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Old 07-21-2008, 04:10 PM   #1
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Catching up

I've been out of action for a week. Made final table las weekend at the comp in Lafayette in brisket and chicken but no top ten, then went to College Station for an Instructor class in fire fighting.

I tried to make it all up in a day and 1/2 so here goes:

The comp


The welcome home ribs


The fajitas




And the quesadillas




Tonight it's a zuchini caserole. No meat!!
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Old 07-21-2008, 05:26 PM   #2
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Cool deal.. I've been to that dome before... nice city and good food down there!!!
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Old 07-21-2008, 06:30 PM   #3
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I have never seen that trick with the pan before.

My dad went thru the training at A&M years ago. I got to see them blow the lid off of the butane tank. That was an impressive flame.
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Old 07-21-2008, 07:23 PM   #4
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Quote:
Originally Posted by Cliff H.
I have never seen that trick with the pan before.

My dad went thru the training at A&M years ago. I got to see them blow the lid off of the butane tank. That was an impressive flame.
I've been going every year for 28 years. We've blown up just about everything.

I just couldn't stand it soooo

We watched the Iron Chef last night and Mrs RB said "I got to have that zuchinni stuff that Chef Hamilton used to beat BF azz!"

Sooooo. Off we go. First off I threw most everything I had in my cabinet on the floor looking for the "I know I got one of those slicing thingies" and finally found the plastic POS. It worked good though so no complaints other than it was in the last cabinet I looked in :

Then sliced up some zuchinni, potatoes, onion, and a tomato and layered it just like they did last night.

Oil up the dish, then layer the potaoes first, then zuchinni, then onion, then the tomato. Over and over till you reach the top. Then top with some Italian bread crumbs and pour, now get this. Chef didn't use blue cheese last night but it sounded good to us so thats what we did. Mix butter and blue cheese 50/50 and pour over the top, then cover with the crumbs. Oh yeah, use S&P along the way after each layer.

Baked at 400 until done, about 45 minutes for the tators to get tender while the itty bitty filets were getting right on the Primo.

It was dammmm good!



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Old 07-21-2008, 07:59 PM   #5
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Glad you did well in Lafayette. When do you come up to Zowelle for your comp.
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Old 07-21-2008, 08:11 PM   #6
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Quote:
Originally Posted by Tannehill Kid
Glad you did well in Lafayette. When do you come up to Zowelle for your comp.
I guess as close as I come to your neck of the woods in Many. Info on Zowelle???
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Old 07-22-2008, 06:51 AM   #7
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Nice Ron real nice
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Old 07-23-2008, 07:46 PM   #8
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Quote:
Originally Posted by ronbeaux50
Quote:
Originally Posted by Tannehill Kid
Glad you did well in Lafayette. When do you come up to Zowelle for your comp.
I guess as close as I come to your neck of the woods in Many. Info on Zowelle???
My bad it was Many that you told me.
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Old 07-23-2008, 09:00 PM   #9
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Really nice looking!!!
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