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Old 05-19-2020, 04:55 PM
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Fresh blackened Gag on top of sweet tater bed, fresh green beans on the side and a good 21 year old Scotch. 10 minutes to cook and not bad!
Old 05-20-2020, 08:38 AM
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Originally Posted by Dibbs View Post
ketchup on a hot dog!? Shame on you!
lol

Old 05-20-2020, 09:57 AM
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Originally Posted by Boataholic View Post
I like that rack that you seem to use a lot. Did you purchase that recently or just something you had laying around?
I saw a guy using them on a YouTube video. I use it a lot.

Amazon Amazon
Old 05-20-2020, 11:39 AM
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Originally Posted by Tawn View Post
I saw a guy using them on a YouTube video. I use it a lot.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
just my luck, "currently unavailable". I'll look around . thanks!

Edit- found some same size. !!
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Old 05-20-2020, 02:50 PM
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Grilled Lamb Chops, they were at least 2” thick. Nothing special from me in terms of preparation, Kosher Salt and lump charcoal, that’s it. Costco was selling these chops for $6.99 a pound. I would still be satisfied if it had been $6.99 an ounce.

Made my top ten meals of all time.....

Old 05-20-2020, 05:09 PM
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Mpellet, those look awesome!!!

Mike
Old 05-20-2020, 05:27 PM
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Originally Posted by Parapapam View Post
Mpellet, those look awesome!!!

Mike
I didn’t do a bad job of cooking the chops but clearly an instance of quality ingredients simply prepared producing delicious results.

What is something to celebrate is that the package was costco sized and more then 1/2 of it remains in the refrigerator!
Old 05-21-2020, 02:23 AM
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Barbecue chicken thigh sandwiches on the fine china(ette).





Old 05-21-2020, 08:31 AM
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Originally Posted by Tawn View Post
Barbecue chicken thigh sandwiches on the fine china(ette).




We almost never buy chicken breast. Thighs are where its at.
Old 05-21-2020, 08:50 AM
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Originally Posted by wareagle5.0 View Post
We almost never buy chicken breast. Thighs are where its at.
So true. The flavor is in the dark meat.
Old 05-22-2020, 07:01 AM
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Originally Posted by airbrush View Post
So true. The flavor is in the dark meat.
Dark meat does have some great flavor and is our go to choice for the BBQ, Arroz con pollo and soups/stews but I gotta tell ya, the sous vide is a game changer for chicken breasts! We use it more for chicken then meat. Our favorite is whole bone in breast marinated for 24 hours in fresh herbs. Sous vide for 1:15 then pan sear skin. I serve it on top of garlic/parm mashed taters and sautéed Kale. I make a chicken stock/fennel au jus to go around.

Old 05-22-2020, 09:39 AM
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That’s next level right there!
Old 05-22-2020, 04:15 PM
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Fresh caught walleye from the Blackstone griddle along with salad and mexican rice.

Old 05-23-2020, 04:22 PM
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Beef Short Ribs
Old 05-23-2020, 07:40 PM
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Default Ribeye and garlic Cajun shrimp

Veggies weren’t on the menu tonight.
Old Yesterday, 03:30 AM
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Originally Posted by KnotOnCallCV View Post
Beef Short Ribs
I cooked the exact same thing yesterday on my stick burner....​​​​​​
Old Yesterday, 07:26 AM
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Brushed with avocado oil and seasoned with my rub concoction. Will let them set for few hours and then toss them on my komodo for a direct heat cook using a rib rack....
Old Yesterday, 07:44 AM
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Why put oil on the meat ? Any benefits ?
Old Yesterday, 07:44 AM
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Tried some leg quarters on the stick burner. They were passable to say the least.
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Old Yesterday, 08:31 AM
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Originally Posted by mfix View Post
Why put oil on the meat ? Any benefits ?
I like the way it helps hold the rub on the meat. I sometimes use mustard instead of the oil. I am always experimenting, never use recipes for anything just try whatever hits me at the moment. That avocado oil has a real high smoke point, over 500F, makes it good IMO for this application.

I am not advocating the practice, as stated I just go, never with a recipe , for all I know brushing with oil might be a very serious party foul.

I’ll post a picture later after I burn them to charcoal......

Last edited by Mpellet; Yesterday at 08:46 AM.
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