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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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01-22-2013, 08:01 PM | #16 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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01-22-2013, 08:08 PM | #17 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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^^^You haven't lived until....
oh man, just thinking about it makes me look forward to winter!
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Hold my dang beer... |
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01-22-2013, 08:11 PM | #18 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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There are two places where seafood never belongs: in any of my recipes, and in my mouth.
John |
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01-22-2013, 08:13 PM | #19 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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^^^You have my sincere condolences John!
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Hold my dang beer... |
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01-22-2013, 08:17 PM | #20 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Good stuff! Thank you!
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J Crunch |
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01-22-2013, 08:28 PM | #22 |
Is lookin for wood to cook with.
Join Date: 06-30-11
Location: Waimairi Beach, New Zealand
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That chowder looks like a winner. I'll be making that come winter. Thanks John.
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Having fun learning to BBQ - Weber Silver 22.5. Weber Smokey Joe Gold. Quantum 4 Burner Gas. |
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01-22-2013, 08:33 PM | #23 |
Knows what a fatty is.
Join Date: 09-24-12
Location: Milwaukee
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Nice! Will definitely try this one.
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01-22-2013, 08:50 PM | #24 |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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01-25-2013, 04:39 PM | #25 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Looks great John! I look forward to trying it. Thanks for sharing the recipe
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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02-01-2013, 09:28 PM | #26 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
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Made this tonight as posted and was delish! Also used home made bacon of course ;)
Nice work PD!
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Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR] |
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02-01-2013, 09:35 PM | #27 |
Full Fledged Farker
Join Date: 01-18-09
Location: Houston
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Thanks for the recipe John, I enjoy your site!
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02-02-2013, 12:57 AM | #28 |
Full Fledged Farker
Join Date: 08-11-03
Location: Canton Ohio
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Looks delicious John! I made a similar chowder last night, wish I had seen your post before that. One thing that I did... I was thinking that grilled corn would be good in it, but it's not exactly corn season here in Ohio. So, I tossed the thawed corn in a nearly dry wok (just a thin film of bacon grease) over high heat, just until some of the kernels were a bit browned, like a corn cut from a grilled ear might look. I think it added to it nicely.
Thanks for the recipe! I'll be trying it soon.
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Cheez Canton, OH New Braunfels Bandera, 22.5" WSM, Weber Ranch Kettle, 5 or 6 other Weber Kettles, Party King tailgate grill, and a modded "pizza grill" that is falling apart. Self-proclaimed President of the Canton, OH chapter, Weber Rescue Society. |
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02-02-2013, 06:11 AM | #29 | |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Quote:
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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02-02-2013, 06:20 AM | #30 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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It sounds fantastic. I am not sure why you would want to get rid of half the bacon fat - to me that is great flavouring (and better tasting than butter subsequently added)!!!
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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