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Things We're Cooking

moxie

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And doesn’t get as grainy as ricotta. I’m down with it :thumb:
 

night

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I made the mac n cheese with soubise sauce from Rhuman’s 20. I couldn’t find comte cheese and went with Gruyère. I think in the future I’ll go with a combination of cheeses.


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PnkPanther

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Bourbon baked beans

Not all ingredients in first picture ( mustard, hot sauce, Worcestershire sauce, brown sugar, molasses) but eh. Started with dry great northern beans I soaked in water and Jim beam over night. Simmered hour

On grill with whiskey barrel pieces for smoke. Delicious

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night

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I smoked a chicken yesterday. I promise that isn’t a euphemism. I probably ended up leaving it in about 10 minutes longer than I should have but it still tasted great. I did a simple liquid brine for about 4-5 hours, stuffed it with a sliced lemon, and also injected it with a mixture of butter, brandy, rosemary, thyme, and basil. I forgot to take a picture of it but I also cooked some potatoes and onions to almost being done then let them smoke for about 15-20 minutes just to get some extra flavor which turned out really good too. If there are enough leftovers I’ll use some on some homemade thin crust pizza on Tuesday.

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night

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Made a simple cold pasta with a little of the chicken leftovers. Sorry about the fork, the bowl is fairly small.

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PnkPanther

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What recipe did you use?

roughly this...
3 lbs chuck roast (fat trimmed)
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt (plus additional to season roast)
1 teaspoon black pepper (plus additional to season roast)
1/4 tsp ground cloves
1 cup beef broth or water
 
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