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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: TASMANIANRED
Evening Tamar...Long time no see..Hugs to you. Annyonghaseyo, fellow redhead!
61
posted on
07/02/2007 6:32:16 PM PDT
by
Tamar1973
(Riding the Korean Wave, one BYJ movie at a time! (http://www.byj.co.kr))
To: Old Sarge
To: laurenmarlowe
Thank you for this evening's thread dear Lauren! *Hugs*
To: laurenmarlowe
Now I kinda figured you would say that, LOL! :o) Evening Tamar! Am I that predictable?! LOL!
64
posted on
07/02/2007 6:33:36 PM PDT
by
Tamar1973
(Riding the Korean Wave, one BYJ movie at a time! (http://www.byj.co.kr))
To: Aliska
Parboiling is what just about every major restaurant does to make the ribs "fall of the bone tender", places like Black Angus, Tony Romas, Apple bees. If that is how you like your ribs, I have no problem with that, but with all due respect, vegetables are boiled and meat should never be (except stew meats).
I make my own Bar b Que Ribs and sauce. I will match them against any body else's and will rarely come in second place. They are tender, flavorfull and not dry.
65
posted on
07/02/2007 6:37:15 PM PDT
by
Michael.SF.
("The military Mission has long since been accomplished" -- Harry Reid, April 23, 2007)
To: TASMANIANRED
I spent a glorious Saturday at the park with the re-enactors - several ferocious battles and everyone had fun!
66
posted on
07/02/2007 6:37:16 PM PDT
by
Old Sarge
(This tagline in memory of FReeper 68-69TonkinGulfYachtClub)
To: laurenmarlowe
Garlic-Butter Parmesan Corn
8 medium ears of sweet corn in husks
1/3 cup butter, cubed
1/2 tsp minced garlic
1/4 tsp salt
1/4 cup grated Parmesan Cheese
Soak corn and kitchen string in cold water for at least 20 minutes. While that’s happening, in a saucepan combine the butter, garlic, and salt. Heat over medium heat until butter is melted; set aside 2 TBS.
Carefully peel back the corn-husks to within 1 in. of the bottoms; remove the silk. Brush with the remaining butter mixture. Re-wrap corn in husks and secure with the wet kitchen string.
Grill corn, covered, over medium heat for 30 minutes, turning over 1/4 turn about every 6 minutes. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with Parmesan cheese and serve.
67
posted on
07/02/2007 6:37:28 PM PDT
by
SandRat
(Duty, Honor, Country. What else needs to be said?)
To: TASMANIANRED
68
posted on
07/02/2007 6:38:09 PM PDT
by
SandRat
(Duty, Honor, Country. What else needs to be said?)
To: AZamericonnie
Howdy Connie! *HUGS*
Thank you for the Tribute To Our Troops!
To: laurenmarlowe
70
posted on
07/02/2007 6:39:12 PM PDT
by
stephenjohnbanker
( Hunter/Thompson/Thompson/Hunter in 08! "Read my lips....No new RINO's" !!)
To: Kathy in Alaska
To: AZamericonnie
72
posted on
07/02/2007 6:39:56 PM PDT
by
SandRat
(Duty, Honor, Country. What else needs to be said?)
To: laurenmarlowe
73
posted on
07/02/2007 6:40:14 PM PDT
by
Randy Larsen
(I'M WITH FRED!)
To: NormsRevenge
Good evening to you NormsRevenge, thank you for stopping in.
BBQ pork sandwiches sound yummy!
To: laurenmarlowe
Ribs — any sauce, any rub, anyway.
No— wait -— sausage, any kind, any way.
Nah -— ribs, any sauce, any rub, anyway.
How about a mix of ribs and sausage??
75
posted on
07/02/2007 6:41:04 PM PDT
by
Exit148
(Founder of the Loose Change Club. Every nickle and dime counts!!)
To: laurenmarlowe
The question, as illustrated, seems to indicate a lack of understanding of the distinction between barbecue and grilling.
76
posted on
07/02/2007 6:41:55 PM PDT
by
PAR35
To: SandRat
Thanks for the heads up Sandy...the calendar is my friend when I remember to look at it!!:)
To: laurenmarlowe
Barbequed pork with a sauce named “Kikkoman Steak Sauce.” I have to go to the Chinese market to buy it. The local American markets don’t carry it. The main ingredient in the sauce is apples.
78
posted on
07/02/2007 6:42:25 PM PDT
by
El Gran Salseron
(The World-Famous, popular DJ and FReeper Canteen Certified, Equal-Opportunity, Male-Chauvinist-Pig!)
To: TASMANIANRED
Evening TAZ! *HUGS*
Big fan of ‘tater salad too. YUM!
To: SandRat; LUV W
Looks lipsmacking good!
80
posted on
07/02/2007 6:43:08 PM PDT
by
Tamar1973
(Riding the Korean Wave, one BYJ movie at a time! (http://www.byj.co.kr))
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