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Choose our dinner please...

Discussion in 'Food Forum' started by PDogSniper, Feb 5, 2005.

  1. PDogSniper

    PDogSniper

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    Ok, the weekend is coming up and I DON'T HAVE TO WORK...!!!! So's the wifey and I want something off of the grill/smoker for Sat and Sun.

    Wifey originally wanted me to do a turkey for Sunday on the grill but I kind of nixed it as taking too long, but I guess it's still an option... Saturday I want to do ribs, even though she doesn't care for them the kids love em and so does their mom... I guess you know how I feel about them...

    Keep in mind this is all subject to your approval (and maybe hers)...

    For Sunday, should I do the Turkey? It should be fairly warm but I figure if I start grilling to early then the beer might start flowing to early and I'll miss the game...;Q

    Hmmmm, or should I do lmt's steak marinade...? ( I could do lmt's sauce on the ribs....)

    Comm'on guys, and gals, help me out I'm hungry...:cool:
     
  2. Glockerel

    Glockerel Got Mojo?

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    Why not do a few chickens on the smoker rather than a turkey? They take less time and are usually juicier. Look on the 'net for Alabama White BBQ sauce. It's mayo based with blk pepper, vinegar, sugar and lemon juice and is wonderful on chicken as well as ribs and pulled pork. easy to make too.

    If it were me, I'd do the ribs. I could eat ribs twice a day.
     

  3. lwt210

    lwt210

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    Here ya go.....a tasty version...

    White Barbeque Sauce

    1 teaspoon coarse salt, or more to taste
    1 teaspoon black pepper
    1/2 teaspoon of sugar
    2 tablespoons minced onion
    1 clove garlic, minced
    1 cup mayonnaise
    1/2 cup distilled white vinegar, or more to taste.

    Combine salt, pepper, sugar, onion, and garlic in a smal mixing bowl and mash to a paste with a wooden spoon. Stir in the mayo and vinegar and taste for seasoning adding salt or vinegar as neccesary. Keep in fridge for up to five days.


    If you want something really quick and tasty, try that jamacian jerk pork I posted on here a month ago. That is good eatin. You grill it as opposed to barbequeing or smoking it.
     
  4. Mild Bill

    Mild Bill Millennium Member

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    Ya know what I'd do if I currently had a grill and wanted to do something substantial?

    I'd grill a brisket for an hour and a half (45 minutes per side) till it was crispy, carmelized,
    blackened, and smokey, then finish it off in the oven for the other 2-3 hours that a Brisket needs
    to become fork tender...

    After letting it rest, covered, I'd slice it up cross-grain and serve a good sauce or BBQ sauce
    on the side, in squirt bottles like at a BBQ jernt...

    This is just what popped into my mind when I read your post...

    ;c
     
  5. OkieGal

    OkieGal

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    Whatever you decided, be sure to let us know how it turned out!
     
  6. lwt210

    lwt210

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    Speaking of Jamaican Jerk pork, did a couple of them this afternoon. Here is a pic of one (the other was consumed with a vengeance).
     
  7. lwt210

    lwt210

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    Durn dial up....let's try again.
     
  8. PDogSniper

    PDogSniper

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    Oooh, that's a better pic and looks so good...;)