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  #1 (permalink)  
Old 05-22-2004, 02:06 AM
HG HG is offline
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Default Paging Reality

Hello Reality,
I know that you've been a little busy lately and you may not be encouraged to post here....BUT... it's the May 24 weekend in Canada- which means it's time to fire up the grill.
So, we can all forgive you for not posting about gambling but get your ass in here with a recipe or two for some steaks, seafood, marinades, soft-shelled crab, etc.

Guys like myself, neil and buzz are counting on you. Hurry please- I'm f'n hungry.
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Old 05-22-2004, 02:21 AM
pmj18 pmj18 is offline
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Default RE:Paging Reality

Hockey, don't forget to mention his ribs recipe!!!

BTW, Did Buzz move to Canada? [img]i/expressions/face-icon-small-wink.gif[/img]
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Old 05-22-2004, 02:37 AM
HG HG is offline
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Default RE:Paging Reality

No, but it's BBQ season 365 days a year at Buzz's estate- he's cool enough to be granted honourary citizenship though.
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Old 05-22-2004, 02:45 AM
pmj18 pmj18 is offline
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Default RE:Paging Reality

HG, I wasn't busting your balls, I enjoyed Reality posting his recipe's and cooked the ribs, with his recipe and they were GREAT, I also live in the same area as Buzz and the grill is used 5 days a week, most of the year.
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Old 05-22-2004, 03:15 AM
Kingk0ng Kingk0ng is offline
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Default RE:Paging Reality

Quote:
I also live in the same area as Buzz and the grill is used 5 days a week, most of the year.
Must be a regional thing [img]i/expressions/face-icon-small-wink.gif[/img] .....now where's this rib recipe??
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Old 05-22-2004, 03:17 AM
BuzzRavanaugh BuzzRavanaugh is offline
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Default RE:Paging Reality

guru-

Thanks, I think I will move to Canada. Beautiful country and European books would take my golf action, I would love it.

Gotta tell you the in-laws were in town and I have been bbq all week. Wednesday I did Salmon steaks with homemade Maple syrup as the marinade- its about my favorite food. They raved about it. Of course they are from Holland and they love the food that I prepare.

Tonight was big steaks over the grill, and potatoes that were cubed covered in olive oil and rosemary. Unbelievable dinner.

Also a bottle of 1999 Guenoc Langtry Meritage Red. I then polished off a bottle of scotch as I watch the Laker game-- a loser.

BTW get Reality back in here.
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Buzz, I dont go to games. I buy all the Directv packages and watch them from the comfort of my own home! I dont like listening to all the fans nonsense at games! I pay for blonde women to come over and have sex with my hispanic hottie maid, and sometimes I get involved to make it a threesome! I like to lay in my pool during the day sipping on drinks that have umbrellas!

Luke M
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Old 05-22-2004, 03:22 AM
pmj18 pmj18 is offline
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Default RE:Paging Reality

Here you go:

MY FAMOUS RECIPE FOR RIBS ALA IRON CHEF REALITY:

INGREDIENTS:

PORK SPARE RIBS

GULDEN'S SPICY BROWN MUSTARD

SAUCY SAUSAN APRICOT/PEAR CONDIMENT OR A GOOD CHINESE DUCK SAUCE

TWO HEADS OF GARLIC (PEELED)

TWO ONIONS (PEELED AND CUT IN QUARTERS)

4 CARROTS (SKINNED AND SPLIT DOWN THE MIDDLE)

TWO TABLESPOONS WHOLE BLACK PEPPERCORNS


IN THE BIGGEST POT YOU OWN BRING WATER TO A BOIL.

ADD THE GARLIC,ONIONS,CARROTS,AND PEPPERCORNS.

LET BOIL FOR 10 MINUTES.

IN A BIG MIXING BOWL MIX THE GULDENS MUSTARD AND THE SAUCY SUSAN OR DUCK SAUCE IN A 50/50 MIX.

