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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-17-2010, 03:47 PM   #16
BigButzBBQ
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Quote:
Originally Posted by Skidder View Post
Big Butz I have four pounds of large shrimp ready to rock tomorrow with your recipe. The wife and I rented a cottage on the lake here and we're having visitors and family so thanks so much.
Sounds awesome! Can't wait to hear!
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Originally Posted by Phubar View Post
...all I need is some shrimp,chicken and bacon!
...the rest Phollows...
Yeah, exactly, I'm good at theory more than step by step instruction type cooking plus, I'd rather inspire than spoon feed.
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Unread 05-17-2010, 04:42 PM   #17
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Originally Posted by BigButzBBQ View Post
Would help if more of my recipes were actually written down.
That always seems to be my problem too.
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Unread 05-18-2010, 04:36 AM   #18
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I always write mine down and keep in a folder and this one is going in there too under favorites.
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Unread 05-18-2010, 06:50 AM   #19
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These look absolutely beautiful and I agree about the flavor profile. That is a big plus.
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Unread 05-18-2010, 08:22 AM   #20
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WOW - nice eats!
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Unread 05-18-2010, 08:46 AM   #21
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Gotta give this a try. Nice thinking outside the box
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Unread 05-19-2010, 01:24 PM   #22
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Just a quick update, had someone make some Shigen on an offset this last weekend dialed in at 230. Said the bacon was on the chewy side w/out hardly any crisp after he had them on for an hour. It's looking like 240-250 is going to be the best range. I did a vid on these for those who are severely bored and want to kill time. here
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Unread 05-19-2010, 03:50 PM   #23
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YUM!! Got to try these!

I picked up this tip from a Chinese food cookbook -- add an egg white to your shrimp in the bowl with seasonings (doesn't really have to be a marinade). The egg white holds moisture in the shimp.
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Unread 05-19-2010, 05:14 PM   #24
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Quote:
Originally Posted by BigButzBBQ View Post
Just a quick update, had someone make some Shigen on an offset this last weekend dialed in at 230. Said the bacon was on the chewy side w/out hardly any crisp after he had them on for an hour. It's looking like 240-250 is going to be the best range. I did a vid on these for those who are severely bored and want to kill time. here
I must admit that I was a little skeptical that those three different types of meat would finish at the same time, especially the bacon, but seeing is believing. Very nice video.
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Unread 05-19-2010, 06:05 PM   #25
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Good looking grub.
I'll have LARGE order to go please
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Unread 05-19-2010, 08:01 PM   #26
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Great, but looks like a lot of work?
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Unread 05-19-2010, 08:45 PM   #27
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This whole learning to be a Q slinger is hard work lol, another thing I HAVE to try
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Unread 05-19-2010, 09:51 PM   #28
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Those look like a huge hit! Very creative and this could be a knockout appetizer.

Wait....wasn't "shigging" Tuffy Stone's term for stealing an idea from another cooker. So if someone copies this are they shigging shigen? Just askin'
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Unread 05-19-2010, 09:53 PM   #29
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looks great from here...
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Unread 05-19-2010, 11:58 PM   #30
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Looks great from here too!
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