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Little Steven
Posts: 28,817
Guess what L'il Steven's making on the egg for the first time tonight.
Steve
Steve
Steve
Caledon, ON
Comments
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La Bomba Osso Bucco with veggies??
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Egret's chile for Ocala?
Richard
Annapolis, MD -
meat garlic basil celery peppers carrots fennel mushrooms corn :ermm: and some other stuff :huh:happy in the hut
West Chester Pennsylvania -
ox tail soup?
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Richard,
You are amazing! Red veal Osso Bucco it is with grilled vegetables.
SteveSteve
Caledon, ON
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FOOD :P So where do I pick up my prize :laugh: :laugh:
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That was a good one Richard!!
I'm gonna plant that old man out there in the swamps of Ocala and teach him what REAL chili is like.
Now all we have to do is find a couple of impartial judges. -
Bring them from New England. Most up there only know about chowdeer and lobstah.
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I'm guessing that you're not using the mini tonight eh Looks great already
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At one point I had considered trying to bring the essentials for Lobstah Chili. But I'm coming down a week before the Fest and I think now I may wait till the New Hampshire Fest to make it.
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You going fishing with FlaPoolMan, Pat, and whoever shows up??
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Pat,
You win a plate of Osso Bucco, C'mon up.
SteveSteve
Caledon, ON
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Pat, I'm surprised you're not working on your Superbowl party lineup of food. I really want to see some pictures of it. I can't believe the spread of food you're putting out. Go Cardinals!!! That is your team isn't it.
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I bet that Osso Bucco is going to be Grand Steven!
Ross -
Sparky,
Nah, large tonight. Hey, do you remember me being this much taller than a large? Freakin' cold here man.
SteveSteve
Caledon, ON
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Sparky get under your skin. I salute your efforts in such challenging conditions, eh!
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Thanks Teddy,
This ain't no Philadelphia I'll tell ya.
SteveSteve
Caledon, ON
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Holy chit Steve,I'm cold just lookin at that pic I'm gonna go stand by the chiminea(BRRRR!!!) My ribs are about done,I'll check back with ya soon
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that deep 2 weekends ago. It was great, but being a southern man I like being home. Going to be 60 tomorrow. Great smoking weather. :laugh:
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Hey Anne
Did the briskets the other day. The butts (3 now) go on in an hour. The loins, sirloin roast, chicken, sausage and the rest go on tomorrow.Wendy has the chili, Texas hash and other sides prepared and ready to go. Just finished covering the pool table and running cable for the other TV's so we are about as ready as we can get. Guess you didn't see my reply to your bet :P I hope to put someone in charge of the camera tomorrow as I know I'll be swamped. -
Damn Steve thats cold. Low tomorrow night is 55 so friend is bringing a firepit :ohmy:
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Little Steven wrote:Sparky,
Nah, large tonight. Hey, do you remember me being this much taller than a large? Freakin' cold here man.
Steve
You look so hot you gonna melt that snow away. :ohmy: -
Cocido........Esteban esta haciendo un cocido!!!!!
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Gracias mi amigo, we'll see if the meal turns out.
SteveSteve
Caledon, ON
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Susan,
I'm hot alright. I think my ears are frostbitten :blink:
SteveSteve
Caledon, ON
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down boy!SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Tim,
You are obviously unfamiliar with frostbite. :S Don't you have somebody you are supposed to sit on? It's like below zero fahrenheit. Think about it.
SteveSteve
Caledon, ON
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ya ya, I remember shrinkage....back in my "freeze my a$$ off in Korea" days. lol Back to cooking, I am doing some spares and I am thinking about throwing the teo last shanks on also for a low and slow. Never done them. any comments or hep? (that's help) :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Tim,
Beef shanks? I did the veal in an enamaled dutch oven. Haven't tried them yet but they are really tender. I grilled my carrots, parsnip, golden beets and bulb onions and set the shanks on top and braised them in white wine and marinara.
SteveSteve
Caledon, ON
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