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Thread: Watcha cookin'?

  1. #3426
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    thank you.

  2. #3427
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    If you like all things Mongolian, this is a great youtube channel:

    https://www.youtube.com/channel/UC_y...XRd7041L8Gkw9g

  3. #3428
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    Made some fried chicken sammies with hot honey last night Attachment 323853

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  4. #3429
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    Isolation grilling of the first package of my in laws grass fed tenderloins. Mmmm...mmm...good.

    The ridiculous handoff handwashing processes end tomorrow!
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  5. #3430
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    HmmmAttachment 323854

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  6. #3431
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    Quote Originally Posted by Buster Highmen View Post
    The ridiculous handoff handwashing processes end tomorrow!
    Buster's gettin' laid!

  7. #3432
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    So not only does he ski better than you, he might just cook better too. Homemade pasta courtesy of Thing#2.

    Sorry that I suck at photo loading.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  8. #3433
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    how to share wine during covid19


  9. #3434
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    Frying!
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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.

  10. #3435
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    Quote Originally Posted by oftpiste View Post
    So not only does he ski better than you, he might just cook better too. Homemade pasta courtesy of Thing#2.

    Sorry that I suck at photo loading.
    You should get that kid a pasta maker as a gift.

    What kind of ragu is that he made?

  11. #3436
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    Click image for larger version. 

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    Paella from start to finish last night in the big cast iron, family approved.

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    Queso Fondido 2 nights ago over coals from the bonfire in the little cast iron.


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  12. #3437
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    Quote Originally Posted by skaredshtles View Post
    You should get that kid a pasta maker as a gift.

    What kind of ragu is that he made?
    Oddly, I had one left over from marriage and in a fit of purging got rid of it a while back. "cuz, I don't make pasta. Had I known we'd be sequestered......?

    It was a simple, no recipe Bolognese. Lots of wine and garlic, some peppers. I was delighted to be asked not to help.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  13. #3438
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    Quote Originally Posted by oftpiste View Post
    Oddly, I had one left over from marriage and in a fit of purging got rid of it a while back. "cuz, I don't make pasta. Had I known we'd be sequestered......?

    It was a simple, no recipe Bolognese. Lots of wine and garlic, some peppers. I was delighted to be asked not to help.
    HA! R did homemade pasta today with an alfredo for lunch.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  14. #3439
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    Made a tenderloin from one of the deers I got with a bourbon cream sauce and the usual fixings. Hopefully this pic works. Click image for larger version. 

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  15. #3440
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    Quiche lorraine named after my favorite female skierClick image for larger version. 

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    Sent from ullr with love!
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  16. #3441
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    Paella
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  17. #3442
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    Hey oft, where'd you get that butcher block table? I've run across a couple of those over the years and they're magnificent.
    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.

  18. #3443
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    I did some isolation smoking. 15 lb brisket on my Weber grill. I did it at 275 instead of 225 (per Aaron Franklin's book) and it was done in 9.5 hours, which was surprisingly fast. It doesn't seem to have suffered.






  19. #3444
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    Quote Originally Posted by Captain Awesome View Post
    I did some isolation smoking. 15 lb brisket on my Weber grill. I did it at 275 instead of 225 (per Aaron Franklin's book) and it was done in 9.5 hours, which was surprisingly fast. It doesn't seem to have suffered.





    Nice smoke ring. My smoker has been going pretty much non stop the last two weeks. Spatchcock’d a whole chicken this week. Best chicken I’ve ever had. Spatchcock is just a fun name for butterfly. Today I smoked a small pork butt and shredded it for sandwiches. At this point I think the wife and daughter are only keeping me around for my smoking skills. Wifey bought me the smoker for Christmas, but I’m starting to think she bought it for her own benefit. Kinda like when I get her naughty lingerie as a gift.

  20. #3445
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    Quote Originally Posted by Cruiser View Post
    Hey oft, where'd you get that butcher block table? I've run across a couple of those over the years and they're magnificent.
    Thanks. I love that thing. I just watched CL until I had an idea of what was available and what it would cost. Pulled the trigger on that one after a few months at $200 which I think was a bargain.

    It originally came from a mom and pop grocery store that closed in the 1950's. The local Pepsi driver had grabbed it when the store closed and it had been in his family's basement for the many years since. They sold it to me after he passed away. It came with some great marks and burns, and I always wonder how they came about.

    It weighs a fuckton. Took 4 of us to get it into my truck when I picked it up, and had to sit there for a while until I could muster enough help getting it inside.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  21. #3446
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    Quote Originally Posted by Captain Awesome View Post
    I did some isolation smoking. 15 lb brisket on my Weber grill. I did it at 275 instead of 225 (per Aaron Franklin's book) and it was done in 9.5 hours, which was surprisingly fast. It doesn't seem to have suffered.
    Did you use Aaron's recipe otherwise? My success rate with brisket sucks and I'm thinking it's a good time to try it again. Looks like you just did the point?
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  22. #3447
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    Quote Originally Posted by oftpiste View Post
    So not only does he ski better than you, he might just cook better too. Homemade pasta courtesy of Thing#2.

    Sorry that I suck at photo loading.
    Need moar Bluestar porn. Is that a 36" unit? Do you have the griddle/charbroiler? If so, do you use it?

  23. #3448
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    Quote Originally Posted by oftpiste View Post
    Did you use Aaron's recipe otherwise? My success rate with brisket sucks and I'm thinking it's a good time to try it again. Looks like you just did the point?
    That is def a full brisket and my attempts were so hit or miss until I started using Aaron’s method... I bought his book and watched his YouTube vids, but also ended up doing his Masterclass online and was so worth it... All of my briskets have turned out great ever since following the BBQ God...!

    And great result and smoke ring...!


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  24. #3449
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    Quote Originally Posted by RootSkier View Post
    Need moar Bluestar porn. Is that a 36" unit? Do you have the griddle/charbroiler? If so, do you use it?
    Yes, 36". I was an early adopter. Could hardly find one on the west coast to buy when I got it. Previously had a Wolf that was a lemon. Made a deal with them to send me a new one at a deep discount after years of hassle. Had the new one sold by the time it got to the front porch and used that to buy the Bluestar. I've been very happy with it in general. Still lust after a real pro range tho. Never again with sealed burners.

    No griddle/char broiler. I had/have a Tec grill so it was quiver overlap and I didn't want the cleaning/spatter hassles in the kitchen. It does have the infrared broiler which is the shit, although I've always thought it should be bigger.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  25. #3450
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    I've used his method and still fucked it up. Gonna try again.

    Quote Originally Posted by Undertow View Post
    That is def a full brisket and my attempts were so hit or miss until I started using Aaron’s method... I bought his book and watched his YouTube vids, but also ended up doing his Masterclass online and was so worth it... All of my briskets have turned out great ever since following the BBQ God...!

    And great result and smoke ring...!


    Sent from my iPhone using TGR Forums
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

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