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 what did you cook today thread 
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I may have had enough meat left to do it again tonight..

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only difference is I added some sriracha horseradish sauce.

I also turned up the burner to get a nice char this time... oh my God, the difference is night and day.


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Thu Jul 15, 2021 8:55 pm
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Fish tacos.
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That might be the best I've ever fried fish. I did miss not having any cumin in anything, though.


Fri Jul 16, 2021 7:52 am
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Mmmm looks good guys.

I went to a friend’s house for a backyard hangout last night, so I took this bean dish. Various canned beans plus some sauces and spices, plus onions, plus chunks of smoked sausage, plus a good splash of rye whiskey … and then bacon on top.

Baked in the Recteq at 350. Damned good, and the bacon on top is kinda cool, but it’s a pretty easy dish to make.

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Fri Jul 16, 2021 8:23 am
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WanderingWalrus wrote:

That might be the best I've ever fried fish. I did miss not having any cumin in anything, though.


Looks GREAT ??? You ran out of cumin?

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Fri Jul 16, 2021 8:28 am
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Smoked my first meatloaf last night.....will be doing it again


Fri Jul 16, 2021 9:57 am
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It really ups the game for a meatloaf --- doesn't it? I will never cook one any other way. It almost seems like a better use for ground beef over hamburgers in the end --- bacon grease fried meatloaf sammys are the bomb!!!
I'm planning to do one very soon myself --- I don't know why it keeps getting pushed back....

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Fri Jul 16, 2021 10:12 am
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MadPick wrote:
Mmmm looks good guys.

I went to a friend’s house for a backyard hangout last night, so I took this bean dish. Various canned beans plus some sauces and spices, plus onions, plus chunks of smoked sausage, plus a good splash of rye whiskey … and then bacon on top.

Baked in the Recteq at 350. Damned good, and the bacon on top is kinda cool, but it’s a pretty easy dish to make.

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I'm not a big fan of beans, but you got me with Smoked Sausage and the Bacon on top.

Would eat. :thumbsup2:

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Fri Jul 16, 2021 10:31 am
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usrifle wrote:
'm not a big fan of beans, but you got me with Smoked Sausage and the Bacon on top.

Would eat. :thumbsup2:


Well, Bridget can teach you how....
https://www.youtube.com/watch?v=8J2NBmQYZKw

I made a few substitutions, including the sausage that I had on hand in lieu of bratwurst. I don't recall seeing the rye whiskey in her version either. :rofl9:

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Fri Jul 16, 2021 10:34 am
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MadPick wrote:
usrifle wrote:
'm not a big fan of beans, but you got me with Smoked Sausage and the Bacon on top.

Would eat. :thumbsup2:


Well, Bridget can teach you how....
https://www.youtube.com/watch?v=8J2NBmQYZKw

I made a few substitutions, including the sausage that I had on hand in lieu of bratwurst. I don't recall seeing the rye whiskey in her version either. :rofl9:


Whiskey in beans? Now you got Jacy too. :rofl9:

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Fri Jul 16, 2021 10:37 am
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Sorry, no pics.

Monte Cristos for lunch. Bread, honey ham, mesquite turkey, brie. Dip in whisked egg (laid by my hens), fry in butter on medium heat. Remove, sprinkle powdered sugar, cover in raspberry sauce make from the berries picked next door.

I'd also do dijon mustard, but I'm the only one who cares for it, and it overpowers the other flavors a bit. There's already a lot going on with each bite.

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Fri Jul 16, 2021 5:01 pm
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Ribs in the offset stick burner.


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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.

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Fri Jul 16, 2021 5:16 pm
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What's that cloudy-looking air up above the ribs?

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Fri Jul 16, 2021 5:17 pm
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MadPick wrote:
What's that cloudy-looking air up above the ribs?


Magic smoke....from real Wood. :wink05:

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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.

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Fri Jul 16, 2021 5:31 pm
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Looks pretty white to me :peep:

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Fri Jul 16, 2021 7:36 pm
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JohnMBrowning wrote:
Looks pretty white to me :peep:



:rofl9: Nah, it was rolling blue. It was shaded.


The review of the Ribs after using the Stickburner for the 1st time in a couple Years.

Excellent bark and smoke flavor, but they were a bit dry and didn't pull completely clean. I ran it a bit low on temp and didn't wrap them like i usually did in the offset and that's the issue.

I got lazy with the Pellet Smoker and cut some of my step's with the offset. :facepalm2:

It was great to fire up the old Oklahoma Joe's again though, i see many more Cook's with it this summer. Hopefully Brisket prices come down, i saw a 14 lb packer at Fred Meyer's for a 105 bucks!

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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.

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Fri Jul 16, 2021 8:04 pm
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