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  1. #81
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    Quote Originally Posted by DustyDave View Post
    Revelator that reminded me of the marinated bacon recipe I got from a Guy from a little island off Gaum. It's better if you have Island chilies to add on top of the americanised recipe that he made for northern New Mexico.
    2 lbs bacon, cheap is fine
    1 cup Kikkoman soy sauce
    1⁄4 cup tong of sriracha sauce
    3 tablespoons oriental chili paste or 3 teaspoons vietnamese garlic and red chile paste
    1 tablespoon granulated garlic omit if using the garlic chili

    DIRECTIONS
    Pour everything except the bacon in a one gallon bag and mix well shake and knead way longer than you think.
    Place the bacon in the bag one slice at a time moving the bag to cover each slice with the marinade or they will stick together and not marinate.
    when there isn't enough marinade to cover any more bacon stop filling even if it's a little more or less than 2 lbs.
    Place in the refrigerator, turning every time you open the fridge. Marinate at least over night up to a week. Over a week won't hurt the taste but the texture gets a little weird after a week or so.
    Grill very slowly. I prefer it slightly soft but you can crisp it up if you prefer.
    Dusty


    Now that sounds awesome as hell.......

    You can't hurt pig..............

  2. #82
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    Quote Originally Posted by Tattooo View Post
    Now that sounds awesome as hell.......

    You can't hurt pig..............
    It never fails to draw a crowd! First time I made it I made a couple of pounds and ran out before the party really started. Iv'e been cooking more and more over the last 30 years and at Carol's wake I finally had leftovers from 20 pounds!
    Dusty

  3. #83
    btalley63
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    Quote Originally Posted by DustyDave View Post
    It never fails to draw a crowd! First time I made it I made a couple of pounds and ran out before the party really started. Iv'e been cooking more and more over the last 30 years and at Carol's wake I finally had leftovers from 20 pounds!
    Dusty
    Man, that does sound awesome. I just grilled some dove with bacon and jalapeņos. This might put a new twist on the dove.

  4. #84
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    wow that stuff sounds dangerous! 2 lbs. at least for sure.
    What is a 1/4 cup "tong" of sriracha sauce? I have sriracha sauce but... tong?

  5. #85
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    Quote Originally Posted by hillcat View Post
    wow that stuff sounds dangerous! 2 lbs. at least for sure.
    What is a 1/4 cup "tong" of sriracha sauce? I have sriracha sauce but... tong?
    My favorite brand.
    Dusty

  6. #86

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    Quote Originally Posted by DustyDave View Post
    Duck boneless leg of lamb another duck on the spit marinated with wine, olive oil, balsamic vinegar, garlic,salt & pepper
    a can of cherry pie filling, a can of sour cherries, A can of black berry pie filling, a can of peach slices with a box of cheap cake mix poured on top and sugar with cinnamon sprinkled on top in the Dutch Oven
     photo 2015-08-02 18.11.42_zpsp5zqdjtg.jpg

    While the meat is resting a few chese stuffed green chilies.
     photo 2015-08-02 18.37.58_zpshnbqny0e.jpg
    Proceed to feast
    Dusty
    This sounds and looks delicious! I just wanted to ask do any of use an infrared thermometer when cooking outdoors? I was told by various people that I need one as mentioned here https://pizzaovenradar.com/p/best-in...or-pizza-oven/ before building a grill or an oven like this. Thanks.

  7. #87
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    Humans were cooking over fires before we knew what IR was, but those thermometers are a lot of interesting fun to use so why not?

  8. #88
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    I have a IR thermometer and a bluetooth thermometer that I can leave the lid closed and read the temp, but once the novelty wore off they both ended up in the back of the junk drawer. I just prefer to open the lid, see what's going on and feel the instant read thermometer pierce the meat.
    IR thermometers are great for mechanicing never found anything so handy for finding dead cylinders on V12 N V16 Detroits but I just prefer instant read probe style for cooking.
    Dusty

  9. #89

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    Hello to the readers of the forum. Cooking is one of the most important points of our daily lives. Nowadays, they are trying to simplify this matter. Recently I came across a very convenient device: Sage BOV820BSS. This thing greatly simplifies the cooking process and allows you to cook quickly and tasty. You can see it here
    I am pleased with the result. Great thing for the kitchen.
    Last edited by AlexNechai; 07-28-2020 at 4:07 AM.

  10. #90
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    Quote Originally Posted by AlexNechai View Post
    Hello to the readers of the forum. Cooking is one of the most important points of our daily lives. Nowadays, they are trying to simplify this matter. Recently I came across a very convenient device: Sage BOV820BSS. This thing greatly simplifies the cooking process and allows you to cook quickly and tasty. You can see it here
    I am pleased with the result. Great thing for the kitchen.
    You gonna plug it into the current bush? This thread is about Smoking and grilling in the great out of doors.
    Dusty

  11. #91

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    Time to do some house keeping.

  12. #92
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    Quote Originally Posted by AlexNechai View Post
    Hello to the readers of the forum. Cooking is one of the most important points of our daily lives. Nowadays, they are trying to simplify this matter. Recently I came across a very convenient device: Sage BOV820BSS. This thing greatly simplifies the cooking process and allows you to cook quickly and tasty. You can see it here
    I am pleased with the result. Great thing for the kitchen.
    Thank you Ron Popeil.

  13. #93
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    Not sure if Mexican street corn has been mentioned, grill it up until corn gets some color, then melt some butter and give a good brushing, then coat with mayo, get a tray and load it up with some grated parm, what ever seasoning salt you like (go easy on the salt) roll the corn in the seasoned parm, then sprinkle on some chilly powder.

  14. #94
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    Dam that looks gooder wish I still had enough teeth for corn on the cob,
    Dusty

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