Hey Grandpa, What's For Supper?

[Scrambled Egg]

Bologna is scraps, like a squished vienna sausage, haha!! Pepperoni is more like summer sausage but has more spices. Don't you get take out pizza out there in the bayou?! I'm sure Papa Johns must make that meat lovers special with alligator out your way, loL!

I used to love that Justin Wilson before he died, watche dhim all the time but never was tempted to eat any alligator even though he cooked with it nearly every episode! I do remember that he always counted his numbers from the top down, like ten or nie or so, instead of four or five. Anyway, see if you can order up some pizza with pepperoni, sausage, black olives, mushrooms, onions, and greeen and red peppers...loaded with extra cheese...order now and that'll give me time to be there when it arives, lol!! Have a great day yogibear!

 

[BirdBrain]

Scrambled, if you haven't had any alligator tail, they you just aren't living right.

When I lived in South America, we had a local small crocodile population. They were rather abundant and could only be caught at night. We used the cut up the tail meat in thin strips, batter and fry it and then dip it in some catsup or red sauce and it was terrific. Of course, here in the USA, they frown on eating crocodile, but in Louisiana I bet you could come up with all the alligator you could ask for.

 

[Yogiman]

Gooooooooood Morning Everybody ! How ya'll are?
After 8 hrs. of restful sleep, I feel all bright eyed and bushy tailed, at least for the moment. So good to see you all up and about so early. It's time to shake, rattle and roll. Right? Yeah, right!
All this talk about aligator, balogna and stuff makes for an interesting menu. I guess I best be thinking about chicken recipes because as of yesterday I am about to be over run with them. But more on that later.
Gotta get that second mug of Folgers for a wake up then get these old stiff joints limbered up and all the wrinkles out. Busy day ahead and I'm burning daylight.
Time to rattle them pots and pans and set the supper table. So what's for supper everybody?
Everybody have a truly blessed day. I'll pop in an out as often as I can to see what's going on. Later:

 

[BirdBrain]

I've been up since 5 am. My littlest got up at that time and was ready to roll, so this old mom got the joy of being up earlier than usual. Also, I am hoping that my chicks will arrive. I just talked to the P.O. and the last truck had just arrived, so I will have to call back later to see if they are on that truck. Got the temporary brooder made yesterday and got feed and everything set up. Now for the waiting. I haven't a clue what to fed the wolves tonight. Maybe I'll take out some beef to thaw...

 

[hsm5grls]

I would post how I make B-B-Q sauce but then prissy will just come on and post a better one LOL,,,,

Oh well here goes...

I mix ketchup and honey some pepper and garlic powder.. all to taste and stir.....tastes better than it sounds and helps when you are in a pinch......

O.K. prissy now come and post a real recipe LOL

 

[Morgaine]

My brother is coming down from California today, so I splurged for some Rib eye steaks. I'll grill them and we will have baked potatoes, baked beans, garlic bread, green beans, and a dewberry cobbler with crumb topping.

 

[patandchickens]

try putting Worcestershire sauce in your bbq sauce, it really helps.

my basic recipe: 1 c ketchup
4 Tbsp brown sugar (or less)
4 Tbsp vinegar
4 Tbsp W'shire sauce
dried mustard
garlic or garlic powder
black pepper


Pat

 

[patandchickens]

sure, you can spice it up as hot as you want. My preference for convenience is to keep a jar of 'Sambal Oelek' (from oriental grocery, or ethnic aisle of big urban supermarkets) in fridge and just stir in a spoonful or so. Few shots of Tabasco works too but myself I like it better with the sambal oelek. But if you make your bbq sauce more slowly, and put in sauteed onion and such, you can sautee up minced hot peppers at the same time and put them in, or sautee your onion and hot peppers in big chunks and then give it all a whirl in the blender. I hardly ever do, though, way too lazy

Lazy enough that I sometimes substitute jelly or preserves for the sugar in the recipe -- you know how you get jars sitting around that just didn't come out all that tasty and it's hard to get enthusiastic about eating them on toast? Occasionally makes for slightly odd bbq sauce but all in all works pretty well.


Pat

 

[Yogiman]

Prissy says: Chili and cornbread
This just begs to be topped with chopped Vidalia onion, shredded cheddar cheese and sour cream. Lawd have mercy! Now that's some good eaten!

BBQ Sauce: (Spicy)
Now surely someone out there is going to suggest adding 1/4 cup of "Slap - Ya - MaMa" cajun spice with white pepper to give it that little extra kick.

 

[MissPrissy]

I use my black cast iron skillet for making my BBQ sauce.

I don't measure so this is a lick and a promise.

Into the skillet - med heat-

2 cups ketchup
1 tbsp yellow mustard

Stir in 1 tbsp worcestershire sauce and mix well.
1 tbsp. honey - mix well.
1 tbsp. brown sugar - mix well.
A dash of garlic powder
To kick it up add black pepper. I prefer the course grind. It adds more heat than you think.

Let it come to a good bubble. Stir it well. If it is too thick add a little more worcestershire.
Cook for abut 5 - 10 min. Remove from heat.

Taste it, adjust the flavors as needed.

I do a mustard based one but it is rather complicated and not everyone likes a mustard style BBQ sauce.