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FReeper Canteen ~ What's Your Favorite BBQ? ~ July 3, 2007
Serving The Best Troops In The World | The Canteen Crew

Posted on 07/02/2007 6:00:57 PM PDT by laurenmarlowe

 

 

 
~ The FReeper Canteen Presents ~


What's Your Favorite BBQ?
 

Welcome to the FReeper Canteen! It's great to have you with all of us!!
Thank you to all of our Troops, Veterans, and their families for allowing us to entertain you!

Happy Independence Day!!

usa

 

 

 


Your Opinions Please!
 

Main Topic:

What is your favorite BBQ?

Texas%20Mike%20and%20the%20Drunken%20Prostitutes

Beer Can Chicken?

sdc bbqribs lg

Some juicy ribs?

1707HR

The works!!

bbq-sandwich

Chopped BBQ beef sandwich?

Benjamin%20Trogdon%201%20Place%20Hillsborough%2024th%20Annual%20Hog%20Day%20June%2017th%202006

BBQ cook-offs are a great adventure!

Come tell us about your favorite BBQ, and share your recipes!!

 

 

 




TOPICS: Culture/Society; Extended News; Free Republic
KEYWORDS: bbq; troopsupport
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To: Aliska
Howdy Aliska, thanks for stopping in!

Haven't seen this brand before, must check it out!

51 posted on 07/02/2007 6:26:54 PM PDT by laurenmarlowe
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To: Tamar1973

Now I kinda figured you would say that, LOL! :o)
Evening Tamar!


52 posted on 07/02/2007 6:27:55 PM PDT by laurenmarlowe
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To: Michael.SF.

Yes it is. You parboil them first to make them juicy and tender, then BBQ them, just until the sauce gets a little brown and crispy. You don’t have to leave them on the grill so long that they get dry and tough.


53 posted on 07/02/2007 6:28:15 PM PDT by Aliska
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To: Kathy in Alaska; MoJo2001; HiJinx; Soaring Feather; Lady Jag; SandRat; StarCMC; Fawnn; CMS; ...

*Happy 81st birthday U.S. Army Air Corps*

54 posted on 07/02/2007 6:28:47 PM PDT by AZamericonnie
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To: y'all
YES!!!
55 posted on 07/02/2007 6:29:06 PM PDT by Old Sarge (This tagline in memory of FReeper 68-69TonkinGulfYachtClub)
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To: Randy Larsen

Sounds awesome! Thanks for the tip!


56 posted on 07/02/2007 6:29:33 PM PDT by laurenmarlowe
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To: Old Sarge

It was a lushious day... Supposed to be in the upper 90’s later this week.

The cicada’s have been buzzing for about 2 weeks..I think August is going to be mild.

Mom lore...6 weeks from the first cicads buzz until a change in the weather...


57 posted on 07/02/2007 6:29:54 PM PDT by TASMANIANRED (Taz Struck By Lightning Faces Battery Charge)
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To: laurenmarlowe

It’s regional, made in Iowa, so may be hard to find. I love the stuff. They do have hotter and spicier or western style and a couple other variations, but I like the original best.


58 posted on 07/02/2007 6:30:34 PM PDT by Aliska
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To: stephenjohnbanker

Howdy there stephenjohnbanker! It’s great to see you.


59 posted on 07/02/2007 6:30:56 PM PDT by laurenmarlowe
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To: TASMANIANRED

Hiya Tazilla....long time no see!

All is well in your world?

*Hugs*


60 posted on 07/02/2007 6:31:24 PM PDT by AZamericonnie
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To: TASMANIANRED
Evening Tamar...Long time no see..Hugs to you.

Annyonghaseyo, fellow redhead!

61 posted on 07/02/2007 6:32:16 PM PDT by Tamar1973 (Riding the Korean Wave, one BYJ movie at a time! (http://www.byj.co.kr))
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To: Old Sarge

Evening Old Sarge!


