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What's on your grill for the 4th?
FREEPERS! | 6/30/05 | FA

Posted on 06/30/2005 5:29:20 AM PDT by Fierce Allegiance

What are you grilling/BBQ'ing for the Fourth of July / Independence Day celebration.

Share recipes, plans for the weekend, etc here.


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KEYWORDS: barbecue; bbq; beef; chicken; cow; drool; pig; pork
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To: Fierce Allegiance

Shrimp, Italian Sausage and, possible, squid.


181 posted on 07/01/2005 2:15:03 AM PDT by Clemenza (Frylock is my Homeboy)
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To: Fierce Allegiance

I don't have a grill, alas. Someday..


182 posted on 07/01/2005 2:21:53 AM PDT by k2blader (Was it wrong to kill Terri Shiavo? YES - 83.8%. FR Opinion Poll.)
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To: hattend
I've never heard of a drunk chicken but I'm willing to try to do one.

We've always called it beer butt chicken. ;)

My sister makes it and uses grape soda instead of beer. Her 10 yo daughter loves it fixed that way. I've never tried it. (Not sure how she seasons it. Guess I'll have to remember to ask her.)

I've been wondering about trying natural gingerale and using some soy sauce and garlic-type seasoning with it.
183 posted on 07/01/2005 2:25:37 AM PDT by Fawnn (Canteen wOOhOO Consultant and CookingWithPam.com person - Faith makes things possible, not easy.)
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To: Fierce Allegiance

Spicy tofu for me and steak for my man and red snapper fish for my mom but her traditional pork ribs.


184 posted on 07/01/2005 2:41:35 AM PDT by cyborg (http://mentalmumblings.blogspot.com/)
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To: RayChuang88
I've heard that the Big Green Egg are among the very best barbecue units out there but the price is a bit on the steep side (a medium sized unit is well over US$600 even based on Froogle price checking). I think I'll stick with my current Weber....

What would you pay for a Weber? How long do they last? What are the cooking temperatures available on it -ie: how low can you go, and how high?

Not that I would give up my egg, just curious.

185 posted on 07/01/2005 6:41:42 AM PDT by fanfan (" The liberal party is not corrupt " Prime Minister Paul Martin)
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To: fanfan
The unit I have is a 22.5-inch Weber One Touch Silver model. I just cleaned it recently and it's now ready to grill! =)

The temperature you can set on a One Touch Silver depends on if you put on the cover and set the cover vent settings. You keep it open all the time to cook hot dogs, bratwursts and hamburgers.

186 posted on 07/01/2005 8:51:42 AM PDT by RayChuang88
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To: SAJ

The more one hears of that t*rd, the less there is to like.


187 posted on 07/01/2005 9:38:58 AM PDT by bwteim (Begin With The End In Mind)
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To: Fawnn
I make sausage (with no FDA approved rat droppings) with a fairly low fat content. One hint I picked up from Alton is to simmer them below a boil rather than boil them. That keeps the moisture in as the sausage gets up to a food safe temperature. I only use the tongs on em... if they get punctured, they'll be too chewy. The manufactured varieties usually have a lot more fat in them, so poking them doesn't hurt so bad, imho.

Generally, I put a half dozen in a saute pan, pour in a can of beer, simmer to cook, then pour off the beer, put in a bit of olive oil (or butter in the case of brats) and brown them in the same pan (or if it's a grill day, roll them to coat with oil and throw them on the grill until GBD). Sauteed onions go on the bun.

I'll have to try your kraut idea... usually it jumps straight from of the bottle onto the sourdough around here. Oh, yah, and Gulden's mustard. Yum.

188 posted on 07/01/2005 12:40:57 PM PDT by glock rocks (Git er done!)
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To: glock rocks

Well GR, couldn't find a 'picnic' shoulder at our regular butcher today...but did get 'the same thing' with the big leg already cut out of it...plus, no fat cap.

I'm gonna try essentially the same thing but will cover with foil earlier as it finishes...

