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

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    Picks of the Rotisserie Chuck Roast!
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    • David Parrish
      David Parrish commented
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      NICE. What final temp did you take that to?

    • Edward Hafer
      Edward Hafer commented
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      190 - the probe went in with little if any resistance.

    • David Parrish
      David Parrish commented
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      Very nice!

    Tri-tip started in sous vide at 125 for 4hrs then finished over SNS with onions, green pepper, and garlic. Sliced over a boardsauce.
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    • Jerod Broussard
      Jerod Broussard commented
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      I LOVE caramelized onions and mushrooms on my SV Tri-tip.

    Last meal ribs, Greek-style tomato and cucumber salad made by my buddy Tasos and my latin-style yellow rice with corn, peas and carrots.

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    Last edited by Dewesq55; August 8, 2016, 02:50 PM.

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ID:	205857 A couple of weeks ago I did a "little prime rib on a saturday afternoon" in the pouring rain. So today I hooked up my wife with a little seafood dinner. Some bacon wraped shrimp and grilled scallops with a cucumber salad. She said it was great, so I guess I'm not in the dog house this week. Happy days.

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      • Jerod Broussard
        Jerod Broussard commented
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        Congrats on being in the house-house.

      • bbqoaf
        bbqoaf commented
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        Looks awesome,

      Hey Jerod. I don't mind the dog house cause I love my doggies. They don't ever give me any s--t. Know what I mean. LOL.

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        Tri-Tip plus baked potato and corn on the cob tonight

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        • MBMorgan
          MBMorgan commented
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          Very nice! Three favorites ... what's your street address again???

        • ecowper
          ecowper commented
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          MBMorgan if you're in my neck of the woods, just let me know.

        Aaron Franklin style brisket...S&P only, wrap in pink butcher paper and oak logs only. Click image for larger version

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        • Tim E
          Tim E commented
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          Beautiful! At what point during the cook do you wrap with butcher paper DWCowles?

        • DWCowles
          DWCowles commented
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          Tim E The temp was 165 when I wrap it

        • Ernest
          Ernest commented
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          DWCowles strikes again

        Back on the road, keeping up with no sugar no grains.

        So anyway, had a looooooooong day. Passed all the restaurants on my to my hotel........



        I wanted chicken and beef. Eeeeh, I'll have half of each. LOL!!!!!






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          Amazing as always Ernest

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            Flank steak ..... Dry brine for about 2 hours, then BBBR an hour before going on the grill. Got the Hasty-Bake going, added a chunk of hickory to the firebox and let it burn down to clean smoke. Put the flank steak on indirect for about 15 minutes to a IT of 120, then painted it with some beef love and gave it a couple minutes of direct, high heat on each side. Took it off at an IT of 130'ish .... It's a bachelor night while the wife and daughters are off at some sort of girl stuff .... So microwaved a potato, threw some butter on it, poured some rye over ice and called it dinner!

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              ecowper Nice cook! I did much the same thing. Wife and kids are away for a few days.

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              • ecowper
                ecowper commented
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                That looks good!

              Leg quarters brined in Oak Ridge BBQ game changer and seasoned with MMD. Smoked at 275 for 90 minutes and finished at 340 for 15 minutes. Click image for larger version

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              • Jerod Broussard
                Jerod Broussard commented
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                I will only eat dark meat if it has been kissed by BBQ. I can eat the white stuff any other way. Yum Yum!

              • edible hen
                edible hen commented
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                I'm a seasoning, cook it type of persona. I'm not a big sauce fan. I sauce the majority of my protein because that's how it was done in my family rituals, but I prefer to give the protein a chance to speak for itself if cooked halfway decently.

              Road lunch, Sous Vide reheated beef short ribs

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ID:	207289 Semi homemade pizza. Crust from BrooklynBred, sauce from a jar, salami from a bag, cheese, sprinkled herbs. Tasty.

                Have another crust to do. Will dry the Moz, and maybe add some basil leaves.

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                • RonB
                  RonB commented
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                  I'd help you eat it if I was closer.

                • Potkettleblack
                  Potkettleblack commented
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                  And yes, round pizzas are fascist.

                CAB short ribs, sous vide for 24hrs at 162F. Chilled, rubbed with BBBR, and smoke for an hour with mesquite. First time I sous vide beef ribs. Holy smokes are these tender and moist!

                Pictures will not post. It says thumnail creation failed.

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                • David Parrish
                  David Parrish commented
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                  use the upload attachments icon

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