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Easter Brunch Menu for 3/23/08 pics will follow

#1 User is offline   shelly 

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Posted 21 March 2008 - 09:08 AM

So what's on the menu for Easter Brunch this year?

Here's what we're having for 6 people:

Blood Orange Mimosa & Fresh Cara Cara Orange Juice
Oak Cold Smoked Salmon with Mini Bagels (cold smoker)
Pugliese French Toast in Apricot Batter (convection oven)
Vegetable Fritatta (kitchen stove top)
Crispy Crab Stuffed Potato Skins (convection oven)
BBQ Chicken Wings (Weber S-470 raised grate)
Rotisserie Stuffed Cornish Hens (Weber S-470)
Grilled Asparagus and Grilled Pineapple (Tec Cherokee Fr)
Garden Salad Vinaigrette
Lemon Pudding Cake
Blueberry Muffins (convection oven)

Shelly
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
**********************************
Past Grills: Tec Cherokee Fr IR, GMG DB pellet grill, Big Green Egg, UltraSear IR, Masterbuilt Smoker, Old Smokey, New Brunsfeld Smoker, Weber Genesis 1000, Sears Crossray IR, Fuego Element, Weber Kettle
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#2 User is offline   cuskit 

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    And finally - Smartphone Technology (iPhone Owner) ;)

Posted 21 March 2008 - 10:39 PM

View Postshelly, on Mar 21 2008, 09:08 AM, said:

So what's on the menu for Easter Brunch this year?

Here's what we're having for 6 people:

Blood Orange Mimosa & Fresh Kara Orange Juice
Pugliese French Toast in Apricot Batter (convection oven)
Crispy Crab Stuffed Potato Skins (convection oven)
BBQ Chicken Wings (Weber S-470 raised grate)
Vegetable Fritatta (kitchen stove top)
Oak Cold Smoked Salmon with Mini Bagels (cold smoker)
Rotisserie Stuffed Cornish Hens (Weber S-470)
Grilled Asparagus and Grilled Pineapple (Tec Cherokee Fr)
Garden Salad Vinaigrette
Blueberry Muffins (convection oven)

Shelly

Shelly,

Your menu sounds most delicious and definitely not your standard fare!

Of particular note is the fact that you are utilizing more cooking sources than guests! :lol:

I'm afraid our menu is much more boring, and is prepared on just one single old lonely kitchen stove! I digress:

Patty's Traditional Easter Ham (Cook's Brand, Shank portion weighing in at a robust 16 pounds, 3 ounces - skillfully baked with speared spices, coated with a wondrous mix of brown spicy mustard and nectar sweet brown sugar glaze and a hint of other elusive but tasty spices)

Patty's Infamous Potato Salad (cool sliced Russet baking potatoes immersed in creamy mayonnaise, sharply sliced celery and assorted secret spices)

Patty’s Always Demanded Macaroni Salad (small pasta elbows, boiled in salt water, then chilled but blended well with more creamy mayonnaise, deftly diced celery, brightly colored carrots shredded with flair, and once more - elusive secret spices guaranteed to tease and most definitely aimed to please)

Patty’s Special Boston Baked Beans (small brown kidney beans of exquisite taste with a unique tang twist, sweet malt blend of brown sugar and exotic spices, a most elaborate touché’ of rich rendered fat, residing for six hours in a thick crock over medium flame until smartly smooth and served in equally thick bowls with a burst of deep colored porcelain)

Patty’s Secret Bake (a mysterious mix of wondrous baked breads, warmed pastry rolls and mouthwatering salt biscuits served in weaved baskets lined with silk smooth linens - warm to the touch adding the perfect moistness of a homemade bread lovers dream)

Patty’s Silly Cider (locally brewed apples, hand squeezed and whipped, oak barrel dripped into stainless steel pots, wood fired cooked and served chilled in frosted mugs of holiday cheer)

Patty’s Crazed Collection (unique mix of crispy peanuts, walnuts, cashews and imported mystery - boldly displayed per center bowl luster for finger food fun, extra sharp cheddar in wedge shaped demure, loose long celery of chilled rapport and a certain British blend of crackers, cookies and fun)

Patty’s Fruit Medley (long arced bananas, robust apples in rainbow colors - Delicious Reds, Washington Yellows and Maine red strain, thick skinned tangerines, large wine grapes - seedless and bursting extreme, and finally - those large soft strawberries -succulent and sweet with addictive despair)

