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It's That Day Again!!!!
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Yeah that was 30 ducks!! Yet tat is what I am trained for. They cooked at 225 for 5 hours then I raised the temp to 325 till the skin got crispier. Hope to see you soon are you going to make Danville? Hoss
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Oh yea!!! 8 - ),,,,
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thanks, i havent tried the green paste yet, sounds simple enough. the lemon grass might be tricky to get around here, but i think i saw some a few weeks back. ill give it a go soon.fukahwee maineyou can lead a fish to water but you can not make him drink it
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RRP wrote:This was by far the best meatloaf I've ever made even though I've followed this recipe for years. Was served along with fresh green beans and new potatoes. Super good supper!
BTW here's the link to that 2004 recipe - it rocks!!!
http://www.eggheadforum.com/archives//2004/messages/129472.htm -
Thanks for the pics. I'm copying them, for my g-kids to take to school to help explain "migration." They've never seen so many ducks in rows...you know... like how ducks fly when migrating!
~B
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That my friend is US prime on the hoof!! No artificial flavors or presurvitives! :woohoo:
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Outstanding shot of the bee! -RP
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here is what i did this weekend
pizza
Wess B's Unfried Chicken with jamacain firewalk
and quesadias {sp}
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Now that's a knife!
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Hopefully, all o'em! : - )
Rascal -
Good looking pizza.
Frank -
I did quesadillas too.
Frank
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Mario of TFN prepared a swiss chard tart last week. I tried it and was very happy with the results. Today, I baked it again using spinach and was very happy with the outcome. Here's a peek at the results:
Green Egg + Green Food = FUN! -
Yes on Danville, though I will be an honorary DizzyPigger there rather than cooking my own stuff (Chris needed an extra pair of hands). See you there.
Brett -
My Woosday cook...
chicken breast stuffed with ham & provolone wrapped in bacon and splashed w dizzy dust...cooked indirect on small bge at 400 degree for 40 minutes...way juicy
The food was great but you gotta love paper plates & holders...the bread is leftover No Knead bread.... :P
Kim Youngblood
(aka vidalia1)
Lawrenceville, GA -
Thanks, Mr. Price. :~)
Waldorf?
john -
Excellent
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Spatchcocked chicken is our favorite way to go now too!
IMG]http://img.photobucket.com/albums/v377/JimboBQ/3spatchcocked.jpg[/IMG]Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem... -
Sorry about that! I hope the pic makes it this time.....Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...
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