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Everyday Misc Cooking Photos w/ details

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On 6/13/2019 at 6:50 PM, Bruce Pearson said:

That rice sounds interesting care to share the recipe?

Not much to it really. Jasmine rice quickly toasted in coconut oil (rice pilaf style), then toss in a bit of turmeric powder and onion powder, then added the chicken stock (2:1 ratio - 1/2 cup rice = 1 cup stock), bring to a boil, cover, lower heat to very low, steam for 20 minutes & fluff. 

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I dry aged some bone in rib eye roast.  This batch was aged for 33 days.

-1 Salt, pepper

-2 Grill at 200F, starting reverse sear

-3 Cooked internal to 126F, took it off the grill.

-4 Open all vents, searing all sides

-5 Resting

-6 Sliced.  Family loved it.

 

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Looks similar to my cowboy ribeye that I did for dinner last night. Loving the half-grate for doing the corn while reverse searing the steak on the lower grate. 

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Plated with some Melting Potatoes. I can't wait for the local corn to start coming in, as the stuff from the supermarket is just not that great - very starchy (several days old). 

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Father's Day Meal

I took a Porter Road flap steak out of the freezer. Never had that cut but it is similar to flank/skirt and looks like a huge skirt steak. It didn't disappoint.

Started with some beverages including this margarita I made for the wife.

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Next up, put this huge steak on the 23".

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Took it to just over 120 or so and removed it while the 23 went nuclear. Got a nice sear. Sliced it up.

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Plated with some chimichurri and box mac n' cheese (It is fathers day and I'm pleasing all palates)

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And this was a nice instagram post from my daughter. She really knows me.

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Saturday's cook of marinated chicken thighs ready for the grill.

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Plated with some air fries.

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Sunday dinner with some leftover KK thighs, rice and first of the season spinnach with some real farmer's butter. The butter is just over $10 a pound and it is worth every penny. :)

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I dry aged some bone in rib eye roast.  This batch was aged for 33 days.
-1 Salt, pepper
-2 Grill at 200F, starting reverse sear
-3 Cooked internal to 126F, took it off the grill.
-4 Open all vents, searing all sides
-5 Resting
-6 Sliced.  Family loved it.
 
steak-1.thumb.jpeg.64472c89ed7bf9f41714bb39b079598e.jpeg
steak-2.thumb.jpeg.9b0b0ca7e874c46ec3c5fe2bd05e8c2e.jpeg
steak-3.thumb.jpeg.c3eb800ef9726caf5c9891a062dcda0e.jpeg
steak-4.thumb.jpeg.4de5512cf4d964796b3f2abec8640b87.jpeg
steak-5.thumb.jpeg.d5173ef564b5243c179c5c031edfbda0.jpeg
steak-6.thumb.jpeg.6e3139febca39c62afe02765ec35d072.jpeg
Delish nicley done

Sent from my SM-T835 using Tapatalk

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For Father’s Day, we decided to skip the steak this year and take some baby back ribs for a spin.

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They were glistening and covered in a glaze of their own drippings long before I applied any sauce.

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They had a distinct hint of bacon flavor and were by far the juiciest ribs I’ve ever made (and I’ve made tons in the KK).  Definitely making these again.

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Plated on the obligatory heavy duty bbq paper plate, country style whipped potatoes, and side salad.

 

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