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 what did you cook today thread 
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Location: Burlington
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Real Name: Kyle
Once you go Foodi, everything else is no Goodi.....

Ok, so I'm not a poet. However the Foodi is the Shit!

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Fri Jan 15, 2021 11:04 pm
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Location: Faxon, OK
Joined: Sat Mar 19, 2011
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Real Name: Chuck
MadPick wrote:
golddigger14s wrote:
Sous Vide Filet Mignon, asparagus, and wild rice.


Good Lord, Chuck! You're pretty high-class for an Oklahoman (and Oklahowoman, though that doesn't sound as good in hindsight as I thought it would).

I have a few filet mignons (filets mignon?) in the freezer, and I'm considering attempting sous vide for the first time with them. That looks damned good!

130-135 degrees for about 2 hours, then about 1-2 minutes on cast iron/grill on each side.

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Sat Jan 16, 2021 12:57 am
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Location: RENTON
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Real Name: John
I'm doing smoked Pork Chops.
I brined them for a couple hours before hitting the smoker. I used 32 oz's of Apple juice, 1/2 a cup of brown sugar, 1/4 cup of Kosher Salt and 1/4 cup of whatever BBQ rub you like.
After i pulled them from the brine mix i gently seasoned them again with Rub, add some Montreal Steak mix for texture and hit the smoke at 250 until 135-140 Internal.
Mmmmmm.....good Piggy.

No Sous Vide nonsense over here, i don't want boiled Meat thank you. :wink05:

That did you look damn good though Chuck. :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 Jan 18, 2021 6:06 pm
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Air fried 5 cheese and garlic tortellini


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Wed Feb 03, 2021 6:50 pm
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Location: RENTON
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3 racks of baby backs in the Smoker, a dozen red Pork Tamales, (i didn't make those, but they are Home made) some Beef short ribs will be seared shortly and a Ceaser Salad.
Somewhere in all that will be Nacho's i think, going to be a Chubby day. :bigsmile:

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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 Feb 07, 2021 12:04 pm
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Location: Renton, WA
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Real Name: Steve
Pizza . . . from scratch. I felt like a fucking superhero! It's been a loooong time since I've put hands to flour and made dough. icon_eek

Image

And no, those white speckles aren't cheese or something like that. They're just sparkles from the garlic butter. :bigsmile:

We had some leftover sausage pasta sauce, so I decided to tackle the project to make good use of it. I went with Sam the Cooking Guy's technique, with just a couple of minor tweaks:

[youtube1]https://www.youtube.com/watch?v=tU5pgqVV4QM&t=349s[/youtube1]
https://www.youtube.com/watch?v=tU5pgqVV4QM&t=349s

The crust was really, really good, and the cheese filling was excellent.

The toppings were good, but if I do it again I'll probably play around a little.

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Mon Feb 08, 2021 7:46 pm
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Location: Round Rock, TX
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Real Name: Dave
Weather's a bit chilly today in Tejas:

Detailed Forecast
This AfternoonA chance of snow and freezing rain before 3pm, then snow likely, possibly mixed with freezing drizzle. Cloudy, with a high near 26. North wind 15 to 20 mph, with gusts as high as 30 mph. Chance of precipitation is 60%. Little or no ice accumulation expected. Total daytime snow accumulation of less than a half inch possible.

TonightSnow. Low around 6. Wind chill values as low as -10. North wind 15 to 20 mph, with gusts as high as 30 mph. Chance of precipitation is 90%. New snow accumulation of 3 to 5 inches possible.

I say fuck it!!! Gonna fire up the grill this afternoon for some outdoor cooking. Picked up a Prime Tri Tip Roast and Jalapeno Poppers at HEB yesterday afternoon. If my cousins in Canada can fire up their outdoor grills in Ottawa this time of year, then I'm throwing my hat in the ring too :bigsmile:

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Sun Feb 14, 2021 11:42 am
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Salmon in a butter garlic cream sauce

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Sun Feb 28, 2021 6:16 pm
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^ Damn. I'm not a huge fish fan, but I'd be more than happy to belly up to that pan!

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Sun Feb 28, 2021 6:30 pm
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MadPick wrote:
^ Damn. I'm not a huge fish fan, but I'd be more than happy to belly up to that pan!



Not a big Salmon fan here either, but that looks damn good. I might change my mind about Salmon if i tried that. :bow:

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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 Feb 28, 2021 6:40 pm
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I made a couple Smoked fatties. No, i didn't Smoke a couple Fatties....well, i guess i did, but it was in the Smoker. :bigsmile:

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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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SAF 5 Year Donor
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Sun Feb 28, 2021 6:44 pm
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Bangers and Mash


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Tue Mar 09, 2021 5:52 pm
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Nicely Done! :thumbsup2:


Wed Mar 10, 2021 2:59 am
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Shrimp tacos
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Mon Mar 15, 2021 5:29 pm
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Goooood shit


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Sun Mar 21, 2021 4:30 pm
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