62 posted on 07/02/2007 6:33:21 PM PDT by laurenmarlowe
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To: laurenmarlowe

Thank you for this evening's thread dear Lauren! *Hugs*


63 posted on 07/02/2007 6:33:34 PM PDT by AZamericonnie
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To: laurenmarlowe
Now I kinda figured you would say that, LOL! :o) Evening Tamar!

Am I that predictable?! LOL!

64 posted on 07/02/2007 6:33:36 PM PDT by Tamar1973 (Riding the Korean Wave, one BYJ movie at a time! (http://www.byj.co.kr))
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To: Aliska
Parboiling is what just about every major restaurant does to make the ribs "fall of the bone tender", places like Black Angus, Tony Romas, Apple bees. If that is how you like your ribs, I have no problem with that, but with all due respect, vegetables are boiled and meat should never be (except stew meats).

I make my own Bar b Que Ribs and sauce. I will match them against any body else's and will rarely come in second place. They are tender, flavorfull and not dry.

65 posted on 07/02/2007 6:37:15 PM PDT by Michael.SF. ("The military Mission has long since been accomplished" -- Harry Reid, April 23, 2007)
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To: TASMANIANRED

I spent a glorious Saturday at the park with the re-enactors - several ferocious battles and everyone had fun!


66 posted on 07/02/2007 6:37:16 PM PDT by Old Sarge (This tagline in memory of FReeper 68-69TonkinGulfYachtClub)
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To: laurenmarlowe
Garlic-Butter Parmesan Corn

8 medium ears of sweet corn in husks
1/3 cup butter, cubed
1/2 tsp minced garlic
1/4 tsp salt
1/4 cup grated Parmesan Cheese

Soak corn and kitchen string in cold water for at least 20 minutes. While that’s happening, in a saucepan combine the butter, garlic, and salt. Heat over medium heat until butter is melted; set aside 2 TBS.

Carefully peel back the corn-husks to within 1 in. of the bottoms; remove the silk. Brush with the remaining butter mixture. Re-wrap corn in husks and secure with the wet kitchen string.

Grill corn, covered, over medium heat for 30 minutes, turning over 1/4 turn about every 6 minutes. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with Parmesan cheese and serve.

67 posted on 07/02/2007 6:37:28 PM PDT by SandRat (Duty, Honor, Country. What else needs to be said?)
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To: TASMANIANRED

ain’t she sweet????!!!!!


68 posted on 07/02/2007 6:38:09 PM PDT by SandRat (Duty, Honor, Country. What else needs to be said?)
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To: AZamericonnie

Howdy Connie! *HUGS*

Thank you for the Tribute To Our Troops!


69 posted on 07/02/2007 6:38:35 PM PDT by laurenmarlowe
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To: laurenmarlowe

Good evening, m’dear!!


70 posted on 07/02/2007 6:39:12 PM PDT by stephenjohnbanker ( Hunter/Thompson/Thompson/Hunter in 08! "Read my lips....No new RINO's" !!)
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To: Kathy in Alaska

Howdy MA! *HUGS*


71 posted on 07/02/2007 6:39:22 PM PDT by laurenmarlowe
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To: AZamericonnie

Sooooo Nice!!!!


72 posted on 07/02/2007 6:39:56 PM PDT by SandRat (Duty, Honor, Country. What else needs to be said?)
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To: laurenmarlowe
Try this!

Beer Can Chicken

73 posted on 07/02/2007 6:40:14 PM PDT by Randy Larsen (I'M WITH FRED!)
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To: NormsRevenge

Good evening to you NormsRevenge, thank you for stopping in.

BBQ pork sandwiches sound yummy!


74 posted on 07/02/2007 6:40:43 PM PDT by laurenmarlowe
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To: laurenmarlowe

Ribs — any sauce, any rub, anyway.

No— wait -— sausage, any kind, any way.

Nah -— ribs, any sauce, any rub, anyway.

How about a mix of ribs and sausage??


