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 what did you cook today thread 
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Location: Centralia
Joined: Tue Jun 4, 2019
Posts: 33
Real Name: Derek
That brisket looks awesome!


Mon Jun 17, 2019 5:37 pm
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Location: Skagit county
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Real Name: Dave
Wanted something off the smoker but felt lazy so just threw a simple rub on some Dino`s and some beans and corn. Smoked the Ribs for about 6 hours. SO worth it.
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Wed Jun 19, 2019 5:19 pm
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Location: Enumclaw
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Tonight I grilled up slab of salmon. Nothing special. But I got new seasonings from Amazon and I wanted to try one. Did the lemon garlic. WOW. This stuff is amazing. 4 pack of Flavor God was $25.

This salmon was freaking good!

Link to seasoning pack I got. Worth it.

https://www.amazon.com/Flavor-God-Seaso ... pons&psc=1


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Last edited by Itchin4Fishin on Sun Jun 23, 2019 8:15 pm, edited 1 time in total.



Sun Jun 23, 2019 6:25 pm
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Location: Renton, WA
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Itchin4Fishin wrote:
Link to seasoning pack I got. Worth it.


FAIL :cussing:

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Sun Jun 23, 2019 7:41 pm
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MadPick wrote:
Itchin4Fishin wrote:
Link to seasoning pack I got. Worth it.


FAIL :cussing:


Fixed. I blame Tapatalk.

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Sun Jun 23, 2019 8:15 pm
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Location: Redmond/Bellevue/Kirkland
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I had some short ribs, so I made some bulgogi marinade and threw them in to cook sous-vide for 9 hours. I had some pickles, I blanched some spinach, I poached eggs. I made bibimbap.

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Thick-cut bulgogi. The original intention was to smoke it, rather than cook sous-vide, but I didn't have time.

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Bibimbap.

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I didn't screw up the egg.


Mon Jun 24, 2019 9:25 am
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Location: RENTON
Joined: Fri Mar 25, 2011
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Real Name: John
Bacon wrapped stuffed burger bowls and Bacon wrapped Meatball stuffed Sweet Onions are on the Smoker.
Oh, and a stuffed Pepper just because.

Crappy Pic, but you get the idea. :bigsmile:

Attachment:
IMG_20190625_111953108_HDR.jpg


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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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Tue Jun 25, 2019 10:24 am
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Location: Everson, WA
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Got a new pellet smoker so I got some cheap cuts to run through after the burn off phase. ~$11 worth of family style pork "ribs" and tri-tip "steak". I didn't have time for a proper brine, so I made a brown sugar, salt, balsamic wet rub marinade. Soaked about an hour. Knocked excess off. Alder pellets, a couple hours until internal temp of the pork was ~155°F. All the meat was very tender, very tasty. Wife loved it!

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Sat Jun 29, 2019 4:39 am
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Mmmmmmmmmmm.......Smoked meat. :thumbsup2:

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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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Sat Jun 29, 2019 9:08 am
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usrifle wrote:
Mmmmmmmmmmm.......Smoked meat. :thumbsup2:


The pork was a perfect bacon and ham hybrid. I'm agonna die eatin' this!!

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Sat Jun 29, 2019 9:19 am
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Dry aged prime rib roast for 45 days. Sliced it up today and reverse seared it. Managed to get in one photo.


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Sat Jun 29, 2019 10:19 pm
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BadKarma wrote:
Dry aged prime rib roast for 45 days. Sliced it up today and reverse seared it. Managed to get in one photo.


Wait, did you bury the lead?!?

Did you dry-age yourself? F so, how so, if not, where'd ya get it?

That looks fantastic, by the way! Nicely done! :thumbsup2:

:cheers2:


Sat Jun 29, 2019 10:27 pm
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And . . . HOW THE HELL WAS IT???

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Sun Jun 30, 2019 6:33 am
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NWGunner wrote:
BadKarma wrote:
Dry aged prime rib roast for 45 days. Sliced it up today and reverse seared it. Managed to get in one photo.


Wait, did you bury the lead?!?

Did you dry-age yourself? F so, how so, if not, where'd ya get it?

That looks fantastic, by the way! Nicely done! :thumbsup2:

:cheers2:

I got a 11lb prime rib roast from the butcher. While good, I really should have found a cheaper cut of meat. It was $17 a lb untrimmed. Then I put it in a dry age bag from UMAi. It takes all the guess work out.
https://umaidry.com/
They stayed in my frig for 45 days.

After an hour of trimming off the loss(you can render down most of it or use it for hamburger) I coated with flaky salt, pepper and garlic. I then got my grill to 250-300(new grill that is all charcoal) and put on the steaks. I waited till internal temp hit 125 then started searing them and basting them with a herb garlic butter. They got to 135 and I let them rest for 15 minutes because they were thick.
They turned out awesome. I realized I really like my new grill and only missing one or two more accessories for it. I have a slow and sear tray and drip pan, cast iron center and good wood. Next I want to try wings.

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Sun Jun 30, 2019 6:45 am
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Excellent write-up! :thumbsup2:

Thanks for the details ! :cheers2:

I like how you started off your new grill with $200 worth of aged Prime Rib, and now you wanna try wings... :ROFLMAO:

What new grill did you get that you're digging?


Sun Jun 30, 2019 9:39 pm
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