2016 Fall BBQ & Pig Roast Sat/Sun Dec 10th-11th

Budddha

Budddha

Well-Known Member
Jozikins said:
Shatter samples. if you're south of Stockton and directly off the 5fwy I can help you out lol
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We should do lunch on me:hump: my step mom is a stockton native. and i know lotsa japs chinese islanders and both types of mexican out there id love to go isit not to mentio my favorite fruit stand in lodi... maybe get some cheap fresh cheap roadside flowers for my lady. sounds like fun.

TWS said:
Do they sell liquor on Sundays?
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Hell yeHhh... Nd if yuh k ow where to loo u can get killer sac made moonshine.

next bbq im gonna bring some tko tea if i can find some good shine. my cali tko tea recipe is one mason jar full of shine then add much pure concentrate(live is better for flavor obviously) until it wont turn into liquid anymore:fire: or you run out of concentrate. then take shotz:cuss:and repeat dab dab dab etc
 
Big_Lou

Big_Lou

Well-Known Member
Granny weed said:
well come on share them with me :lol: please x
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Sure thing, here are a few basic recipes/styles (Northern, Southern, etc.) to get you started. Feel free to experiment!


This farm-style Amish Potato Salad will take your taste buds to Pennsylvania Dutch country in an instant. Made with your own fresh ingredients, it beats anything you could buy at the market!

What You'll Need:
  • 3 pounds potatoes, cut into quarters
  • 3/4 cup mayonnaise
  • 3/4 cup sugar
  • 2 tablespoons yellow mustard
  • 2 tablespoons vinegar
  • 1 1/2 teaspoons salt
  • 4 hard boiled eggs, peeled and chopped
  • 1/2 cup onions, finely chopped
  • 2 stalks celery, chopped
What To Do:
  1. Place the potatoes in a large pot, fill with enough water to cover potatoes. Bring to a boil and cook about 20 minutes, or until fork tender. Drain, set aside to cool.
  2. In a medium bowl combine mayo, sugar, mustard, vinegar and salt, mix well.
  3. Place the potatoes, eggs, onion and celery in a large bowl. Pour in the dressing and gently stir until thoroughly mixed. Chill 2 to 3 hours before serving.
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Grandma Jean's Potato Salad

Ingredients

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Directions

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

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Old German Potato Salad


8 medium potatoes, unpeeled and whole
1/4 c sliced white onion (thinner is better - use a mandolin or food processor if you have one)
3 T. vegetable oil
1/4 c cider vinegar
3 green onions, sliced thin
1/2 can chicken broth

Cook potatoes whole until just tender. After they have cooled enough to handle, peel and slice potatoes about 1/4 inch thick. In another bowl, mix together remaining ingredients and pour over potato slices. Let stand for 30 minutes until serving and stir gently - serve at room temperature. Refrigerate any leftovers.

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Enjoy!

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