Our Memorial Day Meal

Wayne Boatwright said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Sounds Superb!

We had a limo tour of the Yamhill Valley wineries today - ate, drank
and were out of control! Yikes - I am too old for this! 😄

Tomorrow it will be roast turkey, grilled potatoes, peppers and
Portobella mushrooms, sauteed cabbage, fruit and cheese plate and
homemade raspberry sorbet for dessert.

If I can recover, that is...

-L.

Wayne Boatwright said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

Smoked tenderloin? Hmmmm...so lean it never occured to me to smoke it.
How's it work out? Any hints?
We (my wife and I) decided to have an international Memorial weekend.

Friday:
Beef Stroganoff (tenderloin and chanterelles)
Egg noodles (I don't really care for stroganoff over kasha that well)
Fried cauliflower
Bread w/ Liptauer cheese
Shots of ice cold vodka with cracked pepper

Sat.
Korean ribs
Homebrewed Kim Chee
Sliced Vidalias
Jasmine rice
Pecan pie

Today
Chicken in Green Peanut sauce
Chiles stuffed with corn and cream
Flour tortillias
Well-Fried beans
Guacamole
Lemon Gelato
Margarita shooters

Monday
Stuffed cabbage w/ paprika gravy
Sauerkraut
Onion salad (Vidalia season!)
Dill and Onion bread
Ice cream?

Bubba

--
You wanna measure, or you wanna cook?

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

--
Wayne Boatwright *¿*
____________________________________________

Kill me too! Kill me too! Where's my meal ticket?

kili

Wayne Boatwright said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

How many guests did you invite? Everything sounds simply yummy and I
hope that the weather will cooperate.

What kind of booze will there be, now that you have fallen off the
wagon? :o)

Wayne Boatwright said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Yum! What time should I be there????? <g>

Have a great day. It is raining here and more predicted for tomorrow. So,
I guess grilling is out of the question here. Next weekend, maybe...

Elaine, too

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

Sounds terrific. I've got cukes and onions. Hmmm... I may just have to
whip some up. When I get to the store, I may buy some corn on the cob if
it looks good. I'll make too much, I always do.

Michael

On Sun 29 May 2005 01:08:46a, -L. wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Sounds Superb!

We had a limo tour of the Yamhill Valley wineries today - ate, drank
and were out of control! Yikes - I am too old for this! 😄

Tomorrow it will be roast turkey, grilled potatoes, peppers and
Portobella mushrooms, sauteed cabbage, fruit and cheese plate and
homemade raspberry sorbet for dessert.

If I can recover, that is...

-L.

Aw, you'll make it and it'll be delicious!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 29 May 2005 02:33:38a, kilikini wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

--
Wayne Boatwright *¿*
____________________________________________

Kill me too! Kill me too! Where's my meal ticket?

kili

You mean your ticket didn't arrive before the weekend? Damn, that's lousy!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 29 May 2005 04:14:18a, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

How many guests did you invite? Everything sounds simply yummy and I
hope that the weather will cooperate.

There will be six of us, and perhaps enough food for twelve. I can never
seem to cook a small amount when guests are coming. Most likely we will
eat indoors. I don't relish eating in 100+ temperatures, but most of the
cooking will be done outdoors.

Quoted message said:

What kind of booze will there be, now that you have fallen off the
wagon? :o)

Heh, practically anything that anyone wants, but I doubt too much will be
consumed. I'm back on the wagon for the next 15 years. <G> I do have a
couple of nice Shiraz wines you might like, Margaret.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 29 May 2005 07:50:15a, Elaine Parrish wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Yum! What time should I be there????? <g>

Wish you could. It's sort of an all day thing.

Quoted message said:

Have a great day. It is raining here and more predicted for tomorrow. So,
I guess grilling is out of the question here. Next weekend, maybe...

Wish you could bring the rain with you, too.

I've grill ed in the rain holding an umbrella!. Go for it!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 29 May 2005 08:00:38a, Dog3 wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

Sounds terrific. I've got cukes and onions. Hmmm... I may just have to
whip some up. When I get to the store, I may buy some corn on the cob if
it looks good. I'll make too much, I always do.

