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Old April 5th, 2007, 09:36 PM   #61
steveo
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College dietary supplement

1 Budweiser
3 fingers of bourbon in a glass

drink and repeat until unconscious
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Old April 5th, 2007, 09:50 PM   #62
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Did you try the BBQ sauce yet?
Let me know if you like the potatoes. Make sure you stir them frequently so they don't burn to the bottom.
No I haven't tried the BBQ sauce yet, damnit. I keep forgetting. I will definitely try it once the temps come back up and grilling season is in full swing. Once it's warm enough, I grill dinner every night practically. I can't wait until I get my brother-in-law's weber. Oh man, everything tastes better on a weber.
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Old April 9th, 2007, 07:32 AM   #63
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Taters were great. Thank you so much.

Note to anyone that makes them, do them on high about 4 hrs before dinner if in crock, then you can just turn them down to lo.
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Old April 9th, 2007, 07:34 AM   #64
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Taters were great. Thank you so much.

Note to anyone that makes them, do them on high about 4 hrs before dinner if in crock, then you can just turn them down to lo.
Good to know. I thought we were going to make them in a crock but ended up cooking them in a roaster. They are my fav...glad to hear that they turned out good.

They were super easy weren't they?
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Old April 9th, 2007, 08:07 AM   #65
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Yep easy until I had to split them in two so I could bake it in time for dinner.
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Old April 9th, 2007, 01:20 PM   #66
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Ok here is a recipe for a good chip dip:


Chicken Enchilada Dip

~1.5 packages of southwestern style grilled chicken strips, chopped up (Tyson, or something like that, pre-cooked stuff)
~1 package cream cheese
~1 8 oz. package of shredded cheddar cheese
~1 small can (4 oz?) of chopped green chiles
~4 oz. of mayo
~1 tablespoon of chopped up jalepeno peppers

Mix in a large bowl, bake in oven at 425 or so for around 1/2 an hour, stir once or twice while cooking. The chicken is pre-cooked so you just want to get everything melted together real well. Serve with corn chips. Mmmmm, you can feel your arteries hardening while you eat it!
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Old April 14th, 2007, 08:24 PM   #67
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Anybody have a good recipe for a pork tenderloin marinade? We want to grill one up tomorrow but I don't have a good merinade.
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Old April 14th, 2007, 08:31 PM   #68
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Quote:
Originally Posted by steveo View Post
College dietary supplement

1 Budweiser
3 fingers of bourbon in a glass

drink and repeat until unconscious
What no smoke?
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Old April 17th, 2007, 07:32 AM   #69
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Anybody have a good recipe for a pork tenderloin marinade? We want to grill one up tomorrow but I don't have a good merinade.
I cheat and buy the ones from Sam's that are already done.
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Old April 17th, 2007, 07:40 AM   #70
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Originally Posted by deuce228 View Post
Poor mans Casserole

2 boxes mac n cheese
1 lb ground beef
onion
mushrooms
I thought you said poor man's LOL

change the ground beef to hot dogs, we used to have that about once a month when growing up, I love it, I'll have to make it soon again.

My recipe: chili
2lb ground beef,
2 cans stewed tomato
2 cans brooks hot chili beans
1 can kidney beans
1 onion
1 green pepper
1 6 oz can tomato paste
2-3 teaspoons chili powder

brown the ground beef then put everything in slow cooker for a few hours

add crushed red pepper to make it hot
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Old May 28th, 2007, 09:32 AM   #71
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Anybody have a good recipe for Beer In the Butt Chicken? We bought a whole fryer and I want to grill it tonight for dinner.
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Old May 28th, 2007, 02:36 PM   #72
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Anybody have a good recipe for Beer In the Butt Chicken? We bought a whole fryer and I want to grill it tonight for dinner.
Recipe no. But if you take chicken seasoning and stuff between the skin and meat down the back and breasts. Then just use 1/2 a can of beer and I typically stuff an onion in the neck to trap the steam. Cook indirectly until internal reaches 165 i think(2 hours?). The joints should be loose at that point. if you want to smoke it I normally add smoke about 1/2 way thru it for 10 minutes.
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Old May 28th, 2007, 03:19 PM   #73
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Thanks, Scott. I did that and I also followed this recipe.
Do you think during the last 15 minutes or so I could still brush on some bbq sauce? Or do you think that will ruin the taste.
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Old May 28th, 2007, 03:21 PM   #74
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i always drink half the beer and fill it back up with bbq sauce and other such fixin's.
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Old May 28th, 2007, 03:52 PM   #75
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Originally Posted by MudGrl View Post
Thanks, Scott. I did that and I also followed this recipe.
Do you think during the last 15 minutes or so I could still brush on some bbq sauce? Or do you think that will ruin the taste.
If bbq'in I would thin some down with water and baste over top throughout, then the last 15-20 mins I would start slathering it on so it gets thick and carmelized.
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Old May 28th, 2007, 04:17 PM   #76
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White Castle Hamburgers


