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It's Grilling Time! Favorite Grill Recipes


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#21 stevens43

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Posted 24 October 2011 - 09:18 AM

Ribs and brisket should definitely be smoked. Smoked or grilled San Giovanni Chicken Cutlets? What's everyone's thoughts?

#22 Doomer

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Posted 07 November 2011 - 03:39 PM

2 poundes of wild hog chitrlins
2 cups appel cyder vinger
2 cups corn meel
1 4oz lemon juce
7 tabel spoons Tony Chacheres cajun spice
1/5 cup tabasco

Mix the juce n viniger ncorn meal into a hot sawce pan then marinat the wil hog meat 4 hours.

Mix with hog inerds and cook in covered cast iron pot for 9 hours. Let kuul for 20 minuts. Ad tabasco .Thatsit.

#23 Hayseed

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Posted 08 November 2011 - 07:14 AM

2 poundes of wild hog chitrlins
2 cups appel cyder vinger
2 cups corn meel
1 4oz lemon juce
7 tabel spoons Tony Chacheres cajun spice
1/5 cup tobasco

Mix the juce n viniger ncorn meal into a hot sawce pan then marinat the wil hog meat 4 hours.

Mix with hog inerds and cook in covered cast iron pot for 9 hours. Let kuul for 20 minuts. Ad tobasco.Thatsit.

Doomer i like hot food as much as most everyone but that looks even too hot for me even.

#24 Doomer

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Posted 15 November 2011 - 08:04 AM

Doomer i like hot food as much as most everyone but that looks even too hot for me even.


Yu mus not have no hare on yur ####*$!



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