MIX THOROUGHLY WITH A GOOD WISK.

CUT THE RIBS IN RACKS OF SIX RIBS,TRIM AS MUCH FAT OFF AS POSSIBLE.

TAKE THE RACKS OF RIBS AND PAR BOIL THEM FOR 15 TO 2O MINUTES.

REMOVE THEM FROM THE BOILING WATER AND DRAIN WELL.

WITH A PASTRY BRUSH COAT THE RIBS WELL WITH THE MUSTARD MIXTURE.

SAVE RESIDUAL SAUCE FOR BASTING WHILE COOKING.

PLACE IN A SEALED TUPPERWARE OR ALUMINUM TRAY AND COVER TIGHTLY WITH ALUMINUM FOIL.

PLACE IN REFRIGERATOR OVER NIGHT.

REMOVE FROM REFRIGERATOR TWO HOURS BEFORE COOKING.

LIGHT CHARCOAL GRILL WITH PLENTY OF CHARCOAL.

WHEN COAL ARE TOTALLY GRAY PLACE RIBS ON GRILL AND IMMEDIATELY BASTE WITH THE MUSTARD SAUCE.

TURN EVERY 5 MINUTES,BASTING WITH EACH TURN.

COOK FOR 30 TO 40 MINUTES.

REMOVE FROM GRILL,ALLOW TO COOL.

WITH A SHARP BONING KNIFE OR CLEAVER SPLIT INDIVIDUAL RIBS.

PLACE THEM IN A BIG BOWL AND REBASTE WITH MUSTARD SAUCE.

PUT THEM BACK ON THE GRILL FOR A COUPLE OF MINUTES.

REMOVE AND SERVE.

ONE LITTLE TIP WHEN COOKING.

KEEP A SPRAY BOTTLE OF WATER HANDY BECAUSE THE FAT FROM THE RIBS WILL CAUSE YOUR FIRE TO FLARE UP.

YOU WANT THEM TO COOK SLOW SO THEY WILL BE "TENDA' AND JUICY".

IF YOU INCINERATE THEM IT WILL BE LIKE EATING CHARCOAL...


BON APPETIT!

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Old 05-22-2004, 03:25 AM
pmj18 pmj18 is offline
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Default RE:Paging Reality

There you go, I hope I don't get sued by Reality, for copywrite laws.[img]i/expressions/face-icon-small-wink.gif[/img]
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Old 05-22-2004, 04:10 AM
HG HG is offline
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Default RE:Paging Reality

That's a damn good recipe- thanks for that.

Buzz- I love the salmon with maple syrup recipe- I think I've made it at least 35 times.
Let me ask you- what wine do you serve with it?

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Old 05-22-2004, 12:42 PM
BuzzRavanaugh BuzzRavanaugh is offline
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Default RE:Paging Reality

I love Sauvignon Blanc's with fish- however some people prefer like a Pinot Noir with it.

I served a bottle of St. Clair Sauv Blanc- its a New Zealand Marlborough wine and has a great citrus finish. It really compliments the fish.

Pinot Noir's from Oregon are really delicate and temperamental. I love the ones from Adelaide and even the Williamette are fantastic. However on the deck and 88 degree weather I prefer a cold glass of Sauvignon Blanc.

BTW Reality's Tuna Fish Salad Sandwich and Fritos is one of his most underrated recipes. I will dig it up.
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Buzz, I dont go to games. I buy all the Directv packages and watch them from the comfort of my own home! I dont like listening to all the fans nonsense at games! I pay for blonde women to come over and have sex with my hispanic hottie maid, and sometimes I get involved to make it a threesome! I like to lay in my pool during the day sipping on drinks that have umbrellas!

Luke M
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Old 05-23-2004, 10:18 AM
The Major The Major is offline
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Default RE: Paging Reality

The Tunafish Salad one I still make regularily. Its good
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