We're the Military and Airpower Guys of Jonah Goldberg of National Review Online + a stray we found wandering around looking lost. All original material JHD, BHD, JR, WT, and KA 2003-2010 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html Sat, 24 Mar 2012 15:55:04 Z Movable Type 4.12 en Copyright 2012 http://www.rssboard.org/rss-specification Barbecue Season Is Coming! After the long months of cold and winter, we will soon be coming up to summer and BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking as it's the only type of cooking a real man will do, probably because there is an element of danger involved. When a man volunteers to do the BBQ the following chain of events are put into motion: Routine... 1) The woman buys the food. 2) The woman makes the salad, prepares the vegetables, and makes dessert. 3) The woman... http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html Wed, 15 Mar 2006 17:23:01 -0600 Hey! Hey! How did fubar get past PG-17c? That's not family friendly, dontchaknow. http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42620 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42620 Fri, 17 Mar 2006 10:27:48 -0600 http://www.electricmuseum.com/exhibits/cook/]]> http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42590 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42590 Thu, 16 Mar 2006 22:20:33 -0600 Stay out of the kitchen, MCart. Nothing good can come of it. Unless it's an industrial kitchen. http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42589 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42589 Thu, 16 Mar 2006 22:14:21 -0600 Heh, around the Cartwright household the last day of BBQ season is immediately followed by the first day of BBQ season. Somewhere amongst one of my friends photo albums, is a picture of me in pajamas, with a Corona Light in one hand, turning steaks in the other, with 3 inches of snow on the ground, and about a quarter inch on my shoulders. If it's made of meat, I can BBQ it. The convection oven on the other hand, well.. I can do chicken in it, but that's about it. Too much black magic for me. http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42588 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42588 Thu, 16 Mar 2006 22:09:25 -0600 Obviously, Brab's skillz lie in another arena, to get a man to cook for her... http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42526 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42526 Thu, 16 Mar 2006 05:09:56 -0600 For as much as I cook, I could be married to Bloodspite! Thank goodness the Hubster likes to cook, cause I'm pretty hopeless ;-) http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42525 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42525 Wed, 15 Mar 2006 22:35:41 -0600 I love the BarbeQue season, can't wait to fire up the grill. Raymond B www.voteswagon.com http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42521 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42521 Wed, 15 Mar 2006 21:04:08 -0600 Cricket- ever try the Parmesan Breaded Scallops from the Weber book? mmmmmmmmmmmmmmmmmmmmmm http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42520 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42520 Wed, 15 Mar 2006 20:43:28 -0600 Pretty good, John. Linked. (TBs FUBARd.) http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42514 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42514 Wed, 15 Mar 2006 16:36:15 -0600 Just plain heh. The Engineer does pretty well, but I have yet to convince him to get a beef tenderloin...he thinks spending 50.00 on one cut of meat is mortal sin. Sigh. We make do with pork tenderloins, salmon and scallops. Smoked scallops are intensely rich and delicious. http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42506 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42506 Wed, 15 Mar 2006 14:45:11 -0600 JMH...you never cease to amaze me with your "quiet" wit. ROFLMAO! http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42504 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42504 Wed, 15 Mar 2006 13:45:37 -0600 Was going to try something like this last night but discovered I was missing an ingredient: the item identified as "woman". But I managed a work-around, and was gratified that "peace" and "quiet" remained undisturbed. Cheers JMH http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42500 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42500 Wed, 15 Mar 2006 12:41:49 -0600 Oviously never been to our place. My wife doesn't cook. If it can't be done in the microwave in under 3 minutes she don't touch it. So its up to me to attempt to feed everyone. Fortunately I hooked up with a former Mess Seagrent at my VFW who gave me this great recipe for Chili. Unfortunately it feeds 400. Anyone need some? http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42489 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42489 Wed, 15 Mar 2006 10:57:45 -0600 Man, good thing I'm at school right now. I feel a real full 'Donald Duck' comming on. Tasty Burned Flesh is not to be treated so calously. Good on you for rapping The Armorer's(philistine!) knuckles on this one, SWWBO. http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42488 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42488 Wed, 15 Mar 2006 10:56:08 -0600 Oh this is priceless :) http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42487 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42487 Wed, 15 Mar 2006 10:38:03 -0600 Reminds me of the dinner I made Tuesday night, and had to leave for a meeting before getting to eat it. Upon returning from said meeting, I found all of the leftovers still on sitting out, and all of the plates, cups and silverware still on the table... still with left over food on them. http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42485 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42485 Wed, 15 Mar 2006 10:30:10 -0600 Yep, I *did* improve 'em! I let SWWBO handle it while I make 'ritas. http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42479 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42479 Wed, 15 Mar 2006 07:15:03 -0600 Just to let eveyone know, John has improved his grilling skills since the infamous burning of the McGonigle Steaks back in 1997. $50 worth of the best steaks in Kansas City burnt to a crisp when his parents came to visit. And the next day, my horse, Petey, broke his dad. His parents came here one more time, and his dad got sick, so they don't visit us any more. Between the burnt food, broken ribs and the flu, they figure Leavenworth is not a very hospitable place. http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42478 http://www.thedonovan.com/archives/2006/03/tales_in_bbq.html#comment-42478 Wed, 15 Mar 2006 06:47:36 -0600