Conclusion: we will use the fresh for the party, but if one were to completely cover the fish with a topping/sauce then the frozen would be fine…. Dijon Mustard-Champagne Sauce 3 T chopped shallots 1 C champagne 2 T Dijon mustard 3 T butter 1 T flour 1 C heavy cream Juice of 1 lemon Salt and pepper to taste.
TG has always sprayed meat with 1 part apple cider vinegar, 2 parts apple juice, and enough Lea & Perrins to turn the mixture dark. One of our fellow competitors on the BBQ circuit uses a mixture of 2 parts apple juice, 1 part Jack Daniels and 1 part maple syrup.
I had read somewhere that one of our fellow bbq’ers at his restaurant always topped his brisket sandwiches with french fried onion rings and some bbq sauce…. When we were closing up for the day, a fisherman who had had a little too much to drink, came up to me and started talking about his sandwich…saying it was the best sandwich he had ever had.
Our friends, Charles and Kathleen, took their 45′ yacht ‘Bert’s Boy’ from the Isle of Hope Marina in Savannah to Beaufort, SC on their way to Charleston, SC. We arranged to meet them in Beaufort for dinner…. On the other hand, TLW had shrimp and grits…(I think it was an effort to see if they lived up to hers!)…they were equally as good and I ended up sharing them with her.
Strawberry Salsa 2 C fresh strawberries, chopped 1/2 C onion, chopped finely 1/2 C green pepper, chopped 2 T cilantro, chopped 1 T lime juice 1t sugar 1/4 t salt 1 jalapeno pepper, seeded and minced Combine all ingredients in a medium bowl and stir well to blend. Cover and refrigerate for at least an hour.Serve over grilled chicken or pork.
Inland Seafood, a major seafood purveyor out of Atlanta, sends The General a fax every Friday morning to share what is plentiful, in-season, and out of season…. Now, if you are used to eating farm raised salmon, this is good and bad news because once you have experienced wild salmon you will never want to return to the farm raised!
If you use something like apple juice or a combination of apple juice and apple cider vinegar, those aromas should be present inside your smoker and ultimately on your meat…. A drip pan without any water/apple juice in it, is just a tool to collect drippings so that those fat-laden drippings don’t ignite an unwanted fire in your indirect location.
So, The General would like to introduce our friend and neighbor “Wild Bill” who loves to cook as much as TG and is a willing taster/critic for ‘anything and everything’ TG tosses his way…. 1 1/2 lbs ground beef, extra lean 1 3/4 C water 1 C onion, chopped 3 cloves garlic, minced 6 oz tomato paste 1/2 C ketchup 1/4 t chili powder 2 t Worcestershire sauce 1 t cider vinegar 1 1/2 t salt 1/4 t black pepper 1 T hot sauce (Bill used Crystal brand Louisiana hot sauce) Place the beef and water in a 4 1/2 quart Dutch oven or soup pot over high heat.
It’s funny, here in Savannah there are virtually no traffic jams on our side of town, but when we head on over to “The Southside,” traffic is a lot denser….however nothing like the NIGHTMARE of Atlanta traffic which we experienced up close and personal last week…. Opened a couple of bottles for our ‘happy hour’ tonight…I am enjoying from the Cline Cellars from Northern California their Ancient Vines Zinfandel…I don’t know all those fancy terms for describing wines…I just know what I like (like my cigars) and I like this one a lot!
So if you don’t have a thermometer, go to your local grilling store or go to this link and order one from Tel Tru ! Drill a small hole with a power drill and insert the rod through the cover and put the coupling on to hold it in place…and you are in business just like The General!!