I need a dish suggestion

[bobbbiez]

At one time they did, but I'm not so sure of that now. When they lost Wayne to us that was the beginning of their down fall. ;D

Talent now coming from all over the world.

[bobbbiez]

Yep, those self respecting Canucks made lamb into hamburg and are now calling the dish their own. ;D

Where the hell do you think I got the recipe from? From the damn Canucks living two miles down the road.

[frankcor]

Okay, I had to make my decision today. Mexican Lasagna it is. Thanks for all the recipes folks. I'll let you know how this one turns out.

[frankcor]

While my mouth is still singing inside with the flavor of the Mexican Lasagna, I want to let countrygal know that the dish was a huge hit. Lots of people asked me to send them the recipe.

Countrygal, I did make one tiny little mistake. When I was asked where I got the recipe, I said "from one of my on-line lady friends." Well, you would have thought all the ladies in the room had suddenly turned into gossip columnists, including my boss! They started grilling me for more details.

Well....., to make a long story short, if anyone asks, you and I are having a torrid affair. Oh, and your husband doesn't know anything about it.

[frankcor]

Just kidding. I couldn't resist. I made up the part about the affair.

The rest is true; everyone really did like it. Thanks for the recipe!

[countrygal]

Oh frank, I'm glad you liked the lasagna . You're little story cracked me up! Tell em what you want, doesn't bother me!

[frankcor]

You're the best. Consider the smile I gave you as a small gesture of my appreciation for the dish. MMMmmmm.

[Clipper]

I haven't tried it yet, but with my love of peppers, I would most likely spice it up to where your mouth would be "stinging" instead of "singing, haha.

It sounds really great. I will try it soon.

I smoked a brisket today for 6 1/2 hours with charcoal and apple wood. That and a tossed salad was all the dinner I wanted. haha. I have been dying for the brisket on the smoker all winter. I was all ready to do it, and had bought the meat last week when the damned cold front brought back freezing weather for a couple of days. Back to 70's today, though, so I started it about 10 AM and we just finished eating a little while ago. I use a spicy dry rub, and then I have a love for a sweet, smokey, tomato based bottled sauce when I can't make my own. Rub the meat vigorously the night before and store in the refrigerator. Don't put the sauce on until the last hour of cooking, or even wait until you have it on your plate to sauce it. I settled for some Jack Daniels sauce this time around. I don't know if they sell that up ther or not.

If you want to do a brisket. You can do it on a gas grill if you have a grill with at least 3 burners that run from front to back. I have done pork butts that way. You simply light just one burner on one side, and watch the temp. to keep it around 250. leave it alone and don't keep opening the cover. Put the meat on the other end of the grill and put foil pouches of your favorite wood to smoke with, over the burner end after soaking the wood chips in water overnight. Just poke a few small holes in he foil pouch to let the smoke out. The only problem with long term cooking like this on a gas grill is the propane consumption. Especially with the cost of propane this year.

I do mine on a large charcoal cooker with a cover. I use charcoal for the base fire, and add wet chips for smoke along with using the foil pouches for added smokey punch to the meat.

The secret is giving it all day to cook. If you cook a brisket fast or braze it on a grill, it will be so damned tough you won't be able to cut it with a chainsaw. when it is done, slice it thin and on the bias and it is tender and delicious. mmmm.

I wash er all down with a sweet tea and lemon, but in days gone by, a frosty Bud would be excellent with this dish. Slaw is also excellent with brisket, or any other barbecue, but we had tossed salad today. Slaw recipes some other day, haha.

[frankcor]

My friend, Bubba, lives in Pflugerville, Texas. He owns 17 grills and smokers, each one with special attributes for different styles of grilling. You could say Bubba is a barbeque connoisseur, if there is such a thing. The man does a serious brisket.

[countrygal]

My husband always watches the Bar-b-que cookoffs they have on the Food Network. They are somewhere in Texas I think. He wants to go to one someday. It looks like it would be fun! I know they have one during the summer in Lake Placid. I wonder how that one is?

It looks almost like an art form, how they cook the different meats in smokers and on grills. All different sauces too! Glad I got my grill all polished up yesterday! Now.....if I can just afford the propane!!!!!!

[lilbump1980]

Well You can make a kielbasa roll.. It is my stepfather's favorite You make it just like you would a sausage roll. Roll out the dough, layer cooked keilbasa (cut up) swiss cheese and sauerkraut, roll, coat with a little oil so it will brown when cooked ( you can also use egg wash) cook on 325 until nice and golden brown on bottom and top.

or how about my favorite from my family (we are italian we love hot spicy foods)- Stuffed cherry peppers.
Just make meatballs , get a big jar of hot cherry peppers (walmart has them) the jar has about 55-60 peppers in them.
Scoop out the insides of the peppers fill with some meatball mix (raw) then bake at 225 about 1 hr or so until meat is cooked throughly.. YUMMY... ( just bring along some good italian bread to eat with them and you will have the best dish at the party) I think!
If you are afraid of hotness you can also buy the sweet cherry peppers in the jar too

[Clipper]

Nobody can cook brisket like a texan Frank. The guy that taught be to do a brisket is also from texas. His is SO from texas, that he has a roll bar on his F-150, and a cow skull with horns mounted on the roll bar, haha. This is one tough texan. He wears nothing but the finest western jeans, dips snuff, and wears his western boots with no socks. His prize possessions include his horse and a shiney aluminum horse trailer. His wife and dog, come next on his list of priorities. Now that's a true texan.

Country gal, I am like your hubby. I would love to go to one of the barbecue cook-offs. I live about 7 hours from Memphis, and I keep swearing that I will go there for the "Memphis in May" cookoff. Memphis has some awsome barbecue places. We have been to Memphis several times and we stop there when we go to the casinos at Tunica Mississippi.

Hell, you guys have all that beautiful land. Find a flat place in one of the meadows that will accomodate the tents and smokers, and parking, and hold the "Ribs along the Mohawk" cookoff, haha. You might get Todd to bring the "Super Grill" for Tony to use for his cooking. I think the "Super Grill" is large enough and has enough BTU's to throw a whole angus on a spit, haha. I don't know how much rub it would take to flavor a whole cow though.

[frankcor]

Your friend sounds a lot like my friend Bubba. But Bubba drives an F-250.

[dan]

Just to add my 2 cents, I get all my recipies from www.allrecipies.com. I think that Betty Crocker sponsors the site. Its free and you can download everything. I found the site when I suddenly had 2 boys, ages 12 and 14 to raise on my own. I wanted to feed them well without every meal being hamburger helper or macaroni and cheese.

[frankcor]

Thanks, Dan! Have a Karma.