AD SPACE
bubba's Korner by Dan Nordine editor
This week I just have to offer up a few ponderances I received from a friend in an email last week.Aside from being downright funny, they almost make a person uncomfortable because you have to wonder how much truth there is to the musings.
I don’t know where this actually originated. It is one of those things that make me wish I had thought of it first. Here goes:
Cows- Is it just me, or does anyone else find it amazing that, when investigating Mad Cow disease, our government can track a single cow born in Canada almost three years ago, right to the stall where she sleeps in the state of Washington? And, they tracked her calves to their stalls. But they are unable to locate the 11 million illegal aliens wandering around our country. Maybe we should give each of them a cow.
The Constitution- They keep talking about drafting a Constitution for Iraq. Why don't we just give them ours? It was written by a lot of really smart guys, it has worked for over 200 years, and we're not using it anymore.
The Ten Commandments- The real reason that we can't have the Ten Commandments posted in a courthouse is this: You cannot post 'Thou Shalt Not Steal,' 'Thou Shalt Not Commit Adultery,' and 'Thou Shall Not Lie' in a building full of lawyers, judges, and politicians. It creates a hostile work environment.
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I have always fancied myself a decent cook, and better than average when it comes to the grill. I love grills and grilling gadgets. I love experimenting with sauces, marinades, rubs and the like.
I don’t like frying a burger on the stove, or making eggs (I’d rather make an elaborate omelette). I like things that take some preparation and finesse. Slim says that’s all a lot of baloney, she says I just like things that mess up her kitchen. She believes that I will be satisfied with anything that I can cook that leaves the kitchen looking like a freight train just crashed through the house.
She believes that my definition of gourmet is very simple: The bigger the mess, the better the meal.
Recently I bought a good, solid smoker, and although I haven’t had much time to use it this summer. It takes quite a little time when you consider time for marinades, cures, and rubs, then added time for the actually cooking and smoking. For instance, one thing I did smoke earlier this year was a couple of chickens using a garlic based rub and a marinade of beer, garlic and butter, They tasted great, but it took more than six hours to cook them.
I still want to try a beef brisket. For amateur smokers, I think the brisket is the ultimate challenge. But I need to come up with a good barbecue sauce for beef. I have a great sauce that I make for pork ribs and that might work, but that is a fairly thin sauce that works more like a glaze than a sauce.
The sauce I want for the brisket would have to be thick so that once the brisket is cooked and smoked it can be pulled apart and mixed with the sauce for sandwiches.
(My mouth is watering while I think about this.)
I’ve tried a lot of the commercially bottled stuff, but it doesn’t appeal much to me. I do not like sauces with a a lot of sugary sweetness to them. Mine need to have a little kick and I will probably use jalapenos, chipotles or cayenne peppers as a major flavoring along with enough garlic to keep the vampires away for about 100 years.
Look out Slim, this could be a real gourmet kitchen disaster.
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bubba's Korner by Dan Nordine editor
This week I just have to offer up a few ponderances I received from a friend in an email last week.
Aside from being downright funny, they almost make a person uncomfortable because you have to wonder how much truth there is to the musings.
I don’t know where this actually originated. It is one of those things that make me wish I had thought of it first. Here goes:
Cows- Is it just me, or does anyone else find it amazing that, when investigating Mad Cow disease, our government can track a single cow born in Canada almost three years ago, right to the stall where she sleeps in the state of Washington? And, they tracked her calves to their stalls. But they are unable to locate the 11 million illegal aliens wandering around our country. Maybe we should give each of them a cow.
The Constitution- They keep talking about drafting a Constitution for Iraq. Why don't we just give them ours? It was written by a lot of really smart guys, it has worked for over 200 years, and we're not using it anymore.
The Ten Commandments- The real reason that we can't have the Ten Commandments posted in a courthouse is this: You cannot post 'Thou Shalt Not Steal,' 'Thou Shalt Not Commit Adultery,' and 'Thou Shall Not Lie' in a building full of lawyers, judges, and politicians. It creates a hostile work environment.
********
I have always fancied myself a decent cook, and better than average when it comes to the grill. I love grills and grilling gadgets. I love experimenting with sauces, marinades, rubs and the like.
I don’t like frying a burger on the stove, or making eggs (I’d rather make an elaborate omelette). I like things that take some preparation and finesse. Slim says that’s all a lot of baloney, she says I just like things that mess up her kitchen. She believes that I will be satisfied with anything that I can cook that leaves the kitchen looking like a freight train just crashed through the house.
She believes that my definition of gourmet is very simple: The bigger the mess, the better the meal.
Recently I bought a good, solid smoker, and although I haven’t had much time to use it this summer. It takes quite a little time when you consider time for marinades, cures, and rubs, then added time for the actually cooking and smoking. For instance, one thing I did smoke earlier this year was a couple of chickens using a garlic based rub and a marinade of beer, garlic and butter, They tasted great, but it took more than six hours to cook them.
I still want to try a beef brisket. For amateur smokers, I think the brisket is the ultimate challenge. But I need to come up with a good barbecue sauce for beef. I have a great sauce that I make for pork ribs and that might work, but that is a fairly thin sauce that works more like a glaze than a sauce.
The sauce I want for the brisket would have to be thick so that once the brisket is cooked and smoked it can be pulled apart and mixed with the sauce for sandwiches.
(My mouth is watering while I think about this.)
I’ve tried a lot of the commercially bottled stuff, but it doesn’t appeal much to me. I do not like sauces with a a lot of sugary sweetness to them. Mine need to have a little kick and I will probably use jalapenos, chipotles or cayenne peppers as a major flavoring along with enough garlic to keep the vampires away for about 100 years.
Look out Slim, this could be a real gourmet kitchen disaster.