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WHAT'S FOR DINNER TONIGHT!

Discussion in 'Food, Cooking & Tailgating Forum' started by mrwallace2ku, May 22, 2017.

  1. mrwallace2ku

    mrwallace2ku Treehugger

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    ok..it's NYE 17'/18'.


    keeping it easy and tasty…



    corned-beef-on-rye.jpg
     



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  2. CouchOnFire

    CouchOnFire "Too weird to live, too rare to die"~ H.S Thompson

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  3. wood20ks

    wood20ks Well-Known Member Supporting Member Level 1

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    I love me some pastrami/Corned beef.........Along with some nice tangy mustard.:nod:
     
  4. mrwallace2ku

    mrwallace2ku Treehugger

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    EATIN GOOD 2NITE BITCHES…


    IMG_1113.jpg
     
  5. mrwallace2ku

    mrwallace2ku Treehugger

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    well the wild fresh sockeye salmon are in vogue this time of year…


    fish is cleaned, de-boned and marinating as we speak…

    marinade:

    -1/2 cup non-iodized salt

    -1/2 cup white sugar

    -1/2 cup brown sugar


    mix the drys w/ 1 quart cold water (use a cup warm water to dilute your dry ingredients to dissolve first, then add the rest of the cold water). Marinate fish flesh down for 4-6 hours depending on thickness of fish flesh.


    smoke 3-6 hours at 165 degrees with alder wood till done to your taste/hardness.



    bon appétito.
     
  6. mrwallace2ku

    mrwallace2ku Treehugger

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  7. Scapegoat

    Scapegoat The iron never lies

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    [​IMG]

    upload_2018-6-24_14-1-29.jpeg
     
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  8. mrwallace2ku

    mrwallace2ku Treehugger

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    finally cleaned the freezer out…like it died yesterday.



    images-6.jpeg

    Smoked-Pheasant.jpg
     
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  9. mrwallace2ku

    mrwallace2ku Treehugger

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    smoked infused grilled new york prime…gtfo.


    maxresdefault.jpg
     
  10. mrwallace2ku

    mrwallace2ku Treehugger

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    moving in this direction 2nite…low-n-slo beef ribletes



    GO BEAVZ!


    BBQBeefRibs1w.jpg
     
  11. trojanfan12

    trojanfan12 R.I.P. Robotic Dreams. Fight On!

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    Making Korean Ground Beef and Rice Bowls tonight.

    Tomorrow will be Kalua Pig cooked in my smoker.
     
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  12. mrwallace2ku

    mrwallace2ku Treehugger

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    i have a great pork rib general smoker recipe and it's easy to remember…2-2-1 rule


    -2 hours on with a dry rub only

    -2 hours wrapped in foil tightly with butter and another round of seasoning

    -1 hour finish with foil removed

    smoker set once, all the way thru the cooking process, to 225 degrees, use pellet flavor of your choosing.

    bon apetito'


    Unknown-8.jpeg
     
  13. Edonidd

    Edonidd Well-Known Member

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    Just stopped at a small local farm/orchard to get a gallon of apple cider, and they have this small gift shop thing where they display and sell other things. I've been here a couple times but never explored too much, but looking around today there was a freezer in back with frozen steaks. Grass fed free range, sounded good to me, so I grabbed a couple strips and a couple of ribeye. Kind of expensive, and already frozen, but still sounded good.

    As I was leaving after I had already paid, the old lady running the register kind of as an afterthought said; "oh, if you like steaks we have a side were about to freeze that just got slaughtered last week." I asked if I had to buy the whole side, or if they were selling individually? She went and grabbed the husband who ran things who came back and explained that they had slaughtered their whole previous herd because of some parasite and ended up buying all wagyu cows and this was the first one they had grown out and killed and they were planning on keeping it for personal use. So they hadn't had it USDA graded, and they hadn't had it professionally butchered. But he could sell me a whole sirloin roast if I really wanted.

    So long story short I've got three 2 inch thick free range grass finished wagyu beef top sirloin steaks "cooking" in my sous vide right now. Gonna finish on the grill. There's people stuck eating at Peter Lugers tonight who are jealous of me.
     
  14. 4down20

    4down20 Quit checking me out.

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    hmm, I do 3-2-1

    A little butter sounds good though.
     
  15. SteelersPride

    SteelersPride Well-Known Member

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    shortly here, because i love eating late

    16oz chicken tenderloin
    2 potatoes
    handful green beans
    some grapeseed oil and spices

    A spinach salad
    some sauteed zuchini

    7 slices of peanut butter bread

    dont judge me please:hope:
     
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  16. Ojb81

    Ojb81 Godbless you

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    36 white castle sliders and a twelver of heinneken. Get ready to smell my fart
     
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  17. SteelersPride

    SteelersPride Well-Known Member

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  18. Ojb81

    Ojb81 Godbless you

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    zucchini is awesome
     
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  19. PnkPanther

    PnkPanther Well-Known Member

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  20. mrwallace2ku

    mrwallace2ku Treehugger

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    1ST the family trumpsters …



    giphy-6.gif


    then dinner …



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