Let's See What You Got

Grilled salad? You are joking Mr P. It's a sort of ratatouille. Made with real rats. Why mess around preparing that when you can have a cauldron of the same ingrdients bubbling gently on the back of the heat source, getting tastier by the minute - cold leftovers the next day is best, if you are lucky enough to have leftovers.

Eeeek! Just noticed what time it is with most of you. The dawn chorus woke me up at my time 4.45, so I put Xtra clothes on, made a pot of coffee and sat outside to listen to the concert.

Good morning HAZEL! I could most definitely eat some bbq right now. Instead I'm having a cup of Earl Gray.
 
I'm a certified BBQ judge on the Memphis BBQ circuit & I've judged a few events in charming, small towns. The bbq is so fine; you just can't even believe it.
 
Good day to you HAZEL!

Morning Everyone!
 
Grilled salad doesn't do it for me.  Grilled almost everything else does.  It seems to just taste better on the grill.  My faves though are the usual:  burgers, hotdogs and chicken.  I did check off fruit; it somehow brings out the flavor, especially pineapple.  Hmmm, think I'll go eat now.

We like to halve little red potatoes, steam them, waltz them around in a bowl with olive oil, salt and pepper and finish them up face down on the grill right after the  sweet onions.
Martha Stewart would rotate hers ninety degrees to create cross-hatching.
For that reason, we don't.

Stoney, for the fourth of July, we do that with red, white and blue potatoes from our garden. Eggplant, squash, sweet red and orange peppers, large sweet onions and tomatoes accompany the potatoes on a platter; our version of grilled salad.

bebe....

We know another BBQ judge here at the EyE.

HHmmmm?

Bebe~ Do you do Memphis in May? Memphis was my workplace and other home for 13 of the last 20 years I worked (four separate assignments for a total of 13). I was at the first Memphis in May...Egypt was the 'honored' country. I hate to see so much flooding...Riverside Drive and Tom Lee Park completely covered. I hope you are safe.

haze, the Dawn Chorus. Great way to put it.

I too like to get up early and enjoy the concert.

I watch the curtain rise and enjoy the concert, as you put it.

It is a joyful collective song and a great way to begin the day.

Good morning all...grilled salad? Er.....o-kaaaay...is that different from grilled vegetables? Somehow BBQ means meat, seafood (mmm...) to me but ahhh!!I can't talk about a BBQ, or barbie as the aussies like to call it, now. The days are getting shorter and colder now. Soon we will have Oz-mas, typically celebrated 25th june where some may hope for snow. In my almost 10 years here, I've had snow for one day....the schools closed for the kids to celebrate that day.  The other significant thing that has happened to me recently is the election that has just happened in Singapore. For anyone who remotely knows about my homeland, it has been ruled by one party since 1965, that founded by world stage leader Lee Kuan Yew, and the political scene has never been kind to opposition. Last weekend, while still retaining power, they lost to opposition, seats in numbers never envisaged possible before. The incredible thing was the people-power surge and the boldness they spoke in criticising the government, for becoming irrelevant, for being entrenched in their ways. Power had been taken for granted, and opposition had been stifled, in fear and paranoia. It was always "this is the way we do things"...... This idea may be alien to many of you, but perhaps, so too is the idea that a prime minister (our current one) actually apologises to the citizens of Singapore for their shortfall. Indeed, I think it is such interesting times that we are living in, changes taking place in all corners of the world. I think so anyway.  Have a great day everyone. Off to sleep, then off to work.   

...apologised.... 

The little red potatoes. I grow an old variety called Pink Fir Apple - they are all knobbly kneed and funny shaped. They taste sort of apple-y and nutty. Quick scrub- no peeling, a few minutes in the steamer, then finish off with garlicky oil in a hefty iron skillet. The problem I had with the notion of grilled salad was going to the trouble of growing nice, crispy salad leaves and then grilling them - I'd feel like a murderer if I cooked salad. I barely cook green vegetables. I make salads with no cooked ingredients that with a couple of chunks of garlic bread and a glass of wine make an excellent meal. The trick is to make a fantastic salad dressing. No bottled yuk from the supermarket. Whatever I'm doing with food can't be far wrong, 'cos my doctor, who is obese, nags me about being too skinny. I think she's jealous!

