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Things We're Cooking

4down20

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I know I’m not making any mother fucking spinach dip down here in the Great State.

DyLdTPbX4AIDFBJ

Vermont knows how to party.

Montana knows how to keep me away.
 

4down20

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I don't know. I'd have to try it your way to know the difference.

I figured everyone had this kind of cheesecake. Simple recipe:

For crust, I buy those little Keebler graham cracker crusts. They are nice and they come with a pan and clear lid. You can make your own with crumbs and butter, but I don't.

The filling is 16 oz of cream cheese.
1 can of sweetened condensed milk, I think they are like 14oz.
1/4 cup lemon juice.
Tbsp of vanilla

I recommend letting the cream cheese sit out awhile getting room temp. Then you just mix it all up with a mixer until all the lumps are gone. Pour it into the pie crust, throw it in the fridge until it sets(I do overnight, not sure how many hours it actually takes).

I put cherry pie filling on mine, wife does strawberries, etc.

My grandma always made them for me, favorite desert growing up.
 

ATL96Steeler

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Picked up some nice Chilean Sea Bass filets and grilled them on the Primo. The best I've ever done!

seabass1.jpg

Prep...

  • teaspoon of grated ginger
  • 2 tablespoons of a seafood rub (has salt in it)
  • handful fine chopped cilantro
  • juice of a lemon
  • fresh black pepper
  • Let this marinate for about 2 hours in the fridge
seabass2.jpg

Cook...

  • Grill temp 350, set up for direct heat on left and deflector plate on right (indirect)
  • 1 min in the cast iron direct heat, flip and another min
  • 6 mins on indirect heat (pictured)
  • The filets were rather thick (2"+) so I moved them back to the direct with a min on each side
  • Total cook time 10 minutes
  • Pulled at 135 degrees internal, covered and finished at 142
seabass3.jpg


Finish...Rice Pilaf and seasoned (EVO, brown sugar, butter, garlic, beef sausage, red pepper) green beans.

F for presentation..The rice pilaf was left out of the pic. But...perfecto temp, the fish flaked off layer by layer, firm but moist and delicious!
 

Edisto_Tiger

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Made my first 2 loaves of bread last night. Gotta say they are pretty damn good.

Screen Shot 2019-02-11 at 5.14.34 PM.png
 

Edisto_Tiger

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Man...back in the day when all 4 of us were home...one of those loafs would go down in about 15 mins with butter!
I hear ya. My people wore that shit out in about 2 days. We made BLT's with one loaf the next night. Outstanding!
 

Edisto_Tiger

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Picked up some venison steaks this weekend. Anybody got a good recipe?
 

Kaplony

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Picked up some venison steaks this weekend. Anybody got a good recipe?

I like to soak mine in milk for a few hours, then pat dry, lightly coat with yellow mustard before you coat it with flour. I've seen some who put a solid yellow coat, but I put it on very thin.
 

Edisto_Tiger

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I like to soak mine in milk for a few hours, then pat dry, lightly coat with yellow mustard before you coat it with flour. I've seen some who put a solid yellow coat, but I put it on very thin.


I might try this. They'll only get about 2 hours of marinade/soaking time though.
 

Wunder.Noid

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For my boys. Their first time trying this Southern classic. IMG_20190407_145148105.jpg IMG_20190407_145143844.jpg
 
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