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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
DennisLinkletter

Everyday Misc Cooking Photos w/ details

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Decided it was a good day for soup, it doesn't really feel like soup weather but i did want something nice and fall like lol

This is a butternut squash and shishitzo pepper soup, everything you see on the KK was grown in my friends garden. She is amazing  :) 

 

Cooked the squash/onion and potato for 60 minutes at 350 before adding the peppers and tomato, then cooked for another 40 minutes or so. After all of that was cooked I cored an apple and baked that for 20 minutes. Then everything into the Blendtec with a little vegetable stock. And then some chicken stock and a little light cream into the pot to get to the proper constancy. Topped with sharp cheddar and sour cream. And of course some jalapeno frito scoops :)  

 

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Edited by C6Bill
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@C6Bill that looks/sounds like a killer soup well done!

Lobster season has started again in San Diego so I went down to the docks today and picked up 3 live lobsters that were caught last night. If you don’t remember from last year our CA spiny lobsters don’t have claws but they have big tails. Always fun to see the girls get excited/scared about the live lobsters and then explaining to them why they keep moving after they are dead is also somewhat entertaining 

Grilled lobster with salt, black pepper, butter, garlic & parsley grilled over mesquite wood 

Grilled asparagus with salt, pepper, garlic & olive oil

Brussels sprouts with applewood smoked bacon, red onion and balsamic vinegar

served with Laurent-Perrier Rose 

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8+ lb Boston butt smoked with lump and hickory at 250* F. I had several chunks of hickory buried in the charcoal as well as hickory chunks and chips in the cold smoker. As posted elsewhere, the butt didn't stall so i had to get up at 4:30 am after just 8.25 hours at 102* to foil and pack in a cooler, pulled at lunch. Very tender and moist, but still not as much smoke flavor as i want - will discuss that in existing threads.

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17 hours ago, alimac23 said:

Beautiful looking soup!

I’ve just put some beef ribs on, I ordered short ribs that were left whole, but that got lost in translation somewhere and I got them cut individually.

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Any particular reason you didn’t put those ribs directly on the grates? 

 

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I made grilled pork tenderloin with white wine/dijon mustard cream sauce last night. Served with roasted cauliflower with lemon zest and parmesan cheese plus honey roasted carrots and 2013 Merry Edwards Sauvignon Blanc. Turned out great.

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I used the left over marinade from Sunday's Peruvian pollo on some pork yesterday.  Cooked on a spike in a Lodge pan that @RokDok recommended.  Came out nice and crispy.

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Slow cooked a pineapple on the rotisserie, basting it with a grilled ginger syrup.

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All set to go for a delicious tacos supper.

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