Ingredients

12 - 14 dinner rolls (Parker house shape, 2 1/2" x 2 1/2" size)
1 lb. lean ground beef (80% lean)
1/2 C. water (for beef)
1/2 tsp. salt
3/4 C. diced onions
1 beef bouillon cube
1/2 - 1 C. water (for onions)
Dill hamburger slices
Directions

In food processor place ground beef, salt and water. Process for a few seconds so water and salt are blended through ground beef and meat should look a little pasty. On a 11" x 13" jelly roll pan place plastic wrap on bottom. Place hamburger in middle and with another piece of plastic wrap on top of meat. Roll hamburger out to 1/4" thick. Remove plastic wrap and cut meat into 3" x 3"squares, leave ground beef pieces on tray. You should get between 12 and 14 squares. Perforate each piece five times with the end of a plastic straw, this will give the meat little steam holes. Cover hamburger with plastic wrap and place in freezer until meat is partially froz.en but not solid. Place onions, beef bouillon, and 1/2 C. water in fry pan. On medium low heat sauté and stir onions until they are clear, more water may be added as needed. Turn heat off until ready to cook hamburger patties. When beef patties are ready to prepare, turn fry pan on medium low heat and add enough water to onions just so the bottom of fry pan is covered. Place patties in pan and cover with lid. Frying time is just a few moments. Turn patties and cook until done but not dry. The patties should be juicy. When hamburgers are finished cooking place on top of a roll add pickles, cover hamburgers so they will steam slightly or pop in microwave covered just for a few seconds until ready to serve.
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Old May 28th, 2007, 05:10 PM   #77
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This is a recipe that I have brought to alot of get together and I have had several people ask me for the reciepe. It is really good...

Ramon Noodle Casseroll
Items needed
5 Packages of rammon noodles.*Chicken or beef, your choice**
1 Large pot.
5 Beef or chicken bolion cubes * Depending on which flavor of ramon noodles you chose.
1 1/2 pound bag of California mix vegtiables.
1 Pound of ground beef

Instructions
Fill large pot 3/4 of the way to the top.
Add flavored bolion cubes, and start heading.
In seperate pan, cook ground beef and drain.

About the time the water is boiling, the meat is usually done.
Add ramon noodles and california mix vegitables.

Cook until noodles are at desired tenderness.
Drain water to desired amound of liquid. *I drain most of it out, but leave just a tad in.
Add beef.

Serve Hot.
Serviing size: Alot; this can differ depending on how much you use.

And guys, this is the breakfast, lunch and dinner of champions. It is even better reheated.

I litterly survived on this stuff for 2 weeks while my folks and sibling were out of town when I was younger.

Sea
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Old May 28th, 2007, 05:56 PM   #78
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Quote:
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If bbq'in I would thin some down with water and baste over top throughout, then the last 15-20 mins I would start slathering it on so it gets thick and carmelized.
Thanks for the tip. I mixed BBQ sauce with a little water then brushed it on the bird 15 minutes before it was done. Mmmm Mmmm! It turned out really good. Nice & moist with LOTS of flavor. Thanks for that tip. If I would've used straight BBQ sauce, I think it would've went on too thick. Thanks again!
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Old May 28th, 2007, 06:37 PM   #79
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I like bbq sauce on ribs thick. Chicken i like it either carmelized on there or just light to add some sweetness.
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Old May 28th, 2007, 06:39 PM   #80
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Thanks, Scott. I did that and I also followed this recipe.
Do you think during the last 15 minutes or so I could still brush on some bbq sauce? Or do you think that will ruin the taste.
Good thing. I had my pork and chicken temps mixed up and could have made someone angry or sick.

I was going to say 3 hrs but I thought that sounded too long. First instinct is normally the one to follow huh.
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