Skip to main content

Bragging Rights

      What is it about fellows and their grills? I had friends come
over for dinner and they showed up with their own food. Not a side dish, not a dessert but their own food that they wanted to grill on my grill. Most family men don't have much to call their own. There is little that they can say this is mine do not touch. But their grill is one of those things. No you are not going to use my grills to make your supper. My grill is my Domain, my Kingdom, my Realm. The few times I have allowed others to grill I sit close and watch every move they make. Don't turn that more than once. Finish it on the cool side. Close the lid, open the lid. Now is the time to Baste. Don't over cook. All these things going unsaid in my mind. Now their food turns out just fine! It's the idea of being stripped of the Kingdom. Losing my coveted space next to my grill that is bothersome.
     We are now full in to the grilling season and yes I am again at the head of the Realm. Last night I tried a recipe on the  grill that I found in the Pioneer Woman Cooks, Food from my Frontier. Ranch Style Chicken. It was chicken marinated in Honey, Dijon mustard , fresh squeezed lemon juice and spices. The recipe called to add bacon and top it with cheddar cheese the last couple of minutes of grill time. We had it in sandwiches and by itself. Both were good!
     Now there is a sometime contributor to this blog that fancies his self as …  The Grill Master!! Although it has been hard for him to prove it to me recently. I must admit that he has been good in the past. Now, I would even let him use my grills if he ever were to show up to re-establish his world class status. But even if he still believes he is the best there is, due to a recent move, I can at least say that I am the best East of the Mississippi! Happy grilling this summer!!



Comments

Popular posts from this blog

It was just a platter !

    There was a platter in some of my grandmothers things that my father had brought home years ago. There is a picture of a turkey on the face of the platter. It is still in fair condition considering that I am sure grandma used it a lot. We celebrated every holiday and lots of Sundays eating at her house. And since she didn't have a lot of "stuff" stored around in her small house, I'm sure I have seen it setting on the table with hams, turkeys or meat loafs to be served.      It wasn't until I turned it over that the true value of this platter was revealed to me! No it wasn't a makers mark from a fine china company in Japan or Germany. Nothing to convince me that this was valuable fine china. It was a piece of adhesive tape right in the middle of the back. Written in grandma's hand writing was a note. It read, From Mary Kathryn and Robert Lee, 1953. It was a gift to her from my parents in the year that I was born. Priceless!     The first thing I d...

Cooking at 7200

     I recently I drove to Laramie Wyoming to visit my son and daughter in law. As usual, when we get together we cook. We try new techniques  and recipes that we think will compete or beat restaurant meals. I believe that we were successful with our attempts this time. Although it took me awhile to adjust to cooking at a high altitude. It takes a longer time or hotter temp to complete your dish. First up, Ty.     Ty was anxious to show me a new technique. He used a Sous Vide to cook a Prime Rib Roast. A Sous Vide device brings your dish to a perfect temperature in a vacuum sealed bag in water and holds it there until you are ready. In this case it was a rib roast. After reaching the assigned temp he then seasoned the roast and seared all sides to finish. For a beef eater this was outstanding. I can see a Sous Vide device in my kitchen soon.     I had a Cooks Country magazine from Feb/Mar 2020 with me to try some new recipes. I made their It...

Too many radishes !

    I have grown up eating radishes. I have eaten them plain mostly but like to slice them and put on buttered bread for a sandwich. (Something I learned from my Dad).  I have added them to green leafy and potato salads as well. I really thought that I had them every way possible. Now our twin granddaughters like them sliced by the hand full.     We have included them in most of the gardens that we have planted over the years. Usually we plant early and then once harvested we plant tomatoes or some other later crop. We no longer have a large garden. Mostly we are planting in containers. This year we decided to grow a few vegetables so the twins can learn to appreciate where their food comes from.     Like every year we seem to plant so all of the radishes are ready at the same time. So I decided to find a different way to use them and found a recipe for Sweet and Spicy Pickled Radishes . The addition of Cilantro and Jalapeno peppers added the spic...