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Thread: Watcha cookin'?

  1. #2776
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    Thanks for the love! This pizza oven is awesome. So happy with it. Very wood efficient too.

  2. #2777
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    Smokin

  3. #2778
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    smoke em if ya got em, ac


    Quote Originally Posted by delco714 View Post
    Hahaha perhaps
    Brunch pizza today!
    baked egg on a pizza isnít just for breakfast
    bF
    Alpental Indigenous

  4. #2779
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    Quote Originally Posted by flowing alpy View Post
    smoke em if ya got em, ac



    baked egg on a pizza isnít just for breakfast
    Certainly isn't. Adds pizzazz to any time of the day

  5. #2780
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    Watcha cookin'?

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  6. #2781
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    Watcha cookin'?

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    Double thick prime top round, treat it like Santa Maria BBQ, Vignalta salt, garlic powder, pepper, OO; grilled to about 95, then off fire for awhile, and good 10 min test in warming drawer. Grilled spears, oo, vignalta salt. Lodi zin, CBD oriented joint for dessert

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    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  7. #2782
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    Oct 2006
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    Artichokes were on sale.

    Simmered then lightly fried with salt.

    Gotta improve how I prep them, left a few too many tough leaves onClick image for larger version. 

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  8. #2783
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    Artichoke Porn!!!!!
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  9. #2784
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    Feb 2005
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    Leave those on, they hold in the seasoning and moisture, and any stuffing.

    Eat from the inside out. Nice job. Can't get those where I live, but miss them dearly.

  10. #2785
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    Quote Originally Posted by MakersTeleMark View Post
    Leave those on, they hold in the seasoning and moisture, and any stuffing.

    Eat from the inside out. Nice job. Can't get those where I live, but miss them dearly.
    I have 10+ left. Stuffed is on the list, I've never actually tried doing them that way. Not sure if I'm going to try fully frying them, it's always a bit of an ordeal.

    All the trimmings go into stock even though I've read it's too strong a flavor. Pasta cooked in 100% artichoke stock is delicious

  11. #2786
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    Quote Originally Posted by abraham View Post
    Artichokes were on sale.

    Simmered then lightly fried with salt.

    Gotta improve how I prep them, left a few too many tough leaves onClick image for larger version. 

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    Do you see the headline about the bargain rate hit man they caught? Arty chokes four for a dollar.

  12. #2787
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    Ate em so fast I couldn't even get a pic

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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  13. #2788
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    Dec 2006
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    Going on the pellet smoker

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    12 hours later

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    Wrapped in foil and finished another 6 hours

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    Homemade bread and butter pickles, pickled onions and just a bit of my own spicy honey BBQ sauce.

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    I'd rather die while I'm living then live while I'm dead

  14. #2789
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    Seattle
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    Boston butt chop sous vide in Korean BBQ sauce then hit on a hot grill.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  15. #2790
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    Dec 2007
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    Another batch of homemade spicy chili crisp (based on the Laoganma sauce you can buy at Asian markets). I go through this stuff at an alarming rate.

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    Outlive the bastards - Ed Abbey

  16. #2791
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    App: Seared scallops in morel butter,



    Main: grilled lamb tenderloin filet :

    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  17. #2792
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    Leftover grilled lamb and speck over wild greens and shallot flowers, grill juice, lemon and thyme dressing

    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  18. #2793
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    That damned salad looks real nice. Watcha got in that glass with the scallops?
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  19. #2794
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    Quote Originally Posted by Cruiser View Post
    That damned salad looks real nice. Watcha got in that glass with the scallops?
    Cheepie French chardonnay: 2015 Jean Marc Boillot Bourgogne blanc, fab qpr for a quaffer.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  20. #2795
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    Cheap euros and a string of good quality vintages mean that even the cheap ones are likely to be pretty decent, particularly when your compare them to what the same money will buy you in domestic chard. $20 California chard is a minefield...
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  21. #2796
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    Quote Originally Posted by Cruiser View Post
    Cheap euros and a string of good quality vintages mean that even the cheap ones are likely to be pretty decent, particularly when your compare them to what the same money will buy you in domestic chard. $20 California chard is a minefield...
    Minefield that means the difference between a happy buzz or a nasty headache.

  22. #2797
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    Quote Originally Posted by Cruiser View Post
    $20 California chard is a minefield...
    ...and reliably awful. Who the fuck ever thought all that (any?) oak was a good idea? Yuck. Wine for people who don't like wine.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  23. #2798
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    Beef chuck boneless shoulder pot roast $2.49/lb done on the grill. Thing #3 said he didn't want pot roast or stew. I've never done it on the grill. It tastes pretty good. I used a dry rub sitting on the counter 1.5 hours. Definitely needs to be sliced thin.
    Real VTers tap trees.

  24. #2799
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    Quote Originally Posted by Cruiser View Post
    Cheap euros and a string of good quality vintages mean that even the cheap ones are likely to be pretty decent, particularly when your compare them to what the same money will buy you in domestic chard. $20 California chard is a minefield...
    Paul Pernot Bourgogne blanc is another decent Frog chard.

    Even LaTour Ardeche (the cheepie, not the 'Grand') at $11.00 beats most Cali chards for my palate's $.

    Then there's wads of decent Chablis.

    Did just score some 2005 Nuit St Georges for little.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  25. #2800
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    Quote Originally Posted by Buster Highmen View Post

    Main: grilled lamb tenderloin filet :

    Looks great but thatís not lamb tenderloin. Unless it was a 1000lb lamb!! Lol

    Maybe you meant loin? The entire tenderloin muscle on a lamb is 3-4 oz total and about as big around as your thumb.

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