Text 14269, 89 rader
Skriven 2011-08-03 07:38:20 av Dave Drum (1:18/200.0)
  Kommentar till text 14246 av JIM WELLER (1:123/140)
Ärende: Carling
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Actually, I think, Carling Brewing Co. was a presence in the
 DD> lower 48.

 JW> Yeah, they were big at one time.

I rather liked the Black Label beer. It had a taste that rather reminded me of
apples. I had their Red Cap ale a couple of times but, preferred Ballentine's
if I was going to drink ale ... until I discovered Newcastle Brown Ale, that
is.   Bv)=
 
 DD> "Hey Mabel, Black Label!" advertising phrase

 JW> My mom's name was Mabel and she hated that ditty.

 DD> Also giving rise to "Off the table, Mabel, the quarter's for the
 DD> beer" responses.

 JW> And you can just imagine what she thought of that one! [g]

Don't have to stretch the imagination too far ........

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Captain's Table Rolled Roast
 Categories: Bbq, Beef, Herbs, Chilies, Marinades
      Yield: 8 servings
 
      5 lb Rolled roast

MMMMM------------------------THE MARINADE-----------------------------
    1/2 c  Olive oil
    1/4 c  Lime juice
    1/4 c  Dijon mustard
    1/2 c  Chablis
      1 tb Chopped fresh tarragon
      1 tb Chopped fresh dill
      1 ts Cumin
      1 tb Fresh ground black pepper
      6 cl Garlic *

MMMMM-------------------------THE GLAZE------------------------------
      2 tb Olive oil
    1/3 c  Lite soy sauce
    3/4 c  Honey
      1 tb Fresh ginger; grated
      1 lg Garlic clove; minced
      2 tb Lemon juice
    3/4 tb Crushed Thai chilies
 
  * Sliver the garlic cloves into 20-25 pieces. 

  MARINADE: Combine first eight ingredients in a mixing bowl,
  stir well and pour into a durable plastic bag. With the tip
  of a sharp knife, penetrate the outer skin of the roast and
  insert the slivered garlic cloves. Add beef to the bag, seal
  and turn to thoroughly coat. Let stand a minimum of 1 1/2
  hours, turning several times. 

  THE GLAZE: Add honey to sauce pan, heat gently. Add all
  other glaze ingredients, stir frequently. DO NOT BRING TO A
  BOIL! Remove from heat. 

  PREPARATION: Preheat grill to minimum 325 degrees. Remove
  beef from marinade, reserve for future use. Set beef on
  rack. Insert meat thermometer so that probe is in the center
  of the meat. Cover with tinfoil tent and place on grill or
  spit. For rare meat, roast for 33 minutes per pound or up to
  an internal temperature of 140xF/60xC. for rare meat,
  160xF/70xC degrees for medium. 

  GLAZE after 30 minutes. Remove foil for last 1/2 hour.
  Remove from grill and let stand for fifteen minutes before
  slicing thinly. Remaining glaze can be re-heated and used as
  a sauce. Garnish with greens and serve with asparagus and
  new small potatoes.

  FROM: "Blue Ribbon BBQ" by John Uldrich
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... If all the world is a stage where does the audience sit?
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