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FReeper Canteen ~ What's Your Favorite BBQ? ~ July 3, 2007
Serving The Best Troops In The World
| The Canteen Crew
Posted on 07/02/2007 6:00:57 PM PDT by laurenmarlowe
~ The FReeper Canteen Presents ~ What's Your Favorite BBQ? |
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Welcome to the FReeper Canteen! It's great to have you with all of us!! Thank you to all of our Troops, Veterans, and their families for allowing us to entertain you! Happy Independence Day!! |
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Your Opinions Please! |
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Main Topic: What is your favorite BBQ? Beer Can Chicken? Some juicy ribs? The works!! Chopped BBQ beef sandwich? BBQ cook-offs are a great adventure! Come tell us about your favorite BBQ, and share your recipes!! |
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TOPICS: Culture/Society; Extended News; Free Republic
KEYWORDS: bbq; troopsupport
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To: LUV W
Lightning bugs are pretty benign..and people friendly.
I’ve seen more this year than any recent ones..
201
posted on
07/02/2007 7:59:47 PM PDT
by
TASMANIANRED
(Taz Struck By Lightning Faces Battery Charge)
To: Radix
Big party is a reason in itself.
Celebrate life...
202
posted on
07/02/2007 8:00:43 PM PDT
by
TASMANIANRED
(Taz Struck By Lightning Faces Battery Charge)
To: Tanniker Smith
Sorry, I only buy my pizza from Da Vinci's or L&B Spumoni Gardens. I don't buy pizza from non-Italians. And I'm not even Italian. I will, however, accept the invitation to try an English muffin or mini-bagel pizza cooked by friends or family who at least know someone Italian. What is this thing you have for Italians?! LOL! Besides, aren't we supposed to be talking about BBQ today? LOL! ; )
203
posted on
07/02/2007 8:01:39 PM PDT
by
Tamar1973
(Riding the Korean Wave, one BYJ movie at a time! (http://www.byj.co.kr))
To: TASMANIANRED
Prolly because it’s been so damp.
It’s a wonder we don’t have them this year. We have
already exceded our annual rainfall.
204
posted on
07/02/2007 8:01:40 PM PDT
by
luvie
(Thompson)
To: laurenmarlowe
Yes, that sounds about like how I used to make it, leave out the onion (I did use that but like it smooth now), drop the tobasco to a couple shakes, forget the orange juice and vinegar, the lemon juice was enough, and leave out the garlic. Also, use a little Heinz chili sauce in place of the ketchup, like I mean use both.
Yours sounds good though, but I like Cookie's better now and a lot less trouble. It sticks better, has that special something.
205
posted on
07/02/2007 8:02:41 PM PDT
by
Aliska
To: Kathy in Alaska; laurenmarlowe; All
He Shoots, and he scores!
Nbr 200....
206
posted on
07/02/2007 8:05:35 PM PDT
by
Radix
(The way to stop discrimination on the basis of race is to stop discriminating on the basis of race)
To: snowsislander
Actually, I think Pizza-La has the best delivery pizza in Japan. The Italian Basil was my favorite.....the product was consistently good. I've heard other former ex-pats from Japan say the same thing. Now, why would you have a Korean selling Italian pizza to the Japanese, that's a topic for another thread. LOL!
207
posted on
07/02/2007 8:05:51 PM PDT
by
Tamar1973
(Riding the Korean Wave, one BYJ movie at a time! (http://www.byj.co.kr))
To: TASMANIANRED
but still a little underdone. LOL
208
posted on
07/02/2007 8:07:09 PM PDT
by
do the dhue
(May God have mercy upon my enemies, because I wont - George S. Patton Jr)
To: LUV W
Up until last weekend we were exceptionally dry.
You guys beeing wet is unusual.. Have a green lawn this year?
209
posted on
07/02/2007 8:09:09 PM PDT
by
TASMANIANRED
(Taz Struck By Lightning Faces Battery Charge)
To: Aliska
One thing a lot of people do not do, when making ribs, is to remove the membrane on the back side. Boiling the ribs tenderizes this membrane, but by removing it before smoking, you can reduce the smoking time and still have tender ribs.