Patty’s Chocolate Lovers Dream (Imported Belgium darks, southern country whites, Denmark bitters and an ever vast spread of mixed fruit centers, with an explosion of gland bursting sweetness of exotic demand)

Patty’s Selected Sole Wine (a dusty lonely bottle, rich in flavor and of deep red color, a robust sparkle of a mystique vineyard origin, a hint of fruit flavor but tart to the tongue, and an elusive and still mysterious flair, tantalizing yet pleasing, poured to the last drop and zealously guarded in slender glass cheer)

As you can see, this is the one dinner each year that I just sit back and enjoy, appreciating the magic that my Patty can perform, a single chef kitchen for the day, but shared by the whole family blessed for the treasures we count as we know that the real priorities in life are only counted by the love of a close family gathering.

Happy Easter All!

Mike and Family
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
2008 Kenmore Vertical Smoker, 1500BTU
--------------------------------------------------------------------
2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU
2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

--------------------------------------------------------------------
Help support the BBQ Source Forums
Click here to make a donation


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#3 User is offline   shelly 

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Posted 22 March 2008 - 09:25 AM

I thought that my Easter brunch menu was traditional but what does a Jewish boy know about Easter? :)

Your always out do yourself with poetic descriptions of all the foods that either you or Patty cooks.

But I can't believe that there is not a single grilled food in your menu. Can't you sneak in some kielbasa and chicken wings? :)

Shelly

By the way, Alice decided that she would make a Lemon Pudding Cake to go with the muffins (and my personal stash of sugar free, almost fat free chocolate pudding.)
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
**********************************
Past Grills: Tec Cherokee Fr IR, GMG DB pellet grill, Big Green Egg, UltraSear IR, Masterbuilt Smoker, Old Smokey, New Brunsfeld Smoker, Weber Genesis 1000, Sears Crossray IR, Fuego Element, Weber Kettle
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#4 User is offline   Bacardi 

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Posted 22 March 2008 - 11:37 AM

Everything sounds so good (minus the veggies). More ribs for us this sunday.
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#5 User is offline   Billy Goat 

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Posted 22 March 2008 - 03:48 PM

View Postshelly, on Mar 22 2008, 10:25 AM, said:

I thought that my Easter brunch menu was traditional but what does a Jewish boy know about Easter? :)

Your always out do yourself with poetic descriptions of all the foods that either you or Patty cooks.

But I can't believe that there is not a single grilled food in your menu. Can't you sneak in some kielbasa and chicken wings? :)

Shelly

By the way, Alice decided that she would make a Lemon Pudding Cake to go with the muffins (and my personal stash of sugar free, almost fat free chocolate pudding.)

Shelly ... Menu sounds great. Can you ship some Oak Cold Smoked Salmon to WV???? :)

Mike ... Wow, "comfort food"!! ... you are one lucky guy!

We just got back from another trip to Buffalo ... the trip to see my mother heavily influenced our easter menu ...

While there, we visited a butcher shop that cuts and ages all its own locally grown meats. I picked up a 8-9# Rib Roast that I'll do on the rotisserie [everyone else on the forum has done it, so I thought I'd better try]. I'm going to try using my wireless thermometer, attached to the spit, to monitor the internal temp of the roast ... The roast will be my contribution to the dinner.

We also got a 4# chuck roast that Mar is going to use to flavor the oven roasted potatoes, carrots, onions and celery. I made a dark roux to mix with the drippings for gravy.

We ate at a local Russian Restaurant while in Buffalo ... had Borscht [I love this soup!] ... so we are making it for Easter.

We also had cherry pierogi ... not as a desert, but as a side dish [the cherries were tart] ... Mar got the recipe for the filling, and she will whip those up by hand tomorrow.

I look forward to all the posted Easter Dinner reviews posted tomorrow!

BG in WV
Woman accepted cooking as a chore but man has made of it a recreation.

Jenn-Air 75K 720-0165 LP 2006
- Jenn-Air Rotisserie
- Jenn-Air Cover
- Acu-Rite Digital Meat Thermometer
- Oregon Grill-Right Wireless Thermometer
- BBQ Grillware LED Grill Light
- BBQ Grillware Barbecue Grill Light
- BBQ Grillware Rotisserie Basket
----Mods----
- Griddle/Grate Storage in LP Cabinet
- Rotisserie/Warming Rack Storage on Back
- Glenfiddich Single Malt Scotch 30 Year
- Wild Turkey Rye Whisky 101


BBQ Grillware 20K Verticle Smoker LP 2007

Quest Ultra-Sear Table Top LP January '08

BBQ Grillware 12K SS Table Top LP August '07
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#6 User is offline   shelly 

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Posted 22 March 2008 - 03:51 PM

View PostBilly Goat, on Mar 22 2008, 01:48 PM, said:

Shelly ... Menu sounds great. Can you ship some Oak Cold Smoked Salmon to WV???? :)

Mike ... Wow, "comfort food"!! ... you are one lucky guy!

