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DennisLinkletter

Everyday Misc Cooking Photos w/ details

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Pizzas here again for a Friday night- ham/ cheese for the kids; puttanesca with anchovy/olive/capers chilli; mushroom/thyme/garlic/fior di latte for us.

Very yummy- but still having some trouble cranking the heat- will post a separate thread...

 

 

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I was hungry for ribeye and caesar salad, so this was tonight's dinner. Ribeyes  were trimmed and fixed up with duck fat and Montreal seasoning. Pulled at 130°. Very tasty with salad, potato, and a 2005 Barnett Cyrus Ryan Cabernet Sauvignon.

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Decided to try a smoke pot and the pork lard and butcher paper method for ribs the other day. Everyone loved the lighter milder smoke taste and the moisture in the ribs was nice too. I'm sure i will try that method again someday. But the smoke pot is here to stay, i have it in again today with a chicken spinning :) 

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Looks good @C6Bill

I keep getting the weekly email from the family run fishing boat that they are bringing back CA King Salmon. 4th week in a row. $19/lb delivered to my front door. Boat comes in Friday morning and it’s in my fridge by noon Friday. Can’t beat that. Also picked up 1lb of fresh halibut I’ll make Peruvian Ceviche with & 1lb of bluefin tuna that I’ll do sashimi with. 
 

standard salmon cook indirect with mesquite wood. Kids get salt, garlic powder & oregano. Wife & I use this house blend mesquite rub. Served with tri color quinoa sweet onions, celery & carrots with Oyster Bay Sauvignon Blanc. Tasty lunch 

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A friends garden is producing veggies now so decided to chop up a few different varieties of squash, potato and bell pepper. I let the chicken spin for awhile naked then put the drip pan and veggies under. Made for a real tasty dinner :) 

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Pizza and wings kind of Saturday.

Wings- sprayed with duck fat, seasoned and left overnight. Then smoked with hickory chunks in the smoker pot at ~225F for 95 min. Dial up heat to 350-400F for 30-40 min more. sauce them as you like with hot, honey bbq, garlic park, and Asian zing options. Pictures were an after thought but I got one early in the grill and one late before the last of them.

Pizzas - 4, 14-16in. Pies. heat soak KK to 500-525 with baking stone in. Hand toss. Olive oil on parchment paper. Straight on the stone. Remove the paper after 2-3 min and rotate pie. Rotate pie once more 2-3 min later. Done in about 9 min
(Pics front to back):
- pepperoni, sausage and green olive
- honey sriracha chicken with jalapeño. Highly recommend you google this recipe, follow the principle and make your own rendition.
- sausage and pepperoni
- margarita with pickled onions and reduced balsamic drizzle

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Sent from my iPhone using Tapatalk

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Great setting to cook amongst the flowers BOC.
We r moving out of home for 3 months while the next renovations get underway so old habits have been a bit disrupted.
I did however manage to sneak in a cheeky beef rib slow cooked over 7 hours.
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I rigged up the Smartfire for a 120c (250f) cook and then took the boys to play rugby. Returned 2 hours later and the temp was rock solid at 120.
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I threw a few frozen snags in for the last 2 hours and they turned out delish.
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Hurray! The local corn is finally coming in! The best part of summer has begun! Now if only more of my tomatoes would ripen! 

Tossed on the grill with some chicken thighs, spuds in the foil pouch, and some shishito peppers off my plant. Topped off with a side salad and crusty bread - winner, winner, chicken & corn dinner!

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