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Old 03-11-2017, 12:28 PM   #1176
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Old 03-19-2017, 11:01 AM   #1177
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Soon....
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Old 03-19-2017, 05:08 PM   #1178
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Nice looking steaks!

My recipe called for baking but, I'm in Florida so I grilled the food instead.

Grilled chicken thighs and carrots in a honey/garlic/soy sauce served over rice.

First time using this recipe and it turned out pretty good. Plenty of flavor from the grilling and the sauce. Oven called for 375* but that was too hot on the grill. I turned the middle burner off and set the temp around 340* to give me some indirect cooking. Didn't get enough browning when the chicken was reading done so I put it in the broiler for 4-5 mins. to caramelize it.

I added the carrots because I thought they would go well with the sauce and that worked out really well. Sweet and tangy. The chicken was tender and flavorful.

Next time, I may add some kind of salty side dish to balance out the sweetness of the honey/soy and carrots. I think a salty palate cleanser would add to the dish.

BTW, there was originally one more thigh in the big pan and it was the best looking one. My wife wouldn't wait for me to snap the pics.





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Old 03-19-2017, 06:15 PM   #1179
 
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So my mom got me the air fryer. It actually calls to cook a lot of stuff. We tried a filet in it. 7 minutes later and it was delicious. Very juicy and it also sears it as well. I'll still grill them but this is dinner made stupid easy and legitimately healthier.

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Old 03-19-2017, 06:36 PM   #1180
 
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medium well filet?
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Old 03-19-2017, 11:43 PM   #1181
 
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medium well filet?
Medium well it is not. There is pink in that bitch.

Plus it was juicy as fuck. Also the first time I used it.
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Old 03-20-2017, 08:20 AM   #1182
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i totally see the pink.

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Old 03-21-2017, 09:42 PM   #1183
 
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Originally Posted by OffshoreDrilling View Post
DONE. Except the helm seat back, may need to re build he wood structure for that and have to be at the boat to measure it up.

This is the seat back for the rear bench. what a MF'r. I made the side panels three times before I was happy with the fit, two LONG seams to line up evenly across this thing and it's 6' long. That center one at the point with piping where the two panels join and getting the excess fabric to fold under itself the right way and then the seam on the back at the top being even with the corner of the wood. I cut the holes for the cup holders on top but not going to install them quite yet. Extremely tight fit, like I can't get the one out that's half stuck in there



Looks good, but maybe wrong thread...... unless thats the most incognito grill ever!!!
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Old 03-22-2017, 06:35 AM   #1184
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whoops.
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Old 03-22-2017, 07:09 AM   #1185
 
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Going to do some ribs on the smoker today
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Old 03-26-2017, 06:09 PM   #1186
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Grilled, maple syrup brined pork roast with grilled potatoes and corn. I pulled the pork at 140* and let if rest 15 minutes in foil while I made the mushrooms and gravy.

I used the cast iron sear pan to cook the mushrooms in butter and oil with the original garlic, onion, red pepper, rosemary seasonings that were still in the pan then used the pan again to make a roux and added the meat juices to the gravy. Each use of the pan bumped up the complexity of the flavor.

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Old 03-26-2017, 06:16 PM   #1187
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My family tore the roast apart. LOL

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Old 03-28-2017, 08:15 AM   #1188
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I made ribeyes a few weeks back. they were nom.




i smoked ribs that day too. i dont love bbq sauce, so i dry rub.



seared tuna happened friday night, and so did a shitty pic of it.



sunday was flat iron, steak, carrots, rice and some tiny-ass asparagus.





I <3 flat iron's. seriously such a solid steak for not much money. these were $4 a lb from a piggly wiggly in wisconsin. just grilled. no sous vide.

haven't sous vided'eded a steak in a while.
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Old 03-28-2017, 10:46 AM   #1189
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Did you just smoke the ribs or bake them too? I'm about to start experimenting with baby backs.
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Old 03-28-2017, 10:50 AM   #1190
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Did you just smoke the ribs or bake them too? I'm about to start experimenting with baby backs.
just smoked

it was steak night also so the steaks were my priority while i was dicking with the ribs.

for more traditional, you'd probably want to sauce em and then let the grill burn the sauce in.

everyone swears the 3-2-1 method for ribs.

meh.

