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 what did you cook today thread 
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Real Name: Johnny 5
I just made what I'll call Hobo pho

1 chicken ramen package but only half packet of seasoning
1 tsp or so of sesame oil
1 packet herb ox no sodium chicken broth
1 10 oz can chicken
1/2 medium shallot
3 sprigs spring/green onion
healthy amount of Huy Fong garlic chili sauce
couple oz of fresh mushrooms

Toss everything in a pot with 2 cups water, except the ramen noodles.

Boil for about 3-4 mins.

Toss the ramen noodles in then cook for ~2 mins more.



It's a cheap, filling, and delicious meal.

You can also use more water, or and more traditional rice noodles, for a different texture, or if you wanna stretch it... I'll probably do that next time...

If you use the entire packet of ramen seasoning the sodium can be pretty high, so by only using half the packet, you cut the sodium roughly in half as well. Using rice noodles, with 2 packets herb ox, would be pretty low sodium...

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Mon Apr 05, 2021 11:34 pm
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Real Name: Steve
That sounds really good, TW!

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Tue Apr 06, 2021 6:25 am
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MadPick wrote:
That sounds really good, TW!


Eat soup, stay healthy.

Attachment:
5m8m04f15qr61.jpg


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Wed Apr 07, 2021 12:30 pm
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Pulled some cheap sirloins out of the freezer, applied a good dose of Recteq smoker reverse sear, and converted to beef soft tacos. Yum.

Image

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Thu Apr 08, 2021 5:37 pm
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MadPick wrote:
Pulled some cheap sirloins out of the freezer, applied a good dose of Recteq smoker reverse sear, and converted to beef soft tacos. Yum.

Image


Oh hell yeah! I do that with leftover Ribeye too. I make tortilla wraps with it. :thumbsup2:

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Thu Apr 08, 2021 5:44 pm
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I cooked four small sirloins. Two of them were just amazing, nice pure meat and tasty. Two of them were more gristly, cut from the intersection of some muscles I guess. Big difference.

Lesson learned for next time I butcher a big sirloin, or probably any big roast: Don't try to save as many steaks as I can. Anything that's questionable, just grind that shit. Let all the steaks be good. thumbsup

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Thu Apr 08, 2021 5:47 pm
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MadPick wrote:
I cooked four small sirloins. Two of them were just amazing, nice pure meat and tasty. Two of them were more gristly, cut from the intersection of some muscles I guess. Big difference.

Lesson learned for next time I butcher a big sirloin, or probably any big roast: Don't try to save as many steaks as I can. Anything that's questionable, just grind that shit. Let all the steaks be good. thumbsup



Good plan. :thumbsup2: It was your first time, you will be a pro on the next one.

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Thu Apr 08, 2021 5:50 pm
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To illustrate, using my earlier pre-smoking, post-butchering pic. :bigsmile:

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Thu Apr 08, 2021 5:51 pm
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Come on now . . . you KNOW that this cooked up to be a great breakfast, especially with the added cheese!

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Sun Apr 11, 2021 8:16 am
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Just cooked a big ol pot of pinto beans, slow cooked with a nice big ham hock (smoked shank) in it.


Sun Apr 11, 2021 4:42 pm
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Smash burgers on my new Gas Griddle. They were the bomb.

This is how i did them. :thumbsup2:

https://www.youtube.com/watch?v=1gSrCeXuYTA

Burger nirvana!


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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun Apr 11, 2021 4:45 pm
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That burger looks tasty!

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Sun Apr 11, 2021 9:01 pm
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Pablo wrote:
That burger looks tasty!


Thanks! :bigsmile:

I am loving my new griddle, so many new things to do. Those Smash burgers with a gas griddle take under 10 minutes too, including grilling the Onions.
Smashed Thin 80% patties, high heat and American cheese. (and i'm not an American cheese fan, but it melts the best).
If you haven't done a Smash burger, you need to try one. :bigsmile:

You can do it in a frying pan too, it doesn't have to be a griddle. I used this guy's sauce too, but i added a bit of Ketchup.

https://www.youtube.com/watch?v=1gSrCeXuYTA

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun Apr 11, 2021 9:31 pm
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Made a couple of things, recently:

First up, a burger.
Image

I'd been having a burger hankering for a while, so I gave in. Buns were Josh Weissman's enriched Hokkaido style buns. Lettuce was shredded, so you don't pull out a whole weirdly greasy leaf at once. Tomato was salted prior to assembly. Burger was, this time, supermarket ground beef at 80:20. It was 2 thinner patties as smash-burgers, with a layer of cheddar sandwiched. Bacon was a 3x3 weave, baked between parchment paper sandwiched between 2 baking trays to keep it flat. Since the bacon is crispy and flat it will break and not give you one longer-than-mouthful piece and no bacon in the rest of the burger. There was also a burger sauce, and onion jam. The buns were toasted in the bacon fat, because why would you waste that? Burgers were seared in tallow.

The burger assembly line:
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Surf 'n turf with greenery, as celebration for getting vaccinated, and for finding both the prawns and the tri-tip steaks at 50% off at the store in the middle of the day.
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Sourdough.
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Short-rib and tteok doenjang jjigae
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I bought the wrong bean paste at Uwajimaya. Had to learn to use it!


Devilled Eggs.
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I'd never made devilled eggs before, but we had some leftover hard boiled from Easter, so I tried. They didn't suck.


And finally, some ribs:
Image

I'm going to be honest here and say that they needed more sauce. This is the first time I'd ever put sauce on ribs while smoking. I just .. don't do it. I like the meat to stand alone and people are welcome to add sauce if they wish. I don't want to hide meat behind a sauce - I've got nothing to hide. The drop biscuits had too much moisture - I'll be testing a tweaked recipe soon. I don't have years of practice with them - in fact 2020 was the first time I ever made a biscuit. They taste good and the texture is good, but I've never got them tall. Part of that was technique, and I've changed that up, but once I'd got the technique right, I consulted with a friend, and she's corrected my recipe a little...


Mon Apr 12, 2021 10:00 am
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Well done WW, all of that looks great! :thumbsup2:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Mon Apr 12, 2021 10:07 am
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