We just got back from another trip to Buffalo ... the trip to see my mother heavily influenced our easter menu ...

While there, we visited a butcher shop that cuts and ages all its own locally grown meats. I picked up a 8-9# Rib Roast that I'll do on the rotisserie [everyone else on the forum has done it, so I thought I'd better try]. I'm going to try using my wireless thermometer, attached to the spit, to monitor the internal temp of the roast ... The roast will be my contribution to the dinner.

We also got a 4# chuck roast that Mar is going to use to flavor the oven roasted potatoes, carrots, onions and celery. I made a dark roux to mix with the drippings for gravy.

We ate at a local Russian Restaurant while in Buffalo ... had Borscht [I love this soup!] ... so we are making it for Easter.

We also had cherry pierogi ... not as a desert, but as a side dish [the cherries were tart] ... Mar got the recipe for the filling, and she will whip those up by hand tomorrow.

I look forward to all the posted Easter Dinner reviews posted tomorrow!

BG in WV


sounds like a great feast, BG.

Please tell us more about the wireless thermometer. I have tried very unsuccessfully to use my Maverick ET-7 wired remote thermometer on the rotisserie but there is no way that the wire does not wrap itself around the spit.

Shelly
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
**********************************
Past Grills: Tec Cherokee Fr IR, GMG DB pellet grill, Big Green Egg, UltraSear IR, Masterbuilt Smoker, Old Smokey, New Brunsfeld Smoker, Weber Genesis 1000, Sears Crossray IR, Fuego Element, Weber Kettle
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#7 User is offline   cuskit 

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    Mountain bike - riding and racing
    Boating (power boat) racing and pleasure
    Fishing, hiking and camping
    Woodworking (custom furniture and built-ins)
    Woodworking equipment
    Macintosh Computers
    Animals (all wildlife), Sweet spot for Dogs
    Photography
    Bed & Breakfast Inns
    3 Day Weekends in Pennsylvania (Bucks County especially)
    And finally - Smartphone Technology (iPhone Owner) ;)

Posted 22 March 2008 - 04:55 PM

View PostBilly Goat, on Mar 22 2008, 03:48 PM, said:

Shelly ... Menu sounds great. Can you ship some Oak Cold Smoked Salmon to WV???? :)

Mike ... Wow, "comfort food"!! ... you are one lucky guy!

We just got back from another trip to Buffalo ... the trip to see my mother heavily influenced our easter menu ...

While there, we visited a butcher shop that cuts and ages all its own locally grown meats. I picked up a 8-9# Rib Roast that I'll do on the rotisserie [everyone else on the forum has done it, so I thought I'd better try]. I'm going to try using my wireless thermometer, attached to the spit, to monitor the internal temp of the roast ... The roast will be my contribution to the dinner.

We also got a 4# chuck roast that Mar is going to use to flavor the oven roasted potatoes, carrots, onions and celery. I made a dark roux to mix with the drippings for gravy.

We ate at a local Russian Restaurant while in Buffalo ... had Borscht [I love this soup!] ... so we are making it for Easter.

We also had cherry pierogi ... not as a desert, but as a side dish [the cherries were tart] ... Mar got the recipe for the filling, and she will whip those up by hand tomorrow.

I look forward to all the posted Easter Dinner reviews posted tomorrow!

BG in WV

BG,

Sounds like you've got some great grilling days ahead! I'll certainly be looking forward to your photos should we be lucky enough to have you post some! I'll especially be looking forward to the rib roast! That will be my next roto endeavor.

How about sharing the roux recipe? I know we discussed this (at my expense :) ) back a couple of months ago. But I'd like to see it in practice.

Hope you and the family have a very special day tomorrow (along with all other members of this Source)!