Quote:
Myth #1: Boil ribs to make them tender
A lot of folks boil their ribs. Don't do it! You wouldn't boil a steak would you? When you boil meat and bones, you make flavorful soup. That's because water is a solvent that pulls much of the flavor out of the meat and bones and makes the meat mushy. Boiling also removes vitamins and minerals. That's why the water is cloudy when you're done. That's flavor in the water. DOH! Taste tests have shown that ribs are most flavorful when roasted. If you are in a hurry, you are better off steaming or microwaving ribs and then finishing them on the grill or under the broiler. Just don't boil 'em if you want max flavor! If you boil ribs the terrorists win.

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For when you wrap and cook ribs in foil, you are, in effect, boiling them in their own juices. (The heat in your smoker can exceed the 212 degrees required to boil water at sea level.) Hence the almost supernatural tenderness coupled with what you could call a faintly washed-out flavor.
The 3-2-1 Method for Ribs - Barbecuebible.com
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Old 03-28-2017, 11:13 AM   #1191
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just smoked

it was steak night also so the steaks were my priority while i was dicking with the ribs.

for more traditional, you'd probably want to sauce em and then let the grill burn the sauce in.

everyone swears the 3-2-1 method for ribs.

meh.


The 3-2-1 Method for Ribs - Barbecuebible.com
Looks pretty close the idea I had. Smoke, grill in foil, then grill with sauce. Rub first, slop a mixture of whiskey and butter for the foiled grilling then some good old sweet baby ray's for the uncovered grilling.
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Old 03-28-2017, 01:08 PM   #1192
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Looks pretty close the idea I had. Smoke, grill in foil, then grill with sauce. Rub first, slop a mixture of whiskey and butter for the foiled grilling then some good old sweet baby ray's for the uncovered grilling.
i mean... kinda fool proof, and they will turn out alright.

but like the article said, you're essentially boiling the meat.

mehhhhhhh
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Old 03-28-2017, 05:00 PM   #1193
 
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I smoke ribs for 2.5 hours, sauce them and leave them on the smoker for about 20 mins then serve. I also smoke at about 300*
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Old 03-28-2017, 05:01 PM   #1194
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I smoke ribs for 2.5 hours, sauce them and leave them on the smoker for about 20 mins then serve. I also smoke at about 300*
you dont use the 3-2-1 method at 225 degrees?
hmmm im interested in seeing how a different way turns out.
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Old 03-28-2017, 05:32 PM   #1195
 
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you dont use the 3-2-1 method at 225 degrees?
hmmm im interested in seeing how a different way turns out.
90% of the time no. I also wait till right before I sauce them to remove the membrane while wearing some gloves. I think this holds the juices in.
I smoke with charcoal and wood and have my air vents set to around 300* give or take 20*.
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Old 03-29-2017, 05:32 PM   #1196
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As long as you get that perfect "bite" when you bite into them, doesn't matter how you got there.

Sometimes, I leave them uncovered the entire time, sometimes I Texas Crutch them. Depends on how they are cooking.
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Old 03-29-2017, 05:39 PM   #1197
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I wanted to get rid of some apples that have been in my fridge for a while so I grilled some pork chops in a cast iron pan with unsalted butter and spices.

Took the chops out at 135 and added peeled and cored chopped apples, chopped red onion and more spices (Rosemary/Sage/Thyme) to the pan. I added a cinnamon stick just for the flavor of cinnamon and apples. Once the apples and onions softened, I added nearly cooked rice to the mixture and, after tasting, some salt/pepper. I tossed the chops back in for a few minutes to finish them and served each pork chop with the rice/apple/onion on top.

Sounds weird but the flavors worked well together.
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Old 04-02-2017, 09:36 PM   #1198
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Just about to go on the grill.

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Old 04-02-2017, 09:38 PM   #1199
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Big steaks...

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Old 04-02-2017, 09:39 PM   #1200
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I made a mushroom cream sauce, too.

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