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 what did you cook today thread 
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Real Name: Johnny 5
Kronos gyro meat, to go with the Greek salad I made.. Cash and Carry carries it as precooked strips in 5lb boxes for ~$25....

Quick 10 min meal....including cooking the meat

On medium-High heat, the strips cook about 30 seconds each side, because precooked means you only need to heat up but I prefer a minute each side to crisp up a bit...

red onion x 1 thin sliced
cucumber x 1 diced
red pepper x 1 diced
green pepper x 1 diced
cherry tomato x 1 cup
feta cheese x 1 cup
Kalamata olives x 1 cup
Romaine lettuce x 1 head. loosely chopped
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Olive oil x 1/4-1/2 cup
1 tsp oregano
Black pepper to taste.
Lemon juice from 1 lemon

Chop lettuce and mix with ingredients.
Mix olive oil, oregano, pepper, and lemon juice in a small container
Pour onto salad
shake/mix
Add gyro meat as topping


This will make enough salad as the main course for 2-4 people. or 1 TechnoWeenie meal (Just kidding, I could only eat less than 1/2)

As a side to a meal, it could easily feed 6+, but I eat it as a main course because it has vegetables, fruits, and meat... You don't really need anything else...

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Tue Sep 05, 2017 1:21 am
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Found this today while out at a park in lacey never had one before was told it tasted like lobster or crab. Was pretty tasty but didnt taste the way i was told it would, right consistency though. Pan fried on cast iron then tossed on a roll with some caramelized onions and swiss.


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Sat Sep 09, 2017 7:21 pm
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You found Mark Twain's head & it tasted yummy, yet different?

Insert 'confused emoji' here....


Sat Sep 09, 2017 10:32 pm
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NWGunner wrote:
You found Mark Twain's head & it tasted yummy, yet different?

Insert 'confused emoji' here....


:plusone: WTF is that??

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Sat Sep 09, 2017 10:48 pm
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RadioSquatch wrote:
Found this today while out at a park in lacey never had one before was told it tasted like lobster or crab. Was pretty tasty but didnt taste the way i was told it would, right consistency though. Pan fried on cast iron then tossed on a roll with some caramelized onions and swiss.


Ah Bearded Tooth mushroom
https://en.wikipedia.org/wiki/Hericium_erinaceus

I've eaten them before. They're basically impossible to confuse with other mushrooms and pretty tasty though they do look really funky.

The other mushroom I used to enjoy is Sulphur Shelf or Chicken Mushroom. Also easily distinguishable and pretty delicious sauteed in butter, especially if you find them early before they toughen up with passing time
http://americanmushrooms.com/edibles4.htm

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Sun Sep 10, 2017 6:27 am
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Smoking an 11lb pork shoulder today for pulled pork. Started the charcoal at 330am. Went into the smoker around 400am with a couple hickory chunks. It's in the stall now guessing it will be total cooking time roughly 12 hours but the internal temp is King. I cook mine to an internal temperature of 200-205 degrees.

Injected the shoulder last night with Butcher's Blend followed by dry brining with Kosher Salt:
http://www.butcherbbq.com/online-store/World-Class-Injections-c18910209

This morning covered the whole thing with Memphis Dust spice rub.
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

Once the shoulder's ready to pull have some cream cheese jalapeno poppers ready to go on the smoker too. We also have coleslaw ready to go.
A long wait but the results are well worth the effort.

Planning to deliver couple pounds to one of our neighbors. His wife is vegetarian so I think he's look forward to a carnivorous dinner today :bigsmile:

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Sun Sep 10, 2017 6:41 am
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Yesterday I dutch ovened a 10lb pork butt. Nothing fancy. No BBQ or smoker. Stuffed garlic cloves into it here and there, and cut up an onion and put over it. A bit of Montreal Seasoning. Poured in some chicken stock and cooked at 275 for about 8 hours. It turned out great. Falling apart, fat rendered out, and super tender and moist. Took it over to a family shindig with a bunch of buns, home made BBQ sauce and some jerk sauce. It got rave reviews. I like the simplicity of that method. I never even opened the lid until 7 hours in.

