Realm of the Shadow Redux

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Welcome to my little corner of the Internet. Here you will find different musings and descriptions of the various happenings in my life. Anything from political and religious opinions to fantastical writings that have absolutely nothing to do with anything important. Some days I may write about my educational adventures and others I may be writing about the rising price of gasoline, you just never know. So, if this is your cup of tea or if you are just looking for the entertainment of reading other people's thoughts, I welcome you and invite you to subscribe to my blog (look for the link in the sidebar). Thank you for your visit and please feel free to invite your friends!

beautiful day

It’s a beautiful day for a Friday! The sun is shining with just a few clouds in the sky. Work is done for the week and I think the wife and I are going out on a date tonight. I am looking forward to relaxing with the most wonderful person in my life and just enjoying her company. Am going to have a nice cold pepsi (first I have had in three days), and sit in mky hammock for a bit.

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Tags: CCNA, Family, Fun, Survival, Tech, Uncategorized by shadowchaser
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Ribs and Mushrooms
Here’s the pictures of the food I’ve got on the grill right now. I will also be placing more pictures of the food that will accompany the main course. Here’s the recipe for the ribs and also the recipe for the Mushroom caps:

Recipe: BBQ Baby Back Ribs

Summary: baby back ribs (smoked)

Ingredients

3 slabs baby back ribs (minus the kine bone)
bbq rub
garlic

Instructions

prepare the smoker grill by cleaning it and starting your fire (note: do not use detergent, merely scrape out the existing grease and leavings of previous cooking). Wipe down the racks with a wet cloth. Prepare the ribs by removing the membrane from the back side of the ribs (the side nearest the bone). This membrane tends to be tough when cooked and really needs to be removed in order to ensure tenderness. If necessary use a paper towel to help you gain a grip on the membrane. Preheat grill to 250 degrees F. Coat the ribs with your favorite bbq rub and work into the meat on both sides. Place ribs on rack far enough away from the firebox to prevent charring the ribs. Coat ribs with chopped garlic. Cook in covered smoker grill for 4 to 5 hours at 250 to 300 degrees F to ensure slow and steady cooking. You can regulate the cooking temp by using the various vents and the amount of charcoal in your fire. After 5 hours coat your ribs with your favorite bbq sauce (store bought or home made). Also place a fresh piece of either mesquite or hicory wood onto the fire from time to time to “smoke” the meat being careful not to overdo it.

Meal type: dinner

CulinaryTradition: USA (Traditional)

My rating: 5.0 stars

Now the Sausage Stuffed Mushroom Caps:

Recipe: Sausage Stuffed Mushroom Caps

Summary: Sausage and cheese mushroom caps

Ingredients

1 lb. Sausage
1/3 cup shredded mild cheddar cheese
mozzarella cheese
1/2 cup bread crumbs
1 egg
6 Portabella caps
olive oil

Instructions

Clean stems out of mushroom caps and set aside. Mix sausage, egg, bread crumbs, and cheddar cheese together and work well. Divide into 6 patties and place each patty on a cap. Press into cap to ensure placement. Coat the bottoms of the caps with a little olive oil. Lightly coat the top of the sausage patties with olive oil and sprinkle some bread crumbs on the patties. Place onto the grill and grill until sausage is well cooked. Sprinkle mozzarella cheese onto the patties and cook for an additional 10 minutes.

Meal type: hors d\’oerves

CulinaryTradition: USA (General)

My rating: 5.0 stars

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Student Center Pictures

Here are all the pics I have so far of the current jobsite I am at. This will be the new Student Center at Heartland Community College in Normal, IL.

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Tags: Uncategorized, food by shadowchaser
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Memorial Day Weekend events!

Hey there, time once again for our annual Memorial Day Weekend cookout. Today we will be smoking bbq ribs, some sausage stuffed mushroom caps, Jean’s potato salad, smoked eggs, maybe some smoked yard bird, brats, Tequila Rose margaritas, Busch Beer, and whatever our daughter and her husband wish to bring to the table. Needless to say I have some work ahead of me to get things ready in the back yard and to help Jean in the house. So, without further ado, I wish that you all have a great weekend, remember your vets (both living and fallen) and above all be safe in your holiday travels and celebrations. Please remember the reason for this holiday is to commemorate the sacrifice by so many to help us preserve the way of life that we enjoy. Thank a vet today and honor those whom have fallen.

Recipes will be posted later on today as time allows.

Enjoy!
Jack

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New building at Heartland Community College

I’m back out at HCC and putting up yet another building. Here are some pics of us setting the large truss (103 feet long, 12 feet deep and weighs in at 26,000 lbs).