You Bring The Salad ... |
  Make mine rare |
Monday, September 17, 2007
11 comments:
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Anonymous said...
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I'll bring the bbq sauce.
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9/17/07, 10:34 AM
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Anonymous said...
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Mmmmmmmmmm. Roasted Dimetrodon..Yum.
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9/17/07, 10:48 AM
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Anonymous said...
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Yep. Saw the entire gruesome report on CNN as part of an ongoing expose: Dietary TORTURE at Gitmo. Poor Islamo terrorists suffering so.
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9/17/07, 11:47 AM
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Anonymous said...
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What are those guys doing with that red Angus hair?
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9/17/07, 12:02 PM
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Anonymous said...
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JMcD, Appears the fishermen are making or fixing up some wooly worm flies.
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9/17/07, 1:08 PM
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Anonymous said...
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I was going to say, Did someone find Mary Jo?
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9/17/07, 4:57 PM
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Anonymous said...
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Soilent Green is PEOPLE!!!
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9/17/07, 6:46 PM
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Anonymous said...
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That reminds me Rodger, where is your recipe for that rub? I'm running low :)
I remember in high school anatomy class we had to disect a cat - I couldn't eat chicken for years!
TFV -
9/17/07, 8:08 PM
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Rodger the Real King of France said...
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Dry Rub
(I usually quadruple this recipe)
1/4 cup paprika
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons peppercorns
1 teaspoon dry mustard
1 teaspoon chili powder
2 tablespoons cumin seed, toasted
3 tablespoons coriander seed, toasted
1/4 cup kosher salt
1/4 cup light brown sugar
Combine and grind all ingredients in a clean coffee grinder. Rub on chicken directly or coat in a plastic storage bag. Make sure chicken is dry before applying. Let sit at least 2 hours in refrigerator or cooler. Grill chicken.
Yield: Approximately 1 1/2 cups -
9/17/07, 9:34 PM
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Rodger the Real King of France said...
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In 10th grade biology a discussion about how filthy chickens were had the same effect on me. Didn't eat chicken until I was in the army.
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9/17/07, 9:37 PM
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Anonymous said...
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Heh, heh, heh--city slickers!
mary -
9/18/07, 7:04 AM
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