrong again.  I'm gonna need to slap that boy next time I see him.

Cut a small bore hole into the watermelon - maybe an inch past the rind.  Take the Tequilla, invert bottle into the hole - come back in 4-6 hours (the longer the better), enjoy water-hic-melon. (The melon absorbs nearly every drop of the liquor ... trust me, it's WONDERFUL!)

May also be enjoyed by substituting Vodka (Limon is wonderful) or a nice (yet inexpensive) brandy.

Another variation (after the liquor/watermelon have enjoyed each others company for several hours (in a cold place):

http://www.chow.com/recipes/11883

Oh THAT looks like something I've got to try ... gotta get some beans tho. Anyone know any place locally (Schdy) that has them fresh?  I hate to go to Latham if I don't have to.

After reading these posts I feel woefully inadequate.  

When is our BBQ???

now when you talk about the steak, I like to put the chuck steak in the sauce, sliced thin and then it crumbles up into little bits as it cooks for all night, with the chicken and the pork, sausage and the meatballs too. reaL RED LEAD

I like to take a nice pork butt, but it into the crock pot over night with some BBQ sauce and other seasonings(maybe a little spicyhot) and there ya go.......make a nice big salad with the works and delicious......