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Old 04-02-2017, 08:45 PM   #1201
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I'd call this rare/medium rare. We also had broccoli and rolls but no room on the plate. I need a hotter fire for a better sear but the flavor was good. I didn't crank all three burners because the potatoes were on the back.

To mention the butter again, it's pure butter from K&J in Arcadia. Cream and salt are the only ingredients. If you guys see some "real" butter, try it. It tastes so pure.

The sauce was really good. Easy, too.

About half a stick butter
Mushrooms/sliced
Shallots/minced
Garlic/minced
A few ounces Red wine
Around a cup beef broth
Thyme/salt/pepper
Around a cup Heavy Cream

Most recipes call for red wine or cream but I thought a combo would be good. I took it easy on the wine and heavy on the cream. If you want more "tang" add more wine.

Melt a lot of butter over med/high heat. Add mushrooms and cook for a couple minutes. Add shallots and then a minute or so later, the garlic. Don't burn the garlic! When the mushrooms have softened and before the shallots/garlic burn, add some red wine and beef broth and strongly simmer to reduce. Add the Cream and spices a few minutes later after the alcohol has had a chance to burn out of the wine. Strong simmer until the sauce thickens. Stir as necessary. Taste periodically. I had to add quite a bit of salt. The cream adds the needed fat along with the butter. Once you add the cream, the flavor comes together.

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Old 04-03-2017, 10:24 PM   #1202
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Still hungry after the clam chowder tonight...

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Old 04-04-2017, 07:23 AM   #1203
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you should add some more bread to your butter i think.
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Old 04-04-2017, 01:27 PM   #1204
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Ha Ha! I'd just eat the butter if I could but that's weird.
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Old 04-04-2017, 07:30 PM   #1205
 
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Spicy Italians, chkn kabobs, but the star was the lamb chops. Some Olive oil, salt, pepper and a very light garlic run and let them sit in fridge for an hour. These came out perfect!!
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Old 04-14-2017, 03:08 PM   #1206
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Little salt, let it sit a bit....
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Old 04-14-2017, 03:58 PM   #1207
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doing some turkey breasts sunday.

what do you guys suggest for brine, seasoning, or injection?
time and temp? i was told 30 min/lb at 250
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Old 04-16-2017, 07:07 PM   #1208
 
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Last day here before flying to Wash DC

Grill alllllllll the meats for Easter!

Burgers, brats, pork chops, chicken, and steak.



This how maintenance section rolls weve been grilling for lunch for the last month during this training exercise. This is just whats left to burn up before we leave.
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Old 04-16-2017, 07:18 PM   #1209
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First grill of the season. Few minutes on each side, covered it in sauce and now they're in the oven.

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Old 04-22-2017, 01:54 PM   #1210
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Tis the season. Gonna smoke up Dat jerky


And, lunch


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Old 04-22-2017, 02:11 PM   #1211
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Looks great! Convinced me to do pork shish kabobs for dinner today.

After looking in my pantry/fridge, it's going to be pork, pineapple and peppers with a molasses glaze.
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Old 04-22-2017, 06:44 PM   #1212
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Old 04-22-2017, 09:03 PM   #1213
 
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Looks great! Convinced me to do pork shish kabobs for dinner today.

After looking in my pantry/fridge, it's going to be pork, pineapple and peppers with a molasses glaze.
Pork and pineapple on the grill....
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Old 04-23-2017, 02:22 PM   #1214
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Smoked up Dat tuna after cc today


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Old 04-23-2017, 08:54 PM   #1215
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Pork and pineapple on the grill....
They just go so well together. Basting the pineapple with a molasses sauce added some sweetness and made the pineapple the big win of the meal. Everything else except the tomatoes was good but the pineapple was stellar. Tomatoes needed salt to make them edible. Just bad tomatoes as far as flavor.

Tonight I butchered up some wings (cheaper to cut the wings up myself) and grilled them seasoning them with salt and pepper. I made a garlic/butter/fresh parmesan cheese sauce and drizzled them after caramelizing the wings on the grill. Added some ranch dressing as a dip. No leftovers.

Added a foil pouch of carrots and potatoes with butter, onion powder and garlic powder. Sprinkled them with Indian, Tellicherry pepper which woke them up nicely. It's worth spending a couple more bucks for quality peppercorns. There's no comparison between the Tellicherry and regular pepper. Amazon has a ton of Tellicherry brands.

https://www.amazon.com/Spicy-World-P...ppercorns&th=1
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Old 04-24-2017, 05:50 PM   #1216
 
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No real progress pix but smoked a poor man's brisket today (beef chuck roast) 7lb chunk in the smoker at 8am just removed now (60min foiled at end) turned out amazing







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Old 04-25-2017, 06:32 PM   #1217
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Proper cooking utensils engineered for a specific job.



What job? Real "grilled" cheese sandwiches. Gruyere, 4 year aged sharp cheddar and some buttered artesan bread. Seasoned with mustard powder, paprika and pepper.

It's an Alton Brown recipe. I went to see him last week so I thought I'd finally make this for dinner. Good depth of flavor from the cheese and grilled bread. I only ate one but I want another.



Too bad I don't have any pickles. A pickle would be the perfect side. The cheese just poured right out after I cut the foil and coaxed it with another spatula.

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Old 04-25-2017, 06:39 PM   #1218
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Mmmmm... Cheese Sammich.... I've got Dat Hawaiian chicken kabobs on the Q now. I'll post a pick soon....
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Old 04-25-2017, 06:40 PM   #1219
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I love my 20 year old grill
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Old 04-25-2017, 07:10 PM   #1220
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Old 05-06-2017, 07:41 PM   #1221
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Old 05-06-2017, 11:48 PM   #1222
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Do you guys have Nathan's Hot Dogs at Sam's Club up there?

Down here, I buy the large Nathan's hot dogs, same as they steam in their restaurants. I grill them and they are better than the steamed ones. Great flavor when they're grilled. Had one tonight. Grilled the bun and added seasoning salt and mustard.
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Old 05-07-2017, 12:27 PM   #1223
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I'm not familiar with Nathan, we usually grab Vienna.
Right now, got that rib eye soaking in some salt

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Old 05-07-2017, 12:57 PM   #1224
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my brisket from last week turned out like shit. tasted like pot roast. this next time Im going to refrain from wrapping. it is by far the least productive thing ever. I want the char and the smoke flavor
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Old 05-07-2017, 02:16 PM   #1225
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Sorry to hear that. Brisket is a tough meat to cook. Do some more research from sites like Amazingribs.com or the guys below and you will pick up tips that reward you with tasty, juicy, tender brisket. You can cut the point off after the brisket is cooked, chop it into cubes and char it on direct heat to get burnt ends which are awesome.

Chris Lilly is pretty good at cooking big hunks of meat. He has a lot of info on the web:



Aaron Franklin (owner of Franklin's BBQ in Texas which has lines of people every day) has a great video series on everything brisket:





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