thor wrote:My secret to a good grilling sauce is 'chocolate'! No, really, try it. Add a couple of tablespoons of cocoa powder to your usual or favorite mix and see what a difference it makes.
You know I've tried steaks coated (one side) with really good cocoa powder, and it was very good. I've also had one coated with espresso powder...same result.
Kurt
Kurt,
Sorry no photos. I one finger an HP laptop thats all I have and it still knows a lot more than me.Until Jan.06 I never touched a computer in my life. I did not buy it there, but a store on ebay sells them and you can see it work in one sequence. there are a total of 41.
"IT's GOOD TO BE THE KING",by Mel Brooks
Charter Member- Tardis Train Crew (TTC) - Detroit3railers- Detroit Historical society Glancy Modular trains- Charter member BTTS
KURT,
You caught me. I wasn't doing my road eating blistering pace this morning, just taking in the sites. Only thing you got wrong was the GRITS. HATE EM, YUK!!! Now BARK that different?
laz57
laz 57 wrote: 58 and nice this morning did a slow 6 miler. Seemed to be only jogger out there saw 4 walkers. Slow day for all the regulars on my route.
58 and nice this morning did a slow 6 miler. Seemed to be only jogger out there saw 4 walkers. Slow day for all the regulars on my route.
AhHA! You're out site-seeing! Trying to fool everyone you're somekind of grits eatin' bark chewin' health nut. We're on to ya. At least you didn't try fooling everyone with talk about givin' up the suds.
sir james I wrote: I guess grayson doesn't understand it's the grits that "holds" everyone together. I will probably check on the trains this morning, got a sherwin-williams sign to install somewhere on my Hard Rock building. maybe the roof. I'll drop by later Sir James
I guess grayson doesn't understand it's the grits that "holds" everyone together. I will probably check on the trains this morning, got a sherwin-williams sign to install somewhere on my Hard Rock building. maybe the roof. I'll drop by later Sir James
Sir James: Can you post phots or a video??? I thought that was one great light-up sign.
Good morning; Street was wet this morning but when I checked the rain gauge it was only wet on the bottom. maybe it will settle the dust.
CHIEF, we do know its grillin not BBQ but they don't sell or make grillin sauce.
HI GIZ,
I see we have another Coffee pot going. What is this regular and the other decafe? I'm staying regular, hot and black. Sorry GRAYSON.
Got my notice from TRAINZ, that my NYC FT AA are shipping today.
All have a good one.
Good morning all,
It is raining in SE Indiana with temps in the 80s today. I practiced soccer with the high school kids last night. Only had seven guys and five gals show up. These kids think they can just show the first day of "official" practice and win games against teams who work all year round....right. One of these days they will realize what it takes to win. For once, when I got home, I stayed off the computer and went upstairs to run the 8E and the 10E. The pendulum reverse unit on the 8E is getting a little balky, but I just use it for the passenger set anyway and do not switch much with it. The 10E is my workhorse. I slept "hard" last night and woke up feeling pretty wide-awake for once.
All this talk of grits and barbecue brings up some Hoosier delicacies. My wife fixes a mean pork cutlet that is breaded, served up with mashed "taters" and a nice Romaine lettuce salad and you are talking a slice of heaven. I'll try to get the recipe from her. Last day for cinnamon rolls on the dining car as it heads to "Points East". I hope everyone has a good day.
Keep on training,
Mike C. from Indiana
Good Morning from Blueberryhill....
It is a sunny 65 degrees. Going up to 85, today, with a chance of rain this afternoon.
Today is a relaxing day. I was busy, running errands, most of yesterday. Got all the shopping done for the week. Gas prices were about 30 cents cheaper in Cambridge, compared to Caldwell. Best price was $2.84 a gallon. Highest I saw $3.19. That's a big difference. It looks like we will have to live with this. Hard to do any traveling.
I may run trains, later. Need to spend some quality time in the train room. Plenty of work to do.
Here comes the Dining Car. Wonder if " points west " has boarded yet? It is time for breakfast. Be back later.
