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Cheesecake Factory Tartar sauce by
Nonnymus
Well, I know know that at least one of the mystery ingredients is
capers!!!!!!
Best guess, so far:
Hellman's Mayonnaise
Sweet pickles
Dill...
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Brine report by
Nonnymus
Night before last, I put 18 chicken legs into a brine made of apple
juice and salt, with some seasoning added. I used the formula of 2 cups
Kosher salt per...
( 1 2)
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29-10-2006 01:07 AM
by Kent 
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Brining question by
Nonnymus
I'm going to experiment a little with brining. In fact, I have 18
chicken legs in a brine right now and a good friend coming for supper to
share his...
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28-10-2006 07:49 PM
by Kyle
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pork rinds by
Kevin S. Wilson
On 25 Oct 2006 07:18:38 GMT, wrote:
Have you tried Salvadorean pupusas lleno con queso y chicharones?
Aren't you the bozo who's...
( 1 2)
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First pulled pork, first bbq by
cowboy
Thank you for what I have learned here.
It took way to long and finished in a 350 degree oven but my first
pulled pork is fantastic.
I guess 225 is an okay...
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27-10-2006 10:37 PM
by JohnO
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27-10-2006 12:32 PM
by Kent
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pork rinds by
TeaLady (Mari C.)
Alan Truism wrote in
:
Ace wrote:
"have you tried the chocolate-covered version?
No.
...
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Times change for potatoes by
Nonnymus
Mrs. Nonnymus and I were having lunch today when I made an observation
she thought was interesting. I had ordered mashed potatoes with my meal
and commented...
( 1 2)
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26-10-2006 11:51 PM
by TH
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Ping 3Fat by
BOB
Hey Buzz,
Good luck this weekend.
BOB
--
Raw Meat Should NOT Have An Ingredients List
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26-10-2006 03:10 AM
by Buzz1
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pork rinds by
Ace Lightning
Alan Truism wrote:
have you tried the chocolate-covered version?
No.
I'm waiting for someone to market a cheetos style fried pork skin that is
coated in...
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Baron of Beef for 120 by
Sean.Turvey@gmail.com
My wedding is coming up and we were hoping to have an open pit with a
Baron of Beef for 120 or so guests. Does anyone have any suggestions
about how to do...
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pre-burn necessary ? by
H
I have access to lots of kiln dried oak,cherry,ash, & maple chunks. Is
pre-burning really needed here as the wood is at 7% moisture.
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Jackelope!!! by
Steve Johnsenson
Kevin S. Wilson wrote:
"Brian Stevens" wrote:
You gotta be shittin' me!!!
Check it out: http://www.poeb.uni-karlsruhe.de/poeb/Wolpertinger.htm
...
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To those that know Kilini & TFM by
OL'Hippie
Kilini is in a tough spot, I just found out, G'ganna and I are in
shock. Kilini sent me the skinny about what is going on, they left
today for the Mayo Clinic....
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Cookshack temperature profile by
DougW
Did this just to see how much the cookshack
varies over time/temp.
Setting was at 200f with no food loaded
(just 2oz of wood so it would season a bit...
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Freezing baby backs? by
Bo Hica
After smoking them I mean.
I have 3 racks in the freezer now, in their original packaging (individual
cryovac), bought "pretty much frozen" over the summer...
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22-10-2006 03:11 PM
by 43fan
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Silver B Cover by
Rob Mills
As a lot of you know Amazon allows customers to rate products with a review,
don't know if they will print this one or not. Below is the review I sent
Amazon...
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BBQ Bill Boils Ribs by
Sonoran Dude
OK... CBS Innertube has a Web only series called BBQ Bill. The show
looks as if its sole purpose is to poke fun at redneck BBQ. I lost
interest when I saw...
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A Must Modification to your WSM !!! by
g.711
http://www.jimbloomfield.com/bbq/
This is the ultimate mod if you own a WSM grill. Take the table and
bowl of a Weber 18 ½ platinum and just set your WSM on...
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pig picking this weekend by
pbstreetgang
if in asheville n.c. this weekend big party pig kegs drive- in mini
bike racing fun fun
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