Wanderlodge Eatin' (& BBQ)

[Howard O. Truitt]

Ryan,
When I grill I use a high temp but to BBQ meat where it will be fork tender you
need to cook long and slow. Cooking slow allows the meat to retain it's natural
juciness and also to tender in those juices. I never salt meat before or while
cooking. I use oilve oil, butter and lemon juice to baste with. When the meat is
done do not leave it on the grill to keep warm . Wrap the meat in tin foil and
let it tender.
Howard

----- Original Message -----
From: Ryan Wright
To: WanderlodgeForum@yahoogroups.com
Sent: Sunday, September 02, 2007 7:54 PM
Subject: [WanderlodgeForum] Wanderlodge Eatin' (& BBQ)


(Also called: Help prevent Ryan from starving to death)

We need to have a yummy food discussion. Living in this Wanderlodge,
I'm alternating between starving and spending way too much at
restaurants. I haven't been a bachelor in a long darn time so I'm
looking for ideas and recipes on what to eat, especially what to eat
when 'lodging. Frozen meals in a box just aren't cutting it here.

What do you all like to eat? What are your favorite foods & recipes
and how do you store & prepare the ingredients in your coach, as well
as the tools required to cook said meals? I'm especially looking for
ideas on quick, easy to prepare meals that don't require too many
different ingredients. Ideas on Wanderlodge friendly staples and side
dishes that go together quick and store well would be great, too.

The second part of this post relates to BBQ. I have a Traeger
Executive wood pellet fired BBQ sitting outside my coach which is
about the only thing keeping me alive right now, but I have no idea
how to BBQ. Grill, sure, I'm a wizard at grilling. I've been grilling
outdoors for as long as I can remember and I can whip up a burger
that'll knock your socks off, but I've no idea how to do _real_ BBQ. I
want to make some pulled pork tomorrow as I figure the finished meat
will carry me through several meals. I've got a 4 pound Boston Butt
sitting in the fridge just waiting to be smoked, but not sure what to
do with it short of throw it on and turn the BBQ to "smoke". I'll bet
we have some real talented BBQ folks in this crowd who can teach this
young whippersnapper a thing or two.

So come on, let's talk about food! If enough folks get involved, we
might all learn a few new tricks.

-Ryan The Hungry
'86 PT-40 8V92
Tri-Cities, WA





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