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Everyday Misc Cooking Photos w/ details

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@jonj - Glad you liked the rub. I got my shipment of pimento leaves and wood, too, after their month in agriculture quarantine. Was shocked at the size of the 2 chunks of wood - cantaloupes. The stuff is like iron, so I'm trying to figure out how I'm going to break them down into usable pieces?? Wish that I had a band saw. 

@Troble - sooo jealous of you getting IA corn. My local hook-up is MIA after the derecho, so I'm assuming that they took a big hit in their fields. Most of the corn in this area is flattened like a pancake or just stalks without leaves or ears sticking up in the fields. 

To the rest of ya'll - it will be a cold day in Hell before I eat pickled beets! :pukeright:

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Tony b have you tried taking fresh beet and boiling/ steaming them for 20 minutes?

Then rub the skin off and eat them straight. As sweet as corn.

The pickling process can be overpowering and definitely doesn’t taste anything like fresh beets.

If you like them boiled, roasted after coating in oil can be even sweeter.

 

https://toriavey.com/how-to/how-to-roast-beets/

 

Forget about the baking dish. Bung them straight into your KK coated in in oil.

 

Sent from my iPhone using Tapatalk

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5 hours ago, tony b said:

To the rest of ya'll - it will be a cold day in Hell before I eat pickled beets!

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Eat up!

And yes, fresh roasted beets are the best!

5 hours ago, tony b said:

Wish that I had a band saw.

Fortunately, I do have a band saw, with an almost new Highland Hardware Wood Slicer® resaw blade. I don't anticipate any fuss (perhaps a bit of muss, but certainly no fuss).

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17 hours ago, Basher said:

Well cooked Troble. That rub sounds like one I’d use. Did you dry fry the cumin first?

 

 

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@Basher I did not. I took “throw everything into a ziplock bag and call it good” approach....however; to be fair, I did tenderize the tri tip quite a bit prior to said maneuver

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Yes, I've done sautéed fresh beets. They are OK. I haven't roasted them, which I might give a try someday. In general, I like root vegetables (well, maybe not turnips so much - taddies & neeps are OK) and I prefer them sautéed or roasted over other preparations. The exception being potatoes and parsnips, which I also like mashed. 

I just have bad childhood memories of the pickled beets that my Mom would put on salads; even if I picked it off, it still "tainted" the rest of the salad. 

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Finally got enough shishito peppers off my plants to grill up a batch. With ponzu & shoyu sauce & Maldon as an app.

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Injected a chicken breast with Tabasco Garlic Marinade. Hit the outside with Sucklebusters BAMM and Slap Yo Daddy. Direct, main, peach chunks, 325F.

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Plated with leftover polenta and a redux of the sautéed green beans.

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Bun Thit Nuong again this evening.

It’s funny how you “forget” about dishes that you love. We used to cook this all the time, then life / children / season changes happen, and you forget it exists.

We’ve recently rediscovered this one, and we’ve been cooking it every Friday night for a few weeks now, it’s so good!

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Early morning...

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9lb prime from Costco, so quite a bit smaller than the first attempt.  Injected with John Henry’s Texas Brisket Marinade/melted butter, and rubbed with Meat Church’s Holy Gospel/Holy Cow/powdered Worcestershire.  Smoking a mix of coffee wood and pecan.

Edited by AJR
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