Eat your heart out! I just finished an increadle meal of MidWest grilled beer brats , yellow mustard on them with some Ohio sweet corn also cooked on the grill, and a nice grilled long hot chile pepper fresh from the garden. However the best is undertaken as I write…a huge dollop of french vanilla bean yogert ice cream with fresh from my field black raspberries. The best is its hotter than hatties out and the berries are super warm…man o man do them melt into the ice cream and create a taste sensation that is hard to beat. No way Jose does it get any better!! Well maybe some of the tubers fudge to plop on top?
Hope you have a barf bag nearby!
Allan
[This message has been edited by tyeflies (edited 19 July 2006).]
Just got the grill fired up and some porterhouse steaks ready to hit the fire. Have the sweet corn to go with them. Going to top that off with a piece of blackberry pie.
Rocky
Real Midwesterners eat field corn.
Mine was Kratieum Prik Thai. My bald head was sweating, nose running and eyes watering all at the same time. I need some of that ice cream Jonezee.
Steve (Rookie)
Grilled pork with Willinghams as a rub. Fresh sweet corn. Now that was good.
The sweet (field)_ corn hasn’t tasseled here in SE Michigan yet. any day…Duckester…and I suppose you make your Ohio bed with wheat straw and Hope us Michigander;s don’t notice. I have lots left to share…let me know when you will be by.
I’d absolutley love to have a dinner that included brats and buttered corn. Potato salad and deviled eggs on the side.
I don’t like to eat desserts right after the meal, but there would be some really rich ice cream as a snack later.
After a good night’s sleep, there would be scrambled eggs with bacon and sausage for breakfast. A cheeseburger and fries for lunch.
Unfortunately, I’ve reached the stage in my life where this is no longer a good idea. Can’t take any more artery clogging or blood sugar elevation.
They are happy memories I am happy to have, and occasional indulgences when I feel the need for a treat. But I place more value on the memories I will someday have of future sunrises, sunsets, time on the water and family gatherings.
Take care of yourselves, folks!
Here you go oldfrat, how about something nice for lunch or dinner, a bbq grilled salmon salad, lightly seasoned salmon filit with seasalt, and freash ground pepper, little good olive oil, cook on a bbq with alder wood. served on a bed of freash garden greens and a light balsomic vinager dressing. mmm good.
Ghost
Thanks, GrayGhost. I have really had to make changes in my diet and get back to exercising. Bought a new belt today as I ran out of holes on the old one.
Jonezee, could you send me a sampler platter?
Hi Folks,
My wife and I just finished a pair of
small chuck eye steaks, baked potatoes with
butter and sour creme, and a nice salad from
our own garden with feta cheese and blue
cheese dressing. Maybe not the healthiest,
but darned it was yummy.G Warm regards,
Jim
P.S. We do eat healthy several times a
week. Gotta maintain the balance.G
Paint - Theres nothing left to sample. Yesterday, July 20th was the 53rd annual Manchester, Michigan world famous “Chicken Broil”. Men in our village take the day off and prepare 14.000 roasted chicken meals! It is in the Guiness book of records as the largest outdoor chicken broil with the chickens cooked over charcol coals. Four 100 foot long pits are lighted up at 12:00 noon and 650 volenteers start the cook-out. Long lines form outside the village fenced in field at people are served starting at 3:30. For $7.00 people get a half a broiled chicken, homemade secret recipe coleslaw, big plump radishes, a role and bottle of water. A lot of people from surrounding villages pool an order, it is not unusual for a van or truck to pull up and request 300 take out meals. It has always been on a Thursday because if it was on a weekend, we couldn’t accomodate all the people that would come. All portions of work, unloading the chicken from a truck, putting it on wire grills, keeping the chicken turned, butter basting the halves, storing in hot containers, packaging take outs, making cole slaw, rinsing the radishes, runners everwhere is done by committee with chairmens. By the way, this is an all mans event. It started 53 years ago by the men of our village to put on a meal for the farm ladies as a show of their hard work and apprecition for all they do all year long. Some things just don’t change in small town America.
Just more proof that you are quite an individual sir. It is an honor to post on this board with you.
Just fired up the charcoal grill the otherday and BBQed a nice 4lb brown trout marinated in my secret marinade served with with simple old baked potatoes and cottage cheese.The day before it was a nice feed of rainbows.
I fish in stocked lakes that do not allow for natural spawning so the trout are thier to harvest.
-Hillard
Thanks MrsK, but I can’t take all the credit, I am merely chair of the radishes and have lots of help. The best part is last night after the “After Broil Party” (We do have a good time in this little village and reward outselves for our hard work) at 1:00 am in the morning, we loaded up the remaining 500 chicken halves and took them to a boys home. They are use to us and even at that time of the morning welcomed us with open arms and were very thankful for all the chicken. Now thats a reward. Again, I am not alone, we all chip in and are due the thanks. I too am honored to post with so many fine folks here.