Aw,heck, I shudda thought of corn on the cob. Oh well, too late now.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 29 May 2005 01:12:57a, Bubba wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

Smoked tenderloin? Hmmmm...so lean it never occured to me to smoke it.
How's it work out? Any hints?

I lay strips of fat over the tenderloin for most of the smoking time, then
remove for the last hour, and finally, grill briefly over a very hot fire
just before serving. It's great.

Quoted message said:

We (my wife and I) decided to have an international Memorial weekend.

What a fabulous food weekend!!! I only wish I had the energy to do
something like that. I absolutely love everything you're making! This
gives me some nice menu ideas.

< wonderful 4 day menu follows >

Quoted message said:

Friday:
Beef Stroganoff (tenderloin and chanterelles)
Egg noodles (I don't really care for stroganoff over kasha that well)
Fried cauliflower
Bread w/ Liptauer cheese
Shots of ice cold vodka with cracked pepper

Sat.
Korean ribs
Homebrewed Kim Chee
Sliced Vidalias
Jasmine rice
Pecan pie

Today
Chicken in Green Peanut sauce
Chiles stuffed with corn and cream
Flour tortillias
Well-Fried beans
Guacamole
Lemon Gelato
Margarita shooters

Monday
Stuffed cabbage w/ paprika gravy
Sauerkraut
Onion salad (Vidalia season!)
Dill and Onion bread
Ice cream?

Bubba

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

--
Wayne Boatwright *¿*

*
I need directions to your house, Wayne. Well, not really. I won't be in AZ
until the 24th of next month, and even then it's a long drive from Tucson.

I'm curious about your dry rub Memphis style ribs. I just saw BBQU on PBS
yesterday. The guy did some Memphis ribs. S&P only, direct heat, swabbed
wet sauce on when they were done, and then sprinkled liberally with the dry
rub. It looked really good. (There's something about seeing it done that
hits home when written descriptions seem hum-drum.) Tell us about your
method? Do you mix up your own rub?

Pablo

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

Yummmm! Sounds great -- would love more details on the tenderloin,
please.

Chris

Wayne Boatwright said:

On Sun 29 May 2005 04:14:18a, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Quoted message said:

How many guests did you invite? Everything sounds simply yummy and I
hope that the weather will cooperate.

There will be six of us, and perhaps enough food for twelve. I can never
seem to cook a small amount when guests are coming. Most likely we will
eat indoors. I don't relish eating in 100+ temperatures, but most of the
cooking will be done outdoors.

Quoted message said:

What kind of booze will there be, now that you have fallen off the
wagon? :o)

Heh, practically anything that anyone wants, but I doubt too much will be
consumed. I'm back on the wagon for the next 15 years. <G> I do have a
couple of nice Shiraz wines you might like, Margaret.

I just poured myself a nice Scotch. The Mets are losing and there
have been too many accidents at the Indy 500 and a lot of drivers had
to quit. :o( I hope that nobody gets hurt; it's bad enough that so
many cars were damaged.

Quoted message said:

On Sun 29 May 2005 12:29:03p, Chris wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

Yummmm! Sounds great -- would love more details on the tenderloin,
please.

Chris

It's pretty simple really...

Rub the tenderloin with cracked black pepper and a paste made of fresh
garlic and kosher salt. If you don't want garlic, just use the pepper and
salt.

Let stand at room temperature for about an hour.

Cover top and side with strips of fat or unsmoked bacon.

Smoke with pecan wood and dry jasmine tea leaves in the smoker for about an
hour and an half to two hours at 220 degrees F.

Allow to cool to room temperature.

At serving time, slice thickly and grill briefly over a very hot fire.

HTH

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 29 May 2005 12:42:12p, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sun 29 May 2005 04:14:18a, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

>

How many guests did you invite? Everything sounds simply yummy and I
hope that the weather will cooperate.

