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Happy Memorial Day everybody......Yes I did some BBQ but this seemed more important....

Anhydrous ammonia and propane cylinders

I wanted to let you all know about one thing that I was not aware of.  

Meth cooks are getting the propane tanks from the exchanges at Wal-Mart, Kroger, etc. and emptying them of the propane. 

Then, they are filling them with anhydrous ammonia (which they now have a recipe for by the way).  After they are finished with them, they return them to the store.  They are then refilled with propane and sent back for you and me to buy. 

Anhydrous ammonia is very corrosive and weakens the structure of the tank.  It can be very dangerous when mixed with propane and hooked up to our grills, etc.

You should inspect the propane tank for any blue or greenish residue around the valve areas. 

                  

If it is present, refuse to purchase that one.

The full story is at SNOPES – http://www.snopes.com/crime/warnings/methtank.asp

I hope you all have a happy and SAFE Memorial Day.

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Hey folks!  One of the readers here at the BigIron sent me this recipe after I posted this video .   This is a great take-off on the pork….except with good ol’ yardbird. 

 

My thanks to Big Joe for this one

 

Whiskey River Chicken Breasts (with apologies to Willie Nelson)


(aka Whiskey Stuffed; Bacon Wrapped Chicken Breasts)

 

Ingredients—

Four boneless chicken breasts (two boneless whole breasts sliced in half)

1 lb. bacon

Salt

Pepper

 

1 Medium onion (fine chop)

6 ounces coarse chopped baby (porta)bella  aka (crimini) mushrooms

3-4 cloves garlic (minced)

¼ to ½ cup chopped black olives

¼ tsp. Ground cumin

1-2 Chipolte peppers (in adobo sauce)

2-3 Tablespoons brown sugar

3-4 Tablespoons Bourbon whiskey (Jim Beam/Knob Creek)

Olive oil

 

1.) In a heated medium skillet, add 2 tablespoons of olive oil and cook onions until translucent. Add chopped mushrooms, olives and garlic. Salt and pepper to tasted and add cumin. Cook until all water from the mushrooms has evaporated. Cool mixture.

 

2.) Chop 1-2 chipolte peppers fine (depending on how hot you like it), add to the cooled mixture with 2-3 tablespoons of brown sugar and between 3 and four tablespoons of good bourbon whiskey. Mix thoroughly.

 

3.) Butterfly your chicken breasts and fill with the cooled stuffing mixture. Close the chicken breast , lightly brush with olive oil and lightly salt and pepper each breast, place on 4-5 strips of bacon and wrap the breast. Use toothpicks to keep bacon from coming away from the chicken. Wrap and refrigerate overnight.

 

4.) Heat grill to 275o, smoke chicken over some dry apple wood chips for about 45 minutes to 1 hour (or internal temp of 165o, turning every 15 minutes to evenly brown the bacon. Usually, when the bacon is browned, the chicken is ready (check temps just to be safe).

 

5.) Take off grill and rest for 5 – 10 minutes.  Serve with your favorite sides and a nice cool sweet tea.

 

6.) Enjoy!

 

Recipe by Big Joe

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Let me say first off,

I DID NOT GET PAID FOR THIS REVIEW. 

Let’s face it, if you introduce money into the equation the truth usually gets a little clouded.

The folk’s over at Rod’s Rub wanted my opinion.

Well, you know me…….I had to give it the BigIron review!

Here’s my take on it. 
I did up some chicken breast and thighs. 
For something a little different I decided to give it a try on some grilled fruit. 

Enjoy!

 

You can get your pick of these fine rubs at www.rodsrub.com

 

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Here is my new (well new to me) Weber gas grill I got off Craigslist.  I got this beauty for $75 with a cover AND a full tank of LP.

Not only can you buy parts for this thing for at least 20 years, the way it cooks is phenomenal.  

It cooks everything even and the color of the food when finished is top-notch.

 

I heard someone say on the barbecue bible website that if you buy the best, you only cry once.  That is so true.

There are great looking grills out there folks for under $200.   Think long and hard about getting one. 

When a main component rusts or burns through in a year or two, there is a good chance you can’t get the part and you will throw away a otherwise intact grill. 

The cost in the long run will be much higher.

I have always wanted a Weber because of their reputation and never owned one.  They are well worth the money for a new one……but $75 ?  Heck I couldn’t afford NOT to buy it.

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Well folks’s.  Here we GO!

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I’m not doing an ad for this service but I do like to save money and get a good deal to boot.

Here’s what I found………………..

Now the last thing I want to do is sound preachy but let’s face it, not everybody has the cash for the biggest and baddest “whatever-insert- here”.   

I used to go in debt to buy stuff new because I wanted IT NEW!   Well I learned after many wasted bucks, I can buy good used stuff,  invest a little elbow grease and some love into it, and in return get the same result for very little money.

Yeah, it might not be new…..but it’s new to me.  I have a lot of fun fixing up these old grills so let somebody else take the depreciation on them for a change.

Lord knows I have had my share of throwing money down a dry hole and listening for the sound of sucking wind.

Now!  With the money I saved , I’m buying WINGS!

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Well folks I saved myself a repair by following the instructions I posted on unsticking the regulator.  It worked perfect and the gasser had the prettiest blue flame you ever wanted to see.

A gentleman came by and picked her up today.  She is going down to the mountains and being set up at a lake front home.  She got a good home and the folks that got her will take real good care of her.

She was always a great grill and I enjoyed bringing her back to life.

Tonight it looks like wings on the Char-griller.

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