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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 08-22-2012, 03:47 PM   #46
geo
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Thanks for sharing, I am going to try these too.
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Unread 08-22-2012, 04:34 PM   #47
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That's just like sex. Awesome.
I will be doing these.....and taking full credit for the design.
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Unread 08-22-2012, 05:22 PM   #48
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Wow they look incredible and now youve given me something to make this weekend while i'm waiting fro my butts to cook. Would you mind telling mr how much sourcream to creamchees ratio? again INCREDIBLE!
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Unread 08-22-2012, 05:35 PM   #49
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The NEXT BIG THING!!!

Next we will have to certified like a MOINK Baller!!!!!

This is a GREAT idea indeed!!!!
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Unread 08-22-2012, 06:43 PM   #50
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Quote:
Originally Posted by billham View Post
Wow they look incredible and now youve given me something to make this weekend while i'm waiting fro my butts to cook. Would you mind telling mr how much sourcream to creamchees ratio? again INCREDIBLE!

I would say like 4 parts cream cheese to 1 part sour cream. Just to lighten it up a touch. If you use too much sour cream it just gets too runny.
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Unread 08-22-2012, 06:55 PM   #51
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Simply Killer Dude!
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Unread 08-22-2012, 07:35 PM   #52
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Awesome!

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Unread 08-22-2012, 08:24 PM   #53
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i love this, going to try on next cook!
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Unread 08-22-2012, 08:45 PM   #54
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113? I made 50 one time and my back was killing me but the end justifies the means. Congrats and very nice looking shots!
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Unread 08-22-2012, 11:17 PM   #55
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Quote:
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113? I made 50 one time and my back was killing me but the end justifies the means. Congrats and very nice looking shots!
Thanks for the complements everyone. I think this is the first thread of mine that's ever been revived, i'm honored.

Yeah Youngin', they really are a labor of love aren't they? :D
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Unread 08-22-2012, 11:28 PM   #56
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Question Flameups?

Do you have any problems from flameups caused by grease dripping off the bacon?
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Unread 08-22-2012, 11:28 PM   #57
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oh ya this weekend it's on.
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Unread 08-23-2012, 05:54 AM   #58
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Well deserved Kudos........and like everybody else here I'm gonna have try those, the price of sausage is going up this week with the demand from this! LOL
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Unread 08-31-2012, 09:44 AM   #59
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Those look so awesome! Making some tomorrow! Did you remove the casings or just roll with them on? So you cooked them indirect on the BGE correct?
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Unread 08-31-2012, 09:47 AM   #60
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Love the skewer idea, I usually do them with toothpicks but that looks much nicer. Also love the sauce ideas too, I generally just use brick cream cheese, mold it and toss it in then dry rub on top. I dig your method better. Going to make some of these for the block party this weekend.
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