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
2008 Kenmore Vertical Smoker, 1500BTU
--------------------------------------------------------------------
2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU
2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

--------------------------------------------------------------------
Help support the BBQ Source Forums
Click here to make a donation


Lumix DMC-G5, (Lumix) 20mm f1.7 Prime, 14-42mm f3.5-5.6, 45-150mm f4.0-5.6, 100-300mm f4.0-5.6
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#8 User is offline   cuskit 

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    Boating (power boat) racing and pleasure
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    Woodworking equipment
    Macintosh Computers
    Animals (all wildlife), Sweet spot for Dogs
    Photography
    Bed & Breakfast Inns
    3 Day Weekends in Pennsylvania (Bucks County especially)
    And finally - Smartphone Technology (iPhone Owner) ;)

Posted 22 March 2008 - 04:59 PM

View Postshelly, on Mar 22 2008, 03:51 PM, said:

sounds like a great feast, BG.

Please tell us more about the wireless thermometer. I have tried very unsuccessfully to use my Maverick ET-7 wired remote thermometer on the rotisserie but there is no way that the wire does not wrap itself around the spit.

Shelly

BG,

You've also piqued my interest in a wireless also. I'm sure you've posted before, but can you refresh us with the brand, model and buying source? I'm assuming you are very pleased with the results - any kinks with the wireless function giving out false readings? Any info you can offer on a proper technique using it would also be helpful. If this is redundant posting, perhaps you could point us to the initial thread? Thanks.

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
2008 Kenmore Vertical Smoker, 1500BTU
--------------------------------------------------------------------
2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU
2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

--------------------------------------------------------------------
Help support the BBQ Source Forums
Click here to make a donation


Lumix DMC-G5, (Lumix) 20mm f1.7 Prime, 14-42mm f3.5-5.6, 45-150mm f4.0-5.6, 100-300mm f4.0-5.6
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#9 User is offline   cuskit 

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    BBQ - Grilling and Smoking, of course!
    Motorcycling (motocross racing and street riding)
    Mountain bike - riding and racing
    Boating (power boat) racing and pleasure
    Fishing, hiking and camping
    Woodworking (custom furniture and built-ins)
    Woodworking equipment
    Macintosh Computers
    Animals (all wildlife), Sweet spot for Dogs
    Photography
    Bed & Breakfast Inns
    3 Day Weekends in Pennsylvania (Bucks County especially)
    And finally - Smartphone Technology (iPhone Owner) ;)

Posted 23 March 2008 - 04:49 PM

View Postcuskit, on Mar 21 2008, 10:39 PM, said:

Shelly,

Your menu sounds most delicious and definitely not your standard fare!

Of particular note is the fact that you are utilizing more cooking sources than guests! :lol:

I'm afraid our menu is much more boring, and is prepared on just one single old lonely kitchen stove! I digress:

Patty's Traditional Easter Ham (Cook's Brand, Shank portion weighing in at a robust 16 pounds, 3 ounces - skillfully baked with speared spices, coated with a wondrous mix of brown spicy mustard and nectar sweet brown sugar glaze and a hint of other elusive but tasty spices)

Patty's Infamous Potato Salad (cool sliced Russet baking potatoes immersed in creamy mayonnaise, sharply sliced celery and assorted secret spices)

Patty’s Always Demanded Macaroni Salad (small pasta elbows, boiled in salt water, then chilled but blended well with more creamy mayonnaise, deftly diced celery, brightly colored carrots shredded with flair, and once more - elusive secret spices guaranteed to tease and most definitely aimed to please)

Patty’s Special Boston Baked Beans (small brown kidney beans of exquisite taste with a unique tang twist, sweet malt blend of brown sugar and exotic spices, a most elaborate touché’ of rich rendered fat, residing for six hours in a thick crock over medium flame until smartly smooth and served in equally thick bowls with a burst of deep colored porcelain)

Patty’s Secret Bake (a mysterious mix of wondrous baked breads, warmed pastry rolls and mouthwatering salt biscuits served in weaved baskets lined with silk smooth linens - warm to the touch adding the perfect moistness of a homemade bread lovers dream)

Patty’s Silly Cider (locally brewed apples, hand squeezed and whipped, oak barrel dripped into stainless steel pots, wood fired cooked and served chilled in frosted mugs of holiday cheer)

Patty’s Crazed Collection (unique mix of crispy peanuts, walnuts, cashews and imported mystery - boldly displayed per center bowl luster for finger food fun, extra sharp cheddar in wedge shaped demure, loose long celery of chilled rapport and a certain British blend of crackers, cookies and fun)

