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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 06-23-2013, 08:52 PM   #16
Bonewagon
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Looks terrific!
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Unread 06-23-2013, 08:52 PM   #17
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Quote:
Originally Posted by boogiesnap View Post
caught that did ya? no poppy seed bun either....
I can excuse that. You may have to take a drug test tomorrow
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Unread 06-23-2013, 08:58 PM   #18
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We've got nothing like those downhere bro.
Nothing.
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Unread 06-23-2013, 09:23 PM   #19
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thanks guys,i appreciate every word!

moose, i been to LA many times, but never got to eat at pinks...the line was always too darn long. the chili recipe seems to be quite a secret(unless you find where they buy it from, but i didn't have time get it shipped;)), so i used a tommy's burger chili clone. it was good with the dog. missing the brinyness of hearts and liver though....
Pinks is not what it used to be. Back in the day, their menu was very simple, and they excelled at it. Now, they have ten jillion menu items and hot dog combos and they've gone downhill.

Regardless, your Tubesteak Tribute was simply EPIC.

Great work!

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Unread 06-23-2013, 09:33 PM   #20
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Good job, I love those Nathan's dogs.
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Unread 06-23-2013, 10:35 PM   #21
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Quote:
Originally Posted by boogiesnap View Post
thanks guys,i appreciate every word!

moose, i been to LA many times, but never got to eat at pinks...the line was always too darn long. the chili recipe seems to be quite a secret(unless you find where they buy it from, but i didn't have time get it shipped;)), so i used a tommy's burger chili clone. it was good with the dog. missing the brinyness of hearts and liver though....

overall it was a successfull day, my daughter had her first corn dog(actually TWO!)made by the one and only DAD.

and i had my first chicago dog, which i was susipicious of, but as it turns out was KILLER.
The line at Pink's is NEVER too long!

And in a pinch, you can use Hormel Chili (no beans) and chop the meat up little finer.

Oh, NIIIIIIIICE DOGS!
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Unread 06-23-2013, 10:49 PM   #22
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Real nice !!
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Unread 06-23-2013, 11:05 PM   #23
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I'd hit those!

You really should get the neon green relish for the Chicago dog. Besides the color, it's a little sweeter then regular sweet relish.

Thought I would hate the neon green (can't stand sweet relish) until I tried it. Absolutely made the dog
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Unread 06-24-2013, 12:05 AM   #24
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Quote:
Originally Posted by boogiesnap View Post
thanks guys,i appreciate every word!

moose, i been to LA many times, but never got to eat at pinks...the line was always too darn long. the chili recipe seems to be quite a secret(unless you find where they buy it from, but i didn't have time get it shipped;)), so i used a tommy's burger chili clone. it was good with the dog. missing the brinyness of hearts and liver though....

overall it was a successfull day, my daughter had her first corn dog(actually TWO!)made by the one and only DAD.

and i had my first chicago dog, which i was susipicious of, but as it turns out was KILLER.

Next time your in L.A., go up to Universal City Walk. Nice to walk around and hang out and there is a Pinks up there too without that crazy line. Others too. Punch up pinks for locations.
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Unread 06-24-2013, 01:24 AM   #25
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Where is my fried sauerkraut on the dog?

Looks Great
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Unread 06-24-2013, 01:59 AM   #26
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Super hot doggity!!!
Love them.
Great job.
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Unread 06-24-2013, 02:13 AM   #27
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They look great, you shone with them, just ask more little critic.
we use to have 2 hotdog specialist shops here in Vict, both gone.
great to munch on a Dog on the way home from the Pub
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Unread 06-24-2013, 06:14 AM   #28
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Epic indeed, and I'm stealing that onion relish recipe.
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Unread 06-24-2013, 06:34 AM   #29
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thanks again fellas.

guerry, i'll double check and if i'm wrong i'll write, but the onion relish was:

1 vidalia(they're in season)sliced quarter inch think
2 tablespoons butter or olive oil
cooked on low until light brown and limp.
add 1/4 cup ketchup and 1/4 cup water.
a pinch, and i mean pinch, of cinamon(otherwise that's all you taste)
salt and pepper to taste(i prolly gave 2 three finger pinches of each)
and let simmer bout 20 minutes.

i found it on food.com i think.
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Unread 06-24-2013, 06:39 AM   #30
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Thanks! I love Videlias. Used one in my beenie weenies. The sweetness will work perfectly with this.
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