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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 09-04-2009, 06:32 PM   #31
markn902
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Drool literally came out of the side of me mouth :) I am so copying that recipe
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Unread 09-04-2009, 06:37 PM   #32
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Quote:
Originally Posted by markn902 View Post
Drool literally came out of the side of me mouth :) I am so copying that recipe
i'm telling ya it's too easy and the flavor profile provided is way better than an oscar meyer hotdog

no red jalapenos? throw in a green one. any all purpose bbq rub will do as well as any mustard. use what you have

*that's the name of my new food network pilot... "use what you have" *
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Unread 09-04-2009, 06:38 PM   #33
Abelman
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That looks great, excellent!!

Did you do that on the new Komando?

Joking, I'll give this a shot later, thanks!!
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Unread 09-04-2009, 06:40 PM   #34
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Quote:
Originally Posted by Abelman View Post
That looks great, excellent!!

Did you do that on the new Komando?

Joking, I'll give this a shot later, thanks!!
hahaha. on the mini egg. this thing can't be stopped.
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Unread 09-04-2009, 06:42 PM   #35
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Quote:
Originally Posted by Rick's Tropical Delight View Post
hahaha. on the mini egg. this thing can't be stopped.
I know, just ribbing you a little. I'm an egger.

What temp BTW? Did you do those direct or indirect?
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Unread 09-04-2009, 08:17 PM   #36
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Quote:
Originally Posted by Rick's Tropical Delight View Post
just put them right on the grid for about 30 seconds a side, opened up. mush longer and they would have been black.



i ate the other two for lunch today... sorry
thanks for the reply Rick, you are one of the reasons that make this great brethren site so great!, you show how to do it, and the end result (with great photography skills, I must add).



Thanks again,

Mike
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Unread 09-04-2009, 09:08 PM   #37
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Makes me want to run out and buy a Mini for myself. Great eats Rick!
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Unread 09-04-2009, 09:36 PM   #38
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Quote:
Originally Posted by Abelman View Post
I know, just ribbing you a little. I'm an egger.

What temp BTW? Did you do those direct or indirect?
direct at around 400 at the start, then close to 300 at the end. smoasting
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Unread 09-04-2009, 10:15 PM   #39
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Well Rick, those looked so good I had to make some for dinner...Had to use green japs but they turned out great! Thanks for the idea...

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Unread 09-04-2009, 10:49 PM   #40
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Damn, that looks good. I'll be trying that real soon!
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Unread 09-04-2009, 11:05 PM   #41
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I guess it's just me, but I would have just had that red jap raw to bite into on the side. I love the heat of a good scarred jap. Looking great as always Rick. I'd hit that!
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Unread 09-05-2009, 03:16 PM   #42
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After this,how can I ever cook spagetti tonight?
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Unread 09-05-2009, 03:41 PM   #43
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I love the use of the MINI Egg! I have one and use it for efficient small or single cooks. Great looking meal Rick - a real punch w/ those two seasonings!
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Unread 09-06-2009, 01:54 PM   #44
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Quote:
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Yeah, great pics! What do you take them with?
thanks, man. i missed your post. those were taken with a nikon d80.
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Unread 09-06-2009, 04:16 PM   #45
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ohhhh..... nice!
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