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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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Old 04-16-2013, 05:32 PM   #16
Smoothsmoke
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looks tasty
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Old 04-16-2013, 05:52 PM   #17
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What is Conch????
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Old 04-16-2013, 06:53 PM   #18
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That big azz burger looks great, and the avatar isn't bad either.
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Old 04-16-2013, 07:01 PM   #19
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conch burger... CONCH BURGER?!?!?! Stupendous! Hold on a second while i pick my jaw up from off the floor. Absolutely brilliant!
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Old 04-16-2013, 07:35 PM   #20
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I'd hit that for sure!
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Old 04-16-2013, 07:50 PM   #21
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I love conch, and that looks farking delicious!
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Old 04-16-2013, 09:02 PM   #22
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Quote:
Originally Posted by 1911Ron View Post
What is Conch????
This here's a conch!

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Old 04-16-2013, 09:13 PM   #23
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I mean that looks great.....but we went to the Cayman Islands about 29 years ago and all you could get served was Conch this or that. And it was all awful! Maybe they have improved through genetic cross breeding. Or inbreeding for that matter.
Nice post and I love the sizzle!
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Old 04-16-2013, 09:21 PM   #24
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Quote:
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What is Conch????
Its like a huge clam. A conch burger to me sounds like a poor mans crab cake...just saying....
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Old 04-16-2013, 09:38 PM   #25
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Quote:
Originally Posted by WareZdaBeef View Post
Its like a huge clam. A conch burger to me sounds like a poor mans crab cake...just saying....
Two different beasts. Conch when caught fresh and handled properly can be very delicious. Crab meat is actually quite delicate and has to be handled gently when making cakes. Conch however, is like rubber if not tenderized. Hence the grinding, or pounding as in conch steaks, Etc. Fresh ground, perfectly spiced and fried I'll choose conch over crab cakes anyday. But nothing beat a low country crab boil and pickin' or my favorite soup of all time...She Crab!
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Old 04-16-2013, 09:42 PM   #26
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Quote:
Originally Posted by martyleach View Post
I mean that looks great.....but we went to the Cayman Islands about 29 years ago and all you could get served was Conch this or that. And it was all awful! Maybe they have improved through genetic cross breeding. Or inbreeding for that matter.
Nice post and I love the sizzle!
Thanks Marty, We have a house in Belize and I know how you feel. Conch is a tricky protein and is generally over sold to the Tourists. They are protected on Ambergris Caye where we live and seasonally harvested. However, I don't think I have seen them too widely marketed there.
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