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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, 11:43 AM   #16
CharredApron
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Quote:
Originally Posted by cowgirl View Post
I bet that was tasty!! Thanks for the pic.. also...Welcome home Jed!
Thanks Jeanie, Wish I was there to taste it! Pictures were posted by a friend
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Unread 09-26-2013, 12:40 PM   #17
Big George's BBQ
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Great cook Looks like they had fun Thought you were moving to Peru
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Unread 09-26-2013, 01:21 PM   #18
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Great cook Looks like they had fun Thought you were moving to Peru
Chile George not Peru, close though. After our trip we didn't find it all that it was cracked up to be.
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Unread 09-26-2013, 01:46 PM   #19
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So, you're moving to France???
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Unread 09-26-2013, 02:35 PM   #20
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Quote:
Originally Posted by CharredApron View Post
Chile George not Peru, close though. After our trip we didn't find it all that it was cracked up to be.
Interested to hear what you thought of Chile as somewhere to live? I have been living in Sao Paulo, Brazil for 5 years now, and after a trip to Santiago with my parents two weeks ago, I almost wished I had moved there instead! I suppose the grass is always greener, but compared to Brazil it seemed so much more developed and civilised, with great wine added in!

The pics looked great btw - the beef is cooked in a similar way in the South of Brazil, which is the origin of Brazilian 'Churrasco', although I normally see it on a more vertical spit, rather than at the angle in your photos.
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Unread 09-26-2013, 02:40 PM   #21
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It's more of an "asado" style of cooking if I'm correct.
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Unread 09-26-2013, 03:24 PM   #22
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Quote:
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So, you're moving to France???
*Pssssst...don't tell anybody, but it's actually Remulak. Act normal...*
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Unread 09-26-2013, 04:25 PM   #23
CharredApron
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*Pssssst...don't tell anybody, but it's actually Remulak. Act normal...*
Consume mass quantities. I still drink a six pack that way, when I can, burp!
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Unread 09-26-2013, 04:32 PM   #24
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Quote:
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So, you're moving to France???
Yep Pat, bought a little place in a vineyard. Here is the driveway.

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Unread 09-26-2013, 06:16 PM   #25
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That's a beautiful spot, hard to argue that. But why France?

Just curious.
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Unread 09-26-2013, 06:26 PM   #26
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Thanks for posting the pic, that looks like a great way to do a lamb.
Glad you made it back safe and wow! what a nice view from the new diggs
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Unread 09-26-2013, 06:27 PM   #27
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Very nice.
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Unread 09-26-2013, 07:03 PM   #28
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Quote:
Originally Posted by ToddM View Post
That's a beautiful spot, hard to argue that. But why France?

Just curious.
Fort Liquordale to France.I hear they speak French over there.Parlez vous francaise? I have to admit though I studied more from Escoffier in my early years than any other master.His formulas are still used to this day.They have a greater connection to their food on average than us N. Americans.Then there is the wine!!!
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Unread 09-27-2013, 05:34 AM   #29
CharredApron
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Quote:
Originally Posted by ToddM View Post
That's a beautiful spot, hard to argue that. But why France?

Just curious.
My wife is Belgian. It is very easy for us to retire there. The farm to table way of life there is customary. As Americans we can retire and live there tax free. Living in a village of 500 people with access to Paris, Barcelona, Amsterdam, Brussels, and the Amalfi Coast, whats not to like?
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Unread 09-27-2013, 05:42 AM   #30
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Quote:
Originally Posted by Phubar View Post
It's more of an "asado" style of cooking if I'm correct.
I believe so, my Argentinian friends cook whole Steers like that.
Farkin awesome smells and taste
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