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07-01-2014, 06:44 AM | #1756 |
Cast Iron Jedi
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07-01-2014, 11:20 AM | #1757 | |
Yum! Buc Marshmellows!
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Saw it first last night and it made me hungry for it. |
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07-01-2014, 11:24 AM | #1758 |
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Awesome! Never heard of it before. I am definitely gonna get one of those.
Lighter fluid always makes me nervous. I thought about buying a fireman's suit at one point. When I grew up a neighbor's dad squirted it and the flames dove out burning his pregnant wife, one of my girl friends and another young child permanently scarring them. My girlfriend got it the worst all over her face and arms. Terrible 4th of July tragedy for a family. |
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07-01-2014, 11:28 AM | #1759 | |
Constable of Untruths
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07-01-2014, 11:41 AM | #1760 | |
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Sounds like your neighbor wasn't using it right. You shouldn't squirt lighter fluid on an already lit grill. That's stupid. You squirt it on unlit charcoal and let it soak a bit, then light. But that stuff is nasty anyway. |
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07-01-2014, 11:41 AM | #1761 |
Yum! Buc Marshmellows!
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07-01-2014, 11:45 AM | #1762 |
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I was too young to know every detail, but as I recall there was a sudden wind too. You think he would have known since was a very smart, as well as respected man, who was a chemical engineer for the Polaroid company. It was a large family then but eventually they had ten kids.
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07-01-2014, 11:53 AM | #1763 | |
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I've seen dozens of intelligent people spray it on flaming coals. Dumb. |
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07-01-2014, 12:11 PM | #1764 |
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So, the first pic is last nights dinner. Bone in pork chop, some grilled scallions, corn, and heirloom potatoes done in a foil pack with some garlic and butter on the grill.
Second pic is the first use of the new grill (Weber Performer) that is a gas lit charcoal. It's loaded up with Salmon, two strips, grilled scallions, corn, and yellow squash. Yum |
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07-01-2014, 12:16 PM | #1765 |
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Good lookin' meals. That's a mutha' of a pork chop you got there.
Never thought of grilling scallions. That's a new one to try. |
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07-01-2014, 12:23 PM | #1766 |
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when you grill the scallions, just roll them around in a little bit of olive oil, then lightly sprinkle on some kosher salt. Grilling them gives a nice, quick carmelization, and completely removes the sulfurous onion bite, leaving a very sweet onion flavor.
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07-01-2014, 12:25 PM | #1767 |
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This is right before I took everything off. I flipped the salmon and let it get a little carmelization where it's skin was sitting. I find that the salmon skin naturally "oils" the grate to prevent the non skin side from sticking.
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07-01-2014, 12:42 PM | #1768 | |
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Anyone ever tell you that pork chop looks like an overcooked porterhouse? |
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07-01-2014, 12:52 PM | #1769 |
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07-01-2014, 01:04 PM | #1770 | |
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It was self-deprecating humor, no judgment intended on your chop. A week ago, I produced an overcooked porterhouse that the collective thought looked like a pork chop. |
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