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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-27-2020, 07:31 PM   #16
gtr
somebody shut me the fark up.

 
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Join Date: 10-16-10
Location: Culver City, CA
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Meat and taters are a classic for a reason and you did it proud!

I've been doing the Cavender's on chix, scrambled/fried eggs, etc. but have not done taters with it. I'll give it a shot - I have no doubt it's great. Has anyone else noticed the Greek folks are good with (among other things) taters? Esp. fries - go to a Greek joint - or better yet, Greece - and the fries are killer - always!

Looking forward to seeing the wings!
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Old 06-28-2020, 12:02 AM   #17
ShadowDriver
somebody shut me the fark up.

 
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Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Sorry - I got distractified.

It was 1730 when my friend walked through the door and somehow it's now 2230. No idea how that happened. Could be the 4 years since we last saw each other. Could be the single malt. Probably a combo.



I wish that I'd grabbed a plated shot... but I tossed the Gold Star wings in Wing-Time Medium Buffalo Sauce and we hit the Jamaican Jerk with fresh lime.

Calabacitas (Mexican zucchini with onion and garlic) served as the veg.

We raised a glass tonight and shared memories of Jakal Stone, "Boombox Orchid," teaching my good friend how to take gas from a KC-135 tanker, and retiring an MC-130P together from Japan, across the Pacific, to The Boneyard.

If you're not a Scotch drinker for fear of "peaty" or "smokey" overtones - this is for you. Nectar D'Or is smooth, sweet, and light. It's dangerous.



More / Better Pr0n next time.

Thin blue and kind regards.
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Last edited by ShadowDriver; 06-28-2020 at 12:38 AM..
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