Y'all have a great Tuesday.
Chuck
Everyone, come and visit my version of the coffee pot, "Grayson's Caboose". Every track and company user is welcome. Chief, you should stop by, its a nice place, we talk about the cost effective way of making ballast, painting grits gray!
Yea, this is a nice place too....
Grayson
"Lionel trains are the standard of the world" - Jousha Lionel Cowen
We moved away from the rest of our family for Dad's job, early on. But we still visited a few times a year, especially Christmas and Thanksgiving....MMMmmm Pierogis.
Grandma always had a fresh batch of apple slices ready for us. Apple pie in a sheet pan. Mom always tried to get her recipe right...but always said 'Mom's is better.'....Recipe said shortening... Found out later Grandma used lard in her dough.
Morning All,
JeffElectric-Yes, Grandma's cooking was special. Certain things remind me of her. The smell of bleach, (it was used to clean everything), women wearing aprons and hearing "Amazing Grace". Simpler times. Very strict but you never doubted that she loved you. I am trying to use that model with my own grandkids.
Anybody have some reccomendations of things to see in Huston Tx? Bride and I are travelling down the middle of August for a meeting and going to extend our stay a few days.
Need to get to work, later
May God Bless
Jim
Thanks Brent and Bob...Looks like I have some grillin' to do. We'll give it a go.
Wish you Yanks would stop trying to do bar-be-que. You all think the grill is called a bar-be-que. Bar-be-que is PORK. The best is EASTERN NC BAR-BE-QUE. OH, black pepper will heat it up more than red as it sticks to the meat.
Good night all.
God bless TCA 05-58541 Benefactor Member of the NRA, Member of the American Legion, Retired Boss Hog of Roseyville , KC&D Qualified
kpolak wrote:Not to get off the subject of Grits; I'm sure it'll return, but can anyone recommend a vinegar based BBQ sauce? Thought I'd ask with all those in the Carolinas. I had some really good sauce at Dreamland BBQ in Alabama, but the jar sauce isn't the same as at the restaurant. It's haurd to get good BBQ upin da nawth.Thanks,Kurt
Not to get off the subject of Grits; I'm sure it'll return, but can anyone recommend a vinegar based BBQ sauce? Thought I'd ask with all those in the Carolinas. I had some really good sauce at Dreamland BBQ in Alabama, but the jar sauce isn't the same as at the restaurant. It's haurd to get good BBQ upin da nawth.
Thanks,
The recipe below is one we really like. We use it on chicken pieces cooked slow over charcoal. Mop with sauce and turn until done. We have also used it on boneless skinless chicken *** as a marinade and sauce for mopping. We have also used in on pork loin and chops.
1 cup vegetable oil
1 cup cider vinegar
1/2 cup water
2 tablespoons salt
1/2 teaspoon ground black pepper
1 and 1/2 teaspoons poultry seasoning
1/4 tsp paprika
1 egg
4 teaspoons Tabasco sauce (or more according to your taste)
Mix dry ingredients and then add liquids and blend
Another alternative is:
1 cup mayonaise1 cup cider vinegar1 tablespoon lemon juice1 1/2 tablespoons black pepper1/2 teaspoon salt1/4 teaspoon cayenne
Happy Bar-B-Que eatin'
Mitch
Bob Mitchell Gettysburg, PA TCA # 98-47956 LCCA# RM22839
John,
You will know when you smell the bacon. I'll wait till the wind is blowing your way.
sir james I wrote: sorry about that. Now that I got one comin I'll lay off the tomato routine.just won't eat store bought so i've been waiting since last fall. The time on all the threads keeps changing don't know whats going on. I checked my profile and it is correct so I guess it will fix itself,I hope. Sir James
sorry about that. Now that I got one comin I'll lay off the tomato routine.just won't eat store bought so i've been waiting since last fall.
The time on all the threads keeps changing don't know whats going on. I checked my profile and it is correct so I guess it will fix itself,I hope.
