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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 04-07-2010, 03:15 PM   #31
jason
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Is yours pretty chunky? Or do you strain it?
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Unread 04-07-2010, 03:20 PM   #32
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Quote:
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Is yours pretty chunky? Or do you strain it?
I use a electric emerion stick with a blade at the end to puree it.

Mine's very thick.
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Unread 04-07-2010, 03:23 PM   #33
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Yea, I was wishing I had one of those last night. I just used a regular blender. I might throw it back in the blender tonight to see if I can liquefy it a little better.
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Unread 04-07-2010, 03:34 PM   #34
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Quote:
Originally Posted by Derek View Post
I use a electric emerion stick with a blade at the end to puree it.
Is this what you mean?

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Unread 04-07-2010, 03:42 PM   #35
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(this is not woodpile...thiss is not woodpile)
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Unread 04-07-2010, 03:46 PM   #36
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Quote:
Originally Posted by Ron_L View Post
Is this what you mean?

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(this is not woodpile...thiss is not woodpile)
That's what I mean but can't remember the name! And thanks Biga
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Unread 04-07-2010, 04:31 PM   #37
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Quote:
Originally Posted by thirdeye View Post
[IMG]http://img.photobucket.com/albums/v377/thirdeye2/The%20Cooks%20Kitchen/img_0074aL-1.jpg[IMG]

I grew up drinking Dr Pepper, and the Dublin is noticeablly different. And on the same track, the Mexican Coca-Cola is still made with cane sugar. It's showing up as far north as Denver. Some of my whiskey drinking pals swear Crown and Mexi Coke is the best.
We have MexiCoke here in Wisconsin. As far north as Wautoma. Ofcourse you cant swing at a pinata in Chicago with out hitting a place that has it.
It is so much lighter and refreshing than the corn syrup junk.
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Unread 04-07-2010, 06:19 PM   #38
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Derek, maybe you should ask the mods to put a link to the new recipe in the opening post along with a blurb that this is the old recipe, just to avoid any confusion.
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Unread 04-07-2010, 06:28 PM   #39
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Quote:
Originally Posted by bigabyte View Post
Derek, maybe you should ask the mods to put a link to the new recipe in the opening post along with a blurb that this is the old recipe, just to avoid any confusion.
Thank you bro, That's a good idea. and Done.
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Unread 04-07-2010, 06:48 PM   #40
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If you get near Wyoming you can pick up "Heritage Dr Pepper" Made with beet sugar. Tastes much better and makes a great sauce.
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