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Things We're Cooking

Discussion in 'Food, Cooking & Tailgating Forum' started by SlinkyRedfoot, Feb 1, 2016.

  1. DHoey

    DHoey Well-Known Member

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    I use the shit out of my pressure cooker. I have a stove top one and a large one that I can with. I've canned chicken, deer, tuna and made applesauce and pulled pork with the big one. The small one I used for pulled chicken, pork roasts and other things.
     



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  2. Edisto_Tiger

    Edisto_Tiger Member Sporting a Natty

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    At this moment, I have cubed steak simmering in gravy, butter beans simmering with a ham hock, salt and butter, and a pot of rice about 15 minutes away from being done. Supper will be served @ 7:30. Cube steak, butter beans, rice and gravy, and home made chow chow for your beans, if you so desire. :hungry:
     
  3. williewilliejuan

    williewilliejuan Giant Member

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    I'll be grilling lamb chops and then accompanying them with some asparagus and mushrooms, loaded baked potatoes and a Stags Leap Cabernet.

    willie gonna get laid.
     
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  4. ill

    ill THRILLHO

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    threw the pizza stone on the grill for the first time last night. Pizza came out alright except the bottom got burnt. The rest of the pie was top notch, but the bottom....nope.

    This might be a trend today, but I am blaming the gf. She decided the stone needed to be seasoned with canola oil, which made it hotter than it needed to be.
     
  5. fknhippie

    fknhippie I'll shit in your shoes. Supporting Member Level 2

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    What is it with her and oil?
     
  6. ill

    ill THRILLHO

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    sometimes I like when she uses oil...
     
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  7. night

    night Undocumented PhD

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    I went with something simple tonight. A nice big quesadilla with homemade salsa.
     
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  8. romeo212000

    romeo212000 Self-proclaimed Asshole

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    A simple mushroom risotto. Turned out quite nice.
     
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  9. Edonidd

    Edonidd KFFL Refugee

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    Made beef short ribs for the first time ever this weekend. Browned them up really quick on all sides on a super hot grill, then threw them in a crockpot for about 18 hours in kind of a hybrid kbbq-teriyaki sauce. Served it up on a bed of white rice. 2 of the kids loved it (all 3 are super picky eaters) me and the third child thought it was a little too beefy, and a little too salty. Mixed into the rice it was better than on top.

    Was planning on thickening the left over sauce and serving it over the top, but it was so strong. Couldn't throw away that much flavor though, so added a small beef roast and a handful of vegetables and a whole bunch of potatoes and made a delicious beef and tato stew. Had to water it way down so it ended up being more of a soup. Still had more flavor than most stews.
     
  10. Edisto_Tiger

    Edisto_Tiger Member Sporting a Natty

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    uhhh .... ummmm ... :spy:

    meth ...

    :bolt:
     
  11. Scapegoat

    Scapegoat The iron never lies

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    Homemade salsa is good and easy.
     
  12. 006

    006 Deploravol Supporting Member Level 3

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    FullSizeRender.jpg
     
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  13. PnkPanther

    PnkPanther Well-Known Member

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    Smoked chuck roast last night

    Made simple rub of Salt, Pepper, paprika, garlic salt

    Smoked for 2 hours, (about 150 degree's internal) than took off and foiled and added beef broth and cooked another 2.5 hours. Took off heat and rested in cooler for 45 minutes

    Pretty good. Turned out a little dry. Will definitely inject beef broth mixture in next cook.


    upload_2017-3-21_11-59-30.jpeg

    At the one hour Mark

    upload_2017-3-21_11-59-52.jpeg

    Finished product

    upload_2017-3-21_12-0-9.jpeg
     
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  14. PnkPanther

    PnkPanther Well-Known Member

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    Made some chicken

    Lathered in Franks Red Hot
    Simple BBQ Rub

    upload_2017-3-27_13-56-4.jpeg

    upload_2017-3-27_13-56-19.jpeg
     
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  15. DetroitFan*

    DetroitFan* HAS NO FRIENDS!

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    [​IMG]

    The directions on the box say to cook it for less time than you actually should. I took it out of the oven and proceeded to eat it seconds after and I had 2nd degree burns on the roof of my mouth. 3/10, would bang if lonely enough.
     
  16. LongtimeRamsFan42

    LongtimeRamsFan42 Well-Known Member

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    Just made a nice corned beef here.... Made right, it is SO tender and tasty!!!
     
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  17. FaCe-LeE-uS

    FaCe-LeE-uS How's Business?

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    Just reverse seared a couple of 1.5" Ribeyes for the wife & I tonight... Perfectly crusted & medium rare. Juuuuuuuicy!
     
  18. Edisto_Tiger

    Edisto_Tiger Member Sporting a Natty

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    reverse seared?
     
  19. 4down20

    4down20 Mainstream as fuck

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    Either Sous Vide or cooking it with indirect heat and then at the end throwing it on the hot side to sear is my guess.

    I've never tried either because I'm scared of fucking up a steak I know will taste good the way I've always cooked it.
     
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  20. Edisto_Tiger

    Edisto_Tiger Member Sporting a Natty

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    Screen Shot 2017-06-04 at 9.49.58 AM.png
    Fried catfish with grits-N-eggs.