MISS BLUE:
Did you start this with yesterday's post about grilled rack of lamb, yummmmm?

This is too funny not to share...
Timbuktu

The Australian Poetry Competition had come down to two finalists; a university graduate and an old aboriginal. They were given a word, then allowed two minutes to study the word and come up with a poem that contained the word. The word they were given was 'TIMBUKTU'

First to recite his poem was the university graduate. He stepped to the microphone and said:
     
Slowly across the desert sand,
Trekked a lonely caravan
Men on camels two by two
Destination - Timbuktu. The crowd went crazy! No way could the old aboriginal top that, they thought.

The old aboriginal calmly made his way to the microphone and recited:
                         
Me and Tim a huntin' went
Met three shielas in a pop up tent
They were three, and we was two
So I bucked one, and timbuktu.
 The aboriginal won. * A sheila is a woman, bucked is.....oh go on! That needs no explanation I'm sure 

HAZEL:
I'm with you, I like my salad crispy and my dressing homemade.
My favorite and that of my friends is my Caesar dressing.
On the Weber goes teriyaki grilled chicken that is served hot or cold, on the salad or on the side.
Now that's a meal.

Spring~ Oz-mas? I'd never heard of that! Unexplained laughter from Wales.

Hazel

Same thought here, on the crispy salad greens. Watering, shade cloth; seems a pity to go through all that just to wilt them over heat. This, to me anyway, sounds like just another excuse to use those fancy "outdoor kitchens" a lot of folks have installed (huge grill, burners even running water).

Heck, I grill outside to get OUT of the kitchen.

Best salad dressing; XVOO, lemon juice, a little water and finely chopped fresh herbs. Also great on the grilled veggies.

Oh, about the skinny. My friends who stop smoking don't stay skinny for long after quitting.

I'm on my way out to harvest some romaine and red lettuces for our nightly salads.

Stoney~  Right there with you on your Martha Stewart comment.  We have not tried grilling our potatoes like that, but will now.  The old Weber will be getting a workout.

 
 
korthal....
 
I certainly hope so!
 
I also hope you are on the mend.
 
We grill chicken, seafood, lamb, beef all on a $99 grill! We have found, living so close to salt water, that the $800 model and the $99 model all rust at the same rate and are useless after 2 years, no matter what the price.

It is raining here, overcast, and chilly, but the birds are still singing, diving into the feeders, and the hummingbirds are sucking down the sugar water. Hazel, I like your "dawn chorus" turn of phrase! 
 
I am having that second cup of coffee, watching the community riding mower try to cut the edges of the road grass and it wet...Talk about futile. At least that was my word for grilling lettuce! Futile. We may try it, just to see what happens. My imagination says it will wilt, become sloppy green slime and drop into the grate, but the topic intro says otherwise, so I guess it is worth a try.
 
We do have dinner off the Weber gas grill with side burner 3-4 times a week. Usually it is ribs, chicken, pork chops, Boston butt pork roast, filet mignon, and occasionally salmon or tuna. Then, my part is to make the salad or veggie, set the table, and clean up. The grill is such a central part of our food prep that I recently had a propane gas tank installed and hooked up directly to the grill  to allow 100 gal at a time to be available, instead of having to schlep those little propane tanks back and forth every other week.
 
My favorite is pork baby back ribs, homestyle baked beans, and slaw. My second favorite meal is steamed shrimp, salad, corn on the cob (white Silver Queen corn), and garlic toast.
 
Spring - It sounds as if you are happy about the change in the government, so good for you! The idea of govt being entrenched, powerful, disregarding taxpayers, and wasting citizens' money is NOT new to us in the USA. That sounds like business as usual in our government. Not sure if there are enough people who read and pay attention to elect a new administration, but I sure hope so. Many of us are hoping for some kind of new view in 2012 when the big nationals get underway.
 
