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Everyday Misc Cooking Photos w/ details

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Self indulgent cook for one.  My husband is not so keen on heavily aged meat and I like my meat rarer than him so him being away for work was a great opportunity.

Dry brining in the fridge

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Cooked indirect on the 23, with some parsnip poutine and whole beetroot in foil in the foreground.

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Anticipation

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Happiness.  I finished the poutine under the grill in the house with pecorino and soft gorgonzola. All my favourite things. And the meat cooked just right for me.  

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Edited by tekobo
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At our house, we celebrate Christmas Eve as the main event. And being in Australia, that makes us a fair way before most of your timetables!

To make it spectacular, I decided on my first prime rib roast. 3 points. Salt and pepper only. Just under 3hrs at 250F, pulled at rare. Rested 40min. Reverse sear 2min x 5 sides of the roast. Served with horseradish sauce, roast potatoes, salad with candied walnuts and cranberries for the festive spirit. The other main dish was baked salmon with tahini and pomegranate. Aussie oysters and prawns to start.

Heaven.

Merry Christmas !!

 

Remi

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Edited by remi
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Wet brined smoked  turkey with salt, lemon, thyme, black peppercorns, garlic powder, butter 

started at 200 for an hour, then 250 for an hour and then rest of time at 290

honeybaked bone in ham

creamed spinach 

mashed potatoes 

sweet potato mash

stuffing

roasted green beans

gravy

fruit cake & chocolate cake from Porto’s (LA)

 

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Edited by Troble
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Bone in pork chop rubbed with honey mustard and Peruvian salt with aji panca. Reverse seared in the cast iron pan with apple wood 

roasted rainbow carrots

”smashed” potatoes with truffle salt, garlic powder and rosemary finished in cast iron pan while pork was resting. Topped with shredded cheese 

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Hey y’all, Happy New Year!

Smoked a dry aged Wagyu prime rib on the 32” rotisserie. 

Dry brined it for 24 hours, smoked over apple. 

Served with potatoes dauphinois, mustard slaw, and jus made from the drippings. 

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Edited by Dave E
Photo order adjustment
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 @Dave E Lovely hunk of meat!

I did bacon-wrapped beef tenderloins - direct, lower grate, 350F dome, coffee wood and post oak chunks. Rub of Monterey Steak Seasoning.

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Being NYE and all, dug deep in the wine cellar for this one - 30 year old Cab from Ridge.

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So, of course, I had to break out the china. Plated with truffled roasted baby potatoes and a nice romaine salad with blue cheese dressing.

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Dessert was a chocolate lava cake with Bourbon caramel sauce and some bubbly.

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Leftovers this morning for brunch - sous vide poached eggs and tenderloin on toast. Being good - just cherry juice - straight up!

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2023 is off to a good start - let's hope it keeps going this well! 

Happy New Year everyone!

Edited by tony b
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New Year's Eve was smoking pork belly for friends who want to learn how to do bacon. I didn't take much for pixs but when the slicing part was done this morning I did receive some nice treats for my lunch. Naturally I had to taste the bacon, just checking you know, Shirkand with pistachios, and beef, veggie, cheese Boa they made before arriving. I just took an end piece of bacon for the taste test. 

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