StangDreamin'
Founding Member
Atta boy, Carlo! I knew that somewhere out here, we'd have a genuine Mediterranean man out there who could provide the recipe. You made me seriously hungry; although I wouldn't be able to resist slicing up some grilled fresh Italian sausage (1/4" slices) and some grilled sirloin to add to the mix - just to satisfy my carniverous urges 
Other than adding the meat, my wife keeps me away from the red sauces... She says my redneck Northern Irish Desert Rat talents are more suited to the BBQ. Say, anybody tried grilling a corned-beef brisket? Low 'n' Slow fire, 15 minutes on a side. Core and quarter a 10" cabbage, lay it on a sheet of aluminum foil with 1/4 cup real butter and 3 cloves of garlic, wrap it up into a ball and lay on the grille next to the brisket. Yeah, Baby.
D@mn! I've gotta go get a snack now!

Other than adding the meat, my wife keeps me away from the red sauces... She says my redneck Northern Irish Desert Rat talents are more suited to the BBQ. Say, anybody tried grilling a corned-beef brisket? Low 'n' Slow fire, 15 minutes on a side. Core and quarter a 10" cabbage, lay it on a sheet of aluminum foil with 1/4 cup real butter and 3 cloves of garlic, wrap it up into a ball and lay on the grille next to the brisket. Yeah, Baby.
D@mn! I've gotta go get a snack now!




Just be sure to keep it well refrigerated, else it will taste like sour Welch's grape juice.
She is just about done paying it off and she wants to sell it and get something like a small SUV