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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-21-2009, 11:35 PM   #16
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i guess ill do video in 14 days as did excal.
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Unread 05-21-2009, 11:36 PM   #17
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Quote:
Originally Posted by mranum View Post
I think one of those eggs is watchin me.
they is
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Unread 05-22-2009, 12:21 AM   #18
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I like to use a fresh Japs with seeds. It will give it a nice flavor.
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Unread 05-22-2009, 12:29 AM   #19
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cool bout how long you let them sit
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12" homade offset
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Unread 05-22-2009, 02:08 AM   #20
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The ones I made you let sit for four weeks and then started testing.
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Unread 05-22-2009, 02:27 AM   #21
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Pickled eggs are too easy. Pickled eggs are just below Moinks and "Mary Had A Little Lamb" on the easy scale.

Pickled Balutes are more of a challenge. First requirement is a few bottles of "San Miguel" green beer

Second requirement is a package of Imodium.
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Unread 05-22-2009, 06:22 AM   #22
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It's the light beer, leeching the flavor out since it has no flavor, get better beer and the eggs will taste better
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Unread 05-22-2009, 09:11 AM   #23
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I've been making pickeled eggs for 30 years. My trick is .... Peel the eggs when they are warm (not hot) put in jar with fresh smashed garlic cloves. Boil equal parts white vinager & water and pour over eggs and fill jar. Put on lid and put in fridge for 2 to 3 weeks before opening. The eggs will absorb the hot vinager much faster and make the picked flavour much stronger.

Just my 2 cents

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Unread 05-22-2009, 09:12 AM   #24
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cool ill try this next
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