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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-08-2011, 09:52 PM   #1
BobBrisket
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Default Pronucopia

Been cooking, just haven't had the time to post it. Here's some misc pron with play by play.
Superbowl Pron. Carmelized onions, long green peppers, some of my homemade green chile sausage, kraut. I was going for a WI theme. Had the Charley's brat sauce out and used Spice House seasonings out of WI as well. Pics stopped when game started. Also had some wings with some pico de gallo seasoning. Not really hot, but tangy.






7 bone steak meals. Steak Salad! And I was inspired to make some stuffed enchiladas using flour tortillas, they didn't suck, but I prefer corn torts instead.






Some smoked pork chile colorado and corn bread.



NJOY!
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Unread 02-08-2011, 10:05 PM   #2
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Wow! I'm in overload here!
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Unread 02-08-2011, 10:11 PM   #3
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I'm with you on the corn tortillas. Way more flavor. But everything looks delicioius!
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Unread 02-08-2011, 10:13 PM   #4
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Definitely everything looks super. I bet no one went home hungry
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Unread 02-08-2011, 10:23 PM   #5
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Holy Fark! That is my kind of meal there! I love the Fiesta seasonings none of them suck! Those onions and wings kick arse!
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Unread 02-08-2011, 10:25 PM   #6
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Wow!! thats some great looking grub right there.
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Unread 02-08-2011, 11:27 PM   #7
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man o man!!! That looks outfarkingstanding!!! (Pardon my language)
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Unread 02-08-2011, 11:34 PM   #8
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Looks fantastic! Another corn tortilla fan here. I wanna try making some.
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Unread 02-08-2011, 11:55 PM   #9
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While both corn and flour torts can get soggy when making enchiladas, you can always sog proof the corn torts by giving them a quick fry in oil. After that, they maintain their texture pretty well. When the flour ones got soggy, they pretty much turned into raw dough again. Course, I could have held back on the red sauce, but that wouldn't be any fun now, would it? I'm just a big fan of stacked enchiladas using corn tortillas. Flour torts are still my favs for fried or toasted burritos and then drenched in sauce. I actually have an idea in mind where I'd like to try toasting the flour torts in a CI skillet till they get crispy and toasty. My grandmas made us a quick dessert by toasting the flour torts till they got super crispy. Then they drizzled honey over em, or spread butter on em and sprinkled brown sugar over it. My cousins and I later adapted the recipe to crispy torts and peanut butter. Good stuff!
Anyhow, I'd like to toast some up like that, maybe even wheat torts, and then make stacked enchiladas. Worth a try, I think.

Bob
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Unread 02-09-2011, 12:08 AM   #10
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A soft fried corn tortilla is hard to beat for making enchiladas. IMHO... of course.

Very nice spread!
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Unread 02-09-2011, 12:12 AM   #11
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Wow! Nice job Bob!
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Unread 02-09-2011, 12:14 AM   #12
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Thanks......for making me hungry at 0100 hours!
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Unread 02-09-2011, 12:27 AM   #13
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It all looks great.
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Unread 02-09-2011, 06:18 AM   #14
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All that looks great Bob. Looks like you've been eating well.
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Unread 02-09-2011, 06:23 AM   #15
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GREAT DAY!!

That made my leftovers look like a booger.
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