we're starting with a yellowtail sashimi marinating in fresh squeezed orange juice and sesame oil. then a shrimp and lobster ceviche with lotsa
avocado. around 2pm we're gonna fire up the bbq and burn some burgers and dogs.
have a great day!DENNIS - 7-4-2011 at 09:44 AM
Bacon Wrapped Hot Dogs and frosty Pacifico. Who could ask for anything more. Cypress - 7-4-2011 at 12:34 PM
Fried chicken and halibut, BBQ'd beans, butterbeans, cornbread, cupcakes, etc. Oops! That was yesterday. Today? Gumbo and potatoe salad.Woooosh - 7-4-2011 at 12:40 PM
Yea, we did the BBQ thing yesterday too. Just a regular Monday down here. Today is leftovers- potato salad, BBQ Beef ribs, chocolate tres leches
cake with strawberries. Happy Fourth all!tripledigitken - 7-4-2011 at 12:42 PM
Had the bacon wrapped hot dogs last night with a frosty Anchor Steam brew, actually more than one.
Today rib eyes over mesquite coals, working on the side dishes.
(forgot I have some Red Velvet cake for tonight)
Ken
[Edited on 7-4-2011 by tripledigitken]mike odell - 7-4-2011 at 05:55 PM
Happy 4th Ya'll,
Big chicken fried steak, smashed taters, carrots, and pineapple
upside down cake for me. A couple of icey Pacfico's too.Woooosh - 7-4-2011 at 06:02 PM
We need a BEER POLL... "What beer are Nomads drinking this summer?" Can anyone name all the potential brews down here to make the list?acadist - 7-4-2011 at 06:26 PM
Tequila Lime BBQ chicken, potato salad and corn on the cob! Salut!briantroy - 7-4-2011 at 10:46 PM
Recently finding Victoria beer in San Diego stores. Never found this beer north of Ensenada before last month.Mexitron - 7-5-2011 at 12:27 PM
Quote:
Originally posted by briantroy
Recently finding Victoria beer in San Diego stores. Never found this beer north of Ensenada before last month.
I found it in Fort Worth about two months ago---never had it before and was a little unimpressed after all the hoopla. Maybe its like Corona---a
different bottling for US import.Mexitron - 7-5-2011 at 12:31 PM
Oh yah, for the 4th we had brisket---slowly smoke-qued for 8 hours over Pecan, Maple, and Mesquite....served with the usual BBQ sauces but made a Baja
style red sauce with dried Chile de Arbols/garlic and I liked that the best.
