CG - I've tried the shrimp in those grill woks, grates, etc. and also right on the grill (Virco). I've decided I like directly on the grill better as there is less surface area to rub off any marinades, etc. I simply turn them once with tongs. Works great and removes 1 more item from cleanup. BSBBQ - I saw a commercial for Johnsonville brats. They say to boil them in beer with chopped/sliced onion and a pat of butter for 12 minutes - then finish on the grill. I'm going to try this but not sure what the butter part would add. Probably coats them a bit to help create a skin/glaze or something when on the grill? I'm now changing this thread to "What DID you cook up on the 4th". :)

Well, if I have to tell the truth. Have been sick with strep throat for the past few days.Today I was watching cooking program that was showing truck stop food. I must be feeling better, I got out of bed, went in and defrosted steak, it was cubed, so I used a saucer and pounded it with flour , salt, and pepper. Fried up the steak as chicken fried steak, made gravy, peeled potatoes and made mashed potatoes, cooked some green beans. Got to thinking about donuts, haven't eaten one in probably 20 years, pulled up a recipe, made donuts with a sugar glaze. The really strange part is that I hardly ever cook. We live very close to our daughter and son in law and they cook just about all of our meals. They cook very healthy, so doubt if I have eaten anything with that much oil in years. Bad part is that I can't taste food right now. Hubby said it was really good.

So I see someone wants a corned beef sandwich? Sorry, I haven't made the corned beef yet, but when I do you are very welcome to come here and have a sammie Bestlawn!!!! In a matter of fact there was no dinner cooking at this house tonight, I wanted to make Steak-Umms and when I went to get them they were not there. So, DH decided to go out to dinner and that is what we did tonight! I am so tired of fixing and eating the same old stuff, something interesting is what I want with same hot spices and wonderful flavoring.

Followup on the Mexican Pot Roast recipe. Ended up not being too hot at all, interestingly. I am guessing that by shredding the pork the pepper had to be absorbed by much more product, thus reducing the heat level. Also, shredding the meat made this a very dense, there was very little broth left, so ladling it over the cornbread made it really thick. It was very tasty though. Am not sure I will make it anymore, though I might make it using 1-2 pounds ground pork or 1-2 pounds ground beef. The ground meat may be a better vehicle for the rest of the ingredients.