Aug 25 2013
It was a nice day to cook out and we had Tapas style food
for lunch and supper. It was also quiet without the kids or our grandson
popping in, kind of too quiet.
I had smoked a batch of my Cajun crackers Friday so we had
meat and cheese on those for lunch. My meats were some summer sausage and ring
bologna from my butcher Kah’s, and some chorizo from Meijer’s grocers. The cheeses
were some Benedictine cucumber cream cheese spread, wild garlic Gouda, bacon
white cheddar and baby Swiss.
I studded the ring bologna with some slices of fresh garlic
and smoked it along with the chorizo. I did it on smoke mode for an hour then
went to 275 deg. and finished to 165 deg.
My lunch tasted great along with some Victory Festbier to
wash it down.
Garlic Ring Bologna and Chorizo
On the smoker
My Lunch
My supper was bacon wrapped asparagus, artichoke hearts and
two pieces of chorizo for me. I knew my wife would not want the chorizo. My
side was some Minute multi-grain medley, made of brown, red and white rice and
quinoa. This is something new and very tasty. I boiled it in veggie broth then
cooled and added some small diced carrots, celery and some Italian dressing for
a salad.
Supper was great and love the bacon wrapped artichoke
hearts.
Veggie wraps made
All done
My Supper
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