I am still trying to get my brain around the idea of the opposite seasons....You are hoping for snow, and we are dealing with heat, floods (snow melt along the Mississippi River), and the mosquitoes that have begun to return. Stay warm, stay safe (wasn't there a new quake and tsunami in your quadrant this week?).
 
 

Grilled anything -- I like it.

I could not find a grilling song, so here's the best I could locate. Maybe Paolos and some of the You Tube miners can find a better musical tribute to cooking. This is a rap, not my cup 'o tea, but gets the cooking with gas message across. An ad for natural gas stoves.
 
 http://www.youtube.com/watch?v=FJRQo5aawho&feature=related
 

Goodness, the consumer society. I have seen those BBQ things. I dig a hole in the lawn, line it with tinfoil and use my oven shelves and baking stuff to do a BBQ. I save the prunings of my fruit trees to put on top of the charcoal. No hickory chips, apple twigs are better. Next day, the kitchen stuff goes into a bath made from a plastic underbed storage container with a dollop of biological clothes washing detergent. Hooray! Sparkly oven shelves. When I refill the hole in the lawn, it's very happy. Grass loves a nice bit of woodash.
When I'm making kebabs for a BBQ, I wish I was Snow White, so I could get the 7 dwarfs on the job of putting all those bits & bobs onto skewers, but they do taste great when thay have been marinaded in various brews for a few hours. My favourite is chicken tandoori.  

Moose~ Silly joke  - How do monkeys cook their toast? - Under the Gorilla!

Moose's comment about getting a bigger propane tank reminded me of something told me by a friend who is a social worker in one of our counties where illegal methamphetamine production is the leading employment opportunity.  She learned this from the police she works with.
 
Don't use the tanks you get from the hardware stores - buy your own and have it filled.  The rotating (meaning users rotate, not the tanks themselves!) tanks are often used by meth makers and the fumes from the chemicals they use corrode the tank and valve.  You never know what's been done before with those tanks....just like your mother used to caution - you never know where that thing's been.
 
Or employ Hazel's low-tech but greatly satisfying method.
 
 
 

Best salad dressing depends what's in the salad.
Somebody taught me years ago to slice big ripe tomatos and onions very thin, then layer them with Basil, a tiddly bit of salt and sugar. Then pour over an oil & vinegar dressing and leave it to infuse the flavours. It goes well with any chunk of meat.

 
 
 
 
 
.... a Welsh Luau; who knew.

There was an email circulating some years ago about how the grilling out thing works in most households...y'all know the routine...the woman buys the food, marinates the meat, prepares all the side dishes, sets out the cutlery and plates, cleans up after etc...and the man Grills...tosses the meat on the grill knocks back a few cold ones and turns the beef over a time or two.

Not one to perpetuate any stereotypes, but does anyone know where you can find a woman like that?

Here is the routine at Maple Bend:

Woman: We're grilling tonight. The steak's marinating in the fridge. I had to pick that nasty cow stuff up with the tongs and drop it in a bowl and then I had to twist the lid off a bottle of salad dressing all by myself and pour it all over that poor dead cow and I am done in.

Man: Bring me a beer, woman.

Woman: (Now on facebook) Looks like we're grilling tonight. Anyone else grilling?

Man: Okay I'll get my own dammbeer.

Woman: (Still facebooking) The steak had a certain aura that I hadn't seen before, has anyone else noticed steak with an aura?

Man: Woman, did you pour salad dressing on this steak again? I'll have to wash it off with my beer.
I hate to waste good beer like that.

Woman: (SFBing) Has everyone done the what cut of steak are you profile? Jodi is a sizzlin' tenderloin.

Man: What else am I cooking tonight, Woman? How about some baked potatoes and sweet corn?

Woman: (SFBing) Jodi channeled a cow today. It was so bizarre, after I nursed our daughter and put her down for a nap, I started to marinate the steaks and as I picked the poor dead steak up with the tongs I started to tear up, big ol' cow tears and I think I even started mooing. Can you Reiki a dead cow posthumously?

