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#1 |
pimping hoes + clocking a grip
Join Date: Jan 2006
Location: KCMO
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#2 |
MVP
Join Date: Dec 2008
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#3 |
pimping hoes + clocking a grip
Join Date: Jan 2006
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#4 |
Mama Tried
Join Date: Dec 2002
Location: Missouri
Casino cash: $9949903
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ive grilled green onions and they arent bad if you foil the grate.
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#5 |
You GOTTA get it done!
Join Date: Sep 2004
Location: Northern California
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Just don't add pop rocks to it
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#6 | |
Hi, I'm Llama
Join Date: Dec 2002
Location: Colts Hell
Casino cash: $10004900
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Quote:
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#7 |
MVP
Join Date: Oct 2006
Location: West of the Equator
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Why are you marinating ribs? Save the money spent on soda and buy beer!
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#8 |
pimping hoes + clocking a grip
Join Date: Jan 2006
Location: KCMO
Casino cash: $9977569
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You guys throw them right on, or use the foil method like MoHillbilly suggested?
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#9 |
Emporer of Mongo
Join Date: Apr 2010
Location: Milky Way
Casino cash: $-652444
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I throw em right on but like you toss them in olive oil...The foil method im sure would be great too -- I do asparagus like that......They would come out more tender and even less crunchy...So I think it kind of depends on what youre going for...
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#10 | ||
Like I woke up in Wonderland..
Join Date: Oct 2005
Location: KCMO
Casino cash: $846558
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Quote:
the foil method is for chopped items or things that could fall apart or need to cook longer (carmelizing yellow onions, grilling fish, etc). A quick on and off to get grill marks would probably do the trick. As Phobia said, grilling them for 10 minutes in foil might not get you the desired results.
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