Sir James
No problem, I enjoy the banter, just be sure to let us know when you pick it.
sir james I wrote: These ole eyes are getting tired, trains are asleep wife is asleep, don't know how many cable channels there are but nothing on there worthwhile. So nobody take my almost ripe tomato while I am sleeping.The BBQ sauce that I can't find and don't know how to make looks pinkish in color when mixed with shreded pork.The vinegar one does not sound like that would be it. I wish I could find what it is.
These ole eyes are getting tired, trains are asleep wife is asleep, don't know how many cable channels there are but nothing on there worthwhile. So nobody take my almost ripe tomato while I am sleeping.
The BBQ sauce that I can't find and don't know how to make looks pinkish in color when mixed with shreded pork.The vinegar one does not sound like that would be it. I wish I could find what it is.
Jim, I hope you get that tomato, been following the 'tomato' saga for a while with baited breath. I have gotten quite a few, but I cheat and start some early in the greenhouse so that they have tomatos hanging on when I plant them outside.
jefelectric wrote: lionroar88 wrote: jefelectric wrote: lionroar88 wrote: Vinegar Based Bar-B-Q sauce?1 egg beaten (I use a wisk)1 cup Vegetable Oil (wisk with egg till well blended)2 cups Red Cider Vinegar (wisk with egg and oil till well blended)2 Tblspn Poultry Seasoning1 Tblspn Black Pepper1 tspn SaltThis is great on Chicken, Turkey, Ham, and Pork Chops...It is a combination of the PSU and Cornell University Bar-B-Q sauces. My Great Uncle used to be a chicken farmer and he used to travel the Eastern US doing Bar-B-Qs for large groups. I like to marinate the chicken over night in the fridge, then baste it after each turn. Careful though because you will get flare-ups...Sounds good, any special poultry seasoning or is that the secret part of the recipe? John, Funny you should ask... the best I have found I got at the Green Dragon... now if you know what it is and where it is... I don't even know if it is available any longer... I bought a large container from a fellow there about 5 years ago, still have 1/2 a container left... has 'Spice It' on the label... Yes I do know what & where it is, but I haven't been there for a long time, probably 25-30 years.
lionroar88 wrote: jefelectric wrote: lionroar88 wrote: Vinegar Based Bar-B-Q sauce?1 egg beaten (I use a wisk)1 cup Vegetable Oil (wisk with egg till well blended)2 cups Red Cider Vinegar (wisk with egg and oil till well blended)2 Tblspn Poultry Seasoning1 Tblspn Black Pepper1 tspn SaltThis is great on Chicken, Turkey, Ham, and Pork Chops...It is a combination of the PSU and Cornell University Bar-B-Q sauces. My Great Uncle used to be a chicken farmer and he used to travel the Eastern US doing Bar-B-Qs for large groups. I like to marinate the chicken over night in the fridge, then baste it after each turn. Careful though because you will get flare-ups...Sounds good, any special poultry seasoning or is that the secret part of the recipe? John, Funny you should ask... the best I have found I got at the Green Dragon... now if you know what it is and where it is... I don't even know if it is available any longer... I bought a large container from a fellow there about 5 years ago, still have 1/2 a container left... has 'Spice It' on the label...
jefelectric wrote: lionroar88 wrote: Vinegar Based Bar-B-Q sauce?1 egg beaten (I use a wisk)1 cup Vegetable Oil (wisk with egg till well blended)2 cups Red Cider Vinegar (wisk with egg and oil till well blended)2 Tblspn Poultry Seasoning1 Tblspn Black Pepper1 tspn SaltThis is great on Chicken, Turkey, Ham, and Pork Chops...It is a combination of the PSU and Cornell University Bar-B-Q sauces. My Great Uncle used to be a chicken farmer and he used to travel the Eastern US doing Bar-B-Qs for large groups. I like to marinate the chicken over night in the fridge, then baste it after each turn. Careful though because you will get flare-ups...Sounds good, any special poultry seasoning or is that the secret part of the recipe?
lionroar88 wrote: Vinegar Based Bar-B-Q sauce?1 egg beaten (I use a wisk)1 cup Vegetable Oil (wisk with egg till well blended)2 cups Red Cider Vinegar (wisk with egg and oil till well blended)2 Tblspn Poultry Seasoning1 Tblspn Black Pepper1 tspn SaltThis is great on Chicken, Turkey, Ham, and Pork Chops...It is a combination of the PSU and Cornell University Bar-B-Q sauces. My Great Uncle used to be a chicken farmer and he used to travel the Eastern US doing Bar-B-Qs for large groups. I like to marinate the chicken over night in the fridge, then baste it after each turn. Careful though because you will get flare-ups...