Man: How tough can this be? Rinse the potatoes, wrap them in foil, toss them on the grill. Corn in the husk, drop it on the grill. Slice some onions, slice some mushrooms chuck them on the grill.

Unnamed Facebooker: I once Reikied a cow in hindsight.

Woman: (SFBing) Time to check on the food, I might even take my honey a beer. Work, work, work, work, work!

Man:How do you want your steak, Woman?

Woman: Sizzlin!

Man: I wouldn't have it any other way.

Miss Blue~ I knew there was a word for it, but I didn't know what it was. Luau. Great way to cook.

MISS BLUE:  The Bill of Fare that you describe for your 4th. Celebrations, sounds marvelous indeed ... Seems the Prep Work alone, would be daunting ... but the results well worth the effort !!!

Have no appetite for charred lettuce, but the rest of the suggestions are sure making me hungry.  Steak and crisp salad--spinach, tomatoes, cucs, etc--YUMMMM!  Ever try grilled crab cakes?  Turned out scrumtious. 

http://www.youtube.com/watch?v=DEqTWIfqiYs

Well......this article cinched it.  Tonight's dinner will be grilled shrimp!!  It's interesting how the number of comments has dropped now that the majority of us are experiencing outdoor weather and the pleasures of yardwork, gardening, etc. 

Its always interesting to hear someone say now in the start of grilling, bbq  orout door cooking. Even here in the northwest we and several friends do that all year long. About every other year for tkanksgiving we do turkey and yams on the grill,slow cooked with a hint of smoke. Great,About 5 years ago a new hardware store opened that is fairly close to our home and we both entered a drawing for the grand prize and my wife won. It was a top of the line Weber so that is what we use most of the time in addition to a home made smoker.During the winter we mostly do roasts or salmon and steaks. During the warmer weather it is more steaks,ribs burgers ,bratz etc.One of our ,and our friends favorites, is ham on a spit.  Take a fully cooked boneless ham, slice it about 3/4 inch thick and alternate it with slices of canned pineapple on a skewer and fasten tightly. make a sauce with 3/4 cup of brown sugar 3 tablespoons vinegar, 1/4 cup pineapple juice, 1/2 cup apricot nectar, 1/4 teaspoon powered garlic and 1/4 teaspoon powered cloves and mix .  Brush on the ham/pineapple during cooking. It should take about 45 minutes until it is ready. About a one beer timing.not like some roasts that are 4 or 5 beers to get done.

Good afternoon, everyone.  We are back from Williamsburg and my daughter's graduation.  The weather was great, the commencement speaker actually entertaining and inspiring, and we had a great time.  Next up is her wedding on June 18th.  Life goes on.  We did our 156 mile drive in about 2.5 hours.  Now that we are home, let it rain!
Bebe - Glad to see I am not the only Earl Grey aficionado in the village.
Spring Fragrance - The news from Singapore is amazing.  Will Lee Kuan Yew abide by the election?  Loved you poem.

http://www.rhapsody.com/big-twist-the-mellow-fellows/tracks.html
 
play track24   too much barbecue  if you don't fall in love with theses guys,listen again

La Niña is going strong in the Pacific Northwest this year.  We've had more romantic rain than even Bogart and Bacall could stand.

rwh1- the 1-5  "beer timing" measurements...funny!

Andy - Yes! Grilled pineapple is the best! Somehow the grilling brings out the flavor - yum!
 
Hazel - I respect your earthen grilling pit, however, the Weber is sooo much easier. Those of us over the Golden Age find that easier is a big thing. Yours sounds like a more earth-friendly process, and I commend you for it!
 
rwh1 - Your take on grilling is like ours, all year round, not just a summer thing.
 
Shandonista - Your advice about the small propane tanks from the convenience stores makes sense. I had not heard that, but we always had only picked out the new-looking ones. Now, we don't have to use those at all. The tank I had installed is not the biggest kind for those who use gas for whole house heating, hot water, fireplace, and stove, but rather the smallest permanent one, only for outdoor grilling. It has to be filled about twice a year and the consortium price is less than the regular fee. It will save $ over time.
 
