National Days in June
- Thread starter Joan
- Start date
Here is the drink version.
Dark 'N' Stormy Cocktail
A Dark ’n’ Stormy is a highball cocktail made with Goslings Black Seal Rum and ginger beer served over ice and garnished with a slice of lime. Lime juice and simple syrup are also frequently added. This drink is very similar to the Moscow mule except that the Dark 'n' Stormy has dark rum instead of vodka. Wikipedia
Main alcohol: Rum
Ingredients: 3 1/3 oz Ginger Beer, Couple dashes of bitters, 2 oz Dark Rum
Preparation: In a highball glass filled with ice, add dark rum and top with ginger beer. Garnish with lime wedge.
Served: On the rocks; poured over ice
Standard garnish: Lime wedge
Drinkware: Highball glass
Dark 'N' Stormy Cocktail
A Dark ’n’ Stormy is a highball cocktail made with Goslings Black Seal Rum and ginger beer served over ice and garnished with a slice of lime. Lime juice and simple syrup are also frequently added. This drink is very similar to the Moscow mule except that the Dark 'n' Stormy has dark rum instead of vodka. Wikipedia
Main alcohol: Rum
Ingredients: 3 1/3 oz Ginger Beer, Couple dashes of bitters, 2 oz Dark Rum
Preparation: In a highball glass filled with ice, add dark rum and top with ginger beer. Garnish with lime wedge.
Served: On the rocks; poured over ice
Standard garnish: Lime wedge
Drinkware: Highball glass
Last edited:
Brad Olson
TVWBB Platinum Member
How appropriate, with what's left of Tropical Storm Cristobal scheduled to hit us later today...
Brad Olson
TVWBB Platinum Member
No worries, Joan. We're not supposed to get anything more than some sporadic wind gusts and maybe a couple of inches of rain between now and sometime tomorrow...localized flooding is expected to be the biggest issue but that's not likely to affect me.
Timothy F. Lewis
TVWBB 1-Star Olympian
You know, I have not been able to find a can of old bay in a month!
I’ll look again today, I’m celebrating BLT day today. National holiday or not I just think that sounds like a great dinner!
I’ll look again today, I’m celebrating BLT day today. National holiday or not I just think that sounds like a great dinner!
Oh no!!!!!!! If you can't find any, let me know. I have 3 recipes on how to make your own. Here is one that makes the least amount in case it does not taste like the real thing. lol
Old Bay Seasoning
1 TB. Celery Salt
1/4 tsp. Paprika
1/8 tsp. Black Pepper
1/8 tsp. Cayenne Pepper
Pinch Ground Dry Mustard
Pinch Mace
Pinch Cinnamon
Pinch Cardamom
Pinch Allspice
Pinch Ground Clove
Pinch Ginger
Combine. Mix 50:50 with coarse salt when seasoning crabs. Makes 4 tsp.
Source: ?
Timothy F. Lewis
TVWBB 1-Star Olympian
Thanks Joan, the reason I don’t make it myself is I never keep mace on hand! 
That sounds like a great breakfast, lunch AND dinner as far as I am concerned. lol
1 year (minus 2 days) ago I posted this recipe here on the chicken thread. So far, 0 replies but it has had 823 viewers. Since it calls for Old Bay, I am going to post it here again.
WEBER-I can't believe it has been almost 7 years since we made this. This was for Father's Day. It turned out to be very good.
Brined Rotisserie Chicken with Cuban Flavors
Dry Brine
Finely grated zest of 2 large oranges
1 TB coarsely ground black pepper
2 1/2 tsp kosher salt
2 tsp ground cumin
1 tsp garlic powder
1/2 tsp Old Bay Seasoning
1 whole free range chicken, about 4 lbs., neck, giblets, wing tips, and excess fat removed
Extra-virgin olive oil
1/2 tsp ground black pepper
1 lime, cut in half
1 TB roughly chopped fresh mint leaves
In a small bowl, combine the dry brine ingredients. Pat the chicken dry with paper towels. Brush the chicken all over with oil and season evenly, inside and outside with the dry brine. Refrigerate, uncovered, for 24 to 36 hours.
Rinse the chicken briefly under cold running water to remove most of the dry brine. Pat the chicken dry with paper towels and season with the pepper.
