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Happy St. Patrick\'s Day to you!

RRP
RRP Posts: 26,481
edited November -0001 in EggHead Forum
From my mail box to yours!
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My little friend here is now 14 years old or in leprechaun years I guess that's more like 140.
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Re-gasketing the USA one yard at a time 
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Comments

  • Bordello
    Bordello Posts: 5,926
    Very Cool Ron,
    Happy St. Paddy's day to you and yours also.

    Regards,
    Bordello
    Try to behave :evil:
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  • thirdeye
    thirdeye Posts: 7,428
    Same to you Ron
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • GrillDaddy
    GrillDaddy Posts: 295
    Nice, So what are you making on your BGE today?
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  • PWise
    PWise Posts: 1,173
    And to you too Ron!!!

    hehe
    cheers
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  • fishlessman
    fishlessman Posts: 34,806
    2004_0202Image0016.jpg

    have a great st pats day

    2004_0229_162424.jpg

    might be drinking guinness tonight
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 26,481
    Irish-like will be Reuben sandwiches on the BGE on a griddle

    and not-Irish-like I'm also fixing ClayQ's Hodag Cookies

    Beer served will have green food coloring.

    dancingirishman.gif
    Re-gasketing the USA one yard at a time 
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  • Spring Hen
    Spring Hen Posts: 1,578
    Hi Ron,
    How do you make your Reuben? It's one of my favorite sandwiches but we haven't tried it on the egg yet....come on, fess up....recipe please.

    Happy St. Patty's day back atcha...

    Spring "wanting to put the Chicken to work" Hen
    Judy
    Covington, Louisiana USA
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Nice idea. Have a great day Ron and all eggers.

    Kent
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  • Big'un
    Big'un Posts: 5,909
    140 years old and he's still bigger than Little Steven and Pat. :whistle:
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  • RRP
    RRP Posts: 26,481
    It's one of our favorites too, but as you'll see I don't use salad dressing like a lot of people do - just lots of calories!!!

    Per sandwich I start with two pieces of Dixie Rye bread. Then for the outsides I spread a layer of Can't Believe it's Not Butter. On the insides I spread real Mayo, not sandwich spread. Then place a couple nice pieces of sliced corn beef (again real stuff, not turkey) from the deli. Then a layer of sauerkraut, then a piece of Swiss cheese followed by a little more sauerkraut, but not much. Cap with that second piece of Dixie Rye.

    As for grilling them on the BGE I merely shoot for 250° though up to 300 is fine, but a waste of lump. I use a griddle of course and I keep a close watch on them like only a minute or two per side as my beloved hates dark "toast" so I go for a honey tone and that seems to be the point where the cheese has melted, meat is warm and it tastes best. I serve them with a stone ground mustard and a dill pickle spear.

    The sandwich is simple but I've sure gotten compliments on it over the years.

    dancingirishman.gif
    Re-gasketing the USA one yard at a time 
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  • Spring Hen
    Spring Hen Posts: 1,578
    mmmmm...sounds good....thanks.
    Judy
    Judy
    Covington, Louisiana USA
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    To my surprise, I found a BGE full of gold at the end of a rainbow today! There was also a Leprechaun and some Green Beer! I smoked the Leprechaun and drank the beer!
    By the luck of the Irish, it was mighty tasty! It must be because of the BGE. Leprechauns are usually that tender!
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