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Old 04-08-2013, 10:05 PM   #15
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Bacon wrapped scallops......Mmmmm
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Old 04-08-2013, 10:21 PM   #16
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My answer would have been different a few weeks ago, but......

We just got back from some time in Puerto Penasco, and this week my answer is those BIG fresh shrimp they bring in on the boats every morning and evening.

We could get them fresh from the guys at the port, have them shell and de-vein them, and they were ready for the grill. Brush a little garlic butter on, a few minutes each side, and it doesn't get much better.

And these shrimp are the size of a small lobster tail ummmm
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Old 04-08-2013, 10:28 PM   #17
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Quote:
Originally Posted by bigmichael
....And these shrimp are the size of a small lobster tail ummmm
Or a tiny Texas crawdad.
For a Texan, I'm pretty fond of lamb chops on the grill. Medium rare please. But can't go too long without the ribeye. As close to on the hoof as a little flaming will allow. Nice bottle of red with either.
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Old 04-08-2013, 10:48 PM   #18
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We could get them fresh from the guys at the port, have them shell and de-vein them, and they were ready for the grill. Brush a little garlic butter on, a few minutes each side, and it doesn't get much better.
I've heard that you can't trust their scales.
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Old 04-08-2013, 11:05 PM   #19
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I've heard that you can't trust their scales.
Shrimp don't have scales.
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Old 04-08-2013, 11:07 PM   #20
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Old 04-08-2013, 11:07 PM   #21
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I've heard that you can't trust their scales.
Best we could tell there was no problem. They ran about 10 or 11 to the pound. And at $8 lb, I could have cared less even if they had been off an oz or two. LOL
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Old 04-08-2013, 11:24 PM   #22
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No actual experience, but when I've bought them in PP before, I was "warned".
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Old 04-08-2013, 11:49 PM   #23
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Several years ago,I won a Traeger from Papa Murphy's and discovered how good a pizza is on them. I cooked just about everything imaginable and loved the way you can cook any kind of ribs especially. I didn't use it for a bit and sold it and now am thinking about buying one of their portables for the MH. I have been using a 15 y/o Weber Gas to go and that does a good job on just about everything too. In fact I did a 1/2 turkey in it at our first NW RV.net spring rally that came out just awesome.
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Old 04-09-2013, 12:31 AM   #24
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I have an extra large big green egg for the home and a medium for part timing in the DP. Here are a few of my faves on both
Pork butt- rubbed with mustard and a collage of seasoning then slow cooked @ 225 for 12 hours

Louis ribs. Rubbed with seasonings(no mustard) NO BOILING!!!!!!! then slow cooked at 250 for four hours then mopped with my dads amazing dry sauce then finished in the microwave for 30 min at 350 wrappen in fool.

Homemade pizzas, fajitas, jalapeņo's stuffed with cream cheese and shrimp, bacon wrapped.

Breakfast casserole. Eggs, flour,milk,veggies,ground beef or sausage,hash browns. In the Dutch for a couple of hours at about 180

Steaks,wings..... Pretty much anything but soups. Haven't mastered those yet. Any recipes are welcome.
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Old 04-09-2013, 11:19 AM   #25
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Iowa Chops, 5oz Maytag Fillet, Salmon, and Shrimp. Finish off the Shrimp with a BB sauce to your liking and your diet will go to he!!!!!!
Also, throw in a rack of ribs with a great Texas rub and grill them for 4 or 5 hours on the lowest setting and they will fall off the bone right into your mouth! Best thing there is for a group of friends on a Saturday night! Throwing in a baked sweet Potato and some mixed vegies and let the party begin.
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Old 04-09-2013, 01:24 PM   #26
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It's nice because we grill here at work for lunch at least once a month when weather permits. So we did today and it was good. It's also nice when the boss shows up unexpectedly and says thanks and keep it up.
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Old 04-09-2013, 01:50 PM   #27
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Ok!!!!! all of you are invited to my campsite and I'll eat anything you care to cook.
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Old 04-09-2013, 06:55 PM   #28
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Quote:
Originally Posted by anewtoi View Post
I have an extra large big green egg for the home and a medium for part timing in the DP. Here are a few of my faves on both
Pork butt- rubbed with mustard and a collage of seasoning then slow cooked @ 225 for 12 hours

Louis ribs. Rubbed with seasonings(no mustard) NO BOILING!!!!!!! then slow cooked at 250 for four hours then mopped with my dads amazing dry sauce then finished in the microwave for 30 min at 350 wrappen in fool.

Homemade pizzas, fajitas, jalapeņo's stuffed with cream cheese and shrimp, bacon wrapped.

Breakfast casserole. Eggs, flour,milk,veggies,ground beef or sausage,hash browns. In the Dutch for a couple of hours at about 180

Steaks,wings..... Pretty much anything but soups. Haven't mastered those yet. Any recipes are welcome.
Have a XL and a Medium at home but have a Big Steel Keg for the MH, it's much easier to travel. Recently did a brisket for 22 hours at 215 and it would cut with a fork, it wouldn't do for competition but the family is still bragging about it. My favorite steak recipe is a 1 1/4 inch ribeye rubbed with sea salt and fresh ground peppercorn , get the egg up to 600+, 3 minutes per side. We do alot of pizza on the egg also, sometimes I cheat and do frozen pizza. The Frachetta simply fresh pizzas are pretty good, the wood fire smoke just makes it better. For a quick finger food, take smoked sausages and split almost all the way through lengthwise, open up to make a trench, soften cream cheese and mix with diced jalapeņo and stuff into sausages. Top with shredded cheese and grill. If I'm doing ALOT I usually put them in disposable pans, it keeps the cheese off your grill.
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