BTW, I'm not 'fighting' with you, to each their own, but when it comes to good Bar b Que, boiling is a cardinal sin, IM(NS)HO!
I will be smokin up a big batch for 12 on Wednesday!
210
posted on
07/02/2007 8:09:45 PM PDT
by
Michael.SF.
("The military Mission has long since been accomplished" -- Harry Reid, April 23, 2007)
To: TASMANIANRED
Oh, Sissy! It’s beautiful! We have St.Augustine grass and it’s like a very deep carpet. I love it. It has only been over 100 twice this summer so far. I love this weather!
211
posted on
07/02/2007 8:12:09 PM PDT
by
luvie
(Thompson)
To: laurenmarlowe; tomkow6; All
My fav BBQ which I going do is Chicken BBQ on Fourth of July I going over to parential unit crib on Fourth of July so I be back later that night
BTW report from UK Telegraph claim that maybe plot distrub UK was conceive guess this in Brit Hospital and report off UK Times they totally busted one of doctors who top NHS Surgeron for people who lost their limbs
That f***k up part about the story
212
posted on
07/02/2007 8:12:24 PM PDT
by
SevenofNine
("We are Freepers, all your media belong to us, resistence is futile")
To: LUV W; NYTexan
Who's cooking? Some one's cooking at my house? Oh very cool!
Oh, wait, I guess I am. ooops..: )
Wish I had one of these.
See ya at my place!
Off to bed, see ya later on.
213
posted on
07/02/2007 8:13:06 PM PDT
by
The Mayor
( A man's heart plans his way, but the Lord directs his steps.—Proverbs 16:9)
To: tomkow6; monkapotamus; All
214
posted on
07/02/2007 8:14:57 PM PDT
by
SevenofNine
("We are Freepers, all your media belong to us, resistence is futile")
To: The Mayor
Wow...a man’s dream machine! LOL!
Nighty-night, Rus.
Looking forward to seeing you and the family. ((hugs))
215
posted on
07/02/2007 8:15:36 PM PDT
by
luvie
(Thompson)
To: Randy Larsen
I will try that. Filed in my PC recipe file and not too hard. It won't be the same but it might be better than my pan-fried hamburgers. I swear we used to get better-tasting ground beef, steaks and roasts are still pretty good. Pork is better than ever.
One of the secrets is finding the right ground meat, even at meat markets. The best kind is the whole cow ground up, midwestern, corn-fed beef, but you can't get it unless you special order it and pay through the nose, so I haven't gone that route yet and don't have a big enough freezer.
I usually buy ground chuck now at either one or two meat markets, ground round has good flavor but too dry, wonder how your recipe would work with half chuck and half ground round. Hmmmmm. Thank you for sharing that. If you cook hamburgers on charcoal, I'm not quite as fussy as to the kind of meat I buy, but it's too much trouble to start the charcoal just for me, and I need a new grill with a dome on it (for other things). They are almost $100 now. Even at Walmart.
216
posted on
07/02/2007 8:16:20 PM PDT
by
Aliska
To: LUV W; tomkow6; All
Well well Kydto news wire claim that North Korea won’t shut down its reactor until last of money from Russian bank we promise to look over way go into North Korea account
What check didnt’ clear
217
posted on
07/02/2007 8:18:57 PM PDT
by
SevenofNine
("We are Freepers, all your media belong to us, resistence is futile")
To: laurenmarlowe
Here's a favorite recipe forSauteed Mushrooms For Steaks! My recipe suggestion is the top one one the right in the rating column
Sauteed Mushrooms
To: The Mayor
219
posted on
07/02/2007 8:19:59 PM PDT
by
NYTexan
To: Michael.SF.
No, you’re not being pugnacious, just set in your ways like me. How do you cut that darn membrane off? Cut and pull? That sounds like too much trouble. Maybe the butcher would do it for me.
220
posted on
07/02/2007 8:20:56 PM PDT
by
Aliska
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