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07-15-2015, 08:45 AM | |
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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01-03-2021, 07:15 PM | #15931 |
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Where's the brown sugar and peanut butter.
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01-03-2021, 07:28 PM | #15932 |
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01-03-2021, 07:30 PM | #15933 | |
Bono & Grbac wasn't enough
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Quote:
And wrong.
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01-03-2021, 07:33 PM | #15934 |
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01-03-2021, 07:44 PM | #15935 |
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I knocked out a good one. I normally make my own rub and stick it on the smoker. But I was super lazy so I gave it a thin layer of BBQ sauce and used a premade rub from Rec Tec (screamin pig - it’s decent) and threw it on the rectec.
I wasn’t expecting a ton but it was freaking good. Moisture was there, bark was good. Flavor made it through. I was happy. |
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01-03-2021, 07:57 PM | #15936 |
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No rubber gloves for the razor blade sliced Habanaro or Ghost peppers?
Did you wear your cashmere sweater when making it? .
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01-03-2021, 08:08 PM | #15937 |
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**** fancy plating or taking nice looking shots. I had a toddler yelling at me about his unicorn mac n cheese.
Turned out damn good though. Perfect cook for me at 133 with reverse sear in cast iron at 2 minutes a side. Threw some jumbo shrimp on the grill too. Broccoli spears for a side (thank you Green Giant). |
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01-03-2021, 08:17 PM | #15938 |
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01-03-2021, 08:19 PM | #15939 |
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My local gas, convenience store makes freshly made pizza's to go. they will cook them in a brick oven or you can take and bake. I had been told about them but it's my first time.
They whipped this up with a hand tossed dough, white cream base with baby spinach, layer of fresh mozzarella, salami, and pickled sweet peppers followed with some white cheese chards. All for $4.95 I had them cut it in Sutara's squares so I could eat the corners on the way home but the box he put it in was sealed tighter than a USPS piorority mail box, so no cheating The crust was barely burnt with the bottom having both a crunch and a chew, Flavors blended perfectly and 3 hours later it was still great cold. I am going to hate this place.
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01-03-2021, 08:22 PM | #15940 | |
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01-03-2021, 08:45 PM | #15941 |
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What's great about Sous Vide is once I know the temperature and how it cooks the steak, I can cook it perfectly every time. Also, the cooking is perfectly even so every bite has the same great texture.
Tonight I think I found my temperature for that thickness/cut of steak. |
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01-03-2021, 08:47 PM | #15942 |
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Well done (read: pefectly done) Lew.
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01-04-2021, 01:40 AM | #15943 | |
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Quote:
A couple tablespoons of each for a 2-quart batch is more than enough. though up to a 1/4-1/3 cup of peanut butter won't hurt anything.
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. Last edited by Baby Lee; 01-04-2021 at 01:51 AM.. |
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01-04-2021, 03:44 AM | #15944 | |
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Looks great, I can't tell what cut that is but it's probably the strip side of the Porterhouse.
I don't eat $40 steaks very often but when I do, I go all in, I dry brine, cold smoke (thinking about using a smoke maze and starting it in 3 places), Sous Vide to (<125), then almost throw it directly on a fire, slather with butter and crack some salt. I started doing this after watching several video's where butts and briskets were smoked for a few hours then put into the dunk for 12+ hours. These guys used a torch to sear but on smaller pieces, a Habachi grill or the starter does the job too. Quote:
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01-04-2021, 07:50 PM | #15945 |
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Thawed and smoked the ribs from Christmas dinner's rib roast tonight.
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