It's almost...too quiet...
I'm pretty sure I'm only speaking to myself, not that there's anything unusual about that, but to myself I say, "GremlinGrill.com is on hiatus."
Hiatus is of Latin origin, I think. It originally meant, "really busy raking leaves, writing bad ads, watching football and not rolling on shabbos." Now it means, "taking a break so back off."
So, what's to come post-hiatus? Well...
Nothing, really. Some new dishes. An apple-onion glaze from a chef named Chez outta Topeka, acquired via the BBQ Forum. It was an, "Oh...Oh, Pat," recipe on shrimp at a tailgate party. And any recipe that has you liquifying an onion in the blender has to be good.
And a recipe for Greek sausage from a gentleman outta Chicago who goes by BillM on the Forum. Freakin' brilliant. It didn't get an "Oh, Pat," because it's sausage, and sausage is more of a "holy crap, man." And holy crap, is it good.
I also picked one of these up, used once, at an auction for a whopping $110:
It don't look like much to some newbie barbecuers, but this model wins. A lot. Not that we'll win anything with it.
I also discovered that peanut butter (Jif Extra Crunchy) and Carando or Farmland salami on a toasted whole grain bagel is incredible. I know it sounds good, but it's even better than it sounds. Trust me.
And following this holiday hiatus, I predict plenty of bitching, some moaning, some bitching and moaning, and some chips and beer. Until then, happy holidays.
Comments
can you put anything on the website about our stuffed mushrooms from the Blue Springs BBQ! Thanks alot!!! Bye
Posted by: Grant and Brenna McSparin | December 31, 2007 6:52 PM
Sure! We can put anything you want up here. I'll email you. Go Tigers
Posted by: Pat | January 1, 2008 8:50 AM
When does your "hiatus" end. I've read it all.
Posted by: Steph | January 3, 2008 1:15 PM
Steph, I didn't think anyone had read it all. Dang! I guess I better end the hiatus soon! If I can get everyone at work to stop making me, you know, work.
Posted by: Pat | January 4, 2008 8:37 AM