Thought starters

Your recipes which you'd like to see in the T&TTT Cookbook #2.

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Thought starters

Postby mikeschn » Sat Jul 17, 2010 2:19 pm

Just a quick photo, hoping it gets some ideas started...

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Postby parnold » Sat Jul 17, 2010 2:27 pm

I cook with beer every time I BBQ!

:beer:
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Postby mikeschn » Sat Jul 17, 2010 3:10 pm

:thumbsup: Paul!

:lol: :lol: :lol:
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Postby caseydog » Sat Jul 17, 2010 4:39 pm

Would you like photos of our recipes as served?

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Postby mikeschn » Sat Jul 17, 2010 5:22 pm

caseydog wrote:Would you like photos of our recipes as served?

CD


As cooked... as served... what ever looks good to you!!!

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Postby mikeschn » Sun Jul 18, 2010 12:57 am

Image

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Image

Image

Image
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Postby mikeschn » Sun Jul 18, 2010 1:04 am

Image

Image

Image

Image

Image
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Postby mikeschn » Sun Jul 18, 2010 1:13 am

The quality is remembered long after the price is forgotten, so build your teardrop with the best materials...
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Campground Omletes

Postby Cindy » Fri Mar 18, 2011 7:10 am

Here is one we do in South Central several times a year. Works great on a camp-out.
Boiled Bag Omelets
Big Pot of boiling water (Good use for the turkey fryer)
Ziplock Sandwich size freezer bags
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2 eggs
Shredded cheese
Cooked meats (bacon, sausage, briquette, chicken, etc)
Chopped veggies (mushrooms, peppers, onion, etc)
Salt & Pepper
1. Put your name on the bag. This becomes important later when they come out of the water.
2. Crack the eggs into the bag. Pick out the shells. Add in whatever you think would be good in an omelet. Don't skimp on this step.
3. Mash to mix it all up but make sure the egg yolks are broken. Squeeze out as much of the air as you can, and seal the bag. Let somebody else check the seal. This is highly important if you don't want egg drop soup.
4.Put everybody's omelets in the pot at a time (We have cooked 30 at once in a BIG pot. Cook for exactly 13 minutes.
5. Sort the bags, open carefully (It will be hot) and let the omelet roll out onto a plate. Eat & enjoy!
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