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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 01-07-2014, 10:30 AM   #31
cowgirl
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Quote:
Originally Posted by fantomlord View Post
wow...busy day, and nice lookin' grub to show for it!
Thank you Matt! :)

Quote:
Originally Posted by dport7 View Post
Like you said, Maybe not the healthiest, BUT, that sure is the tastiest post I've seen
in a long time.

You and Tonybel, I tell ya, You both make some beautiful posts.
Thanks Friend!

Quote:
Originally Posted by Mrtodd777 View Post
Wow, I really like the potato idea! I just received an awesome set of cast iron and that looks like a great way to break one in. Do you mind sharing how you made them?
Thank you Mrtodd! I usually do not measure when making the tatoes but I layer sliced potatoes, minced green onions, cooked crumbled bacon and cheese in a skillet. Then I make a white sauce. Melt about 3 TBs butter, cook more minced onions in the butter, add 2 cloves of minced garlic, cook til tender.
Add 3 TBs flour, cook a minute, then add about 2 cups of milk. The mixture shouldn't be too thick. I season with salt and pepper, then pour over the potatoes, add more milk to bring the sauce halfway up the potatoes. Add more cheese and cook in the oven or smoker until hot and bubbly and the tatoes are tender.
Hope that makes sense.... please let me know if I didn't explain it well. Good luck and thanks again!

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Originally Posted by gtr View Post
It's heallth food for the soul!

Really amazing work Jeanie, and I like that bacon jalapeno rub too - great stuff!

A most outstanding post Jeanie!
Greg thanks! I like that thought.... food for the soul.

Thanks again everyone!
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Unread 01-07-2014, 10:34 AM   #32
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Originally Posted by YetiDave View Post
Nice work! I've not made cracklings or lard for a while. The last batch I used the skin from some homemade bacon, now that was special

Anyone know how long vac packed crackling will keep?
Thanks Dave! I would think it would keep vac packed in the freezer for at least 6 months. I know pork fat goes rancid faster than beef or chicken. Let me know how it goes, I'd like to know!
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Unread 01-07-2014, 11:11 AM   #33
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They say there's a great feast in heaven. I cannot imagine even the best of the saints eat better than you, Jeanie. Great post. Thanks.
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Unread 01-07-2014, 11:42 AM   #34
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Originally Posted by chambersuac View Post
They say there's a great feast in heaven. I cannot imagine even the best of the saints eat better than you, Jeanie. Great post. Thanks.
Dan that's very kind of you to say....Thank you! :)
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Unread 01-07-2014, 03:39 PM   #35
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Wow, lot of work and one heck of a cook! Well done
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Unread 01-07-2014, 04:00 PM   #36
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Absolutely fantastic I am speechless Everything looks fantastic
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Unread 01-07-2014, 05:23 PM   #37
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Looks great just like everything else you post. Thanks for sharing
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Unread 01-07-2014, 05:33 PM   #38
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Unread 01-07-2014, 05:33 PM   #39
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Quote:
Originally Posted by YetiDave View Post
Nice work! I've not made cracklings or lard for a while. The last batch I used the skin from some homemade bacon, now that was special

Anyone know how long vac packed crackling will keep?
About 5 seconds - It takes me that long to get my knife out and open it up!
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Unread 01-07-2014, 05:53 PM   #40
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Very cool post. And the food looks amazing.
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Unread 01-07-2014, 06:26 PM   #41
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Boss!!!
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Unread 01-07-2014, 07:19 PM   #42
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Thank you friends!


Quote:
Originally Posted by Smoke Dawg View Post
About 5 seconds - It takes me that long to get my knife out and open it up!
So true!!
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Unread 01-07-2014, 09:09 PM   #43
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That all looks great, especially the cracklings
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Unread 01-07-2014, 09:14 PM   #44
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Mighty Fine!
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Unread 01-07-2014, 09:25 PM   #45
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I love cracklins and lard, my wife not so much.


Please send me some.
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