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Everyday Misc Cooking Photos w/ details

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@ Troble, no way am I trading your octopus for a rib and I know you know why.:-D :smt046

The ribs were marinated overnight with crushed black pepper and granulated garlic. Grilled for about 5 hours and the temp was about 230F as I remember. 

I am about to warm the rib for dinner and I plan on steaming it in the Vermicular Musui Kamado. Just add 2 or 3 tablespoons of water and maybe 10 min. on low.


Here you go leftover rib meat dinner.




Now I just need a double espresso. :cheers:

Edited by MacKenzie
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We had been out of town for a week so decided on pork chops for relatively easy dinner. Monster rib chops were available so I used a Jamaican dry jerk rub along with roasted brussels sprouts and mashed potatoes with mushroom gravy. The cast iron pan is a 12" Lodge, for comparison:




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Today was steak day, I’d been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse
cooked at 250 until internal temp got to 110, then rested before searing caveman style. 
Awesome looking T-bone nicley done

Sent from my SM-T835 using Tapatalk

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