What did everyone cook today?
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PapaSop I have a 5 burner convection with extra oven space, propane ,will never go back to electric
craigrice said in What did everyone cook today?:
PapaSop I have a 5 burner convection with extra oven space, propane ,will never go back to electric
Me too and I completely agree.
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PapaSop I have a 5 burner convection with extra oven space, propane ,will never go back to electric
craigrice said in What did everyone cook today?:
PapaSop I have a 5 burner convection with extra oven space, propane ,will never go back to electric
You’re killing me here.
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PapaSop I love spaghetti with lots of meat in the sauce and that bread looks pretty good to is it garlic
gus4416
It is. Best part, leftovers for work tomorrow. -
zbigjeff said in What did everyone cook today?:
PapaSop Always nice to top off that dish with a nice red from Napa.
Amen to that. Had to sneak a little into the sauce while simmering.
PapaSop Yaaaayyy! That just made me smile.
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I have now jumped on the Tex_77 train of cooking chicken marinated with and breaded with Chicken On The Run directly on the grill. I know this is heresy to my statement that the same chicken being the best when I fried them. Grilling is way better. Yes, I used some smoke during the cooking. But, that’s only an enhancement.
zbigjeff That looks very tasty. Im going to give that a try.
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glen well I shouldn’t complain. One is working at a brewery and makes a good amount of home home brews, mead and wine. Im hoping bourbon is next.
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GWG8541 That is plain awesome!!! It was nice to see my name as an inspiration. Thanks for mentioning me.
Dr_Pain You are definitely are an inspiration in this great community. Glad your back in the saddle.
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PapaSop looks great. I love a good spaghetti and meat sauce.
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A little chilly to be grilling so we broiled 1 1/4 inch pork chops with egg plant, kim chi, and steamed rice. I was sipping a home-brewed honey- ale and the wife was drinking a nice pinot.
I can’t take any credit for the cooking other than tracking the temperature of the pork chops with my new Meater + temperature probe.
Paul
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GWG8541 man oh man you had me until the beer
Departing Contestant is it beer in general or the funny named one? That was my first and probably last Hoegaarden. My son brought it over for dinner. The glasses were free and nice beer glasses. At least I can say I tried it, but not a fan.
“You never really die until you end up on the wall at a Cracker Barrel”
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A little chilly to be grilling so we broiled 1 1/4 inch pork chops with egg plant, kim chi, and steamed rice. I was sipping a home-brewed honey- ale and the wife was drinking a nice pinot.
I can’t take any credit for the cooking other than tracking the temperature of the pork chops with my new Meater + temperature probe.
processhead wow that looks tasty and healthy.
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A little chilly to be grilling so we broiled 1 1/4 inch pork chops with egg plant, kim chi, and steamed rice. I was sipping a home-brewed honey- ale and the wife was drinking a nice pinot.
I can’t take any credit for the cooking other than tracking the temperature of the pork chops with my new Meater + temperature probe.
processhead That looks good, I like eggplant.
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Departing Contestant is it beer in general or the funny named one? That was my first and probably last Hoegaarden. My son brought it over for dinner. The glasses were free and nice beer glasses. At least I can say I tried it, but not a fan.
GWG8541 said in What did everyone cook today?:
Departing Contestant is it beer in general or the funny named one? That was my first and probably last Hoegaarden. My son brought it over for dinner. The glasses were free and nice beer glasses. At least I can say I tried it, but not a fan.
This beer has a name. We named it Fish Camp Ale. It got that tag when I was brewing 10 gallons of this recipe for one of my meat processing buddies to take to his annual fishing trip.
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A little chilly to be grilling so we broiled 1 1/4 inch pork chops with egg plant, kim chi, and steamed rice. I was sipping a home-brewed honey- ale and the wife was drinking a nice pinot.
I can’t take any credit for the cooking other than tracking the temperature of the pork chops with my new Meater + temperature probe.
processhead Man that pork chop looks good and I never turn down kimchi.
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Departing Contestant is it beer in general or the funny named one? That was my first and probably last Hoegaarden. My son brought it over for dinner. The glasses were free and nice beer glasses. At least I can say I tried it, but not a fan.
GWG8541 Departing Contestant the name says it all. I was not a fan of that one at all.
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GWG8541 said in What did everyone cook today?:
Departing Contestant is it beer in general or the funny named one? That was my first and probably last Hoegaarden. My son brought it over for dinner. The glasses were free and nice beer glasses. At least I can say I tried it, but not a fan.
This beer has a name. We named it Fish Camp Ale. It got that tag when I was brewing 10 gallons of this recipe for one of my meat processing buddies to take to his annual fishing trip.
processhead my son that is working at the Brewery really likes it. Not one of my favorites, but there are very few Belgians I really like. Being a wheat beer I was hoping for the best. I like most German wheat beers I’ve tried. However, it was free beer so I can’t complain.
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A little chilly to be grilling so we broiled 1 1/4 inch pork chops with egg plant, kim chi, and steamed rice. I was sipping a home-brewed honey- ale and the wife was drinking a nice pinot.
I can’t take any credit for the cooking other than tracking the temperature of the pork chops with my new Meater + temperature probe.
processhead It’s nice you have well rounded family who can put “stuff” on the table that looks really juicy. Congrats!!! Breaking bread with the family is just grand in my book.
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zbigjeff that looks delicious I can’t wait for warmer weather so I can get the grill out and try this
gus4416 Well, I brought the propane inside for a day and we went from the single digits to 54 for 2 days and then back down into the OMG category. That’s why I pulled out the grill and warmed up propane and did it. Yep, timing is everything. But, the “hot” weather delayed me cold smoking the klobase I made today. So, the living quarters will smell like OMG garlic for two more days. Ya know, it could be worse. LOL
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I have now jumped on the Tex_77 train of cooking chicken marinated with and breaded with Chicken On The Run directly on the grill. I know this is heresy to my statement that the same chicken being the best when I fried them. Grilling is way better. Yes, I used some smoke during the cooking. But, that’s only an enhancement.
zbigjeff I’m going to have to try this. Those look great.
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