Cribs, our buthcher, said we gotta make a reservation to get the full bone in shoulder...hey, either way, it's gonna be right tasty!


189 posted on 07/01/2005 2:38:05 PM PDT by GRRRRR (I've Had it with the Islamofascists...time to put em away for good!)
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To: GRRRRR

I think that cut is called a Boston Butt. I'm not making this up. LOL. I put on a coating of rub and I put kikkoman teryaki (the runny stuff) in a spray bottle and give the P.I.G. pork a spritz every so often to keep the thing moist. Keep the heat low and cook it slow, and you'll have moist and tender.


190 posted on 07/01/2005 2:51:39 PM PDT by glock rocks (Git er done!)
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To: glock rocks

Well, I've shoved my Boston Butt into the fridge with the dry rub rub a dubbed into it to sit overnight per the recipe...

It's already looking good!


191 posted on 07/01/2005 4:40:35 PM PDT by GRRRRR (I've Had it with the Islamofascists...time to put em away for good!)
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To: stainlessbanner

Careful with the really old ones (pre-60's). The plating on the shelving had cadmium in it and it will react with slated meat placed on it to smoke. Heavy metals are NOT a good secret ingredient.


192 posted on 07/01/2005 5:01:20 PM PDT by WorkingClassFilth (NEW and IMPROVED: Now with 100% more Tyrannical Tendencies and Dictator Envy!)
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To: GRRRRR; Fawnn; NormsRevenge

After a few more hours of FReepathon and the Busch race at Daytona, I might have to shove my butt in the fridge overnight :o)


193 posted on 07/01/2005 5:05:06 PM PDT by glock rocks (Git er done!)
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To: glock rocks

I should have been more specific. I don't literally "boil" them. It's a slow-simmer "bath."

I haven't made them for awhile because I can't tolerate Johnsonvile brats anymore. But, Wellshire Farms have some I'm going to try.


194 posted on 07/01/2005 6:06:25 PM PDT by Fawnn (Canteen wOOhOO Consultant and CookingWithPam.com person - Faith makes things possible, not easy.)
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To: Fawnn

Yep, that's why I make em... lots less chemicals to give you headaches and such. Hmmmm. The troops are clammoring for food... maybe this time to slice up a vidalia and get with the program :o)


195 posted on 07/01/2005 6:10:22 PM PDT by glock rocks (Git er done!)
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To: WorkingClassFilth
That's good advice. I don't need special sauce that I don't know about.

Thanks WCF!

196 posted on 07/02/2005 7:54:57 AM PDT by stainlessbanner
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To: stainlessbanner
The ceremonial cooking of the Boston Butt has been initiated at 1030h...

The Hunka Meat after overnighting in the rub

The Smoking Apparatus, nice heat on med-low = 225Deg.F

Flying the Flag, Honor to our Troops...For Five extra points, NAME the yellow flag?

197 posted on 07/02/2005 9:09:10 AM PDT by GRRRRR (I've Had it with the Islamofascists...time to put em away for good!)
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To: GRRRRR

Excellent! Grills fired up, flags are a'flyin. Get r done!


198 posted on 07/02/2005 10:12:21 AM PDT by stainlessbanner
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To: k2blader
I don't have a grill, alas. Someday..

I'll be smoking a brisket to perfection ... on the apparatus affectionately known as "the beast"


199 posted on 07/02/2005 10:32:08 AM PDT by tx_eggman (Liberalism is only possible in that moment when a man chooses Barabas over Christ.)
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To: tx_eggman

After three hours...the Boston Butt is halfway there...internal temp at 111DegF. Basting is keeping it moist and a little Hickory smoke git's 'er DONE!

Home made cole slaw, grrrrandma's recipe! Some broccoli salad too!

Coupla cold beers will be a real treat.


200 posted on 07/02/2005 11:35:19 AM PDT by GRRRRR (I've Had it with the Islamofascists...time to put em away for good!)
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