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Grillin' 2010

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Re: Grillin' 2010

Postby scottaa1 » Fri Jul 30, 2010 11:51 am

Then planting weed there sounds like the perfect thing ;-D ;-7
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Re: Grillin' 2010

Postby Metroid » Fri Jul 30, 2010 12:28 pm

scottaa1 wrote:Then planting weed there sounds like the perfect thing ;-D ;-7

I don't know if my cop neighbor would be down with that. :-b
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Re: Grillin' 2010

Postby scottaa1 » Sat Jul 31, 2010 5:04 pm

I call this little dish "pron star autopsy"

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Re: Grillin' 2010

Postby Metroid » Sat Jul 31, 2010 7:09 pm

explain the vittles.
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Re: Grillin' 2010

Postby Metroid » Wed Aug 11, 2010 9:47 pm

Tonight's din dins. Baby back ribs smothered in Chaka's, grilled sweet potato slices with brown sugar and cinnamon, and a lettuce-less salad made with bell pepper, tomato, cucumber, black olive, feta, and oil and vinegar. :-L

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Re: Grillin' 2010

Postby Dan Lambskin » Thu Aug 12, 2010 8:24 am

looks awesome...i'm gonna have to try the potato slices
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Re: Grillin' 2010

Postby scottaa1 » Thu Aug 12, 2010 8:34 am

Met that looks delicious :-L I'm gunna give that salad a try. Did you leave the butter out this time on the sweet potaters?
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Re: Grillin' 2010

Postby Metroid » Thu Aug 12, 2010 10:31 am

Thanks guys. The salad is really good, I really like em better without lettuce, that stuff is just filler anyway. If you like mushrooms you could quarter up some of them too. And use the little cherry tomatoes. And if you don't wanna mess with the whole oil/vinegar mixture just use Italian or caesar dressing.

As for the potatoes, yes I did omit the butter this time. Instead I just tossed them in olive oil to get a good coating, then tossed them in brown sugar, and then sprinkled them with cinnamon. They were really missing that butter flavor though. I'm thinking next time I'll toss them in clarified butter instead of olive oil and see how that works. :-?
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Re: Grillin' 2010

Postby scottaa1 » Thu Aug 12, 2010 11:36 am

You could try whipped cinnamon butter on top after you take them off the grill perhaps. :-?
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Re: Grillin' 2010

Postby Metroid » Thu Aug 12, 2010 12:01 pm

scottaa1 wrote:You could try whipped cinnamon butter on top after you take them off the grill perhaps. :-?

Yeah that could work too, I'll try it. The problem I'm having right now(always a problem) is timing everything right. It blows when the taters finish too early and then get all floppy. Or if you wait too long to start em and your ribs cool off. I'm still trying to find that happy medium.
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