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Let's KICK off WOOSDAY
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Comments
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The stuffing turned out great, there was a slight hint of smoke but it was not overpowering at all. I didn't add any chips to the fire though, just Maple Leaf charcoal.
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gdenby,
I think it's a damn shame not to be able to taste pictrues,at least smell them. Love rabbit don't have it often maybe will do more. Thanks for the pics.
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ronbeaux,
Now that's my size of shrimps pot. Thought we wouldn't hear from u today from your post last night. Glad we did. Pics look great.
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eggaholic,
that's the only way we've done em, with italian sausage, hot and sweet. we don't know no better.
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Rick's Tropical Delight,
Started out using cocktail sausages. Not enough taste or body.
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eggaholic,
Made everybody there climb these twice to get a plate.
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ronbeaux,
Don't know how good the grub would have to be to get me up that climb without a safety rope.
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eggaholic,
I could brag here and tell you that I did three laps up and down. But since the closest ambulance was 30 miles away........
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ronbeaux,
And u have to abide by the Egger honor code....
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Smokin' Wolverine,
Perfect. I'll give the stuffing a run soon. I've got another bird in the freezer. I use Maple Leaf too but
I'm in the Great White North. I didn't think you could
get it in the States. I'm assuming that you are in the States because of your Michigan Wolverines allegiance.[p]
Cheers,[p]John
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Smokin' Wolverine,[p]Cancel my last....you're a fellow Canuck! Welcome aboard.
I've flown into St Thomas airport a few times. I'm an hour or two east of you. Steeltown.[p]Cheers,[p]John
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Newbs, I know your area well I grew up here in St. Thomas area but lived in Brantford a few years back.
I love Maple leaf charcoal, you almost don't need any wood chips to smoke because its aroma is so good
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