ShadowDriver
somebody shut me the fark up.
So... Friday night, CINCHOUSE asks me to thaw a packer brisket for cooking on Monday, so we can go to the Cannon AFB Air Show on Sunday...
Saturday, BossLady wakes and can't speak... this is an ongoing thing... and she spends 1/2 her day at the hospital.
I CNX all smoking / grilling related activities through Monday :shock:.
She comes home positive for Strep, but the doc gives her a shot (penicillin). She's down 2 hours, and awakes with a spring in her step I've not seen in WEEKS.
Next thing I know, I'm cooking dawgs on the grill, the full packer is back on for Monday, and we're arguing about the wings for Sunday. Somebody get the Doc a beer! It's a miracle!
Whew! All of us grab a cold beverage (Christ, it's about time), and I get to work!
No Chili Dawg Chili in the cabinet - better do some research. http://www.bbq-brethren.com/forum/showthread.php?t=139619
Round 2 on the research: http://www.bbq-brethren.com/forum/showthread.php?t=189431
Next thing I know, I've got 12 oz of ground beef in a sauce pan with water, ketchup, AC vinegar, and beef bouillon (a la JMSetzler).
This recipe rocks! Seriously.
DOUBLE the beef broth, and roll with about everything else... stir a bunch until you're happy.. and you're there! It's GOOD!.
I put dawgs on the 22.5 with the Vortex with pecan for 15-30 min... we spread the sauce, cheese, onion, etc... and it's GAWN (gone)!
Apologies, Brethren, for the lack of Pr0n. - I am terribly, terribly lacking.
BUT... I say, that this Chili-Dawg Sauce Recipe is righteous, and deserves credit/recognition. Well Done, JMSetzler.... this is sanctioned stuff (if I have a say).
Saturday, BossLady wakes and can't speak... this is an ongoing thing... and she spends 1/2 her day at the hospital.
I CNX all smoking / grilling related activities through Monday :shock:.
She comes home positive for Strep, but the doc gives her a shot (penicillin). She's down 2 hours, and awakes with a spring in her step I've not seen in WEEKS.
Next thing I know, I'm cooking dawgs on the grill, the full packer is back on for Monday, and we're arguing about the wings for Sunday. Somebody get the Doc a beer! It's a miracle!
Whew! All of us grab a cold beverage (Christ, it's about time), and I get to work!
No Chili Dawg Chili in the cabinet - better do some research. http://www.bbq-brethren.com/forum/showthread.php?t=139619
Round 2 on the research: http://www.bbq-brethren.com/forum/showthread.php?t=189431
Next thing I know, I've got 12 oz of ground beef in a sauce pan with water, ketchup, AC vinegar, and beef bouillon (a la JMSetzler).
This recipe rocks! Seriously.
DOUBLE the beef broth, and roll with about everything else... stir a bunch until you're happy.. and you're there! It's GOOD!.
I put dawgs on the 22.5 with the Vortex with pecan for 15-30 min... we spread the sauce, cheese, onion, etc... and it's GAWN (gone)!
Apologies, Brethren, for the lack of Pr0n. - I am terribly, terribly lacking.
BUT... I say, that this Chili-Dawg Sauce Recipe is righteous, and deserves credit/recognition. Well Done, JMSetzler.... this is sanctioned stuff (if I have a say).
