USVI-On-Line

flip-flop wrote:Marybeth...LOL. I have to love a girl who called them sammiches!

Always! Long before Rachel Ray came along with her Sammies

Me too!

Becky,
All I need on that grilled romaine with blue cheese is some crisp bacon and awesome croutons. Yummm!!!! I could easily make a meal of that. Maybe some ripe avocado too? I'm hungry .

What's cooking, folks?

John took this picture with his blackberry for the food porn thread. Chili crab in Shanghai. Better his stomach than mine!

<a href="http://www.flickr.com/photos/28539958@N00/2547336945/" title="chili crab by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3030/254 ... b8e098.jpg" width="500" height="375" alt="chili crab"></a>

Random stuff from last week...

Chicken quesadillas with guacamole, etc:

<a href="http://www.flickr.com/photos/28539958@N00/2547062334/" title="quesadillas by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2125/254 ... 885ca7.jpg" width="500" height="375" alt="quesadillas"></a>

First BLT of the year, on baguette:

<a href="http://www.flickr.com/photos/28539958@N00/2549203459/" title="blt on baguette by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3274/254 ... 07b21d.jpg" width="500" height="375" alt="blt on baguette"></a>

Sticky sesame tofu and spicy vegetable fried rice:

<a href="http://www.flickr.com/photos/28539958@N00/2551892161/" title="sesame tofu and rice by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3005/255 ... dd25d3.jpg" width="500" height="375" alt="sesame tofu and rice"></a>

Family style tomato salad:

<a href="http://www.flickr.com/photos/28539958@N00/2562390904/" title="tomato salad with balsamic by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3120/256 ... 8363f3.jpg" width="500" height="375" alt="tomato salad with balsamic"></a>

Peach salsa:

<a href="http://www.flickr.com/photos/28539958@N00/2561565217/" title="peach salsa by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3154/256 ... f4bed7.jpg" width="500" height="375" alt="peach salsa"></a>

Liamsaunt - We love that tomato and cheese salad, too. It all looks soooo good! (Well, I'm not real sure about the crab dish. Are those peppers edible? If so, I hope your hubby has plenty of Tums. )

I don't have pics, but tonight we had grilled chicken marinated in....can you guess??? Cruz Bay Grill Rub! It smells almost as good as it tastes. We had homemade blue cheese dressing over lettuce wedges sprinkled with chopped tomatoes, bacon, and fresh ground pepper.

Thanks for the pics!

pjayer wrote:(Well, I'm not real sure about the crab dish. Are those peppers edible? If so, I hope your hubby has plenty of Tums. )

No, you don't eat the peppers. The crab is stir fried with them, and then you crack and eat the crab with your fingers. The oil from the chilis gets on your fingers and the crab shells and makes the dish spicy. John said it was spicy but not painfully so.

Hope fully tonight there will be pic,s I'm smoking a whole pork shoulder for pulled pork. Soon come

Waterguy-
How was dinner?

Here is a picture of it as I was pulling it. It is cooling will be used for a party around the pool tomorrow that way i can drink and not cook I'll post some pics then.



Tom

That is some good looking que! What do you smoke it in?

I have a load of pork butts in my smoker right now waiting for it to finish cooking. My church is having a Father's Day picnic at Hawksnest Beach today.

Happy Father's Day to all the dads.

Way to fire it up guys! Puddlejumber, I want BBQ pics from the beach!!

I'm trying to decide between an XL Big Green Egg and a steel smoker from one of the serious manufacturers. The BGE is looking pretty good... but, first I have to get some cement work done.

Cheers, RickG

I have a Texas side fire box smoker

Last night's dessert

Hey. Heck with the bbq, I want that desert mbw made!! That looks so good.

Tom is really smoking the old fashioned way, see the smoke ring on that shoulder? A sign of some good tasting bbq. I am cheating with an electric Cookshack. It makes consistently excellent que with a meat temp probe and cook/hold feature. Able to turn out large quantities in a very moist cook environment.

Rick, sorry no picks. I smoked the pork at home about 17hrs this time, then wrap in foil and throw it in the ice chest to keep it hot. Now if you want to talk about smokers, count me in.

Puddlejumper mine was on about 13 hours It was tasty great on a hard roll with creamy cole slaw on top.