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 what did you cook today thread 
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Nitro_Guns wrote:
After a Brisket 101 class from a good friend of mine, this 12lb bad boy came out absolutely amazing....Delicious and tender...!!


Nicely Done! :thumbsup2:


Sat May 25, 2019 8:13 pm
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Nitro_Guns wrote:
After a Brisket 101 class from a good friend of mine, this 12lb bad boy came out absolutely amazing....Delicious and tender...!!


WTF

Why am I only now hearing about this?!! :ROFLMAO:

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Sat May 25, 2019 8:33 pm
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I put on my chef pants tonight. Ribeye sous vied finished in a cast iron with butter, tyme, and garlic. But that was just the side dish. Main was a bed of roasted romanesco, mixed cherry tomatoes, and onions mixed with my homemade bacon in a reduced white wine and chicken stock broth. That was topped with homemade ravioli filled with an egg yolk sitting in a ring of lemon zest black pepper ricotta. This was coated in a butter sage sauce. To be honest the steak was overkill....but America.


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Sun May 26, 2019 10:10 pm
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Nice!

I think ricotta adds a great, light element to pastas, and an awesome lightness & texture to gnocchi...


Sun May 26, 2019 10:16 pm
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All that frilly cooking just makes me want to chuck a hunk of Meat over a Fire and bite it off the bone.

My Palate isn't dainty. :ROFLMAO:

Having said that, that frilly food looks good. :bigsmile:

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Sun May 26, 2019 10:30 pm
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Well how about this for a hunk of meat John?

I fired up the new PELLET smoker (had to make sure Kyle saw that) and put a couple ribeyes on the smoke setting for almost 2 hours then turned the grill up to 350 and put the corn and Asparagus on the gril, I also left my wife steak on the grill since she likes hers more done than mine and when everything was done I opened the sear grate and got the grates nice and hot and threw the steaks on for about 90 seconds a side. I only used kosher salt and pepper for seasoning and DAMN!!! was that the best steak I have ever had so tender and the flavor was out of this world. sorry the pics are a little dark as we ate sort of late tonight

Image

Image

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Last edited by lionhrt on Mon May 27, 2019 10:28 pm, edited 1 time in total.



Mon May 27, 2019 10:08 pm
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Nicely Done! :thumbsup2:


Mon May 27, 2019 10:12 pm
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I did some Reverse seared Ribeyes....again. :bigsmile: The difference was we had Friend's come over for Dinner. icon_eek
That is pretty unusual for us, we keep to ourselves for the most part.
After Smoking to about 105 degree's i pulled the Steaks to rest and cranked the Searbox up for about 15 minutes to get good and hot.

The request for the first two was Medium Rare. I did my best but wifey likes a good Moo and Char so i need to pull earlier it from the smoker. Like 95 degree's internal on the Smoke because that Sear box is 900 degrees of Sear goodness.

When those Steaks hit the Cast Iron i had fire shooting out the bottom and back of the Searbox..... That bitch was Flamin'!
When they were pulled the Homemade Mac Salad, Pasta Salad and Watermelon to accompany were delicious.

After that? Well, it was time for some backyard Cornholing. Our Guests were good sports about it though they had never played before. I explained the nuances of the game first of course, then i proceeded to laying a pretty good Cornholing on my buddy.

He was new to the game, though he picked it up quickly and by the end of the evening put a double Cornhole on my Wife. I was pretty impressed by that and could only tip my Waguns Hat.

It was a good Memorial Day Weekend. My Flag Flew Proudly, i gave my thanks to all who gave all, and i got to enjoy the Freedom the Men and Women of the United States gave me.

God Bless America and those that serve her. :flag:

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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.

Guntrader wrote: Huh, maybe I was an asshole.

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Mon May 27, 2019 11:01 pm
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Sounds like a good time.


Mon May 27, 2019 11:30 pm
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Yep, the steaks were delicious but I’m walking a little funny today.

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Tue May 28, 2019 6:58 am
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Last Saturday.
Lamb shish kebab and Bulgarian brandy.


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Tue May 28, 2019 8:43 am
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surevaliance wrote:
Last Saturday.
Lamb shish kebab and Bulgarian brandy.


How was the brandy?

Looks like I would hit that like a bank with freemoney.

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Tue May 28, 2019 2:11 pm
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Pablo wrote:
surevaliance wrote:
Last Saturday.
Lamb shish kebab and Bulgarian brandy.


How was the brandy?

Looks like I would hit that like a bank with freemoney.

Very smooth.

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Tue May 28, 2019 2:15 pm
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MadPick wrote:
Yep, the steaks were delicious but I’m walking a little funny today.



I knew cornholing wasn't the lawn game he said it was... icon_eek


Tue May 28, 2019 6:24 pm
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My wife’s grandma was visiting from the east coast so I decided to give her a taste of real salmon, Columbia river chinook quick brined for 5 hours in whiskey, black walnut syrup and spices.
Lightly smoked for an hour and a half then finished directly over coals for about 15mins, served with elotes.


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Wed May 29, 2019 7:15 am
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