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Everyday Misc Cooking Photos w/ details

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BOC, that meat looks perfect and the peaches sound extra tasty.  :smt060

Thanks Mack! It was a nice change to go with a butter seared steak. Great crust and flavor. The caveman in me still prefers the flavor better from the direct flames.


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Craft Mexican lager, homemade fired salsa, and smoked pork shoulder that I’m going to turn into taco’s.

I was in a time restraint so I butterflied the pork shoulders and I smoked them hot & fast @ 300F curious to see how they turned out. They got a nice crust that I think will play well in tacos. Total cook time was about 7 hours.
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Chicken Shawarma  

Mediterranean Salad with garbanzo beans, red, yellow & orange bell peppers, cucumbers, red onions, homemade vinegar dressing 

Olive oil & garlic pearled cous cous 

toasted pita 

homemade Tadziki 

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Edited by Troble
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Chicken Schwarma 
Mediterranean Salad with garbanzo beans, red, yellow & orange bell peppers, cucumbers, red onions, homemade vinegar dressing 
Olive oil & garlic pearled cous cous 
toasted pita 
homemade Tadziki 
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That looks amazing Troble!

Have you got a link for the recipe?


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For Sunday dinner, first attempt at a spatchcocked chicken. Decided on the buccaneer chicken from Steve R's project smoke; couldn't track down sugarcane so smoked over peach chunks instead. 1hr 45min at 300F, no flipping, basted every 15min - super crisp skin. Superb.

 

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Jerk Pork last night to celebrate our 46th wedding anniversary. Pork tenderloin with Carib Dry Jerk rub grilled with pimento smoke wood, rice & peas cooked in coconut milk, and fresh corn from the cob, served with 2011 Forman Cabernet Sauvignon.

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Followed by grilled peaches and vanilla bean ice cream, with a 2008 Merry Edwards Late Harvest Sauvignon Blanc.

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Congrats @jonj!  I suspect I won't live long enough to make a 46th wedding anniversary.  We celebrate our 18th this weekend.  

Gentle but satisying cook last night.  I have tried to cook lamb chops tandoori style quite a few times and have not got it right.  Largely because I have left the meat exposed to the flame.  The smell of burning fat is not great and I finally gave up after The Husband said my previous attempt tasted of petrol of all things!  This time I used a drip pan and cooked the chops for longer.  Much much better result. 

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