Claude_Verret Posted May 2, 2015 Report Share Posted May 2, 2015 Southern Tier Live on draft, downtown Raleigh. Awesome. Quote Link to comment Share on other sites More sharing options...
Eleven Posted May 3, 2015 Report Share Posted May 3, 2015 (edited) Brisket Burgoo Catfish Cornbread Fried chicken Juleps (2x) Greens Shrimp & grits Non-Julep Bourbon (1x) It's Derby Day all right. I may not wake up until Monday. And I've already napped since eating all that. Not full portions of any one of those, obviously. Edited May 3, 2015 by Eleven Quote Link to comment Share on other sites More sharing options...
TrueBlueGED Posted May 3, 2015 Report Share Posted May 3, 2015 Southern Tier Live on draft, downtown Raleigh. Awesome. I'm jealous. I'm drinking Aviator Red, which is no slouch to be sure, but Live is my favorite. Quote Link to comment Share on other sites More sharing options...
Eleven Posted May 3, 2015 Report Share Posted May 3, 2015 Southern Tier Live on draft, downtown Raleigh. Awesome. If those ###### could ever master a beer that isn't so incredibly hoppy, I might be a fan. Quote Link to comment Share on other sites More sharing options...
Weave Posted May 3, 2015 Author Report Share Posted May 3, 2015 Mojitos in 20oz glasses. This may not end well. Quote Link to comment Share on other sites More sharing options...
LGR4GM Posted May 4, 2015 Report Share Posted May 4, 2015 (edited) Shrimp and Grits with some crayfish. Gotta say it is one of my favorite things to get down here. That said, I had a wheat beer after that had a ton of ginger in it... wasn't a fan. Edited May 4, 2015 by LGR4GM Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted May 4, 2015 Report Share Posted May 4, 2015 I made a rhubarb pie. The rhubarb I planted in the summer of 2012 finally could be fully harvested. I needed about 12 good sized stalks to get five cups for the pie. I've never had good luck with this pie using store-bought rhubarb — it always came out runny even coating the rhubarb with corn starch. But I don't think it was the rhubarb, I think it was impatient, gluttonous me cutting the pie before it was completely cooled. So this time I cooled it over night and had a piece just now for breakfast. Everything was nice and tight and congealed. It looks somewhat gross as this variety doesn't turn pink. It's sort of a MASH 4077 greenish. And pretty tart, but I was shooting for that. I only used a cup of sugar (brown) instead of the cup and a half in the recipe. Quote Link to comment Share on other sites More sharing options...
rickshaw Posted May 4, 2015 Report Share Posted May 4, 2015 Peanut butter on toast! Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted May 4, 2015 Report Share Posted May 4, 2015 Peanut butter on toast! You are so dead. These people don't eat peanut butter on toast. They grind their own freakin' organic peanuts and slather the result on home-made artisan bread which has been toasted in an ancient Italian brick oven. I suppose you eat jelly too. Quote Link to comment Share on other sites More sharing options...
rickshaw Posted May 4, 2015 Report Share Posted May 4, 2015 You are so dead. These people don't eat peanut butter on toast. They grind their own freakin' organic peanuts and slather the result on home-made artisan bread which has been toasted in an ancient Italian brick oven. I suppose you eat jelly too. LOL, no jelly! Quote Link to comment Share on other sites More sharing options...
ubkev Posted May 4, 2015 Report Share Posted May 4, 2015 I've got a beer can chicken sitting on the grill right meow. I'm enjoying a tanqueray and 7up. I love 80 degree weather. Quote Link to comment Share on other sites More sharing options...
Ogre Posted May 4, 2015 Report Share Posted May 4, 2015 Home brewed black IPA while my plain old chicken wings smoke on low long coals... How many IPAs will it take? Quote Link to comment Share on other sites More sharing options...
Ghost of Dwight Drane Posted May 4, 2015 Report Share Posted May 4, 2015 Home brewed black IPA while my plain old chicken wings smoke on low long coals... How many IPAs will it take? 7 Quote Link to comment Share on other sites More sharing options...
