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Grilled Bacon Jalapeno Wraps

Reviewed: Sep. 15, 2012
Tried these several times with many different variations. Expensive, fancy bacon is a waste of money. Regular Bar S tasted best. Cajun seasoning can make them too hot for some people, but is a great tweak, depending on how spicy it is. And here's the killer twist......put fresh mango slices in with the cream cheese! Or fresh pineapple! OH YEAH! (Also, try different flavored cream cheeses for a change up.)
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3 users found this review helpful

Chipotle Blue Cheese Dip

Reviewed: Sep. 15, 2012
I have been making almost the exact same dip for a few years now. I am going to impart a couple of tips; find a bottle of Brianna's (Texas Steakhouse blue cheese dressing) and get your self some fresh blue cheese crumbles to drop in.......MMMMmmmmmm........... Now, you can also try substituting the mayonnaise with sour cream. Or you can heat the dip with cream cheese instead...........hope that helps.
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1 user found this review helpful

Thai Spiced Barbecue Shrimp

Reviewed: Mar. 31, 2012
Killer recipe. The best part about it is how many minute ways you can tweak it. It is great with curry powder in place of the paste if you don't have it. A little extra sugar gives more sweetness, half lime and half lemon juice, etc. What I found everyone likes the best is to use 1 tsp. curry paste and add 1 tbsp Thai chili oil. Gets raves every time! Thanks for the recipe! (Oh yeah, I use the garlic press instead of mincing. It seems to work better for marinading.)
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6 users found this review helpful

Smoked Turkey

Reviewed: Nov. 20, 2011
I have smoked everything under the sun. Smoked turkey is great! But 180 degrees will leave your turkey like sawdust! 160 in the breast is best, and it will still be cooking while it rests. (Brine it and it will always be juicy.) Also, smoking a Turkey at 240 degrees will take a full day and half a night to reach those kind of internal temperatures. By then the outside of the turkey will be like rubber. Cook it first and finish it on the smoker. It will be perfect and WAY faster.
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11 users found this review helpful

Brine for Smoked Salmon

Reviewed: Apr. 26, 2011
I live in the Pacific Northwest, and I smoke a LOT of fresh caught fish. This is one of the best recipes ever. The ingredients exactly mirror my barbecue salmon recipe. I just never thought to brine that way. Thanks! I made two batches. For the second batch I cut down the salt by half, and added a half cup of Safeway's brand of Teriyaki Marinade, and added some Chinese chili paste. I smoked both filets using fresh cherry limbs, apple wood, and cedar. The best fish anyone has ever tasted! Both excellent. Both unique. You can taste the citrus flavors right off the grill, but the longer it sits in the refrigerator the better smoked salmon flavor it gets! (brine it for a full 36 hours if you can.)
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18 users found this review helpful

Dave's Low Country Boil

Reviewed: Sep. 3, 2010
Killer recipe. The only problem is that you never want to boil corn more than 3 minutes. EXACTLY 3 minutes. Otherwise the sugar in the corn will turn into starch and the corn will be ruined. Drop the shrimp and corn in at exactly the same time and they will be done just right.
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50 users found this review helpful

Bronco Burger

Reviewed: Aug. 13, 2010
This recipe should be called Spicy Meatloaf Burger. I was unimpressed. It is just meatloaf people. Now I like meatloaf a lot, but not as a burger.
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6 users found this review helpful

Sweet and Sour Sauce I

Reviewed: Jul. 17, 2010
(Maraschino cherry juice is the key!) I found this to be a good basic sweet and sour recipe. However I do not care for the ketchup element as it seriously taints the flavor. After a bit more experimentation, and some internet research I have found that the trick to making perfect sweet and sour sauce is to use maraschino cherry juice.
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8 users found this review helpful

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