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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
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Everyday Misc Cooking Photos w/ details

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Last night's dinner - pot roast. 1 lb chuck roast, indirect, with post oak and mesquite chunks in the smoker pot, started out at 275F, but it drifted up on me after 3 hours to 325F. I wrapped it in pink butcher paper, just like a brisket, at an IT of 165F. Rubbed with Gunpowder and Dizzy Pig Raising the Steaks. 
Just before wrapping.
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Pulled off at an IT of 204F. Plated with sous vide mashed potatoes and mushroom gravy. Side salad.
And Yes, I drank the f-ing Merlot! 
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Leftovers made a nice open faced sandwich for lunch today. (no pics of that, you'll just have to imagine it!)

Tony that’s interesting. Chuck is the last of the cheap cuts here. It used to be brisket, until low n slow bbqing gained popularity. Some butchers call it stewing steak. Yours look very tender.


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Chuck is what I usually grind for hamburgers but I have a new trick I'm waiting to try and it involves a chuck roast. It will be similar to Tony's cook. :)

 

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Nice looking dinner @tony b.  I realise how badly I've caught the barbecue bug when just looking at pink butcher paper gets me salivating, let alone when the meat is revealed!

14 hours ago, MacKenzie said:

Chuck is what I usually grind for hamburgers but I have a new trick I'm waiting to try and it involves a chuck roast. It will be similar to Tony's cook. :)

Looking forward to your reveal Mac.  I am in the throes of preparing for Heston Blumenthal's "perfect" burger recipe.  It involves aged short rib, chuck and brisket. Another 25 days of aging to go on the short rib.  It had better be worth the wait.

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3 minutes ago, tekobo said:

 It had better be worth the wait.

It will be especially if you have great eats in the meantime. :) 

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Nice cook Toney!  That looks bigger than a lb, good color and ring of mastery. I forget, what kind of Merlot was that? lol

Edited by Tyrus
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Thanks, everyone for the nice compliments on the pot roast. 

Last night was Mojo chicken thighs. Started out direct on the upper grate to help with any flareups from the injected marinade (Dinosaur BBQ). Outside dusted with Badia Adobo, TX Gunpowder, with extra cumin, oregano and white pepper. Coffee wood chunks on the coals. After 45 minutes, I upped the temp from 325F to 375F and moved the thighs down to the main grate to crisp up the skin.

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Plated with wild rice medley and sautéed zucchini and onions.

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Another tasty looking dinner, Tony. Soon, well that's stretching it, I'll have beans from the garden too. :grin:

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On 5/19/2020 at 10:36 AM, tony b said:

Nice recipe, despite having to clear out the spice rack to whip it up! 😄

I actually have all of those spices in my pantry right now! 

My "house" lamb seasoning is a bit simpler - 3 parts Penzey's Greek seasoning, 2 parts Penzey's Turkish seasoning, 1 part Penzey's Berbere seasoning. No toasting, no grinding - easy, peasy! 

@tony bYou are totally right but candidly I did use it as an excuse to clean out my spice pantry and throw out the old and buy a bunch of new spices. 
 

I appreciate you sharing your rub Tony and I will certainly try that another time but I’ve been thinking about attempting this recipe and cook for months. It’s Memorial Day Weekend, I’ve got a number of cooks under my belt now on the KK and I’m ready to try something big and bold. Hopefully I don’t muck it up, but the goods have been purchased the pantry has been cleaned and the leg of lamb shall get marinated tonight. I’m looking forward to this 

Edited by Troble
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4 hours ago, tony b said:

Thanks, everyone for the nice compliments on the pot roast. 

Last night was Mojo chicken thighs. Started out direct on the upper grate to help with any flareups from the injected marinade (Dinosaur BBQ). Outside dusted with Badia Adobo, TX Gunpowder, with extra cumin, oregano and white pepper. Coffee wood chunks on the coals. After 45 minutes, I upped the temp from 325F to 375F and moved the thighs down to the main grate to crisp up the skin.

1160209844_LockdownMojoChicken002.thumb.jpg.8ac434ac345f92f58c64e5fbc3c3dede.jpg

Plated with wild rice medley and sautéed zucchini and onions.

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Nice, but you neglected to comment on the wine. Whatcha drinkin’ there?

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While cleaning out my pantry and spice shelve today I happened upon some Peruvian pink salt. I used said salt along with some oregano, cumin, garlic powder and black pepper to create a rub for some chicken breast 

Since I’m soaking my grill grates overnight I thought this was the perfect opportunity to bust out the half grate and break it in. 

I grilled chicken breasts and made a healthy chicken bowl with homemade guacamole, Mexican shredded cheese, cherry tomatoes, black beans corn and quinoa 

I got a 4 & 2 year old so I try to make dishes that we can all eat. Chicken was awesome 

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IMG_7385.thumb.jpeg.59b9cb22e9efeff478e74e88b29dd6ad.jpeg

This one is for Mac.  Sea bream marinated in chermoula. 

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Troble, that's another one of your fantastic meals, it looks sooooooooooo delicious. :smt055 :grin:

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2 hours ago, tekobo said:

IMG_7385.thumb.jpeg.59b9cb22e9efeff478e74e88b29dd6ad.jpeg

This one is for Mac.  Sea bream marinated in chermoula. 

and you actually ate it. :smt046 :smt077

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20 hours ago, Pequod said:

Nice, but you neglected to comment on the wine. Whatcha drinkin’ there?

It was a Kirkland brand rosé from CostCo. Nice simple wine to go with this meal. Wanted to try it out, decent price point. I like to drink a lot of different rosés in the summer, from milder ones like this one, to more substantial ones with heartier fare. Recently got a nice Tavel from Trader Joe's that I'm hoping to stock up on next trip to the store. 

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On 5/20/2020 at 12:32 PM, tekobo said:

Nice looking dinner @tony b.  I realise how badly I've caught the barbecue bug when just looking at pink butcher paper gets me salivating, let alone when the meat is revealed!

Looking forward to your reveal Mac.  I am in the throes of preparing for Heston Blumenthal's "perfect" burger recipe.  It involves aged short rib, chuck and brisket. Another 25 days of aging to go on the short rib.  It had better be worth the wait.

Did you manage to find the Badger tears and crystalline virgin sweat? The beef - a rare breed constrained to St Kilda commanding a price that makes Saffron and Gold look cheap? 😄 Just kidding but let me know where you find the Badger Tears, Waitrose were fresh out last time I tried....

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2 hours ago, MacKenzie said:

@ Troble, simply gorgeous. :smt060:drinkers:

First time grilling sausages on indirect heat. I really enjoyed the result. Will be doing it again 

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I'm down with the Stone mustard. Try their chipotle one, not super hot, but a nice smoky flavor. 

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Not sure if this counts but leftover chicken from Wednesday repurposed with fresh handmade tortillas ($2.99 for pack of 15 from my local market) into quesadillas with fresh avocado (cause we put avocado on everything in San Diego)

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Edited by Troble
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