lancastermike

I just went out for a minute on my break and it don't look good. We will see what is happening when I get home. I made the dough last night and it is in the fridge now. Will have to come to room temp for a while in any case so i am looking at later on to be grilling. That's when the forecast calls for a real deluge

If I had to pick just one it would be Coke Classic, if possible a sugar one not a HFCS one. In any case it would not be a flavored one. No lime or cherry or anything. I really like the Diet Coke with Splenda. I think there are two kinds of diet soda drinkers. Ones like me who drank regular and want to find something that tastes like it. And those like Megan who were weaned on diet and never drank regular and have no memory of it. To my taste, Diet Coke with Splenda is the closest they have gotten. This product seems to have bombed as I can't find it anymore. I guess Zero is my next choice. Unless I go back to the real deal.

Yes he is. Sophie was our first Berner and Gus the next. They are lovely dogs. Like many of the large breeds they don't have a real long life. Sophie was only 8 and ahalf. Gus is a youg guy and a happy, happy dog. not the place to talk about dogs, but he brings such joy to us that i can't describe it

Oh My Lebanon Bologna, what to say. Wonderful smoky spicy taste. Flecks of fat, it goes so well with mustard and cheese on potato bread. One of the true culinary shinig stars of my home area. Nothing at all like that Oscar Myer bologna. They have cute commercials, but we got the real deal

I am stopping at the market on the way home tonight. Lebanon Bologna is on the list and a sandwich Sandy will see

Lunch time at work. Leftover sliced pork tenderloin on whole wheat bread with some nice grainy mustard and a slice of swiss cheese. A step up from yesterday. It's pretty good. I broke down and bought a bag of Doritos from the vending machine to go with it. Today's beverage selection is a Diet Sprite Zero, formally known as Diet Sprite. For many years i never drank ANY diet soda. I hated the taste. Than in january 2005 Maggie and I embarked on a South Beach diet phase. My beloved Coke Classic was verbotten. Now, diet is all I drink. i buy the long 12 packs of cans when they go on sale. I got them 4 for 10 dollars last time. Now one shelf in the garage is full of all sorts of diet products from Coke. Diet Coke, Diet Coke with Lime, Diet Cherry Vanilla Coke, Diet Sprite Zero, Diet Barq's Root Beer[Maggie's Favorite], and some other stuff as well. The Diet Cherry Vanilla is really good. The Diet Coke with Lime I like as well. One can comes to work wioth me every day without fail for my lunch. The South Beach thing has sort of faed but some things we still do. Whole wheat breads, flavoring my own yogart with sugar free syrups and diet soda only remain. However, though there is a big bag of Splenda in my pantry, those caipirinhas we had last night were made with 100% cane sugar.

100% correct. At 160 I'm not sure the dogs would eat it. Pork tenderloin can be a difficult thing to grill. I keep a close eye on them. No walking away to do something else. As I said above I use a thermometer. At one time I thought I knew what i was doing and eschewed the use of the thermometer. I am no longer afraid to use it. It is the one sure way to know what is going on with the food. i can tell a good bit by touch and by sight. But, the thermometer is very important to me.

Marlene and Susan, Wonderful burgers. Susan, does everyone like them that rare? My Maggie would not eat them that way. I like a rare burger as well, but do think about cooking ground meat that way. having them grind it fresh for you certainly helps. Much less chance of any bad things in the beef. Marlene, Penut butter? Never in a million years would I have thought of that. Perhaps I need to study Receipe Gullet a little better. It was a nice first day, just took the dogs for our big morning walk and it started to rain just as we neared the house. Tonight will be fun! Pizza in the rain on the grill. Off to work see you all at lunch time

I check it with my instant read thermometer. I took it off around 140-145 and gave it a little rest. I know 160 is what pork is supposed to be. These are so lean that even with the brine 160 on the grill would make them dry, dry, dry. In fact, the brine is what lets me keep then on as long as I did.

The boys are well behaved while we eat. It's when we have finished and are sitting at the table when they come over looking for a handout. Recently, we have stopped giving them any. Mostly to help stop the begging. Their favorite thing is ice cream. They each get to lick the bowls when we are done, this they love

Mike, now that's a meal for a man! If you were really hungry, could you eat the whole thing? Great teamblog, everyone! Keep smokin', but no puffin' ... ← No I don't think so Russell. We ate all the asparagus, most of the potatoes and most of one of the tenderloins. Leftovers abound. I have pork tenderloin in todays lunch bag

Thanks Abra When we decided to do pizza we were all aware that disaster can occour. None of us have done this before, I think it will be fun. It could also be a real debacle, you tips help

pork tenderloin on the grill one turn, just a little char while waiting for dinner we each had one of these haved new potatoes on the grill, coated with olive oil and sea salt aspargus and potatoes cooking, pork on the side finishing tonights dinner, grilled pork tenderloin with grilled new potatoes in olive oil and grilled aspargus

Home afrom work and ready to grill after a minor crisis phone call from work. tonights dinner in the brine, basic brine with alittle sugar as well two differnt rubs, one mostly paprika and ground ancho chili, the other Old bay the grill, like me battered and bruised, but still effective, hey have someone pull those weeds will ya?