Ogre Posted May 4, 2015 Report Share Posted May 4, 2015 7 Uh oh... I'm 6 deep and this skin hasn't crisped yet. Will I be ok? Quote Link to comment Share on other sites More sharing options...
Weave Posted May 4, 2015 Author Report Share Posted May 4, 2015 Uh oh... I'm 6 deep and this skin hasn't crisped yet. Will I be ok? Yup. Finish them over direct heat and that skin will crisp up right on that 7 beer schedule. Quote Link to comment Share on other sites More sharing options...
Ghost of Dwight Drane Posted May 4, 2015 Report Share Posted May 4, 2015 Uh oh... I'm 6 deep and this skin hasn't crisped yet. Will I be ok? When you get to 9, you're going to be grumpy and starving and just throw them on the grill for 15 minutes to finish them off. I've seen it......I've been in the sh!t man......it's too tempting..... Weave beat me to it Quote Link to comment Share on other sites More sharing options...
Ogre Posted May 5, 2015 Report Share Posted May 5, 2015 Well. I went all the way. Slow and low means just that. The tendons get all supple and the skin. Good God, the skin. Luckily the homebrew was plentiful. Quote Link to comment Share on other sites More sharing options...
woods-racer Posted May 5, 2015 Report Share Posted May 5, 2015 (edited) I've got a beer can chicken sitting on the grill right meow. I'm enjoying a tanqueray and 7up. I love 80 degree weather. WE just did that. In honor of the first truly nice weekend on Sunday I made Mrs. Racers favorite meal. BC chicken on a charcoal grill with roasted vegetables. Edited May 5, 2015 by Woods-Racer Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted May 5, 2015 Report Share Posted May 5, 2015 I've got a beer can chicken sitting on the grill right meow. I'm enjoying a tanqueray and 7up. I love 80 degree weather. Beer can chicken is good, but IMO a spatchcocked bird on the grill can't be beat. Quote Link to comment Share on other sites More sharing options...
SabresFanInRochester Posted May 5, 2015 Report Share Posted May 5, 2015 A bowl full of cheeries. I was trolling SS and I wouldn't normally answer a question that is off-topic, but I had just reached to put a cherry in my mouth as my eyes read "What are you eating?" I felt obligated to answer. Quote Link to comment Share on other sites More sharing options...
woods-racer Posted May 5, 2015 Report Share Posted May 5, 2015 Beer can chicken is good, but IMO a spatchcocked bird on the grill can't be beat. That cooks way to fast!! How am I supposed to get in some day drinking with an excuse that I need to drink for 2 hours but only a half hour for the chicken to cook! Seriously, that looks like a nice mid week quick and wonderful meal off the grill. Quote Link to comment Share on other sites More sharing options...
X. Benedict Posted May 5, 2015 Report Share Posted May 5, 2015 That cooks way to fast!! How am I supposed to get in some day drinking with an excuse that I need to drink for 2 hours but only a half hour for the chicken to cook! Seriously, that looks like a nice mid week quick and wonderful meal off the grill. You could switch to moonshine. Quote Link to comment Share on other sites More sharing options...
woods-racer Posted May 5, 2015 Report Share Posted May 5, 2015 (edited) I couldn't shrink it but...... I like the idea Edited May 5, 2015 by Woods-Racer Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted May 6, 2015 Report Share Posted May 6, 2015 Beer can chicken is good, but IMO a spatchcocked bird on the grill can't be beat. That's disgusting! Quote Link to comment Share on other sites More sharing options...
dudacek Posted May 6, 2015 Report Share Posted May 6, 2015 (edited) Last night I took a few mild Italian sausages made by the local butcher and threw them on the grill, along with pineapple chunks and grape tomatoes. Boiled a pot of brown rice then mixed in some thai peanut sauce — not overpowering, just enough to give it some flavour. Added fresh snap peas, chopped but still in the pods, some pecans and some crumbled feta. Thin-sliced the grilled sausage, dropped it in a big salad bowl with the grilled tomatoes and pineapple, added the rice mixture and tossed it all together. Strange mix, but unbelievably good. Edited May 6, 2015 by dudacek Quote Link to comment Share on other sites More sharing options...
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