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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 95
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #941
    Senior Member AFKitchenknivesguy's Avatar
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    My favorite thing to make on my BGE. Just salt, pepper, and 5 hours at 275F. Crispy skin and fall apart meat. Had a buddy over who's wife just PCSed to Texas, so he is eating out of the freezer most days. I sent him home happy.

    [IMG][/IMG]

    [IMG][/IMG]
    Jason

  2. #942
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    SpikeC's Avatar
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    275 for 5 hours, huh. I will try that!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #943
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    I made biscuits this morning, ate them with serrano ham and cultured butter.

  4. #944
    Senior Member Namaxy's Avatar
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    Quote Originally Posted by apicius9 View Post
    Aaahh, the simple things... Thought too late of taking a pic, so the sausage was gone already





    Stefan
    I assume you re-handled that bread knife? Beautiful!

  5. #945
    Senior Member Lucretia's Avatar
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    Ham biscuits and BGE chicken. YUM!
    Now is not the time to bother me. And it's always now. Wiley Miller

  6. #946
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    Quote Originally Posted by AFKitchenknivesguy View Post
    My favorite thing to make on my BGE. Just salt, pepper, and 5 hours at 275F. Crispy skin and fall apart meat. Had a buddy over who's wife just PCSed to Texas, so he is eating out of the freezer most days. I sent him home happy.

    [IMG][/IMG]

    [IMG][/IMG]
    That looks tasty!

  7. #947
    Senior Member eaglerock's Avatar
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    Some very nice looking pictures here, makes me hungry :P

    Here is 1 i took for a small magazine.



    And here is some of what i have done at work or home.










    Hopefully you like them. I'll post more later

  8. #948
    Senior Member
    Zwiefel's Avatar
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    fantastic photos. you are obviously not using my photographic skillset to take them!
    Remember: You're a unique individual...just like everybody else.

  9. #949
    Senior Member heirkb's Avatar
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    Those dishes look really interesting. You should post descriptions

    BTW, you're not from Eagle Rock, CA are you? I can't think of any restaurant that would serve that level of food around that area (and I hate to even imagine commuting around the LA area).

  10. #950
    Senior Member
    mano's Avatar
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    Excellent photos!

    Here are a few things we made:

    bok choi confit
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    Stuffed calamari and asparagus
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    Champagne and escargot
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    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

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