Prepare the grill for indirect cooking over medium heat. (350 to 450F)
Truss the chicken: Slide a four-foot length of butcher's twine under the legs and back. Lift both ends of the twine and cross them between the legs. Then run one end under the drumstick. Run the other end under the other drumstick and pull both ends to draw the drumsticks together. Bring the twine along both sides of the chicken so that it holds the legs and wings against the body. Tie a knot in the ends between the neck and the top of the breast. If necessary, push the breast down a little to expose more of the neck.
Follow the grill's instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor. Place a large disposable foil pan underneath the chicken to catch the drippings.
Cook the chicken over indirect medium heat, with the lid closed, until the surface is deep golden brown and the internal temperature reaches 160 to 165F in the thickest part of the thigh (not touching the bone), 1 to 1 1/4 hours.
When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill. Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken's cavity pours into the pan. Transfer the chicken to a platter and tent loosely with aluminum foil. Let rest for 5 to 10 minutes (the internal temperature will rise 5 to 10 degrees during this time). Cut into serving pieces. Top with fresh squeezed lime juice and the mint.
Source: Weber - Jamie Purviance
WEBER-I can't believe it has been almost 7 years since we made this. This was for Father's Day. It turned out to be very good.
Brined Rotisserie Chicken with Cuban Flavors
Dry Brine
Finely grated zest of 2 large oranges
1 TB coarsely ground black pepper
2 1/2 tsp kosher salt
2 tsp ground cumin
1 tsp garlic powder
1/2 tsp Old Bay Seasoning
1 whole free range chicken, about 4 lbs., neck, giblets, wing tips, and excess fat removed
Extra-virgin olive oil
1/2 tsp ground black pepper
1 lime, cut in half
1 TB roughly chopped fresh mint leaves
In a small bowl, combine the dry brine ingredients. Pat the chicken dry with paper towels. Brush the chicken all over with oil and season evenly, inside and outside with the dry brine. Refrigerate, uncovered, for 24 to 36 hours.
Rinse the chicken briefly under cold running water to remove most of the dry brine. Pat the chicken dry with paper towels and season with the pepper.
Prepare the grill for indirect cooking over medium heat. (350 to 450F)
Truss the chicken: Slide a four-foot length of butcher's twine under the legs and back. Lift both ends of the twine and cross them between the legs. Then run one end under the drumstick. Run the other end under the other drumstick and pull both ends to draw the drumsticks together. Bring the twine along both sides of the chicken so that it holds the legs and wings against the body. Tie a knot in the ends between the neck and the top of the breast. If necessary, push the breast down a little to expose more of the neck.
Follow the grill's instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor. Place a large disposable foil pan underneath the chicken to catch the drippings.
Cook the chicken over indirect medium heat, with the lid closed, until the surface is deep golden brown and the internal temperature reaches 160 to 165F in the thickest part of the thigh (not touching the bone), 1 to 1 1/4 hours.
When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill. Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken's cavity pours into the pan. Transfer the chicken to a platter and tent loosely with aluminum foil. Let rest for 5 to 10 minutes (the internal temperature will rise 5 to 10 degrees during this time). Cut into serving pieces. Top with fresh squeezed lime juice and the mint.
Source: Weber - Jamie Purviance
Brad Olson
TVWBB Platinum Member
June 11 is too early for any kind of sweet corn celebration up here - I'd like to know who decided on the date!
Brad, sorry I don't know, but it's here along with dessert. lolJune 11 is too early for any kind of sweet corn celebration up here - I'd like to know who decided on the date!
June 11- National Corn on the Cob Day
June 11- National German Chocolate Cake Day
Timothy F. Lewis
TVWBB 1-Star Olympian
Yep, up here we don’t get good local corn until July or even August for “good” corn!
German Chocolate cake day? That’s one I think I can pass on (and make my doctor happy!) and not feel like I’ve missed something.
German Chocolate cake day? That’s one I think I can pass on (and make my doctor happy!) and not feel like I’ve missed something.
Brad Olson
TVWBB Platinum Member
I've seen it but have never bought it, although I buy the bags of frozen kernels all the time. Had some with a chuck steak last night, in fact.
I admit to being a sweet corn snob. If it's not local and bought at the farm or from the back of a farm truck at a pop-up stand, I pass. That probably means I eat less corn-on-the-cob overall, but when it's in season we usually have it at least 3 times a week.
I admit to being a sweet corn snob. If it's not local and bought at the farm or from the back of a farm truck at a pop-up stand, I pass. That probably means I eat less corn-on-the-cob overall, but when it's in season we usually have it at least 3 times a week.