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 what did you cook today thread 
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JohnMBrowning wrote:
I finally got around to making some enchiladas from some smoked pork the other night.... pulled pork, black beans, finished off a sweet onion, orange pepper and some sour cream too.... cleaned out the fridge nicely. Pretty easy, just didn't know the right proportions to use or how much to mix up..... so I just winged it --- I don't think I could ever duplicate it so perfectly again, but it turned out to be the perfect amount of everything :thumbsup2:
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Man.... did that turn out tasty :bow: Definitely gonna do this one again. I picked up some chicken breasts yesterday too that should be prime for some chicken enchiladas once smoked :thumbsup2:
It was just too easy and too good....

I had reheated leftovers last night and I have to say.... I think they were actually better the second time!!!


Wait, you didn't cook that on a kettle?? ahaha. Looks good.....

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Tue Jun 15, 2021 7:07 pm
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Fred Myers had some cook in the bag pre seasoned tenderloins on buy one get one free. Decided not to cook them in the bag so I tossed some Wild Hogs BBQ rub on them and fired up the Weber. Cooked over indirect with some cherry wood for some smoke flavor. Turned out really well for a quick evening meal, even got a little mini smoke ring.... . Oh and roast garlic in the tinfoil...

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Tue Jun 15, 2021 7:29 pm
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Bbq'd some baby back ribs today, and broke out my new black walnut cutting board a buddy and fellow Longshoreman made for me.


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Sat Jun 19, 2021 3:16 pm
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LOG that is cool. I love walnut! What finish??

Ribs look good too :rofl9:

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Sat Jun 19, 2021 4:25 pm
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Pablo wrote:
LOG that is cool. I love walnut! What finish??

Ribs look good too :rofl9:



Cutting board bees wax

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Sat Jun 19, 2021 4:33 pm
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L_O_G wrote:
Pablo wrote:
LOG that is cool. I love walnut! What finish??

Ribs look good too :rofl9:



Cutting board bees wax


Just that part took some serious time/patience/effort.

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Sun Jun 20, 2021 4:48 am
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Yesterday was our 4th Annual Swine Tasting.
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Sun Jun 20, 2021 5:53 pm
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It's Sunday night, so it's Sunday supps with Molly Baz! :thumbsup2: That's where she features one recipe from her cookbook every Sunday night and encourages everyone who has the book to make it, and share on her Instagram.

Tonight was skirt steak with chimichurri. I substituted flank steak (hey, that's what Chef'Store had!) and added some grilled corn.

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Good shit. thumbsup

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Sun Jun 20, 2021 5:54 pm
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KeystoneCowboy wrote:
Yesterday was our 4th Annual Swine Tasting.


Hot damn, I bet that was good!

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Sun Jun 20, 2021 5:54 pm
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MadPick wrote:
It's Sunday night, so it's Sunday supps with Molly Baz! :thumbsup2: That's where she features one recipe from her cookbook every Sunday night and encourages everyone who has the book to make it, and share on her Instagram.

Tonight was skirt steak with chimichurri. I substituted flank steak (hey, that's what Chef'Store had!) and added some grilled corn.

Image

Good shit. thumbsup


I have never grilled Corn, is it good that way? Nice Job with the Flank Steak, i do like that cut of Beef. :thumbsup2:

Swine tasting above? Oh hell yeah! :bow:

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Sun Jun 20, 2021 6:29 pm
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I'm trying something new. I'm smoking a Chuck roast. I think I'm going to run it up to 205 and shred it, but when it hits 165 I'll decide.
That weird color on the side must have been from the lighting.


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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Sun Jun 20, 2021 6:45 pm
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usrifle wrote:
I'm trying something new. I'm smoking a Chuck roast. I think I'm going to run it up to 205 and shred it, but when it hits 165 I'll decide.
That weird color on the side must have been from the lighting.


Here’s a guy who likes smoking those, he has a trick to tilt it a little so juices don’t pool...

https://tasteofartisan.com/texas-style- ... uck-roast/


Sun Jun 20, 2021 6:49 pm
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Halibut Cheek Tacos made with Dungeness Crab Slaw
Freshly caught the day before


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Sun Jun 20, 2021 7:35 pm
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chasin Tail wrote:
Halibut Cheek Tacos made with Dungeness Crab Slaw
Freshly caught the day before


Um, yes please! :drool:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Sun Jun 20, 2021 7:50 pm
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NWGunner wrote:
usrifle wrote:
I'm trying something new. I'm smoking a Chuck roast. I think I'm going to run it up to 205 and shred it, but when it hits 165 I'll decide.
That weird color on the side must have been from the lighting.


Here’s a guy who likes smoking those, he has a trick to tilt it a little so juices don’t pool...

https://tasteofartisan.com/texas-style- ... uck-roast/


I saw that when i was looking online about smoking a Chuck roast. I kinda don't get that when you mop it hourly to keep it moist. I don't seem to have a pooling problem though and i will be wrapping it shortly and taking it to shredding temp.


I hope it's good, it will be Sammie and Taco Meat. :thumbsup2:

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Sun Jun 20, 2021 7:54 pm
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