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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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11-11-2012, 06:04 PM | #1 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Bacon n eggs-my way(pr0n)
Just take three eggs and a tbs of cream, couple of tbs of finely chopped herbs like parsley or chives and mix them gently in a bowl.
You just want the yokes broken, and gently mixed through. The salt and pepper and beat gently until they are well mixed but still there is egg white clumps and yolk splotches. You don't want uniform blended of you get a textureless yellow clump instead of something more interesting for the eye and texture for the mouth. IMO Fry your bacon. In my case it is hiskory smoked home mede bacon, and fry it until it is done to where you like it. The egg will slow the cooking of the bacon and will be cooked in no time so you want the bacon where it is at the preferred doneness. Pour the eggs over the bacon and cover with a lid. Wait around 3 minutes and check. You want the eggs set but soft, or they will go rubbery on you. and as a special treat to the desires of tortleboy and CD Hope you try it!
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11-11-2012, 08:10 PM | #4 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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that's good
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11-11-2012, 09:01 PM | #5 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Looks good. I would hit that. You should try making a shirred egg sometime. Also a gentile preparation.
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11-11-2012, 09:12 PM | #6 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great lookin' breakfast.I could eat that all day long!
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11-11-2012, 09:20 PM | #7 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Nice
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11-11-2012, 10:14 PM | #11 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Looks great, little like an layered Omelet.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-11-2012, 10:25 PM | #12 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Dayum
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11-12-2012, 06:28 AM | #13 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Great breakfast Buccs!!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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11-12-2012, 08:02 AM | #14 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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You gotta be kidding me...that's my saturday's brunch for the last 22 years!
Usually I add milk or better yet coffee milk (thicker/creamier) to the egg. OPhten I make an omelette with onion and tomato.
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11-12-2012, 08:19 AM | #15 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Looks great Buccs... Wish I had a plate right now!
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