Paolos - Funny scene of your grilling experience! Sounds like the Manof the House has some issues with not getting the degree of help he needs for the meal prep...(?) What is so magnetic about the FB thing? Has it taken the place of phone chats? I am on it but barely check it, and seldom write there. I enjoy seeing cousins, grandkids' news, and that's about it. One is now gone for 2 yrs. to Indonesia on a "mission" trip...her photos are beautiful. I'd be very nervous is my 20 yr. old daughter flew so far away, but to each his own.
 
RY - My PopUP Blocker prevented my hearing your "Too Much BBQ" but I will work on it. (Noticed that they spelled "Polk Salad Annie" that way, but I had only seen it as "Poke Salat Annie." Wonder what the diff might be...? Around here the country folks call it "poke" with no L....anyone know what's the difference?)
 
 
 

Bebe! My protege (Now a Chef at one of the Craftsteak restaurants) is in Memphis as we speak judging BBQ!

JMR I want to come to your house for dinner tonight. I'll be loitering around Miss Blue's neighborhood for the 4th. HAZEL you know your trick with sugar on tomatoes is equally good on cucmbers--just the lightest dusting.

STONEY we belong to the same school of opinion regarding Martha Stewart, which is kind of in the same category as grilled lettuce. As a former Food Editor I can tell you the pressure to come up with original ideas is enormous but as it turns out grilled romaine is delicious but it really wouldn't work with the kind of especially delicious lettuce Hazel grows.

Paolos that bit was so funny! RWH1==that major Ham Skewer is a FABULOUS idea and the recipe for the sauce sounds delicious. See, THATS an original idea.

No one has mentioned mushrooms on the grill. I would like to pass on a kitchen tip about portobello mushrooms. I know you all know not to wash mushrooms but wipe them down, but take it one step further and peel the skin off the cap completely. It comes off super easily and it leaves a completely clean & extremely absorbant surface. You can take the extra step of scraping the black gills on the underside off, but I call that High Church cooking & am not into it myself unless there's a kid badly in need of a chore hanging around. THEN marinate or oil or salt & pepper it and its a extra delicious mushroom.

Somebody's outdoor by the lake family BBQ with 130 lbs. pork, including the whole hog prep, the entire menu served with corn, beans, slaw, and kegs of beer. "TooMuch Pork for Just One Fork.."...
 
 http://www.youtube.com/watch?v=0quAIq5OFCM&feature=related
 
Somehow, this feast just says Excess in more ways than one! Although I don't have the meat-avoidance attitude described by Paolos, I would not want to be in on the entire hog's dismemberment as shown in that family's BBQ!! (On food animals, they would not have been bred if not for human food, so I have no qualms. Humans are omnivorous. No vegans in my family. And, yes, I have read all the health pages and heard Dr. Oz.)

A timely subject since my new BIG GREEN EGG arrived today. Can't wait to chill and grill. Below the superficial exterior lies the cave man thrilled with the newfound fire he keeps stoked so he can char his vittles.

"I hate people who are not serious about their meals."
~ Oscar Wilde

MISS PENN:  Good To See You !!!  and a very Good Day to you !!!
 
ROADYACHT:  That bunch on your Link has a Great Sound, Good Blues ... but like so many of the young, anymore ....... they cannot Spell worth a damn ... They have listed on their Menu two versions of one Song, spelled incorrectly as "PORK Salad Annie" and "POLK Salad Annie"  ... Anybody from the South will tell you immediately that it is, POKE  SALAD and when you ask what that is, they will tell you that too ... (Thats all I am going to say for a while ... I don't wanna try and impress anybody)

LYNN so glad you enjoyed your commencement weekend (and it is YOUR commencement as well). One more big event to go!!

TOMMY ~ 'round here, who doesn't take their vittles
seriously?
 
http://www.youtube.com/watch?v=pCbw0BLS4m0

Ok, just found a recipe for grilled Swiss chard; seems some folks like charred chard.. The recipes for grilled endive look good too.  I just can't wrap my head around the lettuce thing; it must be due to the fact that my homegrown romaine is more delicate than the commercial varieties.

