Yes, I believe it now. Most snow in Mississippi in February since 1960. We had 5 inches on the patio table.
The funny thing that happened today was when Mack went outside to take care of business, he stole the nose off the kids snowman and ate it.
"Funny, that guys nose tasted like a carrot!"
Friday, February 12, 2010
Thursday, February 11, 2010
Grilling in the snow
Yes, it is one of those wonderful times of the decade when Mississippi gets a real snowfall. It was suppose to be here by 5:00 p.m. and it hasn't started yet 6 hours later. So when we wake up, we should have a white cover of 5 to 8 inches of snow.
I've been in Mississippi 19 years. I'll believe it when I see it.
That sets the stage for my blog. My lovely best friend chimed in when I got home that we needed to grill pork chops tonight. I reminded her that it was cold outside, suppose to snow, etc.. She grinned, and said, we need to grill pork chops tonight. They are already thawed and we need to grill them. Grin Grin.
So it wasn't snowing just yet, I made my way out to the new grill, uncovered it and cranked her up. 15 minutes later we were sitting down to some of the best pork chops ever. Yes, it was that quick. I put some mesquite grill rub on them and put them on a 600 degree grill. Flipped them at 5 minutes and waited for the finish. Then took them off close to 10 minutes.
Here is the trick. Eddie and Sabrina gave us "the coolest gift ever" for Christmas this year. It is a temperature probe with a timer and a remote beeper. When the meat gets to the temperature you want it at in the middle, the unit goes off and makes the remote go off in your pocket if you happen to be inside washing dishes or refilling your favorite adult beverage. So no more burned dried out meat from the grill because you were up to your elbows in Joy suds.
While it is true that I "technically" didn't grill in the snow today, my lovely best friend informed me that we have a shoulder thawing in the fridge, and it has a date with destiny on Saturday ~ in the snow!
I've been in Mississippi 19 years. I'll believe it when I see it.
That sets the stage for my blog. My lovely best friend chimed in when I got home that we needed to grill pork chops tonight. I reminded her that it was cold outside, suppose to snow, etc.. She grinned, and said, we need to grill pork chops tonight. They are already thawed and we need to grill them. Grin Grin.
So it wasn't snowing just yet, I made my way out to the new grill, uncovered it and cranked her up. 15 minutes later we were sitting down to some of the best pork chops ever. Yes, it was that quick. I put some mesquite grill rub on them and put them on a 600 degree grill. Flipped them at 5 minutes and waited for the finish. Then took them off close to 10 minutes.
Here is the trick. Eddie and Sabrina gave us "the coolest gift ever" for Christmas this year. It is a temperature probe with a timer and a remote beeper. When the meat gets to the temperature you want it at in the middle, the unit goes off and makes the remote go off in your pocket if you happen to be inside washing dishes or refilling your favorite adult beverage. So no more burned dried out meat from the grill because you were up to your elbows in Joy suds.
While it is true that I "technically" didn't grill in the snow today, my lovely best friend informed me that we have a shoulder thawing in the fridge, and it has a date with destiny on Saturday ~ in the snow!
Monday, February 1, 2010
BBQ Chicken Speghetti
On the first night in Honduras we fixed speghetti. And as always, we fixed too much. We had a fridge this year and we were able to save two gallons of the mix. It was routine speghetti using Ragu and browned ground beef along with noodles.
As a side note, we fixed 7.5 lbs of meat with 2 large cans and 3 small cans of sause and 6 pounds of dry noodles to feed 50 people. With that, we had two gallons left over.
Back to the story.
Someone suggested we make BBQ Chicken Speghetti. We said, "great idea". Not knowing how to do it, we just winged it. (pun intended). We purchased two chickens that had been roasted and pulled the meat off of them. And for those that know me, yes I did pull the meat off of the birds, amazing! We cut the big chunks of breast meat into bite sizes and mixed the chicken meat in with the speghetti along with a bottle and a half of BBQ sause. We used a local Honduran BBQ sause that was a vinegar based sause like you would find in North Carolina. We stirred it all up and put it in the oven to warm.
As a side note, we fixed 7.5 lbs of meat with 2 large cans and 3 small cans of sause and 6 pounds of dry noodles to feed 50 people. With that, we had two gallons left over.
Back to the story.
Someone suggested we make BBQ Chicken Speghetti. We said, "great idea". Not knowing how to do it, we just winged it. (pun intended). We purchased two chickens that had been roasted and pulled the meat off of them. And for those that know me, yes I did pull the meat off of the birds, amazing! We cut the big chunks of breast meat into bite sizes and mixed the chicken meat in with the speghetti along with a bottle and a half of BBQ sause. We used a local Honduran BBQ sause that was a vinegar based sause like you would find in North Carolina. We stirred it all up and put it in the oven to warm.
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