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  #21  
Old July 2nd, 2013, 08:38 PM
javelinadave
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I too welded up a disc for cooking. They are awesome for 4x4 trip meals
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  #22  
Old July 2nd, 2013, 09:10 PM
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Quote:
Originally Posted by defeyago View Post
"Asado" and "pollo al disco"... The disc where we cook the chicken is made with a disc from a disc harrow agricultural tool. We solder a lip around it (and erasing with solder the central hole on it) and 3 legs which usually are screwed to 3 nuts soldered under it, so you can make it smaller to carry around once the legs are unscrewed. You can make a lid to it using another disc with some kind of handle soldered on top. We use the "disc" a lot when cooking off-road...

Cheers,
Muy Bueno!!
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  #23  
Old July 2nd, 2013, 11:13 PM
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Originally Posted by JSBriggs View Post
I have no idea what any of that is.

-Jeff
The Big Green Egg is a bad ass, super efficent grill/smoker that can smoke a Boston Butt for 6, 8, 10 or 15 hours or cook a thick cut ribeye at over 750 degrees in about 3 minutes. If you like to grill, this is a grill that will change your life. Price is the down side approx $750 for a base model plus accessories will run you $1,200 for a charcoal grill . But it is worth it! Here is the history http://www.biggreenegg.com/about-us/ and http://www.biggreenegg.com/eggs/
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  #24  
Old July 2nd, 2013, 11:39 PM
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Quote:
Originally Posted by defeyago View Post
"Asado" and "pollo al disco"... The disc where we cook the chicken is made with a disc from a disc harrow agricultural tool. We solder a lip around it (and erasing with solder the central hole on it) and 3 legs which usually are screwed to 3 nuts soldered under it, so you can make it smaller to carry around once the legs are unscrewed. You can make a lid to it using another disc with some kind of handle soldered on top. We use the "disc" a lot when cooking off-road...

Cheers,
That, Sir, looks awsome! I need to come down and learn the art of BBQ in Argentina!
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  #25  
Old July 3rd, 2013, 01:59 AM
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I'm limited...

But I can serve up a mean bowl of Blue Bell Homemade Vanilla ice cream.

Some have asked for my Brazilian beans and rice, with carne asada.
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  #26  
Old July 3rd, 2013, 08:47 AM
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- Grilled pizza from scratch (Grew the tomatoes, basil, and Zucchini - wifey makes the dough in batches, always use Italian spring water not tap! sparkling/still doesn't matter)

- Saffron Risotto

- Beer Can grilled chicken

- Wifey makes huge bavarian pretzels (and pretzel rolls)

- meat pies (lamb and peas, chicken and leeks, mini-shepherd's pies)

- Paprika roast chicken thighs and root veges/potatoes -> http://www.foodnetwork.com/recipes/a...ipe/index.html
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  #27  
Old July 5th, 2013, 10:26 AM
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Bouilliabaise with home grown Mussels, Oysters and whatever else I had laying around.
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  #28  
Old July 12th, 2013, 02:37 PM
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Quote:
Originally Posted by Manimal View Post
Bouilliabaise with home grown Mussels, Oysters and whatever else I had laying around.
that looks awesome
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  #29  
Old August 7th, 2013, 10:18 AM
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Well I caught this salmon but had the sushi made. Not a sushi fan but this stuff was awesome.

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  #30  
Old August 13th, 2013, 06:33 PM
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Quote:
Originally Posted by tjfslaughter View Post
Well I caught this salmon but had the sushi made. Not a sushi fan but this stuff was awesome.
Love it! Awesome
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  #31  
Old August 13th, 2013, 11:47 PM
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Looks great! Where did you catch it?

Quote:
Originally Posted by tjfslaughter View Post
Well I caught this salmon but had the sushi made. Not a sushi fan but this stuff was awesome.
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  #32  
Old August 14th, 2013, 02:52 AM
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-german potato salad
-toasted hand made ravioli
-chicken and dumplings
-veal lasange with fresh noodles and home made sauce.
-chicken pot pie
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  #33  
Old August 14th, 2013, 08:15 AM
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Quote:
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Looks great! Where did you catch it?
Last month in Alaska
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  #34  
Old August 14th, 2013, 03:30 PM
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Staples in my house: Cincinnati Chili, chicken and dumplings, Santa Maria, Chicken enchiladas.
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  #35  
Old August 14th, 2013, 09:12 PM
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Originally Posted by Wolf Fabrication View Post
Staples in my house: Cincinnati Chili, chicken and dumplings, Santa Maria, Chicken enchiladas.
Corn or flour tortillas on the chicken enchiladas?
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  #36  
Old August 14th, 2013, 09:29 PM
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I second the big green egg. They do both high heat and low heat really well. Great flavor as well.

If you don't want to splurge, get a $100 weber and use natural charcoal. Of all places, whole foods usually has it pretty cheap - like $5 or 6 for a big bag. That switch alone, over regular charcoal and lighter fluid makes a real taste improvement.
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  #37  
Old August 28th, 2013, 12:18 PM
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Quote:
Originally Posted by Ragland View Post
I second the big green egg. They do both high heat and low heat really well. Great flavor as well.

If you don't want to splurge, get a $100 weber and use natural charcoal. Of all places, whole foods usually has it pretty cheap - like $5 or 6 for a big bag. That switch alone, over regular charcoal and lighter fluid makes a real taste improvement.
If you're going to spend a lot on a charcoal barbecue, you may as well get a Primo instead of a Big Green Egg.
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  #38  
Old October 17th, 2013, 08:39 PM
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I make a mean venison jerky. I usually slice it 1/4 inch and marinate overnight. I then cook it on jerky trays for 1.25 hours. Sometimes I will take a handful and smoke it on the smoker just to add to the flavor...

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  #39  
Old October 17th, 2013, 09:13 PM
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I'll take a half pound of that!
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  #40  
Old October 17th, 2013, 09:20 PM
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I'll take two pounds! That might last me one week of sitting in a deer stand
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