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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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05-09-2013, 08:37 PM | #1 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Big Farkin Buritto NON Throwdown Entry..Pr0n
Had a bunch of tortilla's left over from last nights TD entry so I had to attempt to make another Burrito.
Diced up a fresh Mango. Did the same with a red onion. Sliced some Jalapenos razor thin and then diced Mixed them all together with Lemon juice, honey, cilantro, salt, black pepper, cubed cucumber and some cayenne pepper. Grabbed a fresh piece of Dolphin, rubbed it with Paul Prudhommes Red Fish Blackening rub and Olive Oil Threw it on the cast iron griddle while I prepped up the Tortilla with some Monteray Jack Cheese Topped that with some black beans and sour cream Then a little slaw Sliced up some of the Blackened Dolphin ( Mahi-Mahi not Flipper ) and added that to the mix finally topped it with the Mango Salsa and wrapped it up. Final plate with the left over black beans and salsa as sides. Yumma Yumma, the flavor was out a sight! Bam Thanks for lookin, enter a Throwdown Today!
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05-09-2013, 08:48 PM | #2 |
is one Smokin' Farker
Join Date: 08-14-11
Location: Cleveland OH.
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looks good.I want that in my belly
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22.5 ots, 22.5 wsm, kingsford deluxe |
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05-09-2013, 09:25 PM | #3 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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It's possible, follow the thread and you to will have that " In your Belly"
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05-09-2013, 09:32 PM | #4 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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looking good!
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Chris- Midwest BBQ Outreach |
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05-09-2013, 10:06 PM | #5 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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It was really good! Sorry this TD was a regular one and not a special or I would have entered this one too!
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05-09-2013, 11:14 PM | #6 |
Full Fledged Farker
Join Date: 04-28-13
Location: Raleigh, NC
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My wife is 34 weeks pregnant and has meeting Mexican 3-4 times/week. I'll have to make the salsa for her. Thanks for the food pron
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05-09-2013, 11:15 PM | #7 |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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I just stared at the pic of the blackened Mahi-Mahi for like 2 minutes. Superb!
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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05-09-2013, 11:35 PM | #8 |
Is lookin for wood to cook with.
Join Date: 04-19-13
Location: Chatham, IL
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What's your secret in the blackening spices on the Mahi Hometruckin?
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_________________________________ Peoria Cookers Backyard 24X48 Offset Weber 22 Kettle Weber Genesis Weber Smokey Joe |
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05-10-2013, 07:28 AM | #9 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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No secret, Chef Paul Prudhomme's Blackened Redfish Magic and a smokin hot arse cast Iron skillet.
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05-10-2013, 08:23 AM | #10 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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Nice. Hungry now.
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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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05-10-2013, 08:27 AM | #11 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Nice job..........I dig blackened anything.
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05-10-2013, 08:34 AM | #12 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Me too, Chez Paul's is the best rub for it too!
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05-10-2013, 08:41 AM | #13 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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I have not bought his rub, but I do use the recipe for it that he has in the "Lousiana Kitchen" cookbook. I wonder if they are exactly the same? Just might have to do a side by side comparison.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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05-10-2013, 08:49 AM | #14 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
The key to a good blackening is allowing the rubbed protein time to crust prior to applying scorching white hot heat.
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05-10-2013, 09:55 AM | #15 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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Now that got the ole taste buds going .
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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