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    1. Back To Top    #1
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      Chicken Wangs - It's what's for SUPPER at Metigoshe ... and tomorrow's DINNER

      Indirect grilling for about an hour turning several times and then the last two turns adding Sweet Baby Ray's BBQ sauce to both sides. Delicious!!! Add some potato salad, corn on the cob and garlic toast with a good chardonnay - cannot go wrong. Plus homemade lemon meringue pie.

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    2. Back To Top    #2
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      This sounded really good, right up until the Lemon Meringue Pie came out. Have never thought lemons belong in any pie. It's one of my wife's favorites so I am happy to let her have the whole pie. I'lll stick to using a little tequila with lemonade.

      Everything else sounded delicious.

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    3. Back To Top    #3
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      ^^^^^^ If you have enough tequila EVERYTHING is delicious. ^^^^^^

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    4. Back To Top    #4
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      Quote Originally Posted by Retired Educator View Post
      This sounded really good, right up until the Lemon Meringue Pie came out. Have never thought lemons belong in any pie. It's one of my wife's favorites so I am happy to let her have the whole pie. I'lll stick to using a little tequila with lemonade.

      Everything else sounded delicious.
      There's no lemons in lemon meringue pie, only lemon juice and lemon zest. The meringue just tops it off.

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    5. Back To Top    #5
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      Chicken penises. Huh

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    6. Back To Top    #6
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      Quote Originally Posted by fallen soldier View Post
      There's no lemons in lemon meringue pie, only lemon juice and lemon zest. The meringue just tops it off.
      Hopefully he taught math or science.

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      Last edited by Kentucky Windage; 07-18-2019 at 03:42 PM.
      The green hornet's caught more fish than you've lied about!

    7. Back To Top    #7
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      Quote Originally Posted by Captain Ahab View Post
      Chicken penises. Huh
      Don't think chickens have penises, prolaly thinking roosters. I think that the wings are the best part of the chicken.

      Quote Originally Posted by Retired Educator View Post
      This sounded really good, right up until the Lemon Meringue Pie came out. Have never thought lemons belong in any pie. It's one of my wife's favorites so I am happy to let her have the whole pie. I'lll stick to using a little tequila with lemonade.

      Everything else sounded delicious.
      There is probably more lemons in his lemonade than in the wife's pie.

      Quote Originally Posted by Kentucky Windage View Post
      Hopefully he taught math or science.
      Actually I did substitute teach math in '72 when I came home from VN. Taught advanced algebra, senior math and trig. Later the Supt. used me whenever a teacher was to be off. I subed for almost anyone (except Home-Ec) until I took a job in March of '73.

      Teriyaki marinated, boneless, skinless chicken thighs were for supper at Metigoshe tonight. Also warmed up some leftover fries from lunch. Don't show the Fava beans and a good Chianti that Anthony Hopkins would have included. I actually had a KJ chardonnay.

      Starting the chicken thighs on a Weber Smoky Joe.

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      Added the fries to warm them up.

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      And this was my view of Metigoshe while I ate my SUPPER!

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      Bennington 'toon on the right and YarCraft fishing boat on left.

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      Last edited by fallen soldier; 08-08-2019 at 10:37 AM.

    8. Back To Top    #8
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      Quote Originally Posted by fallen soldier View Post
      Don't think chickens have penises, prolaly thinking roosters.
      Youre the one that called them wangs. I was equally confused.

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    9. Back To Top    #9
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      Quote Originally Posted by Fly Carpin View Post
      Youre the one that called them wangs. I was equally confused.
      I ass u me d that everyone knew what a chicken wing looked like. My bad.

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    10. Back To Top    #10
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      And zooom, we have another flyby.

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      "Suppose you were an idiot, and suppose you were a member of Congress; but I repeat myself." Mark Twain, speaking on Congress.

    11. Back To Top    #11
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      Looks great,now I'llneedto fire up my smokey joe tonight after this thread...

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    12. Back To Top    #12
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      no pics but it really happened,chicken drummies on smokey joe low n slow with pecan wood,fan f___kin tastic,thanx fs for planting the seed,

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    13. Back To Top    #13
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      Looks good! I recommend looking into the bbq Vortex for the kettle grill. Basically turns your kettle grill into an air fryer. Crispy perfect wings everytime!

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    14. Back To Top    #14
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      Anthony Hopkins. I despise chicken other than the wings and the breaded fried version. That being said I think a little marinated chicken breast might be in my crews future, looks pretty good FS.

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      Double Barrel Saloon

    15. Back To Top    #15
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      Supper at Metigoshe on Thursday, August 15 (I wish):

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      Supper at Metigoshe - chicken thighs and fresh corn on the cob:

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      Later warming up some escalloped potatoes:

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      Chicken and KJ Chardonnay:

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      Fresh peaches and cream for dessert!

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    17. Back To Top    #17
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      Supper at Metigoshe: Smoked, marinated chicken thighs, Bush's beans and warmed up F fries from lunch yesterday. Add a glass of J Lohr chardonnay and some strawberries and Botno Creamery TJ Original Vanilla ice cream later and the only way it got better was the view.

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      Only downside from eating outside was the GD black flies. They have become a real bother up here. One time I counted 8 of them sumbitches around me on the table!

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    18. Back To Top    #18
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      Are you single? I'll kill the flies and you cook, sounds like a deal to me-haha

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    19. Back To Top    #19
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      Quote Originally Posted by fallen soldier View Post
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      ah, the new "grill-ception" technique.

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      <img src=https://nodakangler.com/forums/cache.php?img=http%3A%2F%2Fnodakangler.com%2Fforums%2Fimage.php%3Ftype%3Dsigpic%26amp%3Buserid%3D229%26amp%3Bdateline%3D1429714759 border=0 alt= />
      NPAA #939

    20. Back To Top    #20
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      Quote Originally Posted by DirtyMike View Post
      ah, the new "grill-ception" technique.
      The ol' Lonely Hearts Grill Insert Grill. Comes with a cookbook, "Warming Up Yesterday's Fries: A Photoworthy Recipe Guide"

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