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shadowglenn

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Reply with quote  #46 

Nice Paly, your making me hungry. I always pan sear my Ahi in sesame oil and and dip in wasabi and Yoshidas. I must admit I like mine a lot more on the red side maybe a 1/8 inch of white around the outside and Popsicle red in the middle. I will post up next time I do mine.


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Palydaxjones

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Reply with quote  #47 
CHICKEN PICATTA!! Oh my, this came out FABULOUS!
http://www.cuisineathome.com Client got me 6 month subscription to the mag;
Cuisine At Home. Very interesting mag. Had this on my office desk since January to make it. This is kinda a new meal for me. Little advanced kooken! Cannot remember the last time I even saw Veal or Chicken Picatta.
Want the particulars, PM me. I know its a grillin thread, but lordy, was too good not to present. LOL!!  2 pics provided.
One darker than other just for artistic flavor.
Cheers, enjoy the weekend.
David



Plumber

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Reply with quote  #48 
Being 102 degrees outside, I smoked the bird on the BBQ. First time for me. Super easy & oh so tasty.
 It only took 3 1/2 hours for a 14lb bird.




shadowglenn

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Reply with quote  #49 

Nice coolie....  and tasty looking bird.


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MillCity

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Reply with quote  #50 

Quote:
Originally Posted by Plumber
Being 102 degrees outside, I smoked the bird on the BBQ. First time for me. Super easy & oh so tasty.
 It only took 3 1/2 hours for a 14lb bird.





Tim - That's looks mighty tasty !!   I love BBQing Turkeys - they taste mucho better and the cooking time is less. 
lowcab

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Reply with quote  #51 

I still need that ribs recipe from Keith.


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ewag

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Reply with quote  #52 

Tim, the only way Charles,JeanneMarie,her boss and admin asst will eat turkey is if I cook it on the smoker. Next week I'll be cooking up two. Will post pics.   


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otter

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Reply with quote  #53 
Quote:
Originally Posted by lowcab

I still need that ribs recipe from Keith.



The line is long but the wait is even longer. I asked him for it like 3 friggin years ago.................Shit he even promised me he'd get it to me when I gave him a killer deal on a surfboard..........

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Plumber

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Reply with quote  #54 
Quote:
Originally Posted by otter
Quote:
Originally Posted by lowcab

I still need that ribs recipe from Keith.



The line is long but the wait is even longer. I asked him for it like 3 friggin years ago.................Shit he even promised me he'd get it to me when I gave him a killer deal on a surfboard..........

I hear it's top secret! Wish I had it.

Shovelheadave

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Reply with quote  #55 
You guys are gettin pretty damn fancy. I'm more of a traditionalist....I love burgers

DSC05793.jpg picture by Shovelheadave
Palydaxjones

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Reply with quote  #56 
What are those yellow things on the side? Dare I say it;VEGGIE burgers?!
No Onions? Cheese? Buns? BBQ sauce, etc???
No Cocktail? No Hula Dancer like Plumber always has showing???
cheers, looks like a perfect & fun bbq!!
David
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1 hour later post...Love the Edit part of this site!!
Go To The Sessions and Flicks, see Grillin by Shovelheadave.
That is where the oinions, cheese, buns, sauce, cocktails, hula dancers are!!
FANTASTIC!!!


Palydaxjones

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Reply with quote  #57 
JUMBO Shrimp Kabobs over rice ala Dave................
Did a interesting but very easy marinate (per recipe) on half of the kabobs.
Did a simple honey bbq on other half of the kabobs. Marinate was better.
PM if want particular info on the process, what I did, how.........
Enjoy the weekend!!!!!!!!!!!
David




Mo

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Reply with quote  #58 

Funny how I never saw any of that!


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judahman

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Reply with quote  #59 
Quote:
Originally Posted by Palydaxjones
JUMBO Shrimp Kabobs over rice ala Dave................
Did a interesting but very easy marinate (per recipe) on half of the kabobs.
Did a simple honey bbq on other half of the kabobs. Marinate was better.
PM if want particular info on the process, what I did, how.........
Enjoy the weekend!!!!!!!!!!!
David






Nice thing about the shrimp, they cook FAST.
None of that waiting around for the turkey to "cure"...
Onigiri or Japanese rice molded into a triangular patty is nice too on the grill,
outside gets a little crisp, D-lish!
Okwaho_Yakon_Kwe

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Reply with quote  #60 

Well, ewag's b'day is the 18th and cwag's is the 22nd, so ewag is smokin' and I am bakin' today.

Menu is  2 14lb turkeys, 5lb pork ribs, 3 sockeye samon pinwheels stuffed with crab & cheese, 3 Florida crab cakes and 3 portebella mushrooms stuffed with fresh country sausage.  I am making eggplant parmesan and a decadent carrot cake with cream cheese frosting.  (we won't be cooking for about a week after this).

I prefer to quarter the birds first.  The smokey flavor gets to be more intense and pleasurable to the palate this way.  It also greatly reduces cooking times.

Oh, I almost forgot beer, wine and Asbach is here as well.  BTW we moved find us if you can.

Happy Birthday's and I love you both.
JM


























 

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