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Show us what you're cooking - 3/6/2016 through 11/7/2020

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    Stuffed Pork Crown Rib Roast was the Bill of Fare Sunday at the Johnston House! Sorry No Little Hoighty Toighty Foil Rib Caps, wasn't a Holiday in case? Slathered with a Mustard Paste 4 Hrs before Smoking! Paste: Equal parts (1 TBS) Dakota Slims Mustard Horseradish, Grey Pompon added to (3 TBS) Raising Caine Sauce by SteveFromLafayette reinforced with 2 Tsp each Garlic Powder and Paprika! On Grill @325* F, at 12:30 PM, Weber, S 'n S, DigiQ-2, 1 Cup Water, 2 chunks each Apple and Hickory for smoke! Dressing per AllRecipie for Special Occasion Stuffed Pork Crown Rib Roast with added Bacon (4), 8 Oz. Sliced Musrooms, and 15 Oz. Can of Mandarin Orange's. 3:00 PM Raining Like a Tall Cow on a Flat Rock! DigiQ quit (wet?) thank you Maverick had to resort to using Bottom Vents on Weber which ran hot until 4:15 PM when the Rain Slowed enough to Rescue My Roast! Well Done instead Medium I wanted slightly Dry but very Flavorful! Not to Bad For First Time Ever! Next time might even get me some Hoighty Toighty Rib Caps! From Fargo ND, Dan
    Last edited by Danjohnston949; April 25, 2016, 01:45 PM.

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      Still at it.....on the road....



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      • Huskee
        Huskee commented
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        Fit to eat indeed! I could eat about 8 of those.

      Ernest, 👍👍👍👍👍. Your Tacos Look Fit to Eat! Eat Well and Prosper! From Fargo ND, Dan

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        A classic hot wing taste with a good smokey/grilled taste. Oak lump charcoal for these.

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        Ribs two ways again. I haven't been happy with my ribs lately - I feel not enough of the fat was being rendered, so I cooked these at 250 instead of 225 and for a bit longer. Better.

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        • Breadhead
          Breadhead commented
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          Those look great.👍 The sesame seeds add a nice touch for the picture too.😉

        • fzxdoc
          fzxdoc commented
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          Yummy yum yum.

        Last nights cook, a behemoth of a double cheeseburger. 2 2lbs patties of ground beef, 1 lb of bacon, 3/4 american cheese, sauteed red onions in red wine vin, 1- 1 1/2 lb fresh pulled pork on a King's Hawaiin Round bread cut into 3 slices. Topped with sweet baby rays bbq sauce. And the bun wasnt quite big enough. Final weight, approx 6 lbs 😃😃😃
        Last edited by MObbqJLH; April 27, 2016, 01:40 PM.

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        • Huskee
          Huskee commented
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          That. Is a monster burger. Nice!

        • Craigar
          Craigar commented
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          What did you use for a spatula, a snow shovel? Ha!

        • MObbqJLH
          MObbqJLH commented
          Editing a comment
          I used two spatulas, i need a pizza peel!

        My breakfast this morning....which even though my son and wife said they weren't hungry, they helped themselves to half of it.

        Bacon on the grates, layered like shingles to form an egg-proof layer. Eggs cracked on top of the bacon. Idea courtesy of Jon Solberg

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        I did a double tier grate this time, to allow more heat under the bacon. Did this with 2 bricks and the 18.5" grate from my Jumbo Joe.

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        The bacon cooked at ~375 for about 30 min before cracking the eggs. I lost one, there was supposed to be 4 but one dripped down to my foil drip catcher like an old man easing into a warm bath. I watched hoping it would stop but it was on a mission.


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        The eggs were about 30 min, but 25 would've been fine.

        Here they are at about 20min (bacon at 50min).

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        • richinlbrg
          richinlbrg commented
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          WOW!!!

          This made my must try list!

        • ribeyeguy
          ribeyeguy commented
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          It looks delicious but it looks the egg that's the closest in the picture is also trying to make a getaway. Did you salvage it?

        • Huskee
          Huskee commented
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          ribeyeguy Yeah, it only made it half off.

        Got to head back out tonight so I kept it simple with Meathead's Brat recipe Click image for larger version

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        Dunch again...👍

        Mushroom Risotto. Mushrooms, white wine, home made chicken stock, shallots, fresh shaved Parmesan cheese and jumbo shrimp.😋

        I SV'ed the shrimp, right out of the freezer, at 131° for 90 minutes and then seared it to add some color in a hot skillet. Mmmmm👍
        Attached Files

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        • fuzzydaddy
          fuzzydaddy commented
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          Big time Mmmmm!

        • Thunder77
          Thunder77 commented
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          I'll have that for Dunch any day!!

        Oh yeah, somewhere in Hampton Inn.....









        That's 2 Prime steaks for $26. Had one today, the other is vacuum sealed ready for the hot tub time machine Thursday or Friday.

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        • David Parrish
          David Parrish commented
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          Wowzers! Amazing cook and amazing deal on those steaks!

        • ribeyeguy
          ribeyeguy commented
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          Wow, judging from pic #1 they look like Waygu. I bet they were amazing!

        Filipino Chicken Adobo. Recipe from the NYT. Was really awesome. SHMBO raved about it.

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        • Dewesq55
          Dewesq55 commented
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          Basmati rice cooked Indian style, five parts rice six parts water

        • Guest's Avatar
          Guest commented
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          Glad you liked adobo, Dewesq55! Eating it the proper way with that amazing sauce all over the rice. If you ever get to Brooklyn or Manila, I HIGHLY recommend going to the restaurant Purple Yam, and Chef Romy Dorotan & Amy Besa from whom the NYT adapted the recipe. One of my favorites!

        • Dewesq55
          Dewesq55 commented
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          I lived in Brooklyn for 30 years. Never been to Manila, though.

        Bought a "store cooked" meatloaf because it was on sale and I'd never tried that store's meatloaf before. It was just OK, a little bready and mushy for my taste to eat by itself, so I made it into a casserole with a sauce consisting of primarily ketchup and sugar with salt, pepper, onion and garlic. Topped with panko. Served with steamed and buttered Brussels Sprouts, salad and a nice glass of Petite Syrah.

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          Keeping it light tonight with some bean wraps:

          - Beans flavoured with Lebanese seven spice blend
          - Homemade tzatziki
          - Bulgarian sheep feta (the world's best feta and it's not close)
          - Cabbage and tomatoe

          Not much to look at but delicious and healthy.

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            Lunch!

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            • bbqoaf
              bbqoaf commented
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              I want pizza now, looks great.

            • SteveFromLafayette
              SteveFromLafayette commented
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              Looks amazing!

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