75 posted on 07/02/2007 6:41:04 PM PDT by Exit148 (Founder of the Loose Change Club. Every nickle and dime counts!!)
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To: laurenmarlowe
The question, as illustrated, seems to indicate a lack of understanding of the distinction between barbecue and grilling.
76 posted on 07/02/2007 6:41:55 PM PDT by PAR35
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To: SandRat

Thanks for the heads up Sandy...the calendar is my friend when I remember to look at it!!:)


77 posted on 07/02/2007 6:42:09 PM PDT by AZamericonnie
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To: laurenmarlowe

Barbequed pork with a sauce named “Kikkoman Steak Sauce.” I have to go to the Chinese market to buy it. The local American markets don’t carry it. The main ingredient in the sauce is apples.


78 posted on 07/02/2007 6:42:25 PM PDT by El Gran Salseron (The World-Famous, popular DJ and FReeper Canteen Certified, Equal-Opportunity, Male-Chauvinist-Pig!)
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To: TASMANIANRED

Evening TAZ! *HUGS*

Big fan of ‘tater salad too. YUM!


79 posted on 07/02/2007 6:42:59 PM PDT by laurenmarlowe
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To: SandRat; LUV W
Looks lipsmacking good!


80 posted on 07/02/2007 6:43:08 PM PDT by Tamar1973 (Riding the Korean Wave, one BYJ movie at a time! (http://www.byj.co.kr))
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To: Tamar1973
My smoker looks a little like R2D2.


81 posted on 07/02/2007 6:43:23 PM PDT by monkapotamus
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To: Triggerhippie

Evening Triggerhippie, thanks for stopping in.

We have Sonny’s here too, great BBQ. WOO HOO!


82 posted on 07/02/2007 6:44:35 PM PDT by laurenmarlowe
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To: monkapotamus

ROTFLMAO! Poor R2....doomed to be a smoker for the rest of his life!


83 posted on 07/02/2007 6:45:22 PM PDT by Tamar1973 (Riding the Korean Wave, one BYJ movie at a time! (http://www.byj.co.kr))
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To: Randy Larsen

And thank you for that tip too!

*HUGS*


84 posted on 07/02/2007 6:45:30 PM PDT by laurenmarlowe
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To: laurenmarlowe; patton

pierce’s pitt is melt in your mouth delicious!
ryan and i brought back 2 qts of pulled bbq
for sandwiches on our trip to norfolk last week.

http://www.pierces.com/


85 posted on 07/02/2007 6:49:48 PM PDT by leda (19yrs ... only 4,981yrs to go ;))
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To: sgtbono2002
Good evening sgtbono2002, thank you for stopping in, and sharing your great stories.

We have some great Texas BBQ here where I am, but we also have a good Memphis BBQ restaraunt, awesome food!

Red, Hot & Blue

86 posted on 07/02/2007 6:51:15 PM PDT by laurenmarlowe
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To: mylife

Howdy there BBQ KING! LOL!


87 posted on 07/02/2007 6:51:59 PM PDT by laurenmarlowe
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To: monkapotamus

Evening monk, sounds like a yummy dinner!


88 posted on 07/02/2007 6:52:41 PM PDT by laurenmarlowe
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To: laurenmarlowe

My favorite BBQ?

Any BBQ that someone else cooks! :D

There is Johnny’s BBQ here that is darn good.


89 posted on 07/02/2007 6:53:19 PM PDT by LUV W (Thompson)
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To: laurenmarlowe; Kathy in Alaska; mylife; LUV W; NYTexan; Old Sarge; HiJinx; BIGLOOK; TASMANIANRED; ..

Thanks for tonites thread lauren!
*HUG*
Good evening Ma!
Good evening Canteeners and Troops!
How’s everybody tonite?
Mr B came home with a dozen lovely roses for me!
;0)
I cooked him shrimp alfredo on fetticine..
A nice evening!
Now to BBQ
I love all kinds of BBQ, but my favorite meal from the grill is steaks done Pittsburgh style, with little red taaters and asparagus on the side..
Topped off with a nice red wine!
I’m in (and out) for abit!
Hugs alla round!
Ms.B


90 posted on 07/02/2007 6:53:30 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: NormsRevenge

BBQ without beer is like....Hell.


