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11-14-2005, 06:14 PM
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#41
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by TexLaw
That looks like one great time! Nice eats!
Larry, can I tell you what I want for Christmas? :biggrin:
TL
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Sure, what?
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11-15-2005, 06:45 AM
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#42
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Quote:
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Originally Posted by wdroller
How were the baked beans? Didn't see the recipe. Always looking for a better pot of beans.
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I believe Bill took his Ginnie Beans. I love em...try em once even if they don't sound good to you..
Growing up we called these Ginnie Beans
One large can of Show Boat beans (24 servings)
One lb sausage, I like Jimmy Dean
One onion
One green pepper
1 tbs fennel seed
1/4 c brown suger
3/4 c ketchup
1/4 c viniger
Brown the sausage, add the onion pepper and fennel seed. Drain the beans, add to a 1/2 pan and combine all ingrediants. Bake covered at 350 for 45 min or until bubbly.
_________________
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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11-15-2005, 07:32 AM
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#43
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Captain Morgan
Quote:
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Originally Posted by wdroller
How were the baked beans? Didn't see the recipe. Always looking for a better pot of beans.
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I believe Bill took his Ginnie Beans. I love em...try em once even if they don't sound good to you..
Growing up we called these Ginnie Beans
One large can of Show Boat beans (24 servings)
One lb sausage, I like Jimmy Dean
One onion
One green pepper
1 tbs Finney seed
1/4 c brown sug er
3/4 c ketchup
1/4 c vin iger
Brown the sausage, add the onion pepper and Finney seed. Drain the beans, add to a 1/2 pan and combine all ingredi ants. Bake covered at 350 for 45 min or until bubbly.
_________________ |
Does anyone have spell check on their computer?? 
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11-15-2005, 07:39 AM
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#44
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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For those who don't know, Finney seed is merely a combination of black and white peppercorns.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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11-15-2005, 08:00 AM
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#45
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Captain Morgan
For those who don't know, Finney seed is merely a combination of black and white peppercorns.
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Don't forget about the ever popular, yet tasty, Yolanda seeds! Mmmmm, makes my mouth water at the thought!
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11-15-2005, 08:32 AM
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#46
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Saint O'Que
Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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Quote:
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Originally Posted by Captain Morgan
um, about that recipe.....the mushroom and crab recipe...... [-o<
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Well, I suppose I can part with the recipe... that is if Bill and Larry thought that they were worth eating. 
T'will be forthcomming.....
__________________
Gary Cline
Gary's Barbeque
McGaheysville, Virginia
Barbeque. Sit back, relax, and let the smoke work it's magic!
You can't drink all day, unless you start in the morning.
Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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11-15-2005, 08:40 AM
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#47
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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[quote=Gary in VA]
Quote:
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Originally Posted by "Captain Morgan":2kgvsk5w
um, about that recipe.....the mushroom and crab recipe...... [-o<
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Well, I suppose I can part with the recipe... that is if Bill and Larry thought that they were worth eating.
T'will be forthcomming.....[/quote:2kgvsk5w]
Does this answer that question?
Larry on his second pan
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11-15-2005, 08:44 AM
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#48
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Saint O'Que
Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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I did happen to notice that everyone had a mushroom juice stain on their shirt :lmao:
__________________
Gary Cline
Gary's Barbeque
McGaheysville, Virginia
Barbeque. Sit back, relax, and let the smoke work it's magic!
You can't drink all day, unless you start in the morning.
Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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11-15-2005, 08:49 AM
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#49
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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do you have the recipe for that mushroom juice?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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11-15-2005, 09:06 AM
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#50
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Saint O'Que
Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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speaking of recipes... where do I find the recipe for the cabbage?
__________________
Gary Cline
Gary's Barbeque
McGaheysville, Virginia
Barbeque. Sit back, relax, and let the smoke work it's magic!
You can't drink all day, unless you start in the morning.
Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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11-15-2005, 09:11 AM
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#51
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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I've never had that Gary, what's it like?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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11-15-2005, 09:14 AM
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#52
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Guest
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11-15-2005, 10:14 AM
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#53
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Saint O'Que
Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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Quote:
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Originally Posted by Captain Morgan
I've never had that Gary, what's it like?
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The cabbage was good... but I think the consensus was that it could use a bit more pizzaz .. Larry definately didn't overdo it. It was still firm.. not mushy which was a plus cause I dont like mushy veggies.
__________________
Gary Cline
Gary's Barbeque
McGaheysville, Virginia
Barbeque. Sit back, relax, and let the smoke work it's magic!
You can't drink all day, unless you start in the morning.
Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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11-15-2005, 10:20 AM
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#54
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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[quote=Gary in VA]
Quote:
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Originally Posted by "Captain Morgan":3rabuc9l
I've never had that Gary, what's it like?
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The cabbage was good... but I think the consensus was that it could use a bit more pizzaz .. Larry definately didn't overdo it. It was still firm.. not mushy which was a plus cause I dont like mushy veggies.[/quote:3rabuc9l]
Yep Gary's right, it needed more seasoning. I went straight by Keri's original recipe since I'd never done it before. Next time it definitely will get more seasoning, maybe some meat stuffed into the hole.
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11-15-2005, 10:39 AM
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#55
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Pork Butt
Join Date: Mar 2005
Location: Florence, SC
Posts: 177
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I always find life to be better when you stuff meat into the hole.
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11-15-2005, 10:42 AM
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#56
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Rev.Jr.
I always find life to be better when you stuff meat into the hole.
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Maybe if I rubbed some Reverend Marvins sauce on my meat before inserting it into the hole, it would jazz it up!
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11-15-2005, 11:14 AM
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#57
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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all right, all right, let's save all this for the blue room.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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11-15-2005, 11:26 AM
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#58
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Quote:
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Originally Posted by Captain Morgan
all right, all right, let's save all this for the blue room.
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Here, here. Or is it Hear, hear. Never mind.
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11-15-2005, 11:51 AM
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#59
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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I usually put meat in it. bacon, sausage, PP, anything is good.
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Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
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Weber Grill Decency Agent # KTL9352
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11-15-2005, 03:27 PM
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#60
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BBQ Central Pro
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
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I do this process often as a side for get togethers. I use bacon grease or a good sausage for the fat filler. I usually smoke a couple of onions along side. Cut the stem side and hollow it out a little. Add beef boullion and a fat filler. Cut it all up together, spice it with Tony's and let it ride. It'll gas up a party pretty quick.
Good Q!
Jack
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If you are going to have a Barbecue, something has to die.
- Ted Nugent.
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