CDIH

WTF are crawdads?

I like BBQ chicken....and veggies....oooh and shish-kebobs

polly, crawdads = miniature lobster

Crawdads = Fishbait.

homemade ice cream :thumbs-up:
Italian hot sausage w/ketchup & onion sauce

and if it is the right sort of party.. watermellon filled w/151
jello shots

fried ham fried ham cheese and bologna and after the macaroni we'll have onions, pickles and peppers and then we'll have some more fried ham! :bouncer:

Lamb shish-kabob, marinated over night with tomatoes, green onions, parsely salt, pepper, red wine vinegar and olive oil. Cook kebobs leaving the center with a hint of pink. Melts in your mouth.

Thick cut pork chops, marinate overnite and grill for 18 minutes, turning frequently. They cook nice and juicy, holding all flavor. If you can cut them with a butter knife, you did your job well.

Bratwursts. Boil prior to grilling in beer and onions. Nice!

Potato salad and corn on the cob a must. Soak the corn in salt water and grill in the husk.



Edited By OAS on June 25 2002 at 10:59

Well, I tried it last night and, it wasn't half bad. Found some cheap old frozen steaks in the back of the freezer. Thawed 'em. Soaked in coke for about an hour. Tossed 'em on the grill.

They were quite nicely tenderized but, I fear that I may have soaked them a lil' too long in the coke. Because it seems to have sucked a lot of the flavor from the meat as well.

I think this technique has potential but, it's gonna require a bit more experimentation to perfect. Maybe soaking for shorter time followed by marinating in tasty flavorful stuffs? Or, perhaps adding some coke to the marinade?

We'll see...

Vanilla or Cherry Coke?

Classic

Quote:Cheddarwurst. (If you haven't had it, you haven't lived)
Home made german potato salad with bacon and onion fried into it.

i wanna go to dent's house!!! he makes it just like mom used to!

on top of all that

dogs
burgers
home made ice cream
ice cold beer
some drinks in from the blender
corn on the cob


now this coke idea, how long do we soak it? marinate it when finished soaking? please advise, thanks

It's all still in the "research & development" phase. I'll keep ya posted.

now im stahvin

whose BBQ do i choose? sluggo? dent? OAS? they all sound sooooo good!!

id throw in....

a few lobster tails
chinese apples (pomergrands?)
brushetta on italian bread
cold antipasto with pruscitto
fresh mozzarella

Quote:whose BBQ do i choose? sluggo? dent? OAS?...

This is a long holiday weekend... We could start up a CDIH bar-b-q crawl...

The in-laws usually cook up a mean London Broil (as well as the obligatory burgers, franks, etc.) whenever they throw a BBQ - and July 4th will be no exception. I'm also bringing over a bunch of fresh salmon steaks to throw on the grill, and the wife is making her awsome macaroni and potato salads.

Of course, no BBQ is complete without a few bottles of Guinness in the cooler :toast:

BOTTLES!!!??? ewwwww :poke:

Here's a question:

Do you prefer your burger with diced onion mixed into the chopmeat or do you want it only sliced and on top with your tomato and lettuce?

Edit - Know what, make that What's your recipe for the perfect burger?



Edited By Arthur Dent on July 03 2002 at 2:47

tomatoes and lettuce. no onions

cook the onions in ketchup

Perfect burger - Mix ground sirloin or lean ground chuck with diced onions, a pinch of cilantro and a rice. Form patties, refrigerate over night. Very juicy and the taste rocks.

OAS, your burger's ready!