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  #166 (permalink)  
Old 06-16-2011, 05:05 AM
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Yum yum, those could make me start liking drum sticks again- - - however, I could always just eat the bacon and throw the dark meat away - - - looks good

Dan, as far as veggies on the grill go, I like squash (cut in 3/4" rounds), barboiled new taters or barboil russets and then 1/4 them and finish on the grill, V8-4spd does a lot of pineapple slices that sure look good and I always roast some pepper and onions like you mentioned. You coul slice the peppers lengthwise and the onions in large pieces and then stick everything on a k-bob stick and slap them on the grill. Some people set the raw ingredients up in bowls and let everyone make their own k-bob which is cool too. I like my grilled veggies marinated and basted in Italian Dressing before and during the grilling. DON't forget the good old roasting ear or corn on the cob grilled in the husks - - larapin' stuff - - - I"m fixing some today with some large bacon wrapped shrimp.

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  #167 (permalink)  
Old 06-16-2011, 06:46 AM
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I forgot to mention eggplant - - - some like'em and some don't but if you grill'em and then sprinkle a little chez of choice on them right before they are ready to come off but long enuff to melt the chez they are pretty tasty. I like them grilled brown on both sides with cajun seasoning and italian dressing.
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  #168 (permalink)  
Old 06-16-2011, 11:29 AM
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Quote:
Originally Posted by V8&4spd
I was able to try out the drumstick holder. I will be doing the bacon wrapped drumsticks again they were tasty.
Does the bacon and the chicken get done about the same? That looks really good, got to like bacon! I was watching one of the cooking shows, the guy wraps a meatloaf in bacon, kind of weaves the bacon and rolls the loaf up in the bacon. Cooks it in the oven for an hour or so, slaps it on the hot grill and browns it, it looked killer. I am thinking of doing that with a tri-tip.
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  #169 (permalink)  
Old 06-16-2011, 11:36 AM
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Dan, you might enjoy browsing around this site
http://www.texasbbqforum.com/
Hope I didn't break any rules by posting the link
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  #170 (permalink)  
Old 06-16-2011, 10:56 PM
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The bacon cooks the same amount of time that the drumsticks cook. I wrapped the bacon on the drumsticks before I put them on the rack. I wrapped the bacon around the drumsticks and folded them in on the bottom. The chicken was tender. The bacon never got crisp like in a frying pan. I tried getting the bacon crisp on a drumstick by just putting one on the grate. I had the lid on while cooking. It would probably flare up easy if the lid was left off.
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  #171 (permalink)  
Old 06-17-2011, 05:26 AM
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Did the bacon crisp up when you did it that way?
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  #172 (permalink)  
Old 06-17-2011, 06:26 AM
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Quote:
Originally Posted by dinger
Fathers Day, I get to cook! My choice of food, I am a veggie freak, give me some good ideas to slap onto a shish kebab stick. I am doing tri-tip and jumbo prawns for the meat, baked potato, need some good veggies for the bbq.
Couple more decent veggies for the k-bobs are small mushrooms, cherry tomatoes and bell peppers (if you use the yellow and red it sure gives your presentatioin a lot of color.
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  #173 (permalink)  
Old 06-22-2011, 09:40 AM
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Is this grounds for Divorce??

The Wiffy just cut this article out of the
AARP magazine and when she handed it
to me she said
"You might want to start doing this because it's safer and quicker !"
Would this stand up in a Court of Law?
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  #174 (permalink)  
Old 06-28-2011, 04:12 PM
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We have a big BBQ planned for this weekend. It is going to be a few blocks from the beach in Ca. Ribs, beer can chicken, burgers, sausage, corn on the cob and what ever else shows up. I will try and post some pictures.
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  #175 (permalink)  
Old 06-28-2011, 04:29 PM
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Looking forward to those pics - - - I'm gonna do a 1/2 brisket tomorrow in a different way and if it turns out horrible then no one will ever know. LOL

Other than meeting some internet friends, the only thing that would bring me to California was to see the Pacific Ocean and maybe drive the Pacific Coast Highway. It would sure be cool to see what Brian Wilson was writing about back in the '60s.
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  #176 (permalink)  
Old 06-28-2011, 05:54 PM
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The BBQ is going to be at the same place as post #138. There might be 2 tables worth this time. There s a lot more stuff in season right now.
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  #177 (permalink)  
Old 07-04-2011, 01:48 PM
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July 4th Grilling !

T-bone (mine), Pork Chop (wiffy's), squash, onions, jalapenos, taters and maters.
My photography Sucks but everything tasted great - - ain't that what counts?





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  #178 (permalink)  
Old 07-05-2011, 08:14 AM
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Lookin Good

I don't see anything wrong with your photos, food looks great! Man, we've been eating alot of great summertime tomatoes. Haven't had to buy any yet, been getting lots of freebees from friends. Maybe payback from all the peaches I gave away. Every year we talk about maybe growing a few tomato plants but never get around to it. We used to grow a big garden in the back, but it got to be too much work.
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  #179 (permalink)  
Old 07-05-2011, 08:18 AM
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Those were bought from a farmer's market near here. I have never been able to raise anything but hell in this County - - - - I had 3 beautiful mater plants going but this 3 digit heat burned them up. Soil here sucks too.
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  #180 (permalink)  
Old 07-05-2011, 08:30 AM
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Hot You Say!

We've been having some broiling heat too. Any physical activity will have you pouring sweat. I'm thinking about adding window A/C units to both of my garages to keep the temperature down while wrenching. Problem is the electric bill, its getting in the high digits too! We did some burgers, dogs and sausage for Sat. night cup race and had to keep my big box fan blowing on high.
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