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Everyday Misc Cooking Photos w/ details

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Been a while since last post, been cooking a lot here's a catch up post of some cooks! Thanks for making these forums informative and fun guys.

Pork Loins with Homemade Soy Marinade! (and one wrapped in bacon)

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Fresh Tuna Steak Sear with Honey Mustard Glaze:

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Chicken Mojo Criollo @ 225 degrees for 2 hours (Homemade marinade ala Gary Wiviott)

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SO's B-Day (Giants game) Wings, Sausage and Prime Rib

Wings went on for 2 hours at 225, Sausages for 1 hour at 225, Prime Rib about 2:45 at 230 over oak red wine cask staves. I let the roast sit on counter for 2 hours prior to putting on, pulled the roast at 130 and rested for 15 minutes prior to slicing. Big fan of this method as it gives you a evenly cooked roast vs. the outside being brown and inside being med/rare.

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Re: Everyday Misc Cooking Photos w/ details

A few pics from Ronnie_Suburban on the lthforum.com : Scroll down to the bottom of the page, i don't know how to cut and paste photos directly to this forum(that's why I'm a butcher).Looks like they were smoked on his Smokey Mountain instead of his KK

http://www.lthforum.com/bb/viewtopic.ph ... 63#p347963

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Re: Everyday Misc Cooking Photos w/ details

Since I have been on hiatus for a few months, I thought I would drop in a picture from last weekend, just to show that nothing has changed around my house. Can you ever get sick of steak?

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I also have a confession to make...I was served this pot pie on the airplane:

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...and it was so damn good I had to go home and make my own. This is a chicken pot pie, made from the Thomas Keller recipe in the Ad Hoc at Home cookbook (recipe widely available on the net). It was simply outstanding, but I cheated - I used the oven. There, I said it. I used my oven, and now I feel dirty :sad5:

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Re: Everyday Misc Cooking Photos w/ details Steaks come four to a package at BJ's - Here are the other two from earlier this week. Roasted the potatoes 3/4 of the way done, then added the zucchini to give it a little head start: fetch?id=66743 Opened up the lower door an inch or two, and seared the steaks for a couple of minutes before flipping them over: fetch?id=66744 After the flip, and another sear on the opposite side, I closed down the lower vent, and all but a little of the top. Its puffing away on a chunk of persimmon wood I tossed in the fire when I added the steaks: fetch?id=66745 Time to take it off! fetch?id=66746fetch?id=66747

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