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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 11-30-2009, 08:24 PM   #31
landarc
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Thanks everyone, and thanks for visiting the blog too. I am still impressed with how good that tenderloin looks.
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Unread 11-30-2009, 08:25 PM   #32
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Quote:
Originally Posted by landarc View Post
Wow, that was fast. And it looks terrific, better than mine, in fact...hmmmm...
Hardly, but thanks. That's the thing about a great recipe...it's not easy to screw it up as long as you follow the instructions!

When I find a recipe that I want to try, if I don't do it right away I forget, and then lose track of it.

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Unread 11-30-2009, 08:37 PM   #33
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Thanks Bob, that's a keeper for sure, very nicely done.
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Unread 11-30-2009, 09:39 PM   #34
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Bob, I would love to see more of your Granpa's recipes for meat, fish, what ever. I can only imagine how much it meant to you to grow up around his business and see all that good food. I love Chinese! Bring it on!
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Unread 11-30-2009, 10:17 PM   #35
landarc
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Well Tom, not my Grandpa, my SIL's grandpa. I will see what else I can dig up. Part of the problem is there are three versions in the family, the two sister's have their own versions, and the eldest son has his. I will get some more up.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 12-01-2009, 09:24 AM   #36
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Gotta love this site. Membership has its privilages! I had bought a tenderloin and was looking for a new marinade to try. Thanks Bob. I couldnt get to it this Monday so I'll freeze it and do it this wknd.
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Unread 12-01-2009, 09:45 AM   #37
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nice. Looks good enought to eat! lol
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Unread 12-01-2009, 06:25 PM   #38
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Bob, I stopped in a local Asian market today and bought some Shaohsing Rice Cooking Wine. Is this the right stuff?

I have been wanting to stop in this place for a long time and now I had a reason. Man that place is filled with all kinds of fascinating stuff!
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Unread 12-01-2009, 08:17 PM   #39
landarc
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Yep, that be the thing. It is distinct in flavor and is often the thing people miss in Chinese cooking.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 12-02-2009, 05:08 AM   #40
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I asked my Mom if she's familiair with char sui,she got a jar out of her cabinet and let me taste it,very good stuph!
Ate it in quite alot of dishes.
Gonna buy some after work.

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Unread 12-02-2009, 01:00 PM   #41
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We've only got a package mix around here. Gonna give this recipe a try .
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Unread 12-02-2009, 03:00 PM   #42
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you the man. I wish i didnt miss you last time you came up this way. You could show me a thing or two I am sure! I would love to try t his recipe.
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Unread 12-02-2009, 03:09 PM   #43
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I am back in the fog from Christmas through New Years. Just a heads up.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 12-02-2009, 03:21 PM   #44
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Quote:
Originally Posted by landarc View Post
I am back in the fog from Christmas through New Years. Just a heads up.
I will be here after Xmas...lets definitly do a Q...rain or shine, we can cook in the barn. I can try to invite some folks...so we can cook for more then just a few. Fire up the Santa Maria for sure, I am going to be doing a test burn in my off set today.

I got a 3, 2.5 quart slow cooker/warmer for the wedding, we can use that for sides. Nothing better then a Middle of the Winter BBQ in Humboldt County...you will know why i call my smoker Lil Muddy!
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Unread 12-02-2009, 06:31 PM   #45
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I have a huge cast iron pot and have been known to cook up a little Jambalaya! Home made sausage and chicken, I think Chico is damn close to Jefferson. If not, we will annex.

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