Patty’s Fruit Medley (long arced bananas, robust apples in rainbow colors - Delicious Reds, Washington Yellows and Maine red strain, thick skinned tangerines, large wine grapes - seedless and bursting extreme, and finally - those large soft strawberries -succulent and sweet with addictive despair)

Patty’s Chocolate Lovers Dream (Imported Belgium darks, southern country whites, Denmark bitters and an ever vast spread of mixed fruit centers, with an explosion of gland bursting sweetness of exotic demand)

Patty’s Selected Sole Wine (a dusty lonely bottle, rich in flavor and of deep red color, a robust sparkle of a mystique vineyard origin, a hint of fruit flavor but tart to the tongue, and an elusive and still mysterious flair, tantalizing yet pleasing, poured to the last drop and zealously guarded in slender glass cheer)

As you can see, this is the one dinner each year that I just sit back and enjoy, appreciating the magic that my Patty can perform, a single chef kitchen for the day, but shared by the whole family blessed for the treasures we count as we know that the real priorities in life are only counted by the love of a close family gathering.

Happy Easter All!

Mike and Family

Seeing as how I did not prepare this meal, I was told "No Cameras Allowed"! But, I was asked to slice the ham, so while the others were preoccupied, I sneaked the camera in for one shot. This was one of the best tasting hams I've had in a few years!


Easter Ham (sorry for no other pics!):
[attachment=3480:Easter_Ham.JPG]

Very stuffed and contented ... Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
2008 Kenmore Vertical Smoker, 1500BTU
--------------------------------------------------------------------
2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU
2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

--------------------------------------------------------------------
Help support the BBQ Source Forums
Click here to make a donation


Lumix DMC-G5, (Lumix) 20mm f1.7 Prime, 14-42mm f3.5-5.6, 45-150mm f4.0-5.6, 100-300mm f4.0-5.6
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#10 User is offline   shelly 

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Posted 23 March 2008 - 06:18 PM

View Postcuskit, on Mar 23 2008, 02:49 PM, said:

Seeing as how I did not prepare this meal, I was told "No Cameras Allowed"! But, I was asked to slice the ham, so while the others were preoccupied, I sneaked the camera in for one shot. This was one of the best tasting hams I've had in a few years!


Easter Ham (sorry for no other pics!):
Attachment Easter_Ham.JPG

Very stuffed and contented ... Mike


How mean a woman can be sometimes, not allowing you to take food porn pics. :)

I hope that these can whet your appetite, or make you hungry again.

I forgot to take a pic of the crispy crab stuffed potato skins but they can be seen in the first on the food table shots on the left side in a deviled egg plate.

Here's the smoked salmon and bagels, the crunchy french toast, the vegetable frittata, the chicken wings (due to popular demand for more of the bbq sauce, I glazed the cornish hens as well), the asparagus and pineapple. Not shown is the lemon pudding cake and the chocolate pudding which showed up for me (sugar free, remember?). Also a shot of the blueberry muffins (some whole wheat flour used).

I am stuffed and this was one of the more delicious meals I have prepared. One guest commented that the hens were so moist and tasted "splendelicious", a new word that described it all.

Shelly
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
**********************************
Past Grills: Tec Cherokee Fr IR, GMG DB pellet grill, Big Green Egg, UltraSear IR, Masterbuilt Smoker, Old Smokey, New Brunsfeld Smoker, Weber Genesis 1000, Sears Crossray IR, Fuego Element, Weber Kettle
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#11 User is offline   Billy Goat 

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Posted 23 March 2008 - 06:30 PM

View Postshelly, on Mar 23 2008, 07:18 PM, said:

How mean a woman can be sometimes, not allowing you to take food porn pics. :)

I hope that these can whet your appetite, or make you hungry again.

I forgot to take a pic of the crispy crab stuffed potato skins but they can be seen in the first on the food table shots on the left side in a deviled egg plate.

Here's the smoked salmon and bagels, the crunchy french toast, the vegetable frittata, the chicken wings (due to popular demand for more of the bbq sauce, I glazed the cornish hens as well), the asparagus and pineapple. Not shown is the lemon pudding cake and the chocolate pudding which showed up for me (sugar free, remember?). Also a shot of the blueberry muffins (some whole wheat flour used).

I am stuffed and this was one of the more delicious meals I have prepared. One guest commented that the hens were so moist and tasted "splendelicious", a new word that described it all.

Shelly

Shelly ...

The "brunch" looks wonderful! An a Menu also! :)

How many people did you feed? No need to answer ... I see you posted six.

