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Everyday Misc Cooking Photos w/ details

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12 hours ago, sfdrew28 said:

Grilled sea bass stiffed with fresh herbs from my garden. Asparagus, portobellos, and peppers as a side. Wife complaining she’s still hungry after dinner. emoji23.png
 

@sfdrew28, sounds like you need to buy two fishes next time! :) I usually get the opposite reaction - "Dave, you cooked way too much!"

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My plans for my wife's return from her work trip to Vegas, and her birthday the next day went really great. @MacKenzie, I went medieval on my spice cabinets - tore everything out, threw away the older stuff that didn't smell fresh anymore, added some new three level shelves, and managed to fit in all my new stuff from World Spice with a little room to spare! Whew. When I threw open the cabinet doors with a flourish to show her what I had done, I got a satisfying "wow" from her. She was also greeted with a nice bouquet of birthday flowers I had picked up from the florist the previous day. 

For dinner Thursday night, I had spatchcocked a chicken the previous day, dissolved salt, sugar and poultry seasoning in hot water, then chilled that with a couple cups of ice, then added a quart of buttermilk and dropped the bird in there for 24 hours. I cooked the bird on the upper grate with a drip pan under on the main grate, at 265 degrees until the breast read 159 degrees. When the breast is around 130, I like to take bacon straight out of the fridge and lay it on the breast. It slows the breast down and ensures the dark meat is fully cooked when the breast comes to final temp. Plus, it gives us a couple delicious pieces of bacon to nibble on while the chicken rests! 

For Charlane's birthday dinner on Friday night she got her favorite meal - Korean BBQ. I had ordered some flanken cut Wagyu short ribs from Wiens Waygu, and had them marinating in bulgogi sauce for 48 hours. Grilled down low, hot and fast, because of the awesome quality of the beef and because of my magnificent cooker, it was maybe the best Korean BBQ, I've ever cooked. Fresh corn just showed up at the farmers market, must be from Florida, it was great with the beef.  It was such a nice day we decided to eat outside on the porch. My wife said it was a wonderful birthday, and that made me a very happy husband! 

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7 minutes ago, amusedtodeath said:

 My wife said it was a wonderful birthday, and that made me a very happy husband! 

Happy wife = happy life. My wife's name is Sue so my tag line for years has been, You don't want to piss-off the Sue and I'm not talking Indians!

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And, he stealthily covered up his tracks on buying all those spices, too! Oldest magician's trick in the book - misdirected attention. Open the pantry door - see what I did while you were gone. Then quickly hand her the flowers - Happy Birthday, honey! before she spots all the new spice jars on those new shelves! :laughing6:

BTW -  the Korean BBQ ribs look awesome! 

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Just catching up on posts while I wait for my dinner to cook.  @Pequod' pork loin and @amusedtodeath's chicken and short ribs have just pushed me over the edge.  Can I hold on for the ribs to cook?  How to stop salivating?  Eat the sides while I wait?  No, of course not.  Why didn't I think of it before?  Adult beverage, here I come.  

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51 minutes ago, Grant said:

Did a simple spatchcock chicken today.   Turned out great.  Chicken is definitely better on the KK!   

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I used a meat church seasoning, honey bbq.  It was good but, I’d love to try some other seasonings.  What do you use or recommend?

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