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  #601  
Old 06-01-2009, 07:58 PM
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Quote:
Originally Posted by SkiDog View Post
Take a LARGE onion, Peel it. Cut out a core hole in the top of it. Fill the hole with butter, worcestershire (or a beef bullion cube) garlic salt, pepper, and whatever else you might like. Put in oven on 350 for about 1-2 hours, depending on the size. Or till its soft. Damn good eatin!
Wrapped in foil or just sitting on a pan???
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  #602  
Old 06-01-2009, 11:34 PM
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Some good BGE favorites on the lake

Here are some favs that I cook on the BGE at the lake...I have a Lg....and really need another one b/c we normally have 15-20 down on the weekends and sometimes have to use the weber to make some of the side dishes.

(1) Jalapeno peppertizers - Slice peppers in half like canoes and remove seeds and vein spines - fill with pimento or cream chz - add little smokie weenie and wrap with a slice of bacon and pin with toothpick - cook on BGE at about 300* until bacon is crispy - crowd fav
(2) Veggie mixer - cut up Zuchinni, Squash, Red/Green/yellow/orange bell peppers, vidalia onion and portabello mushrooms and put on big roaster pan(fiil it up b/c they shrink) - add 1 12oz can beer (any domestic) - add cup Worcestershire and cup Soy sauce - sprinkle top with Mrs. Dash seasoning and cover with foil - cook on BGE at 300* for approx1 hour then drain a little and serve
(3) White sweet corn on cob(still in partial shuck) - cut 3 squares butter and put on cold corn - wrap in heavy foil (twist ends for better handling - I use a ove glove) - cook on 300* for about 1 hour turning 1/4 turn every 15 mins
(4) Full Beef Tenderloin (I get these at Sams/Costco for about $50-60 bucks and it feeds 15 - 20 peeps) - pull out of fridge 20 mins before putting on - cut in half for better handling and I usually make 1/2 medium(girlz) and 1/2 medium rare(guys) - lightly rub on some BGE rub(or any fav rub) and place on BGE turning every 15 mins and swabbing heavy with marinade - Marinade consists of 1 cup zesty italian dressing, 1/2 cup Worcestershire, 1/2 cup wine sherry, 2 tbsp lowrys season salt, 2 tbsp lemmon pepper, and 2 tbsp morton seasoning blend - cook at 300* for approx 1 hr or so getting 1/2 medium and half a little more rare (usually thicker 1/2) - meat thermometer really comes in handy here to get it the temp you like it - pull it and let it sit for about 10 mins before slicing in thin slices - this will just melt in your mouth and a fancy cheap way to feed a lot of peeps - there is never a morsel left of this - gone like the wind.

I will post a few more later...until then...let's fire up a BGE and eat sumin good!
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  #603  
Old 06-02-2009, 10:39 AM
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Quote:
Originally Posted by TX.X-30 fan View Post
Wrapped in foil or just sitting on a pan???
Yea, wrapped in foil. Sorry, I forgot to mention that.
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  #604  
Old 06-04-2009, 09:22 AM
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Quote:
Originally Posted by SkiDog View Post
Yea, wrapped in foil. Sorry, I forgot to mention that.

Yeah, you forgtot to tell me that on the phone that day, too.

But they turned out great uncovered, so no complaints.
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  #605  
Old 06-05-2009, 11:36 AM
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Originally Posted by JohnE View Post
Yeah, you forgtot to tell me that on the phone that day, too.

But they turned out great uncovered, so no complaints.



Picky bastage.
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  #606  
Old 06-05-2009, 08:23 PM
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Quote:
Originally Posted by TX.X-30 fan View Post
Picky bastage.
Stu you are forever stirring the proverbial pot.
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  #607  
Old 06-06-2009, 11:41 AM
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Originally Posted by BriEOD View Post
Stu you are forever stirring the proverbial pot.



Thank you BriEOD, I do what I can.


John is fun to mess with (shut it monte) even though it seems unfair sometimes, him being from Mass and all.
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  #608  
Old 06-07-2009, 09:03 AM
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Quote:
Originally Posted by Celestemmcknight View Post
I remember every dream I have. Its weird. Theyre usually really messed up and dont seem to make sense.

Last nights dream was a little inappropriate for this thread haha. Ill have to post my dream tomorrow.
I dreamed 4 full slabs of baby backs, 3-2-1 style (more or less) for dinner with friends last night. Oh wait, it wasn't a dream. Big success. Best ribs I have ever cooked.
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  #609  
Old 06-08-2009, 09:17 AM
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Quote:
Originally Posted by TX.X-30 fan View Post
Thank you BriEOD, I do what I can.


John is fun to mess with
(shut it monte) even though it seems unfair sometimes, him being from Mass and all.
My contribution to the forum.
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  #610  
Old 06-14-2009, 08:13 AM
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Gasket

Eggers - Is this the right gasket and adhesive to replace the felt?

http://cgi.ebay.com/WOOD-STOVE-GASKE...3286.m20.l1116
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