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Enough of War Talk, etc., etc....on to a SERIOUS Topic!
2/18/03 | RightOnline; RightOnlinesWife

Posted on 02/18/2003 4:25:59 PM PST by RightOnline

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To: Senator Pardek

21 posted on 02/18/2003 4:43:25 PM PST by hole_n_one
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To: Quigley
"The Big Green Egg"........? Sigh........sounds great, but I must straighten you out, like my good friend tet68 (above). Got a "silver" theme goin' here....so if they make a silver version, it may be considered.........

OK, maybe if it's that good and has a silver handle or something.............

22 posted on 02/18/2003 4:43:53 PM PST by RightOnline
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To: RightOnline
I'd go with a middle grade grill (my Sunbeam does fine), and would spend the savings on top drawer aged meat fresh, whenever you wanted it.

You can buy a lot of steaks with a top of the line Weber.

While I admit I wouldn't turn one down if it were gifted to me (and have stood there at Home Depot, longingly looking at them like I would a high quality stripper), buying the Mercedes of grills isn't necessary to turning out the perfect steak.

23 posted on 02/18/2003 4:44:33 PM PST by Chancellor Palpatine (those who unilaterally beat their swords into plowshares wind up plowing for those who don't)
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To: RightOnline
I guess the right thing to do would be to not pursue this girl...but maybe she is not happy if she persists.
24 posted on 02/18/2003 4:44:34 PM PST by ConservativeMan55
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To: RightOnline
May I suggest grilled bratwurst that have been simmered in beer?
25 posted on 02/18/2003 4:44:57 PM PST by SpaceBar
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To: hoosiermama
Saboteur.
26 posted on 02/18/2003 4:45:29 PM PST by Chancellor Palpatine (those who unilaterally beat their swords into plowshares wind up plowing for those who don't)
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To: Chancellor Palpatine
LOL!
27 posted on 02/18/2003 4:46:11 PM PST by hoosiermama
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To: RightOnline
I have both types. Propane is fine for grilling steaks or chicken.

But just try slow-cooking some ribs over propane. You'll cremate them.

28 posted on 02/18/2003 4:46:35 PM PST by Dog Gone
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To: RightOnline
Heck, I don't have the time to stay and chat, but I am known as Mr BBQ by many.

Fact: A real Grillman, even from the Black Lagoon, can grill something delicious over a sterno can. Seafood is of course, my specialty.

But if you go propane, I'd go with one of those stainless models. Too many to choose from and they get better every year.

Home made charcoal is really the best. And a grill made of iron. But we have to get on with life, too.
29 posted on 02/18/2003 4:46:51 PM PST by the gillman@blacklagoon.com (Wait til you see plan B)
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To: RightOnline
Ted Nugent named one 300 lb dead pig that he killed in Florida "Janet", after Janet Reno. "The resemblance was frightening."...
30 posted on 02/18/2003 4:47:21 PM PST by ConservativeMan55
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To: RightOnline
I think you should go to Home Depot and buy their solid castiron charcoal grill. It has a smoke box as well as a LARGE grilling surface. Here in San Antonio it goes for around $400 and will last a lifetime. Of course the thing weighs about 250lbs and you'll need a truck or trailer to get it home. I'm going to get one once it warms up a bit more.
31 posted on 02/18/2003 4:48:41 PM PST by ChuckHam
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To: Dog Gone
Can't be done - I've tried, even shutting off heat to one side.

I need a smoker.

32 posted on 02/18/2003 4:49:39 PM PST by Chancellor Palpatine (those who unilaterally beat their swords into plowshares wind up plowing for those who don't)
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To: All
Maybe Cooking will ease my mind. Anybody got any good cooking tips? Recipes?
33 posted on 02/18/2003 4:49:50 PM PST by ConservativeMan55
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To: ChuckHam
You can rent the "LOAD and GO" truck at Home Depot for a few bucks if you don't own a truck.
34 posted on 02/18/2003 4:50:43 PM PST by hoosiermama
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To: RightOnline
Don't pay any attention to all these anti-gas grill bigots. Gas is just fine and when you factor in convenience gas wins everytime. You can add a smoke chip pan and your grill will be as flavorful as charcoal.

As far as the selections you posted, I would prefer Weber Gold C. I think for the money you're going to spend on the Weber, you could probably get an Alfresco, Ducane, or Viking, (my favorite)close or just a little more extra dough.
35 posted on 02/18/2003 4:50:49 PM PST by bigfootbob
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To: ConservativeMan55
Yep, Black Tip shark should be skinned and then make sure all dark meat is trimmed from the filet. Soak it in milk for at least 2 hours before cooking then marinade it in garlic pesto marinade for at least 1 hour before cooking. Salt and pepper to taste then cook on grill till nice and white and firm.
36 posted on 02/18/2003 4:52:28 PM PST by ChuckHam
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To: ConservativeMan55
Maybe Cooking will ease my mind.

This thread is already making me salivate - I just took a steak out of the freezer for tomorrow.

Of course it won't be BBQ since we got 2 feet of snow yesterday.

37 posted on 02/18/2003 4:53:51 PM PST by Senator Pardek
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To: ChuckHam
This sounds good. But where would I find black tipped chark? I was kind of thinking of something that I could make that might be fairly complicated, but not too complicated.
38 posted on 02/18/2003 4:53:57 PM PST by ConservativeMan55
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To: ConservativeMan55
I prefer a wet marinade to a dry rub on beef. Try a third red wine, a third olive oil, a third soy sauce, pepper and crushed fresh garlic, and let a nice tenderloin bathe in it for about 20 minutes per side.

Grill it to medium rare.

39 posted on 02/18/2003 4:54:19 PM PST by Chancellor Palpatine (those who unilaterally beat their swords into plowshares wind up plowing for those who don't)
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To: ConservativeMan55
Bwahahaha!
Chark = Shark
40 posted on 02/18/2003 4:54:23 PM PST by ConservativeMan55
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