THE BBQ BRETHREN FORUMS

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I'll enter my doorknob/SPOINK/spam and egg popeye flavored stuffed peppers cooked on my NUTS, served in a dented foil tin over a bed of grilled eggplant being eaten by my daughter and see how I do... :heh:

Hey, no doorknobs! That's my turf, kinda like Myron Mixon and his farking muffin pans. :cool:

CD
 
I really worked hard at channeling my inner-bigabyte, but I couldn't find it -- anywhere. In order to think like biggie, I even tried to watch FOXnews. I only lasted a few minutes. But, I think I know just enough from his TD entries to pull this thing off.

I just raided my pantry. I have my plan of attack. If I don't make it back, it was nice knowing you folks. :drama:


CD
 
Uh...How long do you cook squirrel points and at what temp.?Oh, and in what part of the squirrel are they located?
 
Okay, since every day is worth a point, I figured I had better get busy. :heh:

So I'm thinking, what would bigabyte cook? And, it hits me -- thwack -- a casserole! I haven't made a casserole in years, and I've never made one on a grill.

So, I go to the fidge and pantry, and right away I see some classic casserole ingredients. First and foremost, Campbell's Creme of Mushroom Soup. :thumb:

I have tons of pasta, and I know biggie likes his macaroni. Canned mushrooms, another good casserole staple! I have some parmesan cheese in the fridge, and an onion I need to use soon. I also have some creme cheese I was going to use for some smoked salmon dip -- I can get more for that. Mushroom soup and creme cheese -- SPAM and eggplant stroganoff casserole!

I don't have SPAM or an eggplant. Off to the store. While there, a grab some pseudo mozzarella so I'm not using the fresh mozzarella at home on a farking casserole.

Okay, I cube the SPAM and brown it, and cube the eggplant. They go in the bottom of the tinfoil pan...

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I boil the macaroni, and it goes on top of the SPAM and eggplant...

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Then the soup and creme cheese mixture, the canned shrooms, parmesian cheese, bread crumbs and pseudo mozzarella...

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On to the redhead with a chimney of charcoal. I only got up to about 350-375, so it took about 30 minutes to cook.

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I served it on the good fluted china, with a Waterford crystal fork, and eggplant colored fine linens.

And, don't this beat all -- just as I go to take the money shot, a farking squirrel hops up on my window sill for a look. :shocked:

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It was actually very tasty, too. I ended up eating two helpings. I'm thinking this would be awesome at 2 AM after a night of "socializing."

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CD
 
I didn't know about the out-of-focus rule addendum until after I took the pictures. :doh:

CD
 
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