axegod75 said:
Is that what she is doing? Licking the flower? I thought you was just sticking her tongue out at somebody all weird. Who is that anyways. She doesn't seem that attractive in that picture but it is hard to tell with the shades and her tongue out.
Calibus, it is the chick in my avatar. Rachel Ray, one of the hottest, (and goofiest) females chefs.
I took some venison backstraps out of the freezer for work tomorrow. I think I am going to stuff them with a chopped lobster tail stuffing. Still undecided on the side dish though. Maybe a roasted spagetti squash, or some sweet corn. Wash it all down with some homemade lemonade!!!!
Axe, Desantos, any suggestions??
Axe, Desantos, any suggestions??
mmmm, you had me at venison backstraps.
My suggestion would be to set another place setting for me :lol:
OK, If I were to go with the sweetcorn (and my mouth is already watering) I would brush them with some chili lemon butter, as the lemon and lobster would compliment nicely.
Last time I had backstrap I made roasted sweet potatoes on the side. The texture and sweetness of the potatoes along with that of the venison grilled to medium rare was incredible.
I forgot to mention it before on AIM, but yesterday before finishing moving my brother into his dorm, we had a barbecue at the place my dad is renting...and guess what we had? Yep, ribs ala Capt! Thanks again :thumbsup:
My suggestion would be to set another place setting for me :lol:
OK, If I were to go with the sweetcorn (and my mouth is already watering) I would brush them with some chili lemon butter, as the lemon and lobster would compliment nicely.
Last time I had backstrap I made roasted sweet potatoes on the side. The texture and sweetness of the potatoes along with that of the venison grilled to medium rare was incredible.
I forgot to mention it before on AIM, but yesterday before finishing moving my brother into his dorm, we had a barbecue at the place my dad is renting...and guess what we had? Yep, ribs ala Capt! Thanks again :thumbsup:
Axe, I hoped you liked the rub. I kinda tweaked it a little bit, since I gave you the recipe. I am having a BBQ at my house on Wednesday for some Firemen I used to work with. I made up a full gallon of the dry rub. If I have any left over, I will shoot it out to ya. I hope it will travel well.........lol
UURRRGH!!!!! I am soooooooo sorry. I got busy and plain forgot. Are you on AIM? If not, I can PM it to you, but it would be easier if you are on AIM. Ryan
capt... tminus 3 weeks until pheasant hunting. I just got out our the rem oil and had a quick pep talk with my browning. Looks like it is going to be one fun weekend.
My lab got PO'd when I told him he wouldn't be able to make it this time. But I promised I would make it up to him, and told him he could be my lead dog for opening Partridge season.
Ok, I know I have spoken alot about my ribs. Well, here is a pic of them from my FD BBQ at my house last night. I'll have some more pics of the night up later today.
By the way, that is NOT sauce on the ribs, its a dry rub. The sauce in the All-Clad pan is for the chicken that went on after the ribs.
By the way, that is NOT sauce on the ribs, its a dry rub. The sauce in the All-Clad pan is for the chicken that went on after the ribs.
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No, but I would like to have something on Rachel Ray!!!
Sorry Bloof, I didnt mean to say that about your girlfriend.
Sorry Bloof, I didnt mean to say that about your girlfriend.
Hahaha, I know what you mean!! I personally would like to have something on the chick from Everyday Italian. I think she was discussed here not long ago but I forget her name.
jihiggs said:
lol, nope. It's a smoke box with applewood soaked in Maker's Mark.
Hey Capt, who's the new chick? You couldn't bring her a little closer? Oh right, keeping her all to yourself, and just giving us a tease. For shame. :mrgreen: