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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 183
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1821
    Senior Member erickso1's Avatar
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    Jul 2014
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    Made no knead bread. This time I let it rise 24 hrs, then threw it in the fridge for 5 days. Pulled it and normal procedure after that. Turned out great. Bit more flavor.

    Also, since I post a lot of bread, I also started this 6+ lb pork belly on its way to bacon town.

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  2. #1822
    Senior Member Mucho Bocho's Avatar
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    Nice crumb Erick!
    One thing you can give and still keep...is your word.

  3. #1823
    Senior Member Mrmnms's Avatar
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    +1. Looks outstanding.

  4. #1824
    Senior Member chefcomesback's Avatar
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    May 2013
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    Went to fish market and grabbed this NZ turbot , it is right next to a 270 shig gyuto for a size comparison Click image for larger version. 

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  5. #1825
    Have to love our local produce. If I could have snapped a photo of our fish delivery today, the kind of thing that makes your love your job all the way from prep through cooking it come service.

  6. #1826
    Bread is awesome but really, really looking forward to shots of the bacon

  7. #1827
    Had a hankerin' for some Jerk the other day ... bone in thighs / 2 days in mango + ground yellow habaneros + yummy stuff + smoke + XL BGE = jamaica mannnnnn ... do love the carib when it's nice and hot ...










  8. #1828
    Smoke + meat = heaven

    Haven't had time to give my Weber any use this summer, but will this weekend.

  9. #1829
    Senior Member erickso1's Avatar
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    Continuation of the bacon experiment. Cured with kosher salt, pink salt, coriander, black pepper, juniper berries and maple syrup. Was in the fridge for 6 days with daily flips. Pulled it out Friday afternoon, washed it off, placed on rack and back in the fridge for 24 hours. Saturday morning I got the Rocky Mountain smoker going. 2.25 hours at 215 with applewood smoke. Internal temp hit 150. I pulled it, let it cool until dinner. Baked off a loaf of no knead that had been in the fridge for 5 days. Sliced up some farmers market tomatoes, romaine lettuce, mayo and we enjoyed some BLT's for dinner. I didn't get pics of the sandwiches, but did the bacon and bread. Bacon was delish.





  10. #1830

    Zwiefel's Avatar
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    Jul 2012
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    Little Rock, AR
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    Excellent work!
    Remember: You're a unique individual...just like everybody else.

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