The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
Well, I let the temp run away from me. Burnt the tips but once you cut them off they were really good. No pics because they were ugly and once the pics are on the web, there out there forever.
I peal and devein them, cut jalapeños into slices along with red onions. Put a slice of jalapeño and red onion next to the shrimp and wrap with bacon. I precook the bacon in the microwave as was stated earlier you don't want to over cool the shrimp.…
gerhardk said:
I hardly ever use protection, just scrape the scabs off ...
Gerhard
Not using protection is why you have scab....Oh, you're talking about cooking... =))
Now that's funny!
Coastal_Egger said:
Use to be many hours. Now just 40 a week. U S Army Retired.
I'm not even sure how you calculate hours per week on deployment. Some are more intense than others. Some its hard to tell when you are "on" and "off". Sure i…
Franco were good. When ya get it, ship it. It didn't break the bank. I egg now and will be egging when it comes in. No worries from one of your customers. Enjoy your week!