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05-02-2014, 08:22 PM | #31 | |
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05-02-2014, 09:31 PM | #32 |
Join Date: Jun 2013
Location: South Shore, MA
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I had that problem once as a kid. It's a funny story today.
When my brother and I were kids (under 12) we found a chicken running away from a local chicken factory. We decided to take it home, cook it, and surprise our mother. We went to various neighbors asking how to cook the chicken. The first neighbor says you have to pluck the feathers off. We found that hard so we went back to the neighbor and they told us you had to do it in hot water. We plunked the bird in to the big pot of boiling hot water and started plucking the feathers. The bird was flapping and making all kinds of noise. Back to the neighbor we go and tell them of our dilemma. They tell us you have to cut the head off first. We go back home and take the chicken in to the bath tub and cut it's head off. Nobody told us that the blood would be shooting out of the neck and the chicken would still be hoping around. By the time we got the chicken to stop hopping around and die my mother came home from work. Being a nurse the first thing she thought when she walked in to the bathroom was that someone was killed in the house. Needless to say that bird didn't go down well.
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05-02-2014, 09:43 PM | #33 |
Join Date: Aug 2007
Location: Newmarket Ontario Canada
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Thats a hilarious story!
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05-02-2014, 10:05 PM | #34 |
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Location: Kansan. City, KS
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I've got to share this with my folks! This brings back memories.....
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05-02-2014, 10:43 PM | #35 |
Join Date: Sep 2011
Location: Ankeny Iowa
Posts: 3,697
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Since SC50 brought up smokin' here is a couple of mine.
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05-03-2014, 01:21 AM | #36 |
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I don't do it too often, but when I fire up the smoker, I usually have several large cuts of meat ready to go. It's an all day affair, feeding the wood, and tending the process. But, here's a little bonus I'll pass along for you guys that have the large, all day kind of set up.
I usually had a bit of fire left at the end of the smoking process, and of course, the smoker was all warmed up (large, heave pipe) so I found it perfect for doing a few salmon filets. I would take two or three Salmon about 14 - 15 inches without the head, filet them and just lay the filets on the grate skin down and close up the smoker (maybe throw on one more small piece of wood) and just leave it for about 2 1/2 hours while we ate, put away the meat, etc. By the time I got back to it the fire was just about gone, but the fish was perfect. Then I would wrap them, maybe freeze them and give them to friends for the holidays (what we didn't eat of course). Nothing like fresh smoked salmon on a big holiday spread. Now, here's the BEST part!! The tail and some of the edges of the fish, being thin, would get pretty dry and hard. No problem, I trimmed all of this part off and kept it. Put it in a little food processor or a spice grinder and turn it to powder. Then blend with cream cheese a little wochestshire maybe some red pepper or whatever flavors you like. But, keep it simple. I promise you the best Salmon dip you have ever had. Oh, I usually use Oak for this.
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05-03-2014, 06:04 AM | #37 | |
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Gerry Martineau / 802 VT / VBA #0892 /[email]glmjgm@gmail.com[email] |
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05-03-2014, 06:56 AM | #38 | |
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Location: St.-Eustache, Québec, Canada
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Now that is funnnnnnny!!!!!!!!
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Sylvain "Sly" Lafrance St. Eustache, Quebec, Canada eh!! 2004 Blue & Silver (the fastest colors) Gone but not forgotten 2012 Ebony Black Kawasaski Concours 14 |
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05-03-2014, 05:22 PM | #39 |
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sly and ..I have the "chicken dun right", figured out !
paul..that salmon when enjoyed way up around Nome AK. is called "Klondike Candy" |
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05-03-2014, 06:38 PM | #40 | |
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05-03-2014, 06:43 PM | #41 |
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We grill a lot of chicken here. I too, am an advocate of heating the grill first. I like to rub some Montreal steak seasoning on chicken breast and place them on the hot grill, which sears them initially. Then when they are ready to turn, they do not stick. Once turned, I brush a good BBQ sauce on them while they finish cooking. Sweet Baby Ray's is good, and I like the sauces from Famous Dave's, particularly the Devil's Spit. Fast, easy and tasty.
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Audiogooroo - Daryl Porter Colorado Springs, CO VBA #248 VROC #17261 1999 Grn/Grn Nomad |
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05-03-2014, 08:41 PM | #42 | |
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Quote:
uploadfromtaptalk1399164012417.jpg
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05-03-2014, 08:48 PM | #43 |
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Location: Palm Beach County, Fl.
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Man, that looks delicious! I am a fan of the fat tire as well.
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05-04-2014, 05:28 AM | #44 |
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My son Aron came home with three 1" steaks yesterday afternoon. I put some Montreal steak
seasoning on them. ( Recommended by Ring) when the grill hit 350* I put them on, at about 8 minutes I turned them, at about 8 minutes I turned them again, at about 3 minutes I took them off. We like them with some pink on the inside. They tasted awesome. Thanks for the tip Steve.
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05-04-2014, 06:48 AM | #45 |
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I think it's very rude of you people to post pictures of your great BBQed food without inviting the members over for a bite. What ever happen to manners!!!!
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