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Discussion Starter · #4 ·
OK since you're doin it right...

Slice celery root thinly, rough chop scallions, vinegrette on the sour side, and a good dollop of dark mustard. Toss with the potatoes. It's an "up valley" treat.
Those spuds were seasoned with a bit of Johnny's and a touch of olive oil. Some bacon tossed on top, then wrapped in two layers of foil. I threw them on the coals, rotating every 5 minutes for about a half hour. The spuds get just slightly burned on the skin side, but they fluff up nicely and absorb the bacon flavor. Turned out better than expected. The zucchini strips were marinated in Wishbone Italian dressing overnight. This is about the only way I eat the stuff. The chicken was just plain roasted over the fire until almost done, and then painted with Sweet Baby Ray's Chipotle bbq sauce. It was a tasty meal. Followed by a few Black Butte Porters.
 

· that's His Lordship, to you.....
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Sweet Baby Ray's is OK, but y'all might want to try Lucille's BBQ sauce. It's a chain, but they mail order. I have one bottle left for the beef ribs I'll do on the Traeger come Wednesday or thereabouts!
 
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Discussion Starter · #8 ·
Sweet Baby Ray's is OK, but y'all might want to try Lucille's BBQ sauce. It's a chain, but they mail order. I have one bottle left for the beef ribs I'll do on the Traeger come Wednesday or thereabouts!
I take the Sweet Baby Ray's and add some Black Butte Porter and a splash of Tapatio. Cook it down until it thickens up. Bam.
 
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