The Observation Deck

Now that it stays light longer we can BBQ in the light and not in the dark. What is your favorite thing to BBQ and what is your recipe?

Let all lighten up!

Rhonda

Rhonda loje wrote:Let all lighten up!

Famous last words of the Burning Monkey ... Just ask Jim O'Bryan and Steve Davis ...

I can make a mean pork loin, as well as burger.

Also a Yugoslavian specialty called "Cevapi" (pronounced Chevapee) is a HUGE hit with visitors that get to experience the masterful grilling techniques of Ivor K.



Can't share the recipe, because every family has a different technique or blend of meats and seasoning that makes the dish so unique. It changes flavor from region to region, but it never fails to please the hungry ones!

I hear Stephen is perfecting BBQ squirrel! I can't wait to try it!

We have so many in this city, when the economy collapse and the main food supply is gone Stephen's new menu item will do wonderful!

Ryan Salo wrote:I hear Stephen is perfecting BBQ squirrel! I can't wait to try it!

We have so many in this city, when the economy collapse and the main food supply is gone Stephen's new menu item will do wonderful!

Squirrel and acorns mmmmm mmmmmm

Smoked Bar B Que brisket....

Man this goes back...almost three years! Vol. 1 No. 1

http://lakewoodobserver.com/read/opinio ... ed-brisket


But, just to be clear Rhonda. You did say Bar-b-que as opposed to grilling.

Just as soon as the drift melts off my weber, it's about time for ribs! Best way to celebrate the Ides.

Jeff

I'm just glad that the Breakfast with Bunny thread did not get mixed up with this one!!

Rhonda

I'm just glad you started a nicer thread! Thanks.

If it is near edible, I'll BBQ it. I have a sauce that stood the test of a 10 piece pop horn band I was in, called Rastus. We all ate 55 pounds of meat (secret mix of meat too) one day with the help of a few visitors.

I can't give up the secret to the sauce or the method of BBQing, but maybe if the LO has a outing for grilling, I'll whip it up sometime. I never heard of anyone having my BBQ and not loving it.

Mark Allan Crnolatas

It sounds like the next party is in the works! I know the valley has grills, anywhere else?

I am ready for another LO party

can't give up the secret to the sauce or the method of BBQing

Mark

If someone asked you how to hit double high c, you'd share the secret, right? If you have a special knowledge, you enrich others far more by teaching them how to fish then you do by sharing what you caught.

Lakewood Park also has grills....

Jeff "sharing whatever I know" Endress

shrimp

veggies

Jeff,
Food for thought. I used to charge a fee to teach people how to hit double high Cs and I did share the fish I caught when I used to fish.

As far as the sauce recipe goes, as well as the prep and meat(s), I'll give it some thought, and I just might share the secret. I'd have to fire up my grill and actually do everything again, since I never wrote anything down, and take notes on how it is all done and what is in what.

Mark Allan "Little bit of this, little bit of that" Crnolatas

My salmon isn't bad at all either.

I like to make my own honey-bbq sauce which is very good.

The honey used is the honey that my grandpa's honey bee's made. We usually get a nice supply of it whenever someone visits my family or when they visit us.

For appetizers, shish kabobs with shrimp, stuffed mushrooms, peppers, onions and salmon with a salad topped with my personal honey-mustard dressing.

Topped off with a nice Weissbier from Rozy's and you're in pure utopia!