ChefDeb, you are coming my way? We have a great doodah parade at Silver Beach on the Fourth.

MISS BLUE:  Try it with, Radiccio ... and try putting a Tablespoon of Gorgonzola on each Leaf as you pull it off the fire ... With some well Butter'd Orzo with Herbs, Roasted Italian Sausage with Honey drizzled on, and copious Chianti ... One can pass a pleasant hour or two ... (Crack'd Black Pepper to taste) .......

Ivan---so funny you'd mention radicchio--I'd been thinking the same thing!  I think it's flavor profile lends itself to charring....might have to try that tonight.  Thanks for giving me the nudge!

HHmmm...

Ivan and Carol

Aunt Evelyn's stuffed cabbage leaves on the grill....I wonder....

p- Greeeeaaaatttt! I used to see Grandpa Jones at a little Meat and 3 cafe in Goodlettsville, TN when I first came to Nashville in the late 70's. He and Stringbean (before he was murdered in that brutal attack) used to hang out together. Those old country greats were so accessible to their fans. One of the Twins from that show came and bought one of my books at Barnes and Noble a few years ago. Roy Clark's version of Yesterday When I Was Young is a first class ballad. What a voice.

Then let's give a listen, Tommy,
 
http://www.youtube.com/watch?v=K42a-obR5OA
 
The Opry is a one of a kind show place for those
who have never been, it is well worth a trip to Nashville. 
Roy has a great voice and he's a very skilled
guitarist. 'nuff said.
 
I am out the door.

oh MISS BLUE just taking the Sepia Train your way....

Aaaahhhhhhhhh yesssssssssssssss!  The BBQ or grill--did a fantastic job on the shrimp (quick bath in olive oil that garlic had rested in for 20-30 minutes) then on to the grill on skewers.  One of the skewers alternated fresh pineapple chunks (fresh pineapple left over from the weekends pineapple upside down cake{yum!!!} ).  After the shrimp left the grill I quickly threw down a chunk of radicchio and after it charred added to the salad of arugula, feta, and spiced nuts with a vanilla viniagrette.  Oh my!  

"Millions of American women commit that atrocity every summer day. They are turning a superb treat into mere provender."

Nero Wolfe is speaking of corn on the cob. I plead guilty to this cooking atrocity...husking and boiling to the demise of the noble ear of corn. I have since denounced my plebian ways and now cook corn in the grand Wolfe fashion... soaking the whole ear of corn (husk on) and grilling it until (he says one may crank up the oven to 525 degrees too...have the Fire Dept. on speed dial)... it's heaven.... crisp, juicy, sweet...roll a pat of butter around the rows and throw some salt on it if you'd like..."ambrosia."

Yes, Penn........that truly is the only way to do corn.  Now if July will only get here and we'll have the fresh local stuff so I'll buy it on the cob again.

Man, I am so unbelievably hungry after reading all your posts. Now my sauce w/ italian sausage, mushrooms, & garlic seems about as thrilling as old toast................... (it's called, I'm beat down doing my IEP's, so I'm cleaning out the freezer....................But, I am grateful to have food, so I will only be jealous of all your grilling.)
 
GEORGE...............I have only done a few small shows.......................Memphis in May seems way too daunting at this point. We are about an hour south of Memphis, so we got lucky & missed all the bad stuff. I bet it was quite fun back in the day...............it is so sadly crime ridden now..................
 
CHEFDEB.....................that is way cool! I hope they had fun. Craftsteaks is supposed to be wonderful...............................
 
MISS BLUE......................who?????????????????!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 
LYNN.......................glad you had a wonderful time! I just made my evening cup of Earl Grey ( I alternate between it & orange pekoe............whatever our friends have on hand at their farmer's market, but I am partial to Earl, I love the bergamot flavour), so I raise a cup to you on a job well done w/ your daughter!
 
STONEY.................I will now NEVER be coming to dinner knowing that you don't crosshatch!
(One thing I'll have to say for Martha is that she took it like a trooper. She didn't complain, she did her time, was dignified about it; so Good on her for that.)
 
