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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-20-2019, 07:59 PM   #16
Smoke on Badger Mountain
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Marc, That looks like an awesome. And best batman ever.
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Old 10-20-2019, 08:53 PM   #17
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Awesome spread of food, Marc! I always look forward to reading your posts and the diversity of food you prepare.
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Old 10-20-2019, 09:05 PM   #18
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There's just something about a plate of larb moo with some good rice and sliced cucumbers for some cool to counter the heat... The mint & cilantro really brighten the fish sauce & lime juice.



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Old 10-20-2019, 09:12 PM   #19
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Quote:
Originally Posted by Moose View Post
I always look forward to reading your posts and the diversity of food you prepare.
Thanks, Moose.

I pride myself on the breadth of my daughter's palette and her willingness to try just about anything.

My kid downed 2 bowls of menudo on Saturday morning. She ploughed through her larb moo and rice.

I love it. We'll have no "picky eaters" in this house.
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Old 10-20-2019, 09:23 PM   #20
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Everything looks great
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Old 10-21-2019, 09:30 AM   #21
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Purple Batman is da bomb!
Food looks great. What did you think about the Sweet Rub 'O Mine? I have used it multiple times on pork butts and haven't been really impressed with flavor. It has come off as kind of bland. Wanted to see what your thoughts were.
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Old 10-21-2019, 12:22 PM   #22
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Sure looks like you are eating well. Cute picture of your daughter too!
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Old 10-21-2019, 12:41 PM   #23
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Everything looks great, but those greens and fritters are standouts for sure.
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Old 10-21-2019, 08:08 PM   #24
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Quote:
Originally Posted by SweetHeatBBQnSC View Post
What did you think about the Sweet Rub 'O Mine? I have used it multiple times on pork butts and haven't been really impressed with flavor. It has come off as kind of bland. Wanted to see what your thoughts were.
I honestly only keep it around to use on ABTs or other such bacon-wrapped pepper-type things. CINCHOUSE likes the sweetness that plays with the smokey bacon and spicy pepper. I don't think it has enough "umph" by itself to handle a butt.

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Everything looks great, but those greens and fritters are standouts for sure.
Thanks! It's interesting to me how sometimes the things I get the most excited about are the sides... Momma really knocked it out of the park on both of these!
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Old 10-21-2019, 08:19 PM   #25
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I really need details on the okra fritters.......please.....


Everything looks fantastic from Kansas
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Old 10-21-2019, 09:33 PM   #26
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It all looks fantastic, Shadow! Those okra cakes are calling my name.
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Old 10-22-2019, 07:38 PM   #27
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Quote:
Originally Posted by SMOKE FREAK View Post
I really need details on the okra fritters.
Here's what CINCHOUSE kicked me.

Ingredients

2 cups vegetable oil
1/2 cup all-purpose flour
Coarse salt and ground pepper
2 cups frozen sliced okra, thawed and coarsely chopped
1/2 small yellow onion, diced small (1/2 cup)
1 large egg
1/4 cup buttermilk

Directions

- In a large, heavy skillet, heat oil over medium. In a medium bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add okra and onion and toss to coat. In a small bowl, whisk together egg and buttermilk. Add to okra mixture and stir just until combined.
- In two batches, drop batter in 2-tablespoonful mounds into oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, flipping once (adjust heat if browning too quickly). Drain on paper towels. Season with salt and serve warm. Makes about 10.
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Old 10-23-2019, 12:17 AM   #28
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That is one mighty fine spread!
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Old 10-23-2019, 12:52 AM   #29
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Love your posts, Marc, and this one is no exception - all of it looks fantastic, and that okra fritter deal sounds great!
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Old 10-23-2019, 08:40 AM   #30
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Quote:
Originally Posted by ShadowDriver View Post
Here's what CINCHOUSE kicked me.

Ingredients

2 cups vegetable oil
1/2 cup all-purpose flour
Coarse salt and ground pepper
2 cups frozen sliced okra, thawed and coarsely chopped
1/2 small yellow onion, diced small (1/2 cup)
1 large egg
1/4 cup buttermilk

Directions

- In a large, heavy skillet, heat oil over medium. In a medium bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add okra and onion and toss to coat. In a small bowl, whisk together egg and buttermilk. Add to okra mixture and stir just until combined.
- In two batches, drop batter in 2-tablespoonful mounds into oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, flipping once (adjust heat if browning too quickly). Drain on paper towels. Season with salt and serve warm. Makes about 10.

Thanks. Fresh okra season is past us. Will surely try this when I have more okra.
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collard greens, fried okra, larb, Okra Fritters, Posole, Rib tips, Texas Twinkies

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