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"This is a good technique recipe. I liked it! Made a change or two, using a mix of beef, veal and pork, and adding a suggestion of brown sugar to sweeten it a bit, but I do like the tomato sauce and oatmeal, which gives you that old time "comfort food" taste and texture.
Sep 18, 2011 on Food.com
"Okay, all, I'm on the hook for this on the long weekend.
I have a 4 lb boneless pork picnic shoulder roast.
I understand (or just naively believe) that I can drress this with some rub, and place it in my grill at something like 215 degrees F for about 7 or 8 hours, hopefully finishing at an internal temperature of about 190-195 degrees F, an..."
Aug 30, 2011 on Food.com
Have had a couple experiments with cheaper cuts of beef roast in the last few week, with middling success, I wonder if anyone can give me a jump forward...
Note, too, that I am a "gas griller" and do not have a wood fired cooker, so its the Gasser or the oven to do this.
I am also cooking for "two", so large cuts aren't that inte..."
Jul 17, 2011 on Food.com
"Well, "new to me" maybe others are already doing this!
Anyways, was watching "Road Grill" with Matt Dunigan the other night and he came up with this goofy method, so thought I'd give it a try...
Turned out pretty good!
Anyways, a marinade of EVOO and lemon juice; Iused garlic and Greek Seasonings to round it out (mine were dried, his were ..."
Jun 26, 2011 on Food.com
"A good friend and I were discussing cooking, and he mentioned that his grandmother had a recipe to bake potatoes that resulted in a whole potato result (ie skin unbroken) whose interior had the texture of a mashed potato...
The best he could remember was that the potato was "greased" with butter or corn oil or the like before being placed in the..."
Jun 8, 2011 on Food.com
Favourite Cookbook "Our Heritage" Mennonite cookbook purchased in 1980, with "family" style recipes from the Canadian Prairies.
Love cooking, fishing, golf and gardening, but my "best day" will always be when all the kids are home, and I get to feed them...
Too many to mention!
Steak, back ribs, clam chowder, roast chicken, BBQ burgers, Chili, Penne and Peppers, apple pie, blue cheese on crackers with Merlot. sub sandwiches, tuna salad, garden grown tomato, onion, peppers and cucumbers, radishes, carrots...well, you get the idea
Refridgerator dills, sweet pickled onions, olives...
Fresh caught fish, pan fried in lard over a campfire for shore lunch (small walleye or perch, skinned, boned and crispy with sweet onion, in a sourdough sandwich, with cheddar chunks, ham garlic sausage, cold Cdn beer and/or sparkling red wine on a chunk of Pre-Cambrian rock, miles from nowhere!)
Favourite restaurants include The Keg, Mr Submarine, A W, a sensational seafood place in Whiterock BC that does seafood to die for, Cousin Nick's in Saskatoon-Greek food-, the Mandarin Restaurant chain, Brampton or Hamilton locations, the O O Drivein in Saskatoon (Ukrainian foods taken to the top level), a French Canadian restaurant in Hearst Ontario-stayed there a week once, been back several times, they don't know how to make something poorly!