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#4906 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $895380
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Posts: 123,203
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#4907 |
Supporter
Join Date: Aug 2000
Location: Spink, SD
Casino cash: $-1986238
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Mint Juleps in frosted silver glasses, Kentucky Hot Browns with turkey I smoked yesterday. Sorry, no pics. Even sorrier I lost $36 today on the race.
Juleps for some reason make you don't care you lost a bet. |
Posts: 39,457
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#4908 |
Keepin it Real
Join Date: Sep 2004
Location: Oklahoma
Casino cash: $-2082955
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Smoked my first turkey breast on the traeger today. Bought an Amazn smoker tube for it. Produced good smoke.
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Posts: 10,507
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#4909 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $895380
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You never "lose" when being part of the crown series, sometime you just pay it forward.
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Posts: 123,203
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#4910 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-60037
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Fried catfish, tartar sauce, mixed sauteed veggie's and left-over rice and beans. Had it out on the patio again.
I used millet flour with some Old Bay seasoning due to wheat allergy. It was delicious. Nice and light. ( not crazy about thick batter.)
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
Posts: 168,237
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#4911 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $-1348100
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That looks awesome! Best looking meal you've posted. Love me some fried catfish!
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Posts: 46,296
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#4912 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $895380
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Mix and match to please all.. Crab-stuffed clam shells, chilled shrimp, crab stuffed mushroom, and wings. T'was awesome.
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. #Like 45, 47 Is Going To Be AWESOME! #I still don't have COVID #I'mImmuneToVirtueSignaling ![]() |
Posts: 123,203
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#4913 |
In Search of a Life
Join Date: Jul 2009
Casino cash: $-525936
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Nice
I've got a tri tip on the grill right now, with some corn and mushrooms |
Posts: 84,146
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#4914 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $895380
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Posts: 123,203
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#4915 | |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1341974
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Quote:
I BBQ'ed two of them last night for the fights. Forgot to post the pics. ![]()
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Attendance Chief record 11-9 |
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Posts: 30,782
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#4916 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $895380
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Posts: 123,203
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#4917 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1341974
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The house I went to had shitty knives, very hard to slice them. Should have been a lot thinner on the slicing. I even used the old coffee mug trick to sharpen up the knife lol.
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Attendance Chief record 11-9 |
Posts: 30,782
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#4918 |
Banned
Join Date: Aug 2013
Casino cash: $10011127
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anyone got a good chicken and dumplin recipe?
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Posts: 7,127
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#4919 | |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $814112
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Posts: 17,140
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#4920 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $814112
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Here's how I do mine.
Get skin on/bone in thighs. Or skin on/bone in breasts if you like white meat only. In a large stock pot, add some olive oil and saute the chicken thighs until brown. take them out. Add diced carrot, celery, garlic, and onion to the chicken oil. Saute for two or three minutes. Add water, and bring to a boil. Add the chicken back in, bone and skin, and all. Reduce and simmer. Add salt, pepper, and a very small pinch of thyme. After simmering for about 20 minutes, remove the chicken thighs. Let them cool a bit while you make your dumpling dough out of water, flour, corn flour, and baking powder. Pull the skin off the thighs and discard. Pull the meat off and place it back in the pot with the veggies. Bring back to a strong simmer, and start putting your dumplings in by pinching off a tablespoon size chunk of the dough and dropping them into the water. They will float when done, about 5 minutes. It's not a quick meal, but it's amazing. The chicken skin and bone add flavor to the stock that you are making that you don't get from flavor cubes or from plain chicken. |
Posts: 17,140
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