1. I mix up some garlic powder (about 2 tbl spoons), with Saigon Cinnamon (1 teaspoon), also finely ground black pepper (1/2-1 teaspoon) and a pinch of salt. I treat it more like a dry rub, make more depending on the size and amount of steak I am making. Cook it on a low to medium heat, usually takes about 45 minutes to an hour.
2. Open bottle of Jamison and a cold can of Dr. Pepper, mix to taste
3. Asparagus and bacon kabobs, might not sound good, just stick with me on this one. Use as many stalks as you like, cut them into small (1 1/2 inch lengths) wrap in bacon, just enough to slightly overlap around the asparagus. Put on a wooden kabob stick leaving about an inch between pieces. Place on grill, low heat as well turning about every 3-4 minutes while basting in a lemon butter sauce (can add a touch of parsley if you want, gives good flavor). Grill until bacon is slightly crisp yet still chewy.
4. Open bottle of Jamison, pour into glass, and leave the Dr. Pepper in the fridge
5. Take 5-6 average size sweet potatoes skin, and cut into french fry size pieces, place either in a deep fryer or on a cookie sheet and bake until they turn more of a pumpkin color, remove and sprinkle with cinnamon and sugar until cover.
Now, while all of this is going on, don't forget to finely cut onions and saute them in a pan with a pat of butter and about a half a bottle of your favorite beer and a sprinkle of sugar ( about a half tablespoon), until slightly transparent.
Can't wait... only a few more weeks until I can. Please keep in mind that all measurements are from a foggy memory and I usually just eyeball the amounts when I am cooking (and keeping the kids occupied). Will be able to get a more accurate count when I am home. Enjoy and have a great week!
Owen
