At the beginning of the Christmas break, we made a list of our small kitchen appliances and cooking gear–waffle iron, wok, bamboo steamer, etc. As we’ve laid out the weekly menus, we’ve made an effort to plan meals around the list. We are making good headway, except for the fact that we keep adding to
An oldie but a goodie! You are grilling out, aren’t you? Recipe: Blue Cheese Burgers Published on March 21, 2013 These were off the hook just off the grill, and were excellent next day for lunch. We used Roquefort cheese, and of course Mr. Big Food ground a choice cut of beef minutes before assembling the
Last night was the first Mr. Big Food had used his new grill for chicken. It was a huge success! As you can see, as soon as he shut the lid, the temperature went to perfect. He did his standard technique of moving the pieces around as he mopped them with tea. If you’re not
We are talking seriously good here. TENDERLOIN FILETS CENTRAL MEXICO STYLE Serves 4 2 cloves garlic, minced½ C parsley, chopped fine4 Tbsp Worcestershire sauce1 tsp freshly ground black pepper¼ C olive oil4 8 oz beef tenderloin filetsSalt to tasteYour favorite salsa Warm flour tortillas Combine garlic, parsley, Worcestershire sauce, and black pepper in a small
Happy 5th of July! Hope you were able to celebrate your independence in true American style yesterday. It was quiet here on The Farm– until it wasn’t. After our Blueberry Pancake and Homemade Sage Sausage gilled on the flat top, Mr. Big Food started his day doing some hand cutting on the Peninsula with his
No photo. Sorry. They were absolutely delicious and a perfect side to yesterday’s cookout of Papa’s Favorite Wild West Hamburgers, and Grilled Sausage “Kabobs.” From Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. From Wilma Bolden, Marshall County (Holly Springs), Country Cooking from the Mississippi Farm Bureau Federation (1987) ONION PATTIES ¾ C
[I was going to say “Good Ole Boy” but we all know that just won’t work in this context.] Mr. Big Food: Mississippi State University– Mississippi’s flagship research university–College of Arts & Sciences Researcher of the Year Later this same day Mr. Big Food: Master Griller and proud grill owner. Just a Good Old Boy. Workin’
I like my in-laws. With respect to in-laws, “liking” ranks higher than “loving.” I would voluntarily associate with Mr. Big Food’s Dad and Mr. Big Food’s Mom, and Mr. Big Food’s Aunt and Mr. Big Food’s Uncle if I’d chanced to make their acquaintance under circumstances that didn’t include Mr. Big Food. I like these
fresh off the grill and served with Rice Salad. SMOKY ISLAND KEBABS 10 kebabs 13 ½ oz can pineapple chunks, drained, 2/3 C juice reserved 1 C barbeque sauce 1 lb smoky wieners or smoked sausages, cut into chunks 1 green pepper, cut into cubes 10 sweet gherkins, cut in half cross-wise (If using bamboo
This week is all discombobulated. Monday is supposed to be Meatless Monday and Wednesday is supposed to be Guy Food Night. Tuesday is supposed to be Fancy Night and Thursday, Slow Cooker. But. The stupid weather once again is upsetting things. It’s 71°F out there right now. Forecast to be 19°F by Thursday night
I took several photographs of the fire for the first steak-on-the-grill-of-the-season. I liked this one the best, although this one was good, too. You can see Mr. Big Food through the window in this one. Have you noticed it’s staying light later? What a funny phrase, huh? “Staying light.” Oh. By the way– the steak
Smokin’ This year, as last, Daughter C invited Mr. Big Food to grill some dogs & burgers for the cookout following the Department of Art’s Convocation. I hear tell Convocation– the calling together– went well. This year the TARDIS was featured on stage. (Photo of the TARDIS in the spotlight as soon as Daughter C
I’m sure y’all have heard about the war on women, and the war on men, and the battle between the sexes. Now, via Instapundit.com I see there are the grill wars. It’s a beautiful day. The family’s in attendance, side dishes and beer in tow. Your sister-in-law brought a trunk full of Super Soakers. It’s BBQ
Mr. Big Food grilled some burgers and dogs for the artists. The only context needed is that the lid on the grill I totted in has some lid issues. An artist to the rescue. Fixed. It begins. Ready to go. Burgers & hot dogs 55 burgers & 48 hot dogs in about one hour During
I’m a few days late with the kabaob and rice pilaf recipes. Please forgive me! Photos and context here. ~~ “Serve over rice.”—Mrs. D.A. Weaver (Connie), Ruleville, Mississippi SHISHKABOB D.A. STYLE Serves 4 2 lbs sirloin steak, cut into 1 ½ inch cubes 2 medium tomatoes, quartered OR cherry tomatoes 2 medium bell peppers, quartered
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