Vinegar Based Bar-B-Q sauce?1 egg beaten (I use a wisk)1 cup Vegetable Oil (wisk with egg till well blended)2 cups Red Cider Vinegar (wisk with egg and oil till well blended)2 Tblspn Poultry Seasoning1 Tblspn Black Pepper1 tspn SaltThis is great on Chicken, Turkey, Ham, and Pork Chops...It is a combination of the PSU and Cornell University Bar-B-Q sauces. My Great Uncle used to be a chicken farmer and he used to travel the Eastern US doing Bar-B-Qs for large groups. I like to marinate the chicken over night in the fridge, then baste it after each turn. Careful though because you will get flare-ups...
Sounds good, any special poultry seasoning or is that the secret part of the recipe?
Yes I do know what & where it is, but I haven't been there for a long time, probably 25-30 years.
anjdevil2 wrote: JF, I gotta tell ya, living in NJ wasn't bad (taxes are, yes). Wish I could go back. I lived in Souderton for a while, just liked Jersey better......THIS PLACE isn't the HEAVEN it was perported to be.....Rich
JF, I gotta tell ya, living in NJ wasn't bad (taxes are, yes). Wish I could go back. I lived in Souderton for a while, just liked Jersey better......THIS PLACE isn't the HEAVEN it was perported to be.....
Rich
Rich, No offence intended, but I have quite a few friends that have either lived there or still do and all they do is moan about the taxes. Several have moved to DE in retirement.
I am the monster in your head...And I thought you'd learn by now, It seems you haven't yet.I am the venom in your skin --- Breaking Benjamin
Buckeye Riveter wrote: fifedog, when you are out at the West End, head to Paw Paw Tunnel. It is dark and cool inside.Lisa, we have a problem in electing the Chief to be mayor of Roseyville. It didn't even make the list of 100 best places to live. Click here to see the list. We now have our work cut out for us. Needless to say, my beloved Roger's Corners, Ohio, made the list. The guys and gals who have been here will understand.
fifedog, when you are out at the West End, head to Paw Paw Tunnel. It is dark and cool inside.
Lisa, we have a problem in electing the Chief to be mayor of Roseyville. It didn't even make the list of 100 best places to live. Click here to see the list. We now have our work cut out for us.
Needless to say, my beloved Roger's Corners, Ohio, made the list. The guys and gals who have been here will understand.
Buckeye, That list lost all credibility when I noticed they have 8 towns in NJ on it. The taxes alone should have disqualified that state.
Sturgeon-Phish wrote: Maybe due to being raised by my Grandma, who was from around Vanceburg Ky, and growing up eating more cornbread than white bread, I like grits, as porriage, or fried as patties, or as strechers for the beans and potatoes. Lots of suppers was grits fried in bacon grease with beans.Lisa-Glad hubby doing betterDoug-Take it easy with the eyes.Jim
Maybe due to being raised by my Grandma, who was from around Vanceburg Ky, and growing up eating more cornbread than white bread, I like grits, as porriage, or fried as patties, or as strechers for the beans and potatoes. Lots of suppers was grits fried in bacon grease with beans.
Lisa-Glad hubby doing better
Doug-Take it easy with the eyes.
Jim, I know I would have loved your Grandma's cooking.
RIP Chewy - best dog I ever had.
Jim,It's not intended to be a spicy hot sauce, but it ages very well! You could add some red pepper for a bit of a touch, but seeing it is a family recipe I tend not to mess with it.Now red sauce... look out... Or chilli...
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