Red Truck Picnic

Leaving the city in a river steamer our party consisting of one hundred people, after little over an hour’s sail we reached an island in the Atlantic Ocean , known as Dawfuskie (sic), a beautiful spot on which stood a charming residence, with five acres of roses surrounding the house…. potatoes (5 or 6 medium), peeled and cut into 3/4 ” chunks 1 C Hellman’s mayonnaise 2 T vinegar 1 1/2 t salt 1 t sugar 1/4 t ground black pepper 1 C thinly sliced celery 1/2 C chopped onion 2 hard cooked eggs, chopped (optional) In a 4 quart saucepot, cover potatoes with water; bring to a boil over medium-high heat.

The Versatility of Pork

I then fired up the grill and cooked these rolls over direct heat until they reached an internal temperature of 165*…. The General and his LW were very pleased with the results and it served as a good reminder that you can always upscale your pork!

John Egerton

England had its roast beef and plum-pudding dinners, Rhode Island its clambakes, Boston its pork and beans, but Georgia has its barbecue which beats them all. So famous is it, in fact, that it has become a social and political force, and as a political entertainment has been duplicated in many States of the Union….It is no exaggeration to say that many a gubernatorial election in Georgia has been carried by means of votes gained at barbecues, and no campaign for Governor is complete without a series of such popular feasts.”

Change of Tune

TLW has told me that I can only blog about turkey during the holiday season, however with the diet she is on it calls for lots of turkey. After reading the labels on processed turkey breast she then found out how much sodium content is in the prepackaged turkey products…so The General to the rescue!!

Another Rub

It calls for equal parts of salt (preferably sea salt), freshly ground black pepper, paprika and brown sugar…. Here are a couple of her rubs for you to try also: Cajun Steak Rub 1 T garlic powder 1 T ground black pepper 1 T sweet Hungarian paprika 1 1/2 t cayenne pepper 1 T kosher or sea salt 1/2 t ground white pepper Brisket Rub 1/2 C kosher salt 1/4 C garlic powder 1/4 C lemon pepper seasoning 1/4 C light or dark brown sugar 3 T ground chipolte 3 T mesquite seasoning 3 T dried thyme 3 T ground cumin The BBQ Queens also recommend McCormick seasonings and McCormick GrillMates.

The Post-Modern BLT

The General and TLW joined this great organization a couple of years ago and have been to some of their ‘fieldtrips.’ If you like good food, learning about it, meeting others who share your interests, and generally having a wonderful time, you may want to consider joining as well!

Cooking with Fire

It “discussion” among three foodies (Steven Raichlen, Chris Schlesinger, and Sara Dickerman) about BBQ and cooking with fire…. Regular readers know that The General thinks very highly of Steve and Chris, and now he wants to know more about Sara.

A Surprise Lunch

Nearly finished with the salads we still had not seen a menu…so TLW thought that perhaps it was a “surprise lunch” kinda place…just show up and get whatever they have prepared for lunch…a unique idea for a restaurant!… She said if we did not like Chicken Marsala (again NOT on TLW’s meal plan) we could leave and the drinks and salads were on her…how could we say ‘no?’