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Sun Sep 10, 2017 7:54 am
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Jonathan Brown wrote:
Yesterday I dutch ovened a 10lb pork butt. Nothing fancy. No BBQ or smoker. Stuffed garlic cloves into it here and there, and cut up an onion and put over it. A bit of Montreal Seasoning. Poured in some chicken stock and cooked at 275 for about 8 hours. It turned out great. Falling apart, fat rendered out, and super tender and moist. Took it over to a family shindig with a bunch of buns, home made BBQ sauce and some jerk sauce. It got rave reviews. I like the simplicity of that method. I never even opened the lid until 7 hours in.


That's a great recipe thanks. In the summer months here it's pretty warm outside (100+ degrees with high humidity) to be outside cooking on the smoker or doing any grilling. We'll try that out. Montreal Seasoning is great stuff, love it on steaks and tri-tip roasts on the grill, it has been one of my go to grilling spices along with Johnny's for a long time. Lately have been experimenting with various spice rubs from Oakridge BBQ also although for beef ribs and pork on the smoker frequently roll my own spice mixes.

Same thing smoking, hard to resist the temptation to peek inside when its cooking for 8-12 hours. As long as the grill temperature holds reasonably steady, there's no need to open up the smoker as the Kamado is super efficient with charcoal burn rate.

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Sun Sep 10, 2017 8:16 am
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potato soup.....i threw smoked cheese in the mix..............https://www.gimmesomeoven.com/slow-cook ... up-recipe/
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smoked salmon candy

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smoked jalopeno poppers

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Mon Sep 11, 2017 5:34 pm
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Mon Sep 11, 2017 5:56 pm
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Homemade lemon zest cracked pepper pasta with chicken. Cooked up some bacon I made this summer, set it aside. Roasted the broccoli and cherry tomatoes. Made the pasta, cooked it right before serving. For a sauce cooked up the oyster mushrooms with butter garlic and white wine, added chicken stock too. Used corn flakes for the chicken breading and used the bacon fat to cook the chicken. Added some lemon juice after plating, and served with white wine. Super tasty.


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Sat Sep 30, 2017 9:40 pm
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liver and the works

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Sun Oct 22, 2017 5:45 pm
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A bit later today cooking swordfish fillets and a halibut filet

Some accompaniments for the fish:

Mango-Pineapple Salsa
Finely chopped cilantro
Finely chopped red onion
Finely chopped jalapeno peppers, stems and seeds removed
Mangoes cut into small cubes
Pineapple cut into small cubes
Fresh lime juice
Salt and pepper to taste

Lemon-Basil Butter
Unsalted butter
Fresh lemon juice
Small amount of lemon zest
Small amount of garlic, minced
Pinch of salt
Minced fresh basil

For the swordfish my preferred method is to coat the fillets lightly in olive oil then drizzle a bit of dill weed and some fennel seeds on both sides.
Preheat oven to 400
Heat cast iron skillet to high heat
Sear filet on one side about 2 mins
Flip filet and immediately place cast iron skillet in oven
Cook for 10-12 minutes depending on thickness

Will snap some pics later today

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Sat Oct 28, 2017 6:35 am
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Did some Extra thick Costco New York steaks on the Rectec.
If you have a smoker that I HIGHLY recommend you try reverse searing some steaks. It is best with thicker steaks so you can use a meat probe to watch temp while smoking.

Rubbed with Jamie's Gourmet Greek Rub
Reverse seared @180* with xtreme smoke to 100* internal.
Then pulled and put on high heat for a sear to finish temp.
Served wth a side of twice mashed potatoes.

I cooked a bout 1-2min to long, but man oh MAN, tender and juicey! Tender as if they were cooked to medium-rare even though there was very little pink.

Sorry no pictures and no left overs.

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Sat Oct 28, 2017 8:47 pm
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lamrith wrote:
Then pulled and put on high heat for a sear to finish temp.


By "pulled" do you mean you took them out of the Rec Tec and put them on the stove or some other appliance?!

:reaction:

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Sat Oct 28, 2017 11:19 pm
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