OT: zetec..."What kind of pasta were you using????"
You mean there's more than one kind. Oh well, you know how we hicks are.
Now if you want to talk about the different kinds of wood for BBQ, I'm your man. We have mesquite, the best in my opinion, and bringing up second would be pecan, then hickory and in a pinch, oak wood. Now you have several different kinds of oak and pecan trees to choose from, but mesquite, there's only one....and it's the best. Matter of fact I'm in the process of smoking a ham over mesquite as we write. The ham came from a feral hog I trapped on my dads farm near Beeville, TX. Beeville you ask, that's between Skidmore and Normanna or an hour north of Corpus. Easy enough. I'm also grilling some White Wing dove. Those are nice appetizers. You take the breast meat only, put a piece of onion and a slice of a Texas pickle (jalapeno to you) between the two halves, wrap that with a slice of bacon and grill it slowly over mesquite...damn, I'm getting hungry just writing about it. Well, gotta go for now. I've got cookin' to do.
Have a good weekend,
Jerry
PS..Later if you're real nice, I'll tell you how to blacken fish, shrimp, chicken, steak and such. I've got a killer recipe for the spices involved. Or maybe we'll go through how to boil a turkey in peanut oil. Of course it tastes better when you shoot one in the wild. No place like Texas...Damn I love this state. 75 deg and the sun is shining right now. Great day for a BBQ.
Oh, and we have another Bush in the Whitehouse. Again...no pun intended. |
