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  #211 (permalink)  
Old 07-24-2011, 05:15 PM
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They don't have any frog legs like that around here or I would have to try it myself. The only time I ate frog legs they were deep fried.

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  #212 (permalink)  
Old 07-24-2011, 06:36 PM
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Quote:
Originally Posted by V8&4spd
They don't have any frog legs like that around here or I would have to try it myself. The only time I ate frog legs they were deep fried.

I ate some today...
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  #213 (permalink)  
Old 07-24-2011, 09:02 PM
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I had to settle for some Caribean Jerk drumsticks.
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  #214 (permalink)  
Old 08-13-2011, 02:17 PM
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They were cooking some chicken on a Santa Maria style BBQ at the place that sells the Hatch chiles. I will have to go back later and get some.
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  #215 (permalink)  
Old 08-13-2011, 05:29 PM
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I had to go back and get some of that chicken. They were using mesquite to cook it. It was really good.
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  #216 (permalink)  
Old 08-14-2011, 06:58 AM
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OK, so how was the Bird?
What kind of marinade/seasoning/flavor?
They sure look tasty and juicy !
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  #217 (permalink)  
Old 08-14-2011, 11:54 AM
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I couldn't tell you the seasonings, the lady cooking it did not speak English. It was real good. They had bags of mesquite charcoal out there. I will try and find out what seasoning was used.
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  #218 (permalink)  
Old 08-14-2011, 03:13 PM
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I went back and she showed me the chicken before it went on. I don't think it was marinated. As much as I could understand she just put sazon on it. I have some sazon, it says to moisten the chicken with orange juice. Another way is to marinade the chicken in Sunny D and then put the sazon on.
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  #219 (permalink)  
Old 08-14-2011, 03:28 PM
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This is some marinade it's different than the sazon. I asked about the marinade once and was told some of the stuff in it was just regular BBQ sauce some lemon and some other stuff added.
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  #220 (permalink)  
Old 08-21-2011, 03:02 PM
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Here's what we had around here today. and it was really good eating.



Cole
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  #221 (permalink)  
Old 08-21-2011, 06:22 PM
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I marinade the chicken in Sunny D before I put the sazon on. I heard that somewhere and it works good.
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  #222 (permalink)  
Old 10-09-2011, 07:20 PM
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I used some grapefruit wood. It was just the right amount. It's not long burning. I had 2 different kinds of marinade on the chicken. I could not taste either one using the grapefruit wood. It gave the chicken a real smokey flavor. I don't think I would try it with ribs.
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  #223 (permalink)  
Old 11-11-2011, 09:10 PM
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I fired up the Weber today. I made some ribs, beer brats and the last of this years Hatch Chilis. The chilis were in the fridge since sometime around the first of October. Some had a few spots that had to be cut out, they were still good to go. It was dark toward the end. I had to wing it.
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  #224 (permalink)  
Old 11-11-2011, 09:54 PM
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Looks damn good!

Brian
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  #225 (permalink)  
Old 11-12-2011, 05:46 AM
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As usual, it looks larapin' while I sit here thinking about breakfast?
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