There will be six of us, and perhaps enough food for twelve. I can
never seem to cook a small amount when guests are coming. Most likely
we will eat indoors. I don't relish eating in 100+ temperatures, but
most of the cooking will be done outdoors.

Quoted message said:

What kind of booze will there be, now that you have fallen off the
wagon?
:o)

Heh, practically anything that anyone wants, but I doubt too much will
be consumed. I'm back on the wagon for the next 15 years. <G> I do
have a couple of nice Shiraz wines you might like, Margaret.

I just poured myself a nice Scotch. The Mets are losing and there
have been too many accidents at the Indy 500 and a lot of drivers had
to quit. :o( I hope that nobody gets hurt; it's bad enough that so
many cars were damaged.

I used to love Scotch, JW red or black. Our cable went out during a wind
storm last night and still isn't back on yet. Lucky we had no damage at
our house.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 29 May 2005 12:19:47p, Pablo wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

--
Wayne Boatwright *¿*

*
I need directions to your house, Wayne. Well, not really. I won't be
in AZ until the 24th of next month, and even then it's a long drive from
Tucson.

I'm curious about your dry rub Memphis style ribs. I just saw BBQU on
PBS yesterday. The guy did some Memphis ribs. S&P only, direct heat,
swabbed wet sauce on when they were done, and then sprinkled liberally
with the dry rub. It looked really good. (There's something about
seeing it done that hits home when written descriptions seem hum-drum.)
Tell us about your method? Do you mix up your own rub?

Oh, pablo, so many ways to do dry rub style ribs. My rubs varies
considerably from time to time, but almost always has chili powder,
cayenne, paprika, cumin, ground coriander, black pepper, salt, granulated
garlic and onion, and brown sugar. I rub this on the ribs the night
before, wrap well in plastic wrap and refrigerate.

I use a mop sauce which is nothing more than about 2 parts water to 1 part
cider vinegar with a little Worcertershire, Tobasco, and sugar.

I smoke the ribs with hickory at 220-225 degrees F., mopping them liberally
once each hour for a total of about 5 hours or a bit longer if the ribs are
particularly thick.

I don't really make a separate sauce for serving. I add a few tablespoons
of the rub to the mop sauce and cook it down a bit on the stovetop.

HTH

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 29 May 2005 12:19:47p, Pablo wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Homey old favorites, and we're having it on Sunday...

Memphis style dry bbq baby back ribs
Smoked beef tenderloin
Marinated tomato, cucumber, and onion salad
My favorite coleslaw
Macaroni and vegetable salad
Grilled roasemary potatoes
My favorite baked beans
Hershey's chocolate cake with fluffy white icing
Black raspberry pie with pouring cream

If this doesn't kill us, we'll have the leftovers on Monday.

--
Wayne Boatwright *¿*

*
I need directions to your house, Wayne. Well, not really. I won't be
in AZ until the 24th of next month, and even then it's a long drive from
Tucson.

I'm curious about your dry rub Memphis style ribs. I just saw BBQU on
PBS yesterday. The guy did some Memphis ribs. S&P only, direct heat,
swabbed wet sauce on when they were done, and then sprinkled liberally
with the dry rub. It looked really good. (There's something about
seeing it done that hits home when written descriptions seem hum-drum.)
Tell us about your method? Do you mix up your own rub?

Oh, pablo, so many ways to do dry rub style ribs. My rubs varies
considerably from time to time, but almost always has chili powder,
cayenne, paprika, cumin, ground coriander, black pepper, salt, granulated
garlic and onion, and brown sugar. I rub this on the ribs the night
before, wrap well in plastic wrap and refrigerate.

I use a mop sauce which is nothing more than about 2 parts water to 1 part
cider vinegar with a little Worcertershire, Tobasco, and sugar.

I smoke the ribs with hickory at 220-225 degrees F., mopping them liberally
once each hour for a total of about 5 hours or a bit longer if the ribs are
particularly thick.

I don't really make a separate sauce for serving. I add a few tablespoons
of the rub to the mop sauce and cook it down a bit on the stovetop.

HTH

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974