Grilled Swordfish

It consisted of a very basic one hour marinade consisting of salt, freshly ground black pepper, minced garlic cloves, lemon juice and olive oil. (TLW has convinced me that using fresh garlic cloves and mincing them gives a superior flavor than the already minced garlic out of the jar.)

BBQ Calendar

Earlier in the year TG received an inquiry from the publisher as to how to reach Dr. Porkenstein, a cooking team from Cape Cod…. For The General, it has been fun to page through the calendar and see many of the icons we have seen on the bbq circuit for years.

Strange Coincidence

In August, on our way to vacation at Lake Chautauqua in upper New York State with our good friends Sir Charles and Kathleen, TG was worried that the Lake might be too remote for him since I brought no reading material…. I was then put on the spot when Sir Charles went to his freezer and pulled out a standing rib roast and announced that we were having a dinner party Saturday night and I was to smoke the roast as well as other parts of the meal.

Another Burst

Blogging for the BBQ General is, I think, a bit harder than for most bloggers because we collaborate on almost every entry…so we both have to be “in the mood” and “available.” Thanks, Steve, for giving us a kick in the pants, and we will try to be more consistent!

Linguine with Clam Sauce

24 littleneck clams (TLW used 36) 6 T extra virgin olive oil 1/2 t crushed red pepper flakes 1/3 c dry white wine (TLW used Barefoot Chardonnay) 5 T finely chopped fresh flat leaf parsley 3 large cloves garlic, minced Kosher salt 8 oz. linguine (FC recommends De Cecco, Due Pastori, or Rustichella d’Abruzzo brands) (TLW used the spaghetti we had in our pantry) Freshly ground black pepper Scrub the clams under cold water and set aside.

Fried Squirrel

After the first two hours, we had to come up with an alternate plan for preparing our menu for the party to be held later in the day. Six hours later and with the party under control we learn the cause of the outage….a very dumb squirrel!

Green Beans

Simply bring your water to a boil (TG uses the turkey fryer pot) and add the green beans…for this party I used 15 pounds…. These beans retain a nice green color and have plenty of texture and flavor…and have really been a hit at the parties where we serve them.

Cajun Remoulade

TLW takes great pride in her Cajun Remoulade and Crabcakes recipes which she may post later…if I can bribe her…. 1 C Mayo – We prefer Hellman’s 1/4 – 1/2 C Creole Mustard – Zatarain preferred 1 T Horseradish Juice of 1 lemon 2 shakes Worcestershire sauce 1 Garlic clove, smashed Enjoy!

Foolproof Gazpacho

* 4 or so lbs of field ripened tomatoes * 1 quart of quality tomato juice (Dope used Looza brand…TLW used Publix brand) * 2 firm, fresh cucumbers * 2 firm, fresh green bell peppers (you could use red or yellow) * 2 smallish fresh red or white onions * 3 or 4 handfuls of fresh herb (parsley, basil or oregano) * 1/2 cup of quality red wine vinegar (not balsamic!) * 1/4 cup of quality olive oil (or more to taste) * 3 cloves of garlic (or more, but be careful) * 3 teaspoons of salt (or more to taste) * fresh ground black pepper * cayenne pepper sauce (optional) OR * minced jalapeno (optional) 1.