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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 09-26-2013, 09:42 PM   #46
cowgirl
somebody shut me the fark up.

 
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Originally Posted by Uncle JJ View Post
Cowgirl, if you haven't already, please publish a cookbook. So many lame BBQ cookbooks out there - yours would be a must-have!

Fine, fine work! (didn't hear that you were ill - hope you recover quickly & fully)
Uncle JJ thank you! I've thought about putting a cookbook together but I'm not sure if it would be interesting enough. There are so many out there.
Thank you for the kind comment. I had a mishap in June but hope to be back to 100% soon.


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Originally Posted by tmac4183 View Post
Will you adopt me?
lol Sure!

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Originally Posted by ToddM View Post
Have mercy! Duck has been on my "to do" list as well, might have just moved to the top. That gumbo looks deeelish.
Todd thank you!

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Originally Posted by Fwismoker View Post
Jeanie's gonna make or has mad someone a very happy man...OMG that is picture perfect!
That's sweet of you to say... thank you!
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Unread 09-27-2013, 04:04 PM   #47
Paulie G.
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Never a disappointment with your posts Jeanie!
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Unread 09-27-2013, 05:09 PM   #48
I like Bigbutts
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Simply Incredible....Thanks for sharing, you make all of us better cooks....Forget the cookbook.....YOU NEED YOUR OWN TV SHOW!!!!!!!!!!!!!!
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Last edited by I like Bigbutts; 09-27-2013 at 05:11 PM.. Reason: forgot something
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Unread 09-29-2013, 02:52 PM   #49
Bob in St. Louis
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"Bump" for awesome! (I just ran across this)
I've never cooked duck in any fashion, nor have I even eaten it.
Threads like this one push me ever so closer to making that happen.

Good looking duck you've got there Jeanie, thank you for posting.
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Unread 09-29-2013, 03:53 PM   #50
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Looks great! Duck is the one thing I've never tried in gumbo. This is now on my to do list!
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Unread 09-29-2013, 04:34 PM   #51
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I had a whole duck in my hands Friday at the Asian market and put it back. Now I gotta drive back across town and go get it! I use the dripping from the duck and flour to make my reaux is that what you meant by saving it for later? I gotta order some Tasso too I always add it to duck gumbo...
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Unread 09-29-2013, 10:35 PM   #52
Harbormaster
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Quote:
Originally Posted by deguerre View Post
Oh c'mon Clark. Never made cracklins from chicken thigh skins?
Nope. Northerner, remember?
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