Afternoon eye candy: Hot men of theBERRY (61 photos)


Oh my! So much goodness in one post. Megan and I want to thank you for making this post amazing. We can't do it without your great pic submissions.

AWESOME instructions: Guys- write theBERRY on a sign or your body and snap a pic. Get creative! Ladies, send the best pic you can find of your friends, boyfriends and hubbies. Click SUBMIT or mail to theberrysubmit[at]gmail[dot]com.

theBERRY sisters: Emily & Megan

Click HERE to submit a pic!

Click HERE if you missed last week’s batch of real hot men…

  • Ogunjide

    Hi Jack: This is what Scott has tyo say about cooking rabibt.Rabbit will dry out quickly on the BBQ, so additional steps are necessary. De-bone the entire rabibt. The whole meat pieces should be brined overnight. A simple brine solution for half a gallon of water would be one half cup each of salt and sugar. Add the salt and sugar to hot water so it dissolves completely, then cool the solution to room temp. Pour into a sealable freezer bag, add the rabibt and refrigerate overnight.About 12 hours in the brine solution (not much longer it will become too salty. If necessary, pour off the brine and return meat to fridge).About 3 hours before you’re ready to cook, cut the meat into uniform pieces for the skewers. It’s very important to cut the meat into uniform sizes for even cooking. Marinate the cubed meat in a mixture of 1 cup each of buttermilk and coconut milk. Add your curry paste or powder to the milk solution to taste. Marinate in this mixture for another 2 hours or so. Remove from fridge and allow the meat to come to room temp about an hour (this is important for even cooking).I wish I could say, Cook for 10 minutes . . . The cooking time will depend on the fire and the size of your meat pieces. Just keep in mind that you want to cook the rabibt medium/medium rare, so watch it carefully.I’d serve this with BBQ cauliflower steaks and steamed rice (slice cauliflower steaks from a whole head of cauliflower about 1/2 thick. Try to make the thickness uniform. Slice from the top down, not side to side). Coat the cauliflower with oil, salt and pepper. Start the steaks when the fire is hot so you get some nice grill marks on the cauliflower.If you have any coconut milk left over, cook the rice in it (typically, two parts liquid to one part rice, so for one cup of rice use 1 cup of coconut milk and 1 cup of water). Cook over very low heat so it doesn’t burn (a rice cooker is best).Enjoy!

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