School's begun and the weather is beginning to cool. Better make the most of the remaining warmer weather. Don't put your grills away until you absolutely have to! There are many good grilling days left this year.
Continued from Page 1
"Valentine Breasts"
Crush a small clove of garlic into 1 stick melted butter. Add the juice of two lemons and keep
warm. In 1/8 cup hot water, steep:
- Thyme, ground, 1/4 tsp.
- Sage 1/4 tsp.
- Dry mustard 1/4 tsp.
- Rosemary, 1/4 tsp. (grind with mortar and
- Pestle or an herb/spice grinder)
- Onion powder 1/4 tsp.
- Fresh ginger, grated 1 tsp.
- Cayenne pepper Dash
After 10 minutes of steeping, add to butter mixture and mix well. Keep warm and allow to marry, or
at least do some serious flirting, while you fire up the grill. Temperature should be "low broiling"
about 400*F.
Press the breasts into rather uniform thickness. Baste with sauce and allow to soak at least 10
minutes. The breasts will cook in less than ten minutes after they hit the grill. Prepare everything else
accordingly.
Baste again, sprinkle nicely with paprika and place on the grill. Baste the top side and turn quickly.
Allow only one or two minutes per side. Baste frequently; turn often. Do not over cook or allow to
brown. Those of us who care, observe that when breasts become firm, they are ready.
Remove from the grill to a warm plate. Serve to your valentine with veggies of your choice and a
white with some character.
"A jug of wine, a pair of breasts and, thou beside me at the grill".
Fun,
Smoky
C. Clark Hale
8168 Hwy 98 E.
McComb, MS 39648
Smoky's 5th basic position for really great barbecue'n.
'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net
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Bear Paws are meat handlers. Excellent for handling large pieces of meat such as roasts, turkeys, chickens, beef, hams and pork. Thee sharp prongs can quickly turn barbecued pork shoulders & butts into PULLED PORK!
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