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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 12-07-2006, 10:49 AM   #46
Jorge
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Any chance I can talk a moderator into making this a seasonal sticky?
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Unread 12-07-2006, 11:37 AM   #47
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Quote:
Originally Posted by Jorge
Any chance I can talk a moderator into making this a seasonal sticky?

Excellent idea Jorge!

I will have to try these recipes. Thanks all.

Mike
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Unread 12-07-2006, 12:18 PM   #48
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I don't think the results of smoking the meatballs were ever posted. Scott and I PM'd and talked about it.

A disposable perforated veggie tray works great. I usually add them in batches while I have something else cooking. 20-30 minutes while I have something else cooking, and then finish in the oven. For a longer smoke time I will cut back on the liquid smoke by 25% in the sauce. Setting the pan on a grate in the firebox with a little sauce on the meatballs adds a nice touch. Just keep them moving and pull them when the sauce is starting to set up so that you don't burn it. They keep well in the fridge if there isn't too much sauce on them, and reheat fine with the addition of sauce that has been set aside.
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Unread 12-07-2006, 05:36 PM   #49
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Stuck as requested, Good Ider by the way
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Unread 12-10-2006, 07:21 AM   #50
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Spam is always an option.
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Unread 12-11-2006, 08:53 AM   #51
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Quote:
Originally Posted by bbqjoe
Favorite T-day junk food? Bloody marys made with clamato!!!!
Vegetable overload.
plus add a little (or a lot) of horseradish.

Now we talking!

There is more to my recipe but Absolute Peppar Vodka, Clamato and horseradish are the basic ingredients. Anything after that is all added according to taste.

Some optional ingredients:

Worchestershire
Garlic salt/powder
tabasco- class all in itself
celery salt
cajun spice/cayenne or Oldbay
lime juice (key lime juice is my favorite)
lemon juice
black pepper - course or fine
white pepper
any type of hot sauce

Garnish with:

olives
okra
celery
green beans
carrots
Sea salt the rim or use the cajun spice here

I like a good BM!
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Unread 12-17-2006, 01:53 PM   #52
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Found some jalapeño cheddar little smokies at the store yesterday. Got them in the crock pot with some good Carolina sauce acquired from a past trade. Good chit Maynard.
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Unread 12-17-2006, 08:51 PM   #53
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Quote:
Originally Posted by Kevin
Found some jalapeño cheddar little smokies at the store yesterday. Got them in the crock pot with some good Carolina sauce acquired from a past trade. Good chit Maynard.
Where might one find such smokies ? I have not seen a Jalapeno in MoFo country yet. At least not a "REAL" one. Going to duck now.
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Unread 12-18-2006, 12:32 AM   #54
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Quote:
Originally Posted by brdbbq
Where might one find such smokies ? I have not seen a Jalapeno in MoFo country yet. At least not a "REAL" one. Going to duck now.
Looks like only available in northern MO.
http://www.wimmersmeats.com/mktregion.html
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Unread 12-22-2006, 09:22 AM   #55
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We've become hooked on this recently. I pulse the blender to leave some chunks, and add a little milk or cream to thin it out just a little bit. Let it rest in the fridge overnight before deciding to add more jalapeno. It takes a while for the flavors to really blend and let the heat come out.

Chuy's Creamy Jalapeno
The Unauthorized Chuy's Creamy Jalapeno Dip
16 oz. (or 24, it matters little) sour cream
1 packet of Hidden Valley Ranch Dip Mix powder
1 handful cilantro leaves (more or less to taste)
3/4 cup pickled jalapeno slices (more or less to taste)
Put the ingredients in a blender (or use a nifty hand blender) and blend until smooth. Eat immediately or, even better, chill for a few hours letting the flavors meld
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Unread 12-22-2006, 09:30 AM   #56
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Quote:
Originally Posted by Jorge
I pulse the blender to leave some chunks
Please refrain from using the term 'chunks' in recipes. I just had a bad vision although the food itself sounds good. WTF is Chuy's?
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Unread 12-22-2006, 09:37 AM   #57
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Quote:
Originally Posted by tommykendall
Please refrain from using the term 'chunks' in recipes. I just had a bad vision although the food itself sounds good. WTF is Chuy's?
Point taken Chuy's is a Tex-Mex place with a New Mexico influence. Good stuff.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
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Unread 12-22-2006, 03:47 PM   #58
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Quote:
Originally Posted by Jorge
We've become hooked on this recently. I pulse the blender to leave some chunks, and add a little milk or cream to thin it out just a little bit. Let it rest in the fridge overnight before deciding to add more jalapeno. It takes a while for the flavors to really blend and let the heat come out.

Chuy's Creamy Jalapeno
The Unauthorized Chuy's Creamy Jalapeno Dip
16 oz. (or 24, it matters little) sour cream
1 packet of Hidden Valley Ranch Dip Mix powder
1 handful cilantro leaves (more or less to taste)
3/4 cup pickled jalapeno slices (more or less to taste)
Put the ingredients in a blender (or use a nifty hand blender) and blend until smooth. Eat immediately or, even better, chill for a few hours letting the flavors meld
Sounds like a plan for tomorrow. Thanks Jorge.
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Unread 12-12-2007, 01:34 PM   #59
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The holiday season is here, and it's cool and wet outside so I've been playing in the kitchen.

For years I've used part of a casserole recipe that's been in the family for years to make a dip.

2 lbs. ground beef (the leaner the better, unless you don't mind draining the grease)
1 med onion chopped
1 7 oz. can chopped green chiles
1 can Rotel
2 cans cream of chicken or cream of mushroom soup
salt a pepper or other seasoning to taste

Brown meat and onion together, seasoning with salt and pepper. Drain grease.

Add remaining ingredients and simmer until thick enough to dip chips, crackers, etc.

Having read a recent thread about Bolner's Fiesta Spices....Uncle Chris Steak Seasoning is a winner with this.

A dip similar to the Chuys version I posted above:

2 C mayo (the real stuff)
1 punch cilantro
2 T garlic
2-6 jalapenos
2 T vinegar
2 T water

Remove stems from jalapenos and puree all ingredients together. Let sit over night.

Options: Cut back on the garlic 1/2-1/3 and add 1 package of Hidden Valley Ranch Dip mix.

Sub sour cream for the mayo, are split it 50/50.

Final option: Add some of the latter dip, to the former and let it simmer.
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BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
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Unread 12-15-2007, 02:34 PM   #60
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Simple and quick... my wife takes delie sliced ham and spreads garlic cream cheese over it and rolls around a green onion. These sound ridiculously simple but for a change of pace appetizer, they are pretty damned good.
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