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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 01-28-2014, 01:13 AM   #1
bbqgeekess
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Default Was hungry for a late night snack (Pr0n)



Utilizing my slab of Buckboard Bacon :)
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Old 01-28-2014, 01:22 AM   #2
CharredApron
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Just needs a little lettuce, and I am good to go.
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Old 01-28-2014, 02:25 AM   #3
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Perfect. I don't want any green stuff near my BLT.
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Old 01-28-2014, 02:46 AM   #4
bbqgeekess
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Originally Posted by sliding_billy View Post
Perfect. I don't want any green stuff near my BLT.
So BLT for you means? :

1. Bacon
2. LOTS of Mayo
3. Tomato

:)
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Old 01-28-2014, 02:55 AM   #5
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My oatmeal for breakfast just ain't cutting it now....
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Old 01-28-2014, 04:36 AM   #6
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Old 01-28-2014, 05:24 AM   #7
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Quote:
Originally Posted by bbqgeekess View Post
So BLT for you means? :

1. Bacon
2. LOTS of Mayo
3. Tomato

:)
You read my mind. And I do like LOTS of mayo! One of my favorite sandwiches is mayo and tomato on toast when there is no bacon to be found.
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Old 01-28-2014, 05:56 AM   #8
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Wow that bacon looks great. I did a seasoning burn on a new cooker yesterday and used bacon to get a feel for heat distribution in the cabinet so
I had BLTs for lunch, but NOTHING as impressive as yours. Great job!
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Old 01-28-2014, 06:11 AM   #9
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That hits the spot. Of course lots of mayo.
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Old 01-28-2014, 07:56 AM   #10
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Lettuce or no lettuce that sandwich looks awesome. I like the choice of bread.
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Old 01-28-2014, 10:36 AM   #11
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Quote:
Originally Posted by sliding_billy View Post
Perfect. I don't want any green stuff near my BLT.
Hey I have made millions growing, teaching growers and selling lettuce through out the years.My research on lettuce growing has adorned the walls of USDA in Cali.I`m responsible for re-introducing an heirloom cultivar of poka-doted head lettuce that is still quite popular today.When I first introduced it back into production some of the Rests. rejected it as people could`nt make heads or tails of a leaf of lettuce with a pale green background and red blotches.It goes by different names these days in seed catalogs as I did this in the 80`s.Long story short...I love me my LETTUCE.
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Old 01-28-2014, 11:34 AM   #12
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Quote:
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Hey I have made millions growing, teaching growers and selling lettuce through out the years.My research on lettuce growing has adorned the walls of USDA in Cali.I`m responsible for re-introducing an heirloom cultivar of poka-doted head lettuce that is still quite popular today.When I first introduced it back into production some of the Rests. rejected it as people could`nt make heads or tails of a leaf of lettuce with a pale green background and red blotches.It goes by different names these days in seed catalogs as I did this in the 80`s.Long story short...I love me my LETTUCE.
Me Too! Gotta have my greens! Imported some collard seeds here to France, now to try and propagate them next season. Any tips?
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Old 01-28-2014, 11:44 AM   #13
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I would of put some lettuce on if I had some! Sorry! lol.
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Old 01-28-2014, 05:04 PM   #14
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+1 on the lettuce, that said it looks awesome.
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Old 01-28-2014, 05:19 PM   #15
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Me Too! Gotta have my greens! Imported some collard seeds here to France, now to try and propagate them next season. Any tips?
Jed see if you can find some well drained yet moisture holding potting soil.(I know it sounds contradictory just roll with me)Collards need nitrogen from beginning to end.A well composted organic mix, peat moss and pearlite(the little white balls that absorb and retract water) is what you are looking for.No wood chips(Pine bark or otherwise as they are nitrogen starving in your mix or ground soil).Place the the seeds in plastic cups or direct in ground 1/4-1/2 deep starting at 55-85 degrees F. at 8 inches minimum spacing apart.Full eastern exposure is best with rows running(but not nessessery) north to south.Anything in the Brassica family(kale, broccoli, cabbage ect.) likes food and water.

Add your favorite smoked Pork product and away you go with your cook.
Side note...forgive me for hijacking this thread as I am a teacher and student at heart.
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