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kurtsara
BBQ Pro


Joined: 22 Dec 2007
Posts: 787
Location: Princeton, Minnesota

PostPosted: Mon May 02 11 7:12 am    Post subject: Reply with quote

roxy wrote:
We have 2 treagers, a lil tex in the kitchen and a BBQ150 that we use outside..


I sure wish we did not need NSF, look how much money a person saves
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Kurt

2 Ole Hickory CTO's
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roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Thu May 05 11 6:53 am    Post subject: Reply with quote

Boss freaked out over my smoked chicken so we are launching a 1/4 chicken dinner with fresh cut fries and slaw.

Got to come up with some sort of sauce or gravy to go with it. I got all the back bones and necks from the chicken so I am thinking of some sort of smoked chicken gravy.

Damn I love my job..!!! Wink
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Chargriller Akorn
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daddywoofdawg
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Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND

PostPosted: Thu May 05 11 1:17 pm    Post subject: Reply with quote

roxy wrote:

Got to come up with some sort of sauce or gravy to go with it. I got all the back bones and necks from the chicken so I am thinking of some sort of smoked chicken gravy.

Might try making a broth with the bones then your gravy.Don't know it the broth will work though it might taste like ashtray water but I would like to hear if you do try it how it comes out.
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The Dawghouse Custom vertical Gasser
Custom Made offset smoker
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fish&q
BBQ Super Fan


Joined: 14 Aug 2010
Posts: 415
Location: Florida

PostPosted: Fri May 06 11 9:55 am    Post subject: Reply with quote

ROXY your the man when it comes to sauces I've used them often and people always ask me about what kind of sauce I used on the meat and I tell them it's from Roxy
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roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Fri May 06 11 10:38 am    Post subject: Reply with quote

daddywoofdawg wrote:
roxy wrote:

Got to come up with some sort of sauce or gravy to go with it. I got all the back bones and necks from the chicken so I am thinking of some sort of smoked chicken gravy.

Might try making a broth with the bones then your gravy.Don't know it the broth will work though it might taste like ashtray water but I would like to hear if you do try it how it comes out.


Smoked off 16 back bones and necks today.. going to make stock from these with mirepoix and reduce... I am thinking a bit of cracked pepper and BBQ sauce added and see how that turns out when added to a roux..
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Chargriller Akorn
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Bbq Bubba
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Joined: 29 Mar 2007
Posts: 503
Location: New Baltimore Mich.

PostPosted: Fri May 06 11 9:10 pm    Post subject: Reply with quote

roxy wrote:
Boss freaked out over my smoked chicken so we are launching a 1/4 chicken dinner with fresh cut fries and slaw.

Got to come up with some sort of sauce or gravy to go with it. I got all the back bones and necks from the chicken so I am thinking of some sort of smoked chicken gravy.

Damn I love my job..!!! Wink


Why???
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roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Fri May 06 11 9:13 pm    Post subject: Reply with quote

Bbq Bubba wrote:
roxy wrote:
Boss freaked out over my smoked chicken so we are launching a 1/4 chicken dinner with fresh cut fries and slaw.

Got to come up with some sort of sauce or gravy to go with it. I got all the back bones and necks from the chicken so I am thinking of some sort of smoked chicken gravy.

Damn I love my job..!!! Wink


Why???


That is what the boss wants. So I will make some.. Laughing
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Chargriller Akorn
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Geronimo
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Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)

PostPosted: Fri May 06 11 9:42 pm    Post subject: Reply with quote

One of the new current "food trends" is sauce...any kind, all kind. Shocked Shocked
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