A friend came over and smoked some MyMI. She passed out! She turned white as a ghost and went down for the count. Later, much later, and after some munchies she called the smoke 'Michigan Creeper', lol. Maybe it just got a real name. 'Michigan Creeper' - I like that, rolls off the tongue easy.
Menu for Saturday. Grilled bacon wrapped shrimp with garlic butter, baked parmesan asparagus for the main part. I'm thinking some kind of brownies made with canna butter. Chips and dip. pretzels. What I like is everything can be prepped early, then thrown on the grill and oven.
Go MSU and yes, I'll take the points. They'll win straight up... I hope.
EDIT-Here are the recipes:
Bacon Wrapped Shrimp
20 large shrimp
10 thin cut bacon strips
1/4 c. melted butter
Garlic powder
Onion powder
Celery salt
Preheat grill for medium heat.
- Cook bacon until done about halfway. Uncooked bacon takes too long to cook when on the shrimp.
- Combine the melted butter and the following to taste garlic powder, onion powder, celery salt.
- Drip shrimp in the butter mixture.
- Wrap shrimp in bacon, and secure with toothpicks.
- Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp should be done when the bacon is fully cooked.
Asparagus Parmesan
10 medium fresh asparagus spears, trimmed
4 teaspoons olive oil
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic salt
1. Brush asparagus spears with oil
2. Place on a baking sheet coated with nonstick cooking spray.
3. Bake. Uncovered, at 400 degrees for 6 minutes; turn asparagus. Bake 6 minutes longer or untilk asparagus is tender.
longer or until asparagus is tender.
4. Combine Parmesan cheese and garlic salt; sprinkle over asparagus.
Or for larger amounts combine Asparagus and oil with a dash of salt in a large ziplock bag and leave overnight.
With larger amounts it will take longer to bake.
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