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Old 07-13-2010, 17:15   #10881
VN350X10
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Try a dry white wine instead of the vinegar.....more flavor yet !

(this tip is from Mongo)


uncle albert
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Old 07-13-2010, 18:47   #10882
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Quote:
Originally Posted by uncle albert
(this tip is from Mongo)
That pretty much means it is mandatory.
OK
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Old 07-13-2010, 18:49   #10883
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Originally Posted by engineer151515 View Post
From the crackly hiss of the dungeon intercom, a woman's voice is heard . . .

"These things must be done delicately, or you hurt the spell..."
A spindly frightened voice was heard to reply...
Yes dear.
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Old 07-13-2010, 19:44   #10884
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I thought about shooting you a PM with this, but then, why don't I just share it with the world. I learned this one at a Mennonite Church Camp in Divide, Colorado. The recipe says it is enough to do 2 1/2 chickens.

1/2 cup of oil

1 cup of vinegar

1/4 cup of water

2 tablespoons salt

1/2 teaspoon of pepper

1 teaspoon of poultry seasoning

and 1/2 clove of garlic.

And it says you should baste the chicken every 5 to 7 minutes.
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Old 07-13-2010, 20:48   #10885
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That looks really good.
Here is my basic rub recipe from "Barbecue Bible: Sauces, Rubs, and Marinades, Bastes, butters and glazes by Steven Raichlin:"
1/4 cup coarse salt
1/4 cup dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds

I usually substitute white sugar for at least part of the brown sugar (since the brown sugar clumps). I just sprinkle this on both sides at the beginning of the BBQ.
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Old 07-13-2010, 20:54   #10886
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Suppose I extrapolate and combine your recipe with the marinade I just used.

1/2 cup of oil

1 cup of vinegar

1/4 cup of water

2 tablespoons salt

1 1/2 teaspoon of black pepper

1 1/2 teaspoon hot pepper flakes

and 9 cloves of garlic.

3/4 cup parsley

or something like that
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Old 07-13-2010, 22:14   #10887
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Intriguing, sounds like something I would like to try for sure.
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Old 07-13-2010, 23:04   #10888
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Quote:
Originally Posted by Bullman View Post
Intriguing, sounds like something I would like to try for sure.
Be aware of one thing. Your recipe tripled the fluid used in my original recipe, so I tripled the amounts of spice used in that recipe.

I won't know until I take it for a test drive, but if all the parsley does not get soaked with fluid (with just a little left over) then I've got the fluid portion wrong.

Basically, it's going to be like a big spicey salad dressing.
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Old 07-14-2010, 13:51   #10889
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Damn you all have done it now! I am slobering on my keyboard! Makes me want to grab a gator and season it up and toss it on the grill!
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Old 07-14-2010, 16:31   #10890
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When you are done with that gator, I want the skin, could use a new pair of boots
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Old 07-14-2010, 16:31   #10891
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Shadow, if you're gonna toss a gator on, I'm gonna pack my necessary bag & head your direction !
The wife prolly tag along, first time she had gator was in St.Augustine at a small joint. She was shy about it untill she got her first bite......liked to gnawed my arm off when I reached for 'nother pc !
(note to those who say it "tastes like chicken"....fools! It tastes like rattlesnake,'cept the bones are bigger! Ain't NOTHING supposed to taste like chicken!)

uncle albert

gator.....another white meat !
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Old 07-14-2010, 17:14   #10892
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Quote:
Originally Posted by VN350X10 View Post
(note to those who say it "tastes like chicken"....fools! It tastes like rattlesnake,'cept the bones are bigger! Ain't NOTHING supposed to taste like chicken!)

uncle albert

gator.....another white meat !
Not to mention that I expect it is very low in fat.
So, not only is it healthy and tastey, but it is a critter that I would have absolutely no hesitation about hunting.
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Old 07-14-2010, 19:00   #10893
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Bullman, maybe a nice holster for shootin' to go with dem boots for walkin'!
Uncle, it's been a little while since I had some rattler...but I would do that agin!
Alligator sausage cajun style is also a great treat on the grill...Yum Yum!

I need to try and find me one of the alligator snapping turtles to cook up another spicey treat..turtle stew! They say that the meat on a turtle shares several meat flavors to include the damn chicken too!
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Old 07-14-2010, 22:37   #10894
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Alligator snapping turtles are tasty, but what you really want is a large, soft shell snapper.
They taste like frog legs. If you get one that's 20" or better, you'll have a whole mess of turtle stew.

uncle albert

(never had Cajun gator sausage. Sounds like it would be good in the morning w/eggs & hash browns)
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Old 07-14-2010, 23:14   #10895
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Quote:
Originally Posted by _The_Shadow View Post
Bullman, maybe a nice holster for shootin' to go with dem boots for walkin'!
Uncle, it's been a little while since I had some rattler...but I would do that agin!
Alligator sausage cajun style is also a great treat on the grill...Yum Yum!

I need to try and find me one of the alligator snapping turtles to cook up another spicey treat..turtle stew! They say that the meat on a turtle shares several meat flavors to include the damn chicken too!
An alligator holster sounds nice indeed, need something flashy for my GP100.
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Old 07-19-2010, 17:41   #10896
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Quote:
How about that Babylonian Tupperware.
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Old 07-20-2010, 22:35   #10897
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How large do they make it ? We could use some new barware in the Lagoon Clubhouse...
Anything unbreakable is fine !

uncle albert
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Old 07-20-2010, 23:18   #10898
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Quote:
Originally Posted by VN350X10 View Post
How large do they make it ? We could use some new barware in the Lagoon Clubhouse...
Anything unbreakable is fine !

uncle albert
Actually, Unkle, we can skip the "unbreakable" requirement for Lagoon barware. The Dungeon Financial Crew has figured out a really creative tax dodge on writing off barware breakage on the 10-Ring taxes. The picky 10-Ring types (pardon my redundancy) may therefore choose their libation holders based only on aesthetic considerations, rather than practicality issues. The Dung Cru backs this tax dodge with this pledge: If the tax writeoffs on expended barware ever fail to cover the purchase price of said barware, the Dungeon will cover the shortfall out of our own embezzlement revenue!
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Old 07-21-2010, 08:31   #10899
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Rabbi......

I'm not in the least concerned about the breakage write-off, Rather, my concern is the SPILLAGE of our valuable "N"Sweat Lager !
Not even the shrewdest has figured a way to write off spilled libations !
To get that thru the tax code, we would need to BUY several congressrats.....er congressmen. We dare not do this before Nov. as there WILL be a LARGE turnover in the hired help at that time & we don't want to waste any of our hard embezz....er...that is..... earned, yes that's it, HARD EARNED monies.

uncle

to add....time for filter medium collection again, isn't it ?

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Old 07-21-2010, 11:11   #10900
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Last year, Mongo spilled one his favorite libations (whatever it was) and it ate a hole through the floor. So, the ability to cap your drink is relevant. However, Mongo's brew also ate the through the 5" by 5" babylonian tupperware too. I think Mongo's drinking mug is made out of copper.
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