BG in WV
Woman accepted cooking as a chore but man has made of it a recreation.

Jenn-Air 75K 720-0165 LP 2006
- Jenn-Air Rotisserie
- Jenn-Air Cover
- Acu-Rite Digital Meat Thermometer
- Oregon Grill-Right Wireless Thermometer
- BBQ Grillware LED Grill Light
- BBQ Grillware Barbecue Grill Light
- BBQ Grillware Rotisserie Basket
----Mods----
- Griddle/Grate Storage in LP Cabinet
- Rotisserie/Warming Rack Storage on Back
- Glenfiddich Single Malt Scotch 30 Year
- Wild Turkey Rye Whisky 101


BBQ Grillware 20K Verticle Smoker LP 2007

Quest Ultra-Sear Table Top LP January '08

BBQ Grillware 12K SS Table Top LP August '07
Given to future son-in-law January '08
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#12 User is offline   shelly 

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Posted 23 March 2008 - 06:39 PM

View PostBilly Goat, on Mar 23 2008, 04:30 PM, said:

Shelly ...

The "brunch" looks wonderful! An a Menu also! :)

How many people did you feed? No need to answer ... I see you posted six.

BG in WV


We originaly planned on 9 people but three could not make it. I had already planted the menu seed in my mind and just did it all anyway. We do have some left overs. :)

I started giving laminated menus to all of our dinner guests many, many years ago and keep them all on file. It's easier for me (rather than going to the computer where they are in a Menu folder) to see what we served guests before and I try to not duplicate anything unless given a specific request. It also helps us keep track of the friends in and out of our life.

And it's also fun to visit friend who either still have some menus on their refrigerators or who bring out some old ones to reminisce about the foods we've shared together.

So that when you visit me some day, you get a menu for each meal as well as a promise that you'll always get different foods on the next visit (unless there's something you really want again). :)

But for someone like Mike, it would be chicken wings, ribs and kielbasa for every meal. :)

Shelly
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
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#13 User is offline   Billy Goat 

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Posted 23 March 2008 - 07:11 PM

View Postshelly, on Mar 23 2008, 07:39 PM, said:

So that when you visit me some day, you get a menu for each meal as well as a promise that you'll always get different foods on the next visit (unless there's something you really want again). :)

Shelly

Shelly ....

That may just be a reason to revisit California! :) I think your menu idea is unique and very thoughtful.

BG in WV
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#14 User is offline   Old Bill 

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  Posted 23 March 2008 - 08:34 PM

View PostBilly Goat, on Mar 23 2008, 07:11 PM, said:

Shelly ....

That may just be a reason to revisit California! :) I think your menu idea is unique and very thoughtful.

BG in WV


Well we did some White soul food...I did 18 pounds of smoked pulled pork butt in my old Smokey and ribs on the out door smoker. Cole slaw .. Pinto beans and corn bread,,, Bobbie did the rest... some Fruit filled Brie baked in fillo wraps. Plus fruit salad with banana. pineapple coconut, cherrys, apple, celery, pecans in whipped cream...and a coconut cream pie...and always some banana pudding for my boys.. my gang had a nice day watching the March madness...Will vacuum pack and freeze the pork they dont take home...lol;)
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#15 User is offline   shelly 

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Posted 23 March 2008 - 08:50 PM

View PostOld Bill, on Mar 23 2008, 06:34 PM, said:

Well we did some White soul food...I did 18 pounds of smoked pulled pork butt in my old Smokey and ribs on the out door smoker. Cole slaw .. Pinto beans and corn bread,,, Bobbie did the rest... some Fruit filled Brie baked in fillo wraps. Plus fruit salad with banana. pineapple coconut, cherrys, apple, celery, pecans in whipped cream...and a coconut cream pie...and always some banana pudding for my boys.. my gang had a nice day watching the March madness...Will vacuum pack and freeze the pork they dont take home...lol;)


Sounds great, Bill. 18 lbs. is a lot of pulled pork so I hope that there are some leftovers (at least a pound or so.)

But where are the photos?

Shelly
FE PG500 pellet grill with charbroiler
Weber 2008 Summit S-470
My Cookbook--Feeding Alice: A Love Story
**********************************
Past Grills: Tec Cherokee Fr IR, GMG DB pellet grill, Big Green Egg, UltraSear IR, Masterbuilt Smoker, Old Smokey, New Brunsfeld Smoker, Weber Genesis 1000, Sears Crossray IR, Fuego Element, Weber Kettle
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