Just KEEP it clear, like the rest of us have ...
... And I'd LOVE to be made a believer ...

... and the MidJay PRO .....

Donny, I will bring one or the other. We're doing a 4 day road trip staying in hotels, I don't want to have to be hauling 2 boards in and out of the hotels. Since Tony will be bringing the PA900, I'm thinking the T5 may be the better choice. Doesn't matter to me which one I bring.

Start packing Fran.............oh baby!!

Here's the grill I have on my deck. I thought it was about 8 feet long, but I was wrong, it's only 6 feet long. It weighs about 300 pounds, though and all stainless. I can grill up about 40 or 50 burgers at a time on it, and a dozen steaks at a time. It also has a radiant broiler burner in the back, which really does a great job on burgers and steaks, but quickly burns dogs and sausage to a crisp, so I can't use it for them. How do you like your fillet mignon grilled, Fran?



Gary

I just removed six pound of salmon fillets from my smoker, cuts that I brined in a special brine solution for a week in the refrigerator, then after baking for 25 minutes at 350 degrees, the cuts were placed in the smoker for 3 hours with hickory chips. I haven't done this in about 5 years, and hoped everything would come out OK. Well, that first little piece that I savored could only be categorized as OUTSTANDING!. So, when it's time for the Synthzone Jam, I'll add 10 pounds of my smoked salmon to the menu. OH YEAH!

Looking forward to this one,

Gary

Love smoked salmon!

... do we have to play and sing at this jam, or can we just EAT ? ...

The nice thing about this one is you can do anything you wish. If you don't want to play or sing, it's fine with me. I'm happy as a clam because we can all get together again before we all take the dirt nap.

Gary

Hey Donny, I was thinking about you when I went to the grocery store yesterday. I picked up 5-pounds of Vidalia onions, a 1-pound bag of fresh garlic, and a few other ingredients, and today, spent the last three hours making a quart of Roasted Garlic and Onion Marmalade. OH YEAH! I remember that you and Nancy both enjoyed it, so it has now been added to the menu for July 20th.

Here's the recipe for those of you who enjoy creative cooking:

ROASTED GARLIC & ONION MARMALADE

2 Tblsp. Beef broth
12 cups thinly sliced red and yellow onions (or Vadalia onions)
1/4-cup roasted garlic
1/4-cup balsamic vinegar
3 cups cane sugar
1-1/2 cups water
1 pkg. Sure-Gel or Fruit Pectin
2 Tblsp. Orange Juice
1 Tsp. Black pepper

In a large saucepan over medium heat, warm broth, add onions and garlic, cover and cook until translucent and very soft (about 45 minutes). Add sugar and stir until completely dissolved. Uncover, lower the heat and simmer for 30 minutes, stirring periodically. Add vinegar and cook until the onion is caramelized, about 45 minutes longer. Add pepper, water and orange juice, bring to a strong boil, then stir in Sure-Gel and cook about one additional minute at high boil. Remove from heat, place in sterilized jars and seal while hot to prevent spoilage. NOTE: This recipe is adapted from an onion marmalade recipe and should be adjusted to suit your taste. You may wish to add more sugar, garlic or vinegar. Serve over cream cheese with crackers or use as a glaze for any type of roast. Enjoy!

Gary