Last year at this time we were beginning our 12 day power outage! We were doing 3 meals a day on the bbq's including coffee. Breakfast is great on the grill especially in the snow :^)
Cheers; Mass
I love my old blue coffee pot on the grill
I forgot about your last years power out....hope this year will be a better one
I used to visit back near Boston every year but went back to Calif before the cold weather
I'd stay in California Photo, we got a foot of snow today :^)
Well, we got a once in 100 year snow this year too, Mass. I'd post a photo, but Eons doesn't seem to want to let me in to my photos, so I can download one. Or it's the new Windows 7 app.? Don't know, don't care...but we got snow two days ago, and it's still on the ground here, and we are well below the snow line normally. Still, I got out there and did a chipotle marinated pork tenderloin. It was really good, but hubby still preferred the jalapeno jelly version better. Can't blame a girl for trying something new, though. (including freezing in the snow!) HO, HO, HO, y'all !
Mass I live in Wa state now....with snow
Lemon that sounds wonderful...yummy
Photo, I'm still in California, now, ...with snow ... too!
actual one time when living in San Jose we did have snow
on the ground only a day.....but....a daughter made a snowman
and the cut lawn grass binded the snowman together so her snowman
lived a week under a palm tree....she kept bringing kids home after school to look at him
You need to start with something like a boneless pork roast, (beef will do in a pinch, but is chewier,) pat in all surfaces with liquid smoke, followed by a mixture of brown sugar a light dusting of powdered clove, and salt cure, pack this mixture on all the surfaces of the meat, rubbing it in as best as you can, and then packing the meat into a plastic bag, working the air from the bag and tying it off . I let the meat cure in the refrigerator 5 day's for every 2" of thickness, turning the meat every day to avoid dry spot's.
This is just the prep work on the morning meat. (Canadian bacon.)
Being fancy I will make a thin lice of the meat almost all the way through the meat, then right next to where I made the first slice I cut the meat all the way through. when opened like a book this cut of meat can easily cover the whole face of a dinner plate!
An outing in 3 f. temperatures I'm going to get me to rethink some of my cooking recipes. For one thing, I'm going to bake the spuds the night before, got to get those puppies cooked so all I need to do at the grill is to bring them to heat, and maybe develop a nice tan crust on them. While I am baking the spuds, I make time fine dicing a big stinky onion, putting it in a sandwich bag for convienience, (mine.)
Now and then I will make a few small cloth bags from a worn out pillow case, complete with a draw string closure, (it don't work all the time, but it makes me feel like I am at least trying. I put maybe a little more than 1/4 cup of coffee grounds in the bag to be cooked up in my camp pot
When the time comes I go out to the grill with my box of Chuck, and start by adding water to the camp pot, and putting the bag of grounds into it, the pot is set right down on the lava stones over the flames, and will be boiling in no time flat. As the skillet is heating up, and the butter is melting I dump the onionto get a head start on the spuds that I slice right into the skillet, when the spuds are done, I transfer them to a metalic bowl and set them on the warming shelf, the eggs are broke into the hot butter and fried sunny side up, and the yokes are glazed over by splashing the hot butter over them.
The butterflyd bacon quick sizzled and layed on the plate heaping the spuds and eggs over it affor the eater a bite of bacon with each bite of breakfast.
In a reasonable time breakfast is ready to eat, and then wash it down with a cup of steaming cowboy coffee.
Rusty.
