Not for my birthday, but for my dad instead. He made the first two courses, and I finished it off with a dessert.


Starter:


Yummy prawn cocktail, with cucumber, lettuce and the magical sauce.


Main:


Ribeye steak and homemade chips. Served with a whitepeppercorn sauce.


Dessert:


This is my creation... It is a ginger frozen souffle on top of a coconut and almond biscuit. It is topped with mango slices, mango yoghurt and finally a caramel tuile.



Yes, too much time on our hands... But a birthday only comes once a year!


Everything was made from scratch... And took longer because of the wine and beer 

Well done machineman9...looks wonderful and tasted even better I bet...

We need a Cooking Forum for our Flying Recipes...

Flying Trucker wrote on Apr 4^th, 2012 at 11:57am:


I was thinking the same thing. I just finished rebuilding the original deck on my house,then got crazy and built a lower 12X12 party deck. Then I got crazier still and after tearing down my old shed I couldn't stand to look at the bare spot it left behind after sitting for 27 years so I built a slightly lower 10X10 deck the is now my Grill master station. I'm getting the new propane tank today for my brand new grill and more charcoal for my smoker. I'll be taking pics galore of all the stuff I plan to grill this summer. Can't wait to show you guys

Mike.....Pit Master

Hi Mike...

Sounds wonderful the way the deck is going to be used...

Here is how ours was:

My dad and grandfather built a stone patio with a twelve foot "L" shaped stone cooker.
Grates for cooking with coal on one side and the other side would take a three foot log.
The two grills on top eventually became stainless steel from an old penitentiary along with several other outdoor items of stainless steel which I purchased at an auction.

The smoker was separate.

I bought the old girl a Gas Indoor Cooking Range to replace the 1800lb Princes Ann Wood/Coal stove with two water reservoirs, huge oven and overhead warmer.

That I moved down to the Milk House to supplement the furnace and I used it quite a bit when other lads dropped in with their bugsmashers. 

When I bought the old girl her Gas Indoor Cooking Range I also added a top deck...24X24 and had an insulated gas line run underneath to a four burner gas BBQ.

The Propane Tank was huge and would last most of the year.

I also installed Gas Patio Lights...made for a nice atmosphere.

We BBQ all year round and in any weather...

A cement/metal spit with an electric motor was built on the stone patio and would hold a half a beef, moose, small bear or a full pig, deer or lamb.

As you would know more fun and comradery between family and friends is held around the campfire or BBQ.

As we made most of our own spirits, beer, preserves and grew most of our own food lots of different recipes were easy to try.
Cooking with different home made beer was one of my attributes where as the old girl excelled at cooking with the homegrown wines etc we made.

Sometime you and the family get a chance drop into any one of the many bugsmasher fields on a family weekend or holiday and you will find the folks cooking on BBQs, over an open wood filled pit or using charcoal on many types of BBQs.
Some of the best food one can get...

OOPs...sorry to get so dang long winded machineman...

Hi scalper...

The old girl and I moved into this new condo in the city over a year ago now I think.

The eldest son inherited the old homestead which we try to make a monthly visit to.
They carry on the tradition we were handed down and have made several improvements like tiling the entire grass strip and removing the old wooden docks and replacing them with recycled material for docking.

You pop down this summer, I think there is a static air display but will find out more...no flying.

Will be up your way again before the May 24th weekend and perhaps we can visit Threshold Aviation and try the restaurant/steak house you metioned across the road. 

Our smoking oven and BBQ setup:

A small BBQ light BBQ.

The smoking oven was more 'complicated'.

It was a metal box,with a dial showing the temprature,a lid,a little box where we put cherry/apple or any other nice types of wood for smoking in for fish and possibly meat and mussels in the future and A tube in the side leading towards a BIG wood box we use for 'cold' smoking.(cold smoking is used for halibut,certain other fish and I am pretty sure salmon)

Gosh,that was a long sentence.

Looks delicious.

You made your dad cook most of his own Birthday Dinner?

No inheritance for you.

I can cook steak & I know my dad likes that.

And if that didn't work I could make some toast.