I am heartbroken........................the flabby, orange faced one will not be leading us in 2012..................I can't take it, I had all my hopes & dreams wrapped up in him; I'm shattered....................GO AWAY YOU FREAKSHOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 
 

I was once served and I think that it was in an Ohio steakhouse, a wedge of iceberg lettuce that had been charred in a salamander and dressed with a hot dressing featuring big tender chunks of bacon and feta cheese; a slender fourteen inch baguette with a big knob of butter and liver paste along with a glass and carafe of red wine.
All of those choices were made by a waitress of about forty who looked at me and said: "I know what you'll like."
She was right and I have never forgotten her or that marvelous meal.

BEBE ~
Your sauce sounds good to me and you're right about Marty... tough cookie. Sorry, make that intentionally chewy.

Did someone mention fresh of the grill corn on the cob with the husk on?..... I've got the salt, butter, extra napkins and toothpicks...... I just imagined a built in grill on one of the flat cars of thesepia ...... Nice

corn-o-graphic! 8/$1.00 in August ... no salt, no butter, no napkins! Embrace the corn!

corn soup...bbq'd scraped,mashed & creamed...OMG...grilled egg plant...zukes,   .   but lettuce?  I am remembering a story about boiling a whole head of lettuce (if I remember, iceberg)and it becomes a ,er,tonic...somewhat able to relax you, verrrry relax you....I never tried, but I seem to remember...(dream sequence,here,wavey lines and harp music)there was a time of peace, and nature....(bright lights, and back to reality!)...I do know that if you have a juicer,and juice a cabbage,plain,and drink that juice in some regular pattern over a protracted time, you can completely cure ulcers in the stomach (they are a microbe that is rendered unable to grow in the medium of cabbage juice)...ain't science wonderful?

I'm a certified BBQ judge on the Memphis BBQ circuit & I've judged a few events in charming, small towns. The bbq is so fine; you just can't even believe it
 
Bebe....whoa!!! I can't believe you're a BBQ judge!....my favorite. If I could have anything I wanted ...it would be Memphis BBQ. There is nothing that compares with it. I foolishly order BBQ whenever I see it on a menu...knowing that it won't live up to my expectations...and it never does, because it isn't Memphis BBQ...OMG...I once ordered a pork sandwich at a BBQ place here in town...there were peanuts in the slaw... say what!...I had to laugh.
I was always trying to figure out who I could find to send me some Memphis BBQ when I just recently found a restaurant that takes long distant orders, so I'm seriously thinking of doing it. I want to be a Memphis BBQ judge....waaaaah

RY.....................I believe I will pass on the grilled lettuce tonic..............bwaaaaaaaaaaaaaahahahahaha...................
 
JANE...............where did you order from? You would love bbq judge training school because you HAVE TO EAT A LOT OF BBQ!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! It was sooooooooooo tough................. I actually decided to go because I couldn't believe that regular festival goers couldn't buy the bbq............how cruel! The people are so incredibly nice and the people setting up the contest put on a breakfast spread out of this world! I was so nervous my first time................you really want to do right by these people because they pour their heart, soul, and cash into doing this. I do understand that once you've had Memphis bbg the others pale..............it all depends on the style you enjoy also. Did you ever eat at The Rendezvous? Now I am ravenous..............................May you find some great bbq & slaw w/out peanuts! ( I have to admit that I don't like slaw on my bbq sandwich...........side only)
 
Oh wait, they just showed the flabby, orange faced one on my tv; I have no appetite...................

BEBE and JANE  ~  I only came back because of the Memphis ribs.  The Rendezvous...YUMMM.Ribs, beans, slaw, a cold one and a roomful of the blues...those folks in Chicago don't know what they are missing.  In our little town we have a ribs place off the square...Sam's House Memphis style ribs  the aroma sweeps over the square every morning...
they are the best in this town and not too far off the mark.  They make their own potato chips and corn cakes...MMMMMMMMMMMMMMMM.  I can't wait until they open today, I will be out for an early lunch.