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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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01-29-2023, 11:54 PM | #17281 |
(Sir/Yes Sir/Aye Aye Sir)
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This is how my offering to the party started. Not my best, but none were left.
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01-31-2023, 08:59 AM | #17282 |
Bono & Grbac wasn't enough
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Sous vide steak - in a dishwasher!
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02-03-2023, 09:26 AM | #17283 |
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I forgot to post this up in all the excitement about beating those punk ass bitch Bengals.
It was cold as all ****, I think like 6 or something and there was no way I was going to grill, so I went the Sous Vide route. It was really good. I had a burger (SV @140 for 2 hours then seared on a cast iron) - I'm an idiot and should have cut it. That was really good. I was skeptical but definitely recommend. Then I did a Cheddarwurst and Italian Sausage (SV 150 for 1 hour then under the broiler for 90 seconds each side). That was excellent. I'm not sure I'll ever cook a bratwurst another way. **** that was great. Roasted Brussel Sprouts, Roasted Green Beans, and frozen sweet corn from the field that we put up. It was a raging success. Especially the Brats, I'm not doing them on the grill anymore. |
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02-03-2023, 10:00 AM | #17284 |
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02-03-2023, 07:04 PM | #17285 |
Suupraa Geniuuusss
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i know there's a fast food thread or somesuch, but I didn't see it when I did a search, so puytting this here:
Tried the new Arby's garlic ribeye sandwich (not sure of the exact designation), and it's actually pretty tasty. Garlic sauce is good but not over-powering, ribeye looks like med. rare shaved ribeye, and it was tender and nicely seasoned! overall the sum is pretty good. I didn't even hit it with any horsey sauce, which is pretty much a permanent fixture on all Arby's sammies for me.
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02-05-2023, 05:57 PM | #17286 |
Cheat Death
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My dough technique is still the weak link but I'm closing in, Gents
24 hour dough ferment with Caputo Chef 00 flour |
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02-05-2023, 06:06 PM | #17287 |
pie is never free
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Just look at those crunchy chewy air pockets in the crust, you're an artisan
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02-05-2023, 07:45 PM | #17288 |
Politically Incorrect
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I'm gonna track you down and crash your dinner!
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02-05-2023, 08:12 PM | #17289 | |
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Quote:
No clue if this will help you but I follow this dude's channel and he posted this a couple months ago. He's pretty sharp even if some of his stuff isn't particularly practical in my life (like the pizza thing). |
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02-05-2023, 08:29 PM | #17290 |
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That first one looks like a damn bread bowl
My pizza making skills need work too. Just can't get my results to be consistent. |
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02-05-2023, 08:31 PM | #17291 |
Mod Team
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KCUnited living the life the rest of us want.
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02-05-2023, 08:32 PM | #17292 |
Cheat Death
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02-05-2023, 08:37 PM | #17293 |
Ultrabanned
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What temp do you run that oven at?
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02-05-2023, 08:45 PM | #17294 |
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I build my stone to 850F but its a dance between stone heat for the crust and fire over the top for toppings. So I’ve been getting to 850F then killing the fire to let the bottom set for a minute then stoking the flame back up for toppings then rotating every 20 seconds.
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02-05-2023, 08:46 PM | #17295 |
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