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Thanks YardBoy![p]Please repost your picture.... I can't bring it up and I'd like to see it.[p]My regards to Kaye.
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Dos Huevos,[p]Wow.... that looks great. Indian spices and lamb are a wonderful thing. Would you mind sharing the recipe?
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I guess I needed to read a little further... Floyd's recipe has been bookmarked. Thanks.
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Bone in Chick'n Bress.... with shakin the tree...[p]
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thirdeye,
Thanks for the timely response. Chris is a great guy and he has kept me well stocked with his incredible products. I think I have the only Egg here in Okinawa and everyone who has had the food it produces wants one. [p]Rob
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BurntRaw,[p]Nice balance of enticing and not-so-enticing....... somehow I'm leaning more towards the enticing... especially the shrimp.
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eggfoot,[p]I love ribs and bacon... cooking them at the same time is brilliant!
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thirdeye,[p]Beautiful stuff as always. Someday I will sit at your table.... !
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JimboBQ,[p]Thanks, Jim. We love fish and raging river on the egg.
Should be another couple of weeks before we're cooking like normal again.... [p]cheers!
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To say the least.... !
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Thanks, Leroy. We love those with beer and nothing else.
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Howard,[p]Chef Wil posted his recipe a while back and like you, I thought it sounded very interesting and had to make it.
Give it a try... it's fun to put together and folks love it.
[ul][li]Chef Wil and Stuffed Brisket[/ul] -
baby backs with half dizzy dust/half john henry's pecan rub...
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TRex,
thanks man!
i'm just gettin warmed up.[p]three cheers for the medium eggs and wee eggs of the world!
<img src=http://my.erinet.com/~pnsonr/aargh.gif>
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Thanks, Rick. All of your food looks wonderful. Of all the photos, I'd like to start with the shrimp.[p]Cheers!
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TRex,
that is some good stuff right there.
i remember a lot of those from before...[p]great art[p]that filets in hell pic is killer with the sparklies and all!
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Eggecutioner,[p]Yeah, ours looked a lot like yours but yours looks a bit better than ours.
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Eroc,[p]Man, great color on that breast. The first thing I'd do is eat the skin in one mouthful and then dig into the meat.[p]Any egg tattoos yet?
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WooDoggies,
no egg tattoos yet......:(
dr.bbq has that watch tattoo, its time for an egg.....?
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I think max is the perfect candidate for the first egger tattoo.... besides, he's right down the road from you.
As a matter of fact, I can think of several eggers who are right down the road from you who would love a strategically placed egg tattoo...
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those shrimp are pretty much my signature dish. and sooo easy. the hardest part is digging up the horseradish in the garden![p]no one has posted any bread so i thought i'd throw this atcha.
i've been baking up a storm it seems. albeit with frozen bread dough, but i'm ready to start making my own dough...[p]
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Celtic Wolf,[p]Pretty cornbread!
That's about as basic as a meal gets for me... pork, cornbread, taters, coleslaw and maybe a bun. I like that you put the slaw on the bottom of the bun. I always put it on top of the pork.... any advantage to putting it under the pork?
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Egginator,[p]That's some serious food!
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Horseradish Shrimp? Please post the recipe.
Your bread will be good to sop up the drippings.
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WooDoggies,[p] Only in the fact it took a better picture of the Pork. You can't egg slaw.
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WooDoggies,
here ya go, man!
[ul][li]Rick's Tropical Delight Garlic Shrimp with Fresh Horseradish Cocktail Sauce[/ul] -
Chris
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WooDoggies,
Ha... I've never thought of having abt's and beer while naked. Thanks for the suggestion. ROTFLMAO[p]Spring "TRY ABT's NAKED" Chicken
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