91 posted on 07/02/2007 6:53:35 PM PDT by neal1960 (This space for rent.)
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To: laurenmarlowe

A pork BBQ sammitch with pickles and onion on it sounds very good


92 posted on 07/02/2007 6:53:38 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: AZamericonnie

Now THAT’S a tool kit. WOO HOO!


93 posted on 07/02/2007 6:53:56 PM PDT by laurenmarlowe
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To: Michael.SF.
OK, if you say so, I'm not in a mood to fight about it. You do it your way, and I'll do it mine. Normally I don't like boiled meat, I brown it all first, like for stew. I simmer slabs (usually cut them up into serving-size pieces) on low, not at a full boil. They are expensive, I like a lot because I also like them cold, so I don't buy slabs very often.

Now I cook most of my meat except burgers, and special recipes, in the oven at 275 with a little water in the bottom in a heavy dutch oven with a tight-fitting lid, don't do certain meats like turkey and large hams that way, well worth the wait. Read about it in the paper for an Italian beef recipe which I also happen to like. Works great on that Hormel Cure 8? ham and smaller sirloin tip roasts.

But I'm hungry enough for ribs now, I'd try yours if you don't muck them up with the wrong sauce. If it weren't getting late, I'd run and get one of those sandwiches. RIGHT NOW! Their ribs aren't as good any more, but they are hickory-smoked which I do like.

94 posted on 07/02/2007 6:54:28 PM PDT by Aliska
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To: Tamar1973

Naaaaaaaaa, hehehehe! :o)


95 posted on 07/02/2007 6:55:12 PM PDT by laurenmarlowe
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To: AZamericonnie

I’ve tied a knot in my rope and I’m hanging on.


96 posted on 07/02/2007 6:55:23 PM PDT by TASMANIANRED (Taz Struck By Lightning Faces Battery Charge)
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To: leda

Let’s see. for BBQ, I like doing up some tri-tip. I get it a couple days in advance and tenderize it with Adolphs, keeping it in a Ziploc in the fridge. When ready to cook, I give each side a coating of Woody’s Cook-In Sauce ( hard to find here anymore, and I bought the last 8 jars I found) Sear both sides of the tri-tip over coals ( having first removed the fat-padd on it and sliced the membrane under the fat repeatedly) till brown, then rack the coals down to the bottom of the BBQ and cook for roughly 2 hrs, basting and turning every 15 min or so, till it’s as done as you want it. Slice and serve with BBQ sauce of choice, the Woody’s is NASTY if eaten uncooked. I like Stubb’s extra spicy sauce, and it’s great on fries, too.

For fast grilling, nothing like a good Rib-Eye.


97 posted on 07/02/2007 6:56:12 PM PDT by Mr Inviso (Used to be a Mitt guy, until Thompson started, He's a better choice, in my opinion.)
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To: MS.BEHAVIN

Oooooooo...roses!!!

Sounds like your anniversary has been wonderful.

We had grilled steak, asparagus, rice and salad.
Hubby bought a new George Foreman grill today and had to try it! :D


98 posted on 07/02/2007 6:56:36 PM PDT by LUV W (Thompson)
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To: Old Sarge

Sounds like you had a fab day...

Good on you.


99 posted on 07/02/2007 6:57:04 PM PDT by TASMANIANRED (Taz Struck By Lightning Faces Battery Charge)
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To: Exit148
Speaking of sausage, what is your favorite kind of sausage? For patties? For links? I like the kind McDonald's uses in their big breakfasts, but would rather cook my own and do it a little differently. Years ago I had some homemade sausage that was the best I ever ate. McDonald's comes the closest to that.

I've tried Johnsonville which I thought it was, Bob Evans, several different brands, can't find it.

100 posted on 07/02/2007 6:57:35 PM PDT by Aliska
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