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Old 03-20-2008, 11:11 AM   #1
Jorge
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Default Tournament cooking

I'll be moving to the living room shortly (working from home is great!).

Just put some sausage and ribs in, to go with the butt I started at 6 AM, and a double recipe of Carne Guisada. Since I have too much work to have anybody over I'm cooking light.

Brisket goes in early tomorrow, with some more sausage, some of Phil's cheesy bread, and probably a stuffed pork loin. A few friends of the wife's tomorrow night.

Saturday and Sunday.....depends on what I thaw that's in the freezer, or what I can find at the grocery store.
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Old 03-20-2008, 12:18 PM   #2
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Quote:
Originally Posted by Jorge View Post
some of Phil's cheesy bread


Man ... Can I get a recipe for that?
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Old 03-20-2008, 12:24 PM   #3
Bill-Chicago
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From the Old Old group.

rbinms33 and bbqchef33 conversation:

> > it, make some cheesy bread. Dang good stuff. Get ya a loaf of
> > French bread, slice it lengthwise, cover it with ground up cocktail
> > sausage, mushroom, diced tomatoes, or whatever else tickles your
> > fancy and then cover it with cheese and sprinkle with some dry rub.
> >
> > Quick, easy and guaranteed to fill you up!!
> >
> > Richie!
>
> Sounds like a plan. Easy, filling, and you don't have to skin it--a
> definite winner!--M


Even better, Do everything like he said, but dont put the cheese on it yet. Put the bread on a shelf in the middle and then put the cheese 2-3 shelves above it. It'll melt thru the shelves and pick up alot of smoke. Just oil or spray the shelves first with pam.
check out the pics in the fruits of our labor section. Heres one. Serve this to people and the want to roll arund in it. (BTW, I use garlic bread).

Phil

<end snip>

Jorge,
Did you hear that Texas made it into the 64?
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Old 03-20-2008, 01:10 PM   #4
Jorge
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I add a little something to Phil's recipe. I like to add some cappicola or soppresata before the cheese starts to drip. I'll dress it with some tomato, lettuce, onion, kosher dill pickle slices.
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