COOKIN' WITH BEER!!

[Stephen (STEVE-O) Bowen]

CAROLINA OYSTER ROAST-
GET ABOUT 10 FRIENDS TOGETHER, 2 BUSHELS OF "STUMP SOUND"OYSTERS VARIOUS AND SUNDRIE DRINKIN/SMOKIN' ACCESORIES AND A BUDDY WITH A WORKSHOP BEHIND THE HOUSE(THINK- NO GIRLS 'LOUD),
START THE OYSTER STEAMIN' ,BEER DRINKIN'--MUCH FUN TO BE HAD!!

STEVE-O!!

[Dave Gettman]

Right on bro! The photo really did your creation justice. Sounds great!

[Jesse Kelley]

Look Great Steve-O
Never had Atlantic Salmon.

[Stephen (STEVE-O) Bowen]

I think it was actually Farm- Raised. According to the stats there are more Salmon grown on production farms than there are in the wild.

[Dave Gettman]

This SOB wasn't farm raised!

[Jesse Kelley]

I will bet he did not come from the Puyallup River or the Sound, looks like a Westport original. lol. Bet he was good tasting too. Yea there is nothing like fighting a Salmon, of course I have never have tangled with a sail fish either.

Have a Great Day Dave

[Dave Gettman]

Nope. Caught him 50 yards off of Owen's Beach down at Point Defiance, trolling back to the boat launch after 14 hours of replacing hooks because the dogfish sharks we kept catching were chewing our leaders.

Thought it was another dogfish because it went straight down when it first hit, but then it started peeling off line towards the Narrows Bridge and came flying out of the water. I almost crapped myself!

It was real late in the day and started getting dark. I couldn't see which way the line was going when he started on his runs, and after awhile I couldn't even see my pole. Don't know how the hell I got him in, but it took about 45 minutes.

Now dad's salmon here....that's a Westport salmon!!

[Stephen (STEVE-O) Bowen]

All right Guys, I un eed ! medium Tomhad a slight problem last week ,
My brother was going to come over and we were going to Grill some steaks.
Life being what it is, Bill and Robert couldn't make it and I was holding 3 Great Ribeyes
On top of that it started rainin' Like a Bitch'
Bein' a True Cav Trooper- showing Field Expedience-I Broiled those Suckers!
I used Toppings on all 3
2 Tablespoons of Lea and Perrins, 1 Table spoon of chopped Garlic and Fresh ground Black Pepper
This one is VERY EASY-4 oz Crumbled Blue Cheese
This topping You need 1 Medium Tomato, 1 Tablespoon minced Garlic,Fresh Basil and Oregano, 1 Teaspoon EV Olive Oil
Chop Basil and Oregano finely add Garlic and Olive Oil in a small Bowl.
Broil Steaks 6 min on one side , using a Broiler Pan
Flip, Broil 4 Min on the other side
Remove from Oven, Place Toppings on Steaks
Broil for another 5 Minutes
Drink Beer and Enjoy!!

[Greg Rad Radosin]

Hey, We need to get a REGIMENTAL COOK BOOK STARTED ! ??????
Rad

[Jesse Kelley]

Good Idea!!!

[Dave Gettman]

Saw a Regimental cookbook for sale on eBay a few months back, but I was outbid on it and didn't get it. No idea how old the book was, but it looked like it may have been from the 1950's or 1960's. It was put together by the officer's wives.

[Greg Rad Radosin]

BORDER RAT CHILE
4lbs ground burger
2-28oz crushed tomatoes with italian herbs
4 cloves garlic
3-151/2oz chili beans in chile sauce
3-141/2oz diced tomatoes with zesty mild green chilies
2-141/2oz petite cut diced tomatoes with zesty jalapeno's
1-11oz frozen white shoepeg corn
1-lg pac durkee pot-o-chile mix
7-large fresh jalapeno's ( take out seeds ) cut up.
5-lg medium onions
2-3 finger pinches of white pepper.
sour cream to top bowl of chile.
I also put rice in a bowl and put chile on top.
cook burger and slowly add stuff,
Drink Bier and talk of the border days is a must.
Simmer for ein uhr.
this makes enough to feed a few sheridan crews
Rad I Troop 3/2

[Dave Gettman]

OK, I've got one to add. (Sorry Steve-O!!)

REDLEG ROAST

This is a favorite among tankers during FTX's. You need the upper leg of an artilleryman from the knee up, bone removed. They are usually tender and marbled with fat from sitting on their asses. Infantrymen are too easy to catch which takes the fun out of it, and the meat is tough from all the ground pounding, but can be used in an emergency. A pork loin makes a better replacement.

Rub the roast down with EV olive oil and sprinkle liberally with Johnny's seasoning salt and rub in well.

Place on a spit well above a good bed of hot coals (I used mesquite and some limbs from my pear and apple trees), and post a guard.

As the roast turns and begins to brown well, change the guard and start slopping on the BBQ sauce, made with Kraft Mesquite BBQ sauce, a good squirt of sweet/hot mustard, and quarter cup of Icehouse beer or your favorite brew. Drink the rest of the beer as you watch the roast turn.

By the time you catch a good buzz, the roast should be done. ENJOY!