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Thread: Recipe thread

  1. #381
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    Conley's Avatar Senior Member
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    Fill a metal, grill-proof pan half full of purified water and place it on the grill directly over the charcoal. Close the lid of the grill. Let the pot simmer and the smoke fill the grill for at least an hour. Add more wood chips to keep it filled with smoke if necessary.

    Remove the pan from the grill and allow the water to cool. The water will now be smoke flavored, although it will look clear. You can use it in soups or to marinate meats.

    Read more: How to Make Liquid Smoke at Home | eHow.com http://www.ehow.com/how_7502261_make...#ixzz1lIMZvptQ

    Awesome!

    General Wing, you are invited to the cookout.

  2. The Following 2 Users Say Thank You to Conley For This Useful Post:

    MMC (02-03-2012),wingrider (02-03-2012)

  3. #382
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    Quote Originally Posted by Conley View Post
    WELL EXCUSE me for trying to start a discussion

    thats ok.. cause all I need is this ashtray, and this book of matches, and this inkpen thats all I need , oh and this magazine and .............
    The eastern world, it is exploding, violence flaring bullets loading. you are old enough to kill , but not for voting, this whole crazy world is just to frustrating, and you tell me over and over and over again my friend, you don't believe we are on the EVE of DESTRUCTION.


    Never approach a bull from the front, A horse from behind, or a fool from any direction.

  4. #383
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    Quote Originally Posted by wingrider View Post
    thats ok.. cause all I need is this ashtray, and this book of matches, and this inkpen thats all I need , oh and this magazine and .............

    I was going with alls I need is this bic lighter, this ashtray, and a pack of cigarettes and or cigars and I gots plenty of that smoke taste around. Course I don't like the plain smoke taste I prefers something more aromatic, uhm more earthy, tropical or exotic, au-natural!
    History does not long Entrust the care of Freedom, to the Weak or Timid!!!!! Dwight D. Eisenhower ~

  5. #384
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    Quote Originally Posted by Conley View Post
    Fill a metal, grill-proof pan half full of purified water and place it on the grill directly over the charcoal. Close the lid of the grill. Let the pot simmer and the smoke fill the grill for at least an hour. Add more wood chips to keep it filled with smoke if necessary.

    Remove the pan from the grill and allow the water to cool. The water will now be smoke flavored, although it will look clear. You can use it in soups or to marinate meats.

    Read more: How to Make Liquid Smoke at Home | eHow.com http://www.ehow.com/how_7502261_make...#ixzz1lIMZvptQ

    Awesome!

    General Wing, you are invited to the cookout.


    History does not long Entrust the care of Freedom, to the Weak or Timid!!!!! Dwight D. Eisenhower ~

  6. #385
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    I just finished a bunch of asparagus I bought on Saturday. That's one vegetable that does not keep well, IMO. I've been eating a lot of whole muscle cuts of meat lately so I can incorporate vegetables I don't often consume, such as asparagus. It's easy to pick out random vegetables to go with a cut of meat. In this case, it was a super lean pork roast. Expensive but tasty. Anyway, I may try to roast a bird next weekend. I haven't done that in a long while. Maybe a turkey breast. I can split that with my roommate. I want to do something different with it though. Any turkey ideas?
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


  7. #386
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    Asparagus can be kind of pricey. I try to eat it very soon after buying it because yeah, it can get funky in a hurry and I don't like to waste it.

    I am not one for buying the turkey breast by itself. It doesn't have enough flavor and gets too dry IMO. You could marinate it overnight in something, that's probably what I would do. Throw that sucker in a ziplock bag or in a roasting pan covered in saran wrap and keep it in the fridge for a day or two.

  8. #387
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    I like it with just a little salt and some olive oil or butter. Just a tad. Makes your urine smell like ammonia though.

    Honestly, I like dry meat with gravy. Especially turkey. There is something about a moist piece of turkey that turns my stomach. It's naturally dry. It kinda freaks me out when it's not. Anyway, I guess what I'm looking for is serving suggestions rather than cooking tips.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


  9. #388
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    You mean veggies to serve it with?

    How about some roasted butternut squash?

    How are you making gravy if all you are buying is the breast?

  10. #389
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    Quote Originally Posted by Conley View Post
    You mean veggies to serve it with?

    How about some roasted butternut squash?

    How are you making gravy if all you are buying is the breast?
    Turkey skin has a healthy layer of fat. It's more than enough to make a gravy.

    Someone at work mentioned cubing some of the turkey and tossing it with rice and a little gravy. I'll definitely have a couple standard sliced turkey and vegetable dinners but I was thinking of some other ways to serve it.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


  11. #390
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    Hot turkey sandwiches with gravy are a good idea but I would have to buy the bread fresh the day I wanted the sandwich. Mister D only does fresh Italian or French bread. .
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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