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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 11-23-2012, 10:57 PM   #16
BigDaddyJT
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I'm more of a leg in one hand and an Anchorsteam in the other, standing around the fire pit enjoying the cool CA weather.
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Unread 11-24-2012, 07:29 AM   #17
Al Czervik
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One for Mongo, one for the plate, one for Al, one for the plate, one for Eggplant Man, one for the plate.
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Unread 11-24-2012, 08:39 AM   #18
Wampus
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OR....

Picking a piece of skin right off the bird just after it comes out of the frier!
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Unread 11-24-2012, 10:37 AM   #19
cowgirl
somebody shut me the fark up.

 
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Quote:
Originally Posted by gtr View Post
I'm pretty sure the best way to eat turkey is standing at the counter picking at the carcass. The same goes for chickens, hams and prime rib. Flavor seems to be enhanced with the absence of shoes, Decades of research have led me to this conclusion.
Couldn't agree with you more Greg.

Seems like that's the way I eat most of my meals.
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Unread 11-24-2012, 11:17 AM   #20
fingerlickin'
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Yeah, that's OK for you the cook. It does drive me a little nuts when I'm standing there carving up the bird or the ham and people just can't keep there hands off of it. My dad ate pretty much all of the skin right off the bird while I was carving it. I guess I should take it as a complement.
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Unread 11-24-2012, 11:33 AM   #21
Paulie G.
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I completely agree
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Unread 11-26-2012, 08:47 AM   #22
wnkt
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Yep...carving the meat and doing some "Quality Control" at the same time is the best, specially if there is some hot drippings to dip in.
I also love the good crusty bits.
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