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  • Willie,[p]This weekend it was raining and I inverted my old chimney charcoal starter over the metal cap of the XL and then set a saucer on top of the chimney starter. Works in an emergency. I may have seen that idea on this forum earlier.
  • thirdeye,[p]Old Indian saying: Dig deep find dog, but snake floats.
  • ChoppedPorkPlate,[p]By spatchcocking the chicken, I assume you mean using bone-in-chicken in the gumbo. Chef Paul's Louisiana Kitchen cookbook has a Guinea hen gumbo that leaves the bones in. His chicken gumbo says to fry the chicken and then debone…
  • Smoking Jacket,[p]I've only cooked ABT's 7 or 8 times. However, I have used both pork roast and canadian bacon. Also, brisket, shrimp, crawfish, pepperoni.
  • ClayQ,[p]Thanks, I appreciate the response. Will let you know how it turns out. I am doing several breads on the egg for the first time this weekend.
  • Arlene,[p]Check your e-mail. Also, look at the table gallery at The Naked Whiz website. You can see how they are used in several pictures there. The collection of tables is what you want to view.
  • AlaskanC,[p]I appreciated your comments the other day re wild caught salmon vs farm raised. The people in Louisiana feel the same way about shrimp and crawfish. I will pay the extra to support local business. Only time I know I truly ever had wild s…
  • Newbs,[p]BOB was already taken.
  • luis,[p]Bought the XL a year ago this month and added a mini about a month ago.
  • Beachbum (Lisa)[p]Couple of hours east of you. West Plains & Willow Springs. Going to retire up there in the next year.
    in Gumbo Comment by BOBF January 2007
  • Lisa ,[p]Also, make yourself a good seafood stock for the seafood gumbo or a good chicken stock for the other. You want to put the seafood in at the last so it doesn't overcook. But, I mash up a couple of shrimp or crawfish or throw a little crabmea…
    in Gumbo Comment by BOBF January 2007
  • Pharmeggist,[p]And real andouille if you can get it.
    in Gumbo Comment by BOBF January 2007
  • Pharmeggist,[p]I have been using this recipe since 1985. Be careful not to scorch the roux and double up on the shrimp and/or crab. Also, might want to throw in some crawfish. No okra.
    in Gumbo Comment by BOBF January 2007
  • TheStormyDog,[p]Perfect, thanks a lot.
  • TheStormyDog,[p]Can you share the shrimp recipe. I am going to go get the salmon in a bit. I have shrimp stockpiled. That dinner looks awesome.
  • El Jefe,[p]Winn Dixie has been selling Chuck Underblade Steaks - buy one get one free. It works out to about $2.00/lb. They only way I see to cook them is via a marinade. I am going to try the marinade you posted - looks good and I think I have hear…
  • bobbyb,[p]I think you did yourself proud with the Tri-Tips. Actually they look better than any I have cooked. [p]When you go to get your cypress wood, you should stop in Morganza at a restaurant called "Not Your Mama's". It is in a converted service…
  • Zee,[p]I did burgers this weekend on the mini. I threw in a small amount of hickory chips and a little bit of mesquite. That is just my preference.
  • thirdeye,[p]When I lived in Denver, I would drive up and hunt Antelope in the Shirley Basin near Pathfinder reservoir (pretty close to you). I always skinned them immediately after the kill. I think that one of the keys to decent antelope is cooling…
  • bobbyb,[p]I just looked and Rouse's labels the Tri Tip as "Choice Angus" "Boneless Beef Sirloin Steak" and then in Pen "Tri Tip". I normally ask the Butcher to find it for me or get it from the back. The Angus beef is pricey, but good. They get $5.9…
  • bobbyb,[p]Have you tried to educate a local butcher? Anyway, the trip to Rouses is worth it. Same distance for you as for me to get to the casinos.
  • bobbyb, The new Rouses here in Slidell has them. They mark them as something else and then write Tri-Tip on them in ink. The registers are not programed for Tri Tip. I have also talked to the Sav a Center butchers and they will set them aside if yo…
  • kk,[p]Enjoy. Forgot to add that a sip of two of beer between shrimp eases the task.
  • kk,[p]First I pop the head off. Then start at the head end and peel the shell off in sections. When you get back one or so sections you can usually squeeze the tail (I an sure Stumpy will come in here) and the meat will come out of the shell. The sa…
  • Wingman,[p]I think simple is best. I do not know how much you have but I like to do it two ways when I do not have a lot of time: 1) Skewer some that are peeled and devined, baste with EVOO and lemon juice, sprinkle with Raging River (or your choice…
  • stripedbass,[p]Second that advice. I found that my dealer (as most probably do)go through a distributor rather than deal directly with Atlanta. Takes forever to get an order filled with my dealer. However, like I posted earlier, I called the Mothers…
  • Car Wash Mike,[p]I put the order in with Brenda at BGE today. I have covered both ends of the spectrum now (XL and Mini). Have to fill in the middle. Appreciate your reply.
    in Mini BGE Comment by BOBF December 2006
  • TRex,[p]Enough, I'm sold. I wish we had picked one up in Atlanta, but with all the WGCB I purchased out in the parking lot, the SUV was kind of full. Guess the mothership gets a call early Monday. We really do want one to travel with.
    in Mini BGE Comment by BOBF December 2006
  • mikeb6109,[p]I am doing tri tip steaks, Santa Maria style pinquinto beans (pintos would substitute), garlic toast and sausa.
  • thorsten-denmark,[p]That is why I love this forum. I think you had a response and proposed solution to your problem within 30 minutes - and it worked. A sincere salute to all the pros here who are ready to help out. Do you have any detail as to any …
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