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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 09-02-2013, 04:59 PM   #16
RevZiLLa
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Quote:
Originally Posted by Bludawg View Post
We call 'em flour tortillas.
I was converted at the New Braunfels Sausage Festival. Great place to watch women showing off their skills with foot longs...
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Unread 09-02-2013, 05:03 PM   #17
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I was converted at the New Braunfels Sausage Festival. Great place to watch women showing off their skills with foot longs...
Amen! Those ladies really know how to handle the sausage
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Unread 09-02-2013, 06:31 PM   #18
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No more worries about spitting. I may try to make these myself.
http://quakerbakery.com/index.php?op...=89&Itemid=493
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Unread 09-02-2013, 06:56 PM   #19
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No more worries about splitting. I may try to make these myself.
http://quakerbakery.com/index.php?op...=89&Itemid=493
Now that is cool!
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Unread 09-02-2013, 07:02 PM   #20
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The buns they use for lobster rolls really work great for hot dogs as well.

Just might be the fact that they are actually "hot dog buns"
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Unread 09-02-2013, 07:02 PM   #21
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I kinda understand that technique
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Unread 09-02-2013, 07:05 PM   #22
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There was a street vendor in San Rafel France who used fresh baguettes like that. She had a gizmo that cored it like a big apple corer and an internal steamer. She would slide that bun down on that steaming rod ( Get your mind out of the gutter BY, She was hot and it was erotic ) Then slip the weinee in that hot moist bun with some spicy mustard until it ozzed out the opening . Oohoowe that was some good eatin. Wish I had a time machine.
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