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

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    Thursday Night Thin crust Pizza on the Kettle Pizza

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      Prime Tri-tip, served with combo mashed cauliflower and peas and salad.

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      • Craigar
        Craigar commented
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        Cooked to perfection!!!

      • Harry
        Harry commented
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        OMG!! Want to adopt me? I clean up nice, am quiet at night, and only eat meat.

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ID:	223858 The Korean market near my house marinates sliced pork shoulder in a spicy red pepper paste marinade. It's amazing, quick cast iron sear and served with rice, cabbage and carrot slaw and Kim chi. I love Korean food. Click image for larger version

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      • David Parrish
        David Parrish commented
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        Looks awesome!

      • troymeister
        troymeister commented
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        That looks really good!!

      • Harry
        Harry commented
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        Wonderful presentation.

      S&G chicken on the Weber rotisserie tonight. The skin came out nice and crisp, but softened before everything else was ready...

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        Family camp out....bone in pork shoulder. 9 hrs SnS, Memphis Dust....turned out great Click image for larger version

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          Thighs!

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            Kalbi last night: eazy-peazy

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            Last week ( Weber Kettle / SnS )

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            --Ed

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              Turds while I wait for the beef....

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                SLC ribs

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                • bbqoaf
                  bbqoaf commented
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                  Ned Flanders would say those look scrumdidliumptious.

                • Medusa
                  Medusa commented
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                  Awesome! Your rig for the Mav is exactly like mine. Good Job! -- Ed

                Was craving wings for Sunday night football tonight, then I found a boneless pork rib roast on sale and thought about mid week smoked pork sangers.

                Both the wings and pork were rubbed with a blend of chilli powder, powdered ginger, onion powder, black pepper, brown sugar, white sugar, cayenne and nutmeg.

                I'll post some shots of the finished product soon...
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                  Pork loin is done, waiting another 15 or so for wings. Click image for larger version

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ID:	224776 Thick Cut Bone in Pork Chops were the Bill of Fare @ The Johnston House Sunday Evening! Dry Brined with Kosher Salt, Garlic Powder, Onion Powder, and Tones Restuarant Grind Black Pepper, Spritzed in place with with Apple Juice, Lemon Juice, Lime Juice, Vinager (Cider @ Baslmic), Garlic Juice and Worsteshire Sauce Concoction and Back In The Fridge for several hour Shift! On the Weber and Vortex with a Mini Starter full of KBB and Apple Wood and Hickory Chunks for Smoke! Cooked Slow for +- 45 Mins, until Thermapen gave a Reading of 135*-145* F then opened the Bottom Vents Wide Open and Seared the Chops with Blue House Choice Hickory BBQ Sauce, by The Blue House, Hitterdahl MN,
                    Ph. #: 218-962-3530, Very Good IMHOP!
                    Eunices's Baked 3-Bean Casserole, a Lettuce Salad and a Bottle of Tempranillo Manayana from Spain available locally for +-$8.00 per bottle furnished by Shawn! Not to Shabby for a bunch of Poor Folks!
                    Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan


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                    Attached Files
                    Last edited by Danjohnston949; September 26, 2016, 07:02 AM.

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                    • Harry
                      Harry commented
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                      Thanks for the full menu - I like having ideas to pass on to the menu-planner.

                    Last night's finished wings. The ones on the left were glazed with a blend of 1:1 honey and siracha with a splash of white vinegar, the ones on the right were glazed with Diana original BBQ sauce and the ones in the middle I left plain with just the rub. The honey-siracha glaze were the best, but all were very good. Click image for larger version

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                    • bbqoaf
                      bbqoaf commented
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                      Forgot to mention they were smoked with cherry wood for about 90 min on my kettle.

                    • Jerod Broussard
                      Jerod Broussard commented
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                      I could eat that picture right now. And I'm actually full.

                    • Jerod Broussard
                      Jerod Broussard commented
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                      I could still eat this picture.

                    Today's lunch with left over smoked pork loin from above. This Sanger has carrot-cabbage slaw, thin sliced cucumber, bean sprouts, hoisin, siracha and mayo. Outstanding! Click image for larger version

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                    • Jerod Broussard
                      Jerod Broussard commented
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                      Probably quicker to list what you DON'T have on it.

                    • fuzzydaddy
                      fuzzydaddy commented
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                      Gosh, that looks delicious!

                    Burgers and fries. The burgers were grass-fed organic chuck, cooked SV at 133F for an hour then torch-seared. On my bun were dill pickles, cherry tomatoes, lettuce and homemade thousand island dressing. Served with curly fries cut with the KA spiralizer attachment and cooked in the airfryer with a bit of olive oil and salt.

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                    • MBMorgan
                      MBMorgan commented
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                      Out of curiosity, how & when did you season your SV burgers? I did SV burgers (fresh ground chuck eye) the other day; no seasoning at all in the bag ... just seasoned then seared after I pulled them off and dried them a bit. I have to admit ... they were a big hit.

                    • mgaretz
                      mgaretz commented
                      Editing a comment
                      Same here and I only seasoned it with a bit of salt when I put on the other condiments.

                    • Ernest
                      Ernest commented
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                      I lightly season mine before bagging them season again after searing.

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