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Originally Posted by srwshooter
im grillin chicken

If I didn't opt for pork, I would have spatchcocked a chicken, slathered in melted butter, lemon juice, garlic and rosemary.


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Originally Posted by dvdegeorge
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whoa...par-tay!


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I did this...

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- Greg

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We had ribs, squash, tators, beans. Working man food. And Bud Light. Us guys cooked, let the girls sit on their butts and play 42.

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Originally Posted by GregW
I did this...

[Linked Image]

looks good to me


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I ended up doing a nice pork butt, only a 4 1/2 pounder, used Texas BBQ Rub on it, my go to rub. Made a nice batch of Carolina vinegar sauce to spritz the pulled pork, I love that stuff.

For sides made a Kentucky style vinegar, sugar slaw, with onion, was very good. Finally, I found a remarkable recipe for diced zucchini, sweet corn scraped off the cob, with garlic, basil, chives and parsley, then spritzed with lemon juice. Amazing how nice this tastes with good sweet corn, but I'll bet it would be good with bland, off-season corn, also.


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Gonna scorch some burgers and brats in a bit on the redneck grill.


If you take the time it takes, it takes less time.
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Scotching is my specialty.


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Up north, smoked pork chop, mashed spuds, corn. Good enough.


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Originally Posted by 284LUVR
Scotching is my specialty.

Dunno what scotching is Denny. But I put a mean scorch on burgers and brats!
smile


If you take the time it takes, it takes less time.
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Saturday at camp, we did back ribs & a bacon & hot Italian sausage stuffed chicken in the charcoal smoker.

Sides of peaches n cream corn on the cob, Idaho style dressed taters & baked beans.

Sunday night (29th Anniversary) was thick cut rib eyes in the cast iron griddle, sautéed mushroom caps, same taters again & a Caesar salad with home made dressing (raw egg, anchovies, vinegar, Worcestershire sauce, lemon juice, dijon mustard, evoo, s&p etc.

Last night was chicken parm, egg noodles & a Caesar salad.

Damned photophucket !


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[Linked Image]

[Linked Image]

[Linked Image]

[Linked Image]


Paul.

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