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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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04-01-2009, 01:34 PM | #16 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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04-01-2009, 07:44 PM | #17 |
Knows what a fatty is.
Join Date: 05-31-05
Location: Northern California
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With me, this is a VERY popular recipe for asparagus. For those who like the bacon a little more 'done', try laying your bacon slices in a pan over med-low heat for a few minutes per side. The idea is to get the fat to render down a little bit, but NOT start the bacon to crisp up where you can't wrap it around the asparagus. (How long you personally 'pre-cook' it is a function of feel more that a fixed time.) Pull it off and cool the bacon between two pieces of paper towel for a minute or two. Then wrap your asparagus as usual. This pre-cooking technique renders out some of the fat prior to the bacon hitting the grill, resulting in a more crisp end product without reducing the veggie to mush.
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Jamie "The StrikeEagle" When You Care Enough to Send the Best |
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04-01-2009, 09:16 PM | #18 |
is One Chatty Farker
Join Date: 01-11-09
Location: somerset, kentucky
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Nicely done
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[COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR] |
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asparagus, London Broil |
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