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Everyday Misc Cooking Photos w/ details

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Thanks, MacKenzie for the chive blossom pics! I still have blooms, so maybe I'll be inspired to sprinkle some on dinner tonight!

@Bruce Pearson - Elote is Mexican street corn - roasted corn on the cob, with a slather of mayo, chile powder, lime juice/zest and cheese (usually cotija, but all I had was parmesan - which works great in a pinch, so would Romano or feta.) Now that Meater is in full production mode, unless they have a supply chain problem from the trade issues (made in China); they should be able to deliver on schedule now, one would hope. 

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A quick lunch today as I'm busy with my carpenter making a vacuum sealer stand/shelving unit. It was a terrible day with lots and lots of rain, temp. about 15 C and mosquitoes by the hoards.

Made the buns the yesterday and also cooked the patties yesterday so it really did make for a very quick lunch.

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Shelving unit is done except I have the sanding and finishing to do. 

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4 hours ago, Aussie Ora said:

Cold and wet down here needed something hearty for Dinner Lamb shanks it is. 5efa20994913eec81b9101a5d639c4d0.jpg.ready to go over black cherry.3e5eec7ecca5d4a49c3733ed59e5591e.jpg.Wow yum.eb127d5dc395846452323cf0e1047365.jpg.plated over some sweet potato. c4cc653f92238a5c5e2a01985ee14c52.jpg.

Sent from my SM-T835 using Tapatalk
 

Very tasty looking cook. 

I'm curious - what do you call cold? 

 

 

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Bruce, here is the Vacuum sealer stand, not quite finished. I need to put a third coat of varnish on it and now that I have it I think I need another shelf put in the top half. That would give me two shelves for the plastic bags. They are very heavy when stacked so I think they'd be better on two shelves. Not a big deal to add a shelf. :) 

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Nicely done, MacKenzie! Both the cabinet and the burger (sans beets, thank you!) 

Rainy here off/on all weekend, but I did manage to get in a few nice cooks. 

Sirloin with 2x Baked spud and corn on Saturday.

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Yesterday, it was beef ribs, melting potatoes and corn. I rubbed one of the boneless ribs with Suya and the other got coffee/ancho rub. Both were great.

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I am so happy with my new rear grate on the 23.  I have now set up this KK semi-permanently with a half load of charcoal in the front so I can either cook indirect on the rear grate or rotisserie with ease.  

I have had problems cooking pork in the past.  A thin drip tray over the coals never held enough water to stop the smoke from the dripping fat for long and it was difficult to manoeuvre, filled with water.  Today I set a pork shoulder to smoke on the rear grate, over a pan of water with smoke pot at the front.  Smoked over apple and alder.  It tasted great.

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Edited by tekobo
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