Klary we have all seen what you cook and ignorant you are not. Grilling is a quick cook over high temperture. Smoking is a slow low temperture cook with real wood burning in so method to flavor the meat, or even provise the heat to cook it. Most of us use charcoal for heat and add wood for flavor. The definition of barbecue is a little more complex. Some call grilling barbecue, but it is really not. barbecue is much like smoking in that a low slow cook is called for. The term is used by many to describe anything cooked out of doors by which ever method. that usage also muddies the water. People say" come on over we are having a barbecue". They mean an outdoor party. The food served and method of cooking will vary.

Sandy, I'll try to get some scenery shots. I will show you the grill and the smoker. i may even sneek the fridge shot in. In your honor, I had every intention of a lebanon bologna sandwich for lunch one day. I'll talk more about that wonderful stuff later. Seems us PA guys are doing ok for ourselves these days. Your blog was great. I can't imagine I'll be able to match it. But I will have fun.

And here as well. It is very nice today, but the forecast for tommorow calls for rain the like of which leads to Ark construction. Ought to make our Thursday night special even more of a challenge. Lunch time here at work. I eat at my desk and 99% of the time bring my lunch. The prison food service does offer a staff meal, but I mostly pass it by. The kitchen is run by an outside firm but staffed by inmates. I have no problem with the inmates preparing the food as some staff do. My issue is the food itself. Mostly starchy and fatty. I can get a salad and sometimes do and add my own dressings and perhaps some leftovers. Today I had a chicken leg quater that I grilled on Sunday. I often cook something on Sunday for us to take for lunches during the week. I also had some celery sticks and a tangerine. And one of Megan Blocker's favorite beverages, a Diet Coke. I know, not very exciting. Like many I think my work lunches are rushed affairs full of work and phone calls. Not a real relaxing time. I tend not to get to involved as I never know if I will even get to it. The prison security staff does not leave at all. In my job, i could go out, but 30 minutes is not much time. I also ALWAYS bring something for the afternoon. This keeps me away from the afternoon trip to the vending machine. Today I have Sunnyfield farms low fat yogart. I buy the quart conatiners and mix in some DaVinci sugar free syrup for flavor. That trick I learned from my low carb diet days. The yogart itself is not bad, its the stuff in it that has a lot of sugar. Well, back to work!

Good Morning to all, Looking forward to my first blog. With Marlene and Susan along I know any errors I make, they will correct. Yes, Chris I will show my equipment. One gas, one charcoal. In what I understand to be blog tradition, here is how I start my morning. The french press was a gift from my wife, Maggie. At the time I thought I'd use it on occasion. However, it is the only way I make coffee these days Most folks know Marlene and Susan. A few words about me. My darling wife, Maggieand I live in Millersville PA. I know it says lancastermike. The town of Millersville is located just a mile or two from Lancaster. Millersville is a nice little town which is dominated by Millersville University of Pennsylvania. The other members of our household are Arlo the dog. Pictured on the dog couch. He is a regal sort who believes he is in charge of the world and all others exist to serve him. and Gus the dog. A very friendly and happy fellow, Gus, unlike Arlo listens to me. Pictured in my avatar photo along with Arlo is Sophie. She left us in February and she is greatly missed. Sophie adored Maggie and she continues to miss her every day. I do as well. She was a wonderful dog who was loved by all who met her. Sophie and Gus were rescue dogs. Arlo came from our local shelter. The best dogs come from those places. Both of these guys get up with me in the morning. I put the kettle on for my coffee and we go out for a dog leg lift and to walk to the end of the driveway for the paper. I come back and my water is ready for the coffee. A typical breakfast for me. Not as nice as Marlene's. Than off to work at Lancaster County Prison For reasons of security I cannot take any photos at work So my lunch will be descriptive only. Many thanks to Marlene and Susan for inviting me to join this blog and grillin' and smokin' will start tonight.

The last couple of times I have purchased Coke products the Diet Coke with Splenda has been MIA. Anyone know if they are pulling the plug on this? Or are there just too many products now for the stores to stock them all? I like the Splenda version. If I can't find it i'll have to decide which to go with. I may have to go back to regular Coke, as the original Diet Coke, that so many love, I do not like

Here's the link http://www.phillymag.com/documents/publica...ctionReport.pdf

Just got a shipment at ************. Got 1 to try finally. What, you think I'lll let you steal em again? ← PM me, 'bro! I need to get some more Kaiken for the house wine at Chez K-Lo. edited to add: Never mind. I found it! Woo-hoo! ← Have been away from this thread for a while, using my alcohol alottment on cocktails, However, did get the Kaiken malbec. Holy cow was this good. And 7 bucks and change a bottle. I may be back on the wine. We bought a bunch of this and will pour it often.

Tonight I mixed a Derby. From Dr. Cocktail's book 1oz bourbon 1/2oz sweet vermouth 1/2oz orange curacao{I used Luxardo Triplum} 3/4oz lime juice Bourbon and lime juice are two of my favorite things. This came together very nicely. Lots of sweet stuff that the lime made just tart enough. I could drink several of these

Last year I bought some at the Wegmans store in Dowingtown. As to Bob's point above, I have no idea if it was king or sockeye. I do know it was delicious. I grilled it for a short time and served it rare. Deep taste and an almost buttery texture.

A hundred bucks! What a scam.

When I do trim them I simply cook the trimmings. The flap always comes off the smoker before the ribs and thus becomes the smokers, that's me, treat. However, the other ideas to save it for grindings are good as well. At my place if there are ribs a cookin, they manage to get eatin'