11-27-2018, 12:47 PM | #991 |
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When you go to bed at night, just before you fall asleep, do you ever have this niggling feeling in the back of your mind that someone, somewhere (up north) hates you?
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11-27-2018, 01:35 PM | #992 |
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11-27-2018, 03:22 PM | #993 | |
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I have romped on her and I giggled like a drunk infant the entire time. - Sedan_Clan
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11-27-2018, 10:26 PM | #994 |
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11-28-2018, 04:35 PM | #995 |
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11-29-2018, 08:24 AM | #996 |
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i'll start learning how to smoke anything come next Spring. I hear all the time how it taste amazing
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11-29-2018, 08:56 PM | #997 |
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12-01-2018, 11:07 AM | #998 |
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Prez Kerr, were u thinking of me last night to keep me warm? I saw it was dropping from 60s into 50s as I went to dinner, but I roughed it out in shorts/t
But this morning it was mid-40 so I wore a sweatshirt with my shorts to walk to the store to get milk (in plastic bottle)
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I have romped on her and I giggled like a drunk infant the entire time. - Sedan_Clan
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12-15-2018, 03:29 AM | #999 |
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did some grilling tonight! i wanted to try what medium rare taste like and here it is over rice! the rest I made at medium
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12-18-2018, 11:54 AM | #1000 |
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My very first (of many) Smoked Brisket last night!
If you have smoked a Brisket, you know that it can easily come out like Beef Jerky or under cooked and tough AF, without the proper: preparation and cooking. Everything from seasoning, smoker temperature prior to and during smoking, wrapping, the dreaded "stall" (internal temp) and of course the final resting before slicing. As someone who has cooked and grilled for over 2 decades, I can tell you that there is certainly "trial and error" involved. Especially with Smoking and Grilling. That being said. I and my family (my sons and wife are picky eaters) were pleased with my first effort. Not quite as juicy as I would have liked, but far from dry. But I am still really enjoying my Masterbuilt Smoker and with each round, I will perfect using it... Here it is generously rubbed with seasoning: After And sliced: Nice and flavorful Bark with a decent smoke ring. The flavor was excellent! I used Hickory and Apple.
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12-18-2018, 12:14 PM | #1001 |
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My wife was adamant about getting my dad and his new bride a new microwave to fit over the stove. We went into a specialty appliance store (she was longingly looking at Viking commercial stoves that were on sale for just under $8000) I had my tape measure, the one she wanted would fit. As she's buying, I wander over to the green egg aisle. Man oh man! BUT, it was one of those things where I guess if you need to ask, you can't afford? I mean, the Viking was clearly marked, WTF?
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12-26-2018, 12:11 PM | #1002 |
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We hosted the Christmas Eve Feast this year. I spent HOURS outside cooking, I had every cooker I have running, with the exception of the deep fryer.
I bought a whole prime rib and trimmed it. I took off the ribs and used them to make a jus, cooked it for hours the day before, ate the ribs, then strained it, put it in the fridge which made it easy to remove the fat, then reduced the liquid down to 2 cups (it started with a whole bottle of wine and 4 cups of beef stock). I also made a horseradish cream sauce, and a nice bearnaise. I made focaccia, mainly because its pretty easy, and delicious. The last pic is my 'helpers' hanging out and watching movies while I was cooking. |
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12-26-2018, 12:13 PM | #1003 |
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Not pictured are the roasted veggies, done on the grill, and of course mashed potatoes, done on the side burner. Nothing was cooked inside, even though it was raining. Good times!
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12-26-2018, 12:55 PM | #1004 |
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Ribeye time!
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12-26-2018, 09:10 PM | #1005 | |
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12-26-2018, 10:20 PM | #1006 |
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After looking at everyones food, i am getting hungry. Here is our 6 lb Prime rib roast on the grill christmas afternoon. It tasted superb.
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12-27-2018, 09:25 AM | #1007 |
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12-27-2018, 02:14 PM | #1008 |
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Didn't take any pics, but that's what I smoked for dinner Wednesday
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12-27-2018, 04:44 PM | #1009 |
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12-27-2018, 05:33 PM | #1010 |
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12-30-2018, 08:17 PM | #1011 |
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I got a brisket and some ribs in the smoker right now, forgot to take a pic but will get one when it comes out. Haven't done a brisket in forever and was kinda rush for tomorrow so hopefully it's at least edible. Wanted to make some beef jerky also but too many things.
Around here I can really only get the whole brisket. I can get just the flat, but they only have the prepackaged with all the fat trimmed which is useless. I would like to cook the whole brisket unfortunately they have always been too big to fit uncut into my smoker. So I would always separate the flat and the point, still came out pretty good. |
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01-01-2019, 03:52 PM | #1012 |
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you know what time it is literally after tenderizing it with kosher salt for 2 hrs the meat just falls apart
and some chicken tocino
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