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Old 12-02-2014, 08:31 AM   #21
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YAY!!! Greggo gets to bring poutine to the Escape Rally to share.

But we will leave him to shower alone, no sharing there.
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Old 12-02-2014, 10:07 AM   #22
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Somebody better bring the lutefisk to help Greggo get out those shower stains.....
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Old 12-02-2014, 11:45 AM   #23
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I can hardly wait!
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Old 12-02-2014, 12:09 PM   #24
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I was first exposed to poutine when I lived in Newfoundland for three years in the late 1990's. I am not sure why, maybe because the potatoes are grown in different soils there, but the french fries in Newfoundland and the Maritime Provinces are totally superior in taste to those I have experienced elsewhere. If anyone is going to bring poutine to the rally, they have got to send away for Maritime potatoes.

By the way, when in Newfoundland I used to refer to poutine as a "heart attack on a plate", but I could never resist it.
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Old 12-02-2014, 09:23 PM   #25
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If I can make it to the rally, I'll count on someone else bringing the Lutefisk and the Poutine made with Maritime Potatoes. I'll bring the Barbacoa, Frijoles ala Charra and maybe a pot of Albondigas.

Of course, my better half will actually make it. Mama didn't raise no fool.
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Old 12-02-2014, 09:36 PM   #26
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I'll bring beer... beer goes with everything, even food you can't pronounce Stop by and visit my site!
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Old 12-03-2014, 12:23 AM   #27
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Quote:
Originally Posted by rbryan4 View Post
If I can make it to the rally, I'll count on someone else bringing the Lutefisk and the Poutine made with Maritime Potatoes. I'll bring the Barbacoa, Frijoles ala Charra and maybe a pot of Albondigas.

Of course, my better half will actually make it. Mama didn't raise no fool.
Not sure what you just said there, but it sure does sound interesting. Okay, fijoles I do know.
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Old 12-03-2014, 02:05 AM   #28
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Quote:
Originally Posted by rbryan4 View Post
If I can make it to the rally, I'll count on someone else bringing the Lutefisk and the Poutine made with Maritime Potatoes. I'll bring the Barbacoa, Frijoles ala Charra and maybe a pot of Albondigas.
Hey Tex, what no brisket?
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Old 12-03-2014, 02:29 AM   #29
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Hey Tex, what no brisket?
No pit, no brisket. If I could figure out a way to get the pit there, the brisket would still take 12-14 hours. Not my idea of a relaxing vacation.

Having said that, my current pit is a bit hefty to haul over 2000 miles, but I just might do it to show it can be done.

There are definitely going to be some deprived Yankees there who have never had the inestimable delight of real barbecue.
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Old 12-03-2014, 03:03 AM   #30
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The premise of BBQ brisket is to take a cheap, tough cut of meat, cook it low and slow to create premium eats.
Last time I priced a brisket at Safeway here in North Vancouver, it cost more per pound than prime rib. I can only think that what would have been turned into hamburger was premium priced after a week of BBQ shows on the Food Channel.
So, I suggest you bring the brisket along with the BBQ.
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