Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

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  1. Mar 9, 2011 #1

    Jim

    Jim

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    Pork cutlets, baked taters,string beans.

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  2. Mar 9, 2011 #2

    Vertigo

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    ZOMG that looks good!
     
  3. Mar 9, 2011 #3

    Avishar

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    [​IMG]

    Uploaded with ImageShack.us T-Bone, Roasted Garlic Onion Enoki & Oyster Mushroom Pan Jus, Grilled Sugar glazed asparagus, Baked Potato, Sweet Potato, Homemade lemon buttermilk rolls, apologize for the terrible quality & the lack of any plating skills, imageshack won't allow 9 mb files >:[
     
  4. Mar 14, 2011 #4

    Jim

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    Long overdue BBQ today-
    Turkey breast with plum wood, one juicy bird!

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  5. Mar 14, 2011 #5

    Dave Martell

    Dave Martell

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    Oh man does that look good...mmmmm
     
  6. Mar 14, 2011 #6

    Jay

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    I want to lick my screen.
     
  7. Mar 14, 2011 #7

    Jim

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    Hey if you are desperate I will run a sammich over to you at work!
     
  8. Mar 14, 2011 #8

    PierreRodrigue

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    mmmmmm, turkey sammich....
     
  9. Mar 30, 2011 #9

    Jim

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    Pending pork butts-

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    __________________
    :thebbq:
     
  10. Mar 30, 2011 #10

    Eamon Burke

    Eamon Burke

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    Wow, that's nice pork!
     
  11. Mar 31, 2011 #11

    Jim

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    Butts rested overnight- here they are waiting to go in the cooker-

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  12. Mar 31, 2011 #12

    K-Fed

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    I'll kick it off.

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  13. Mar 31, 2011 #13

    Dave Martell

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    Jim, stop this already! :tongue4:
     
  14. Mar 31, 2011 #14

    Jim

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    Dont worry Dave I will bring some sammies with me.
     
  15. Mar 31, 2011 #15

    Dave Martell

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    Oh well that's different then. :biggrin2:
     
  16. Mar 31, 2011 #16

    Jim

    Jim

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    Wow Thats some pretty food! Can you break it down for us?
     
  17. Mar 31, 2011 #17

    Jim

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    Here are the Butts done and resting!

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  18. Mar 31, 2011 #18

    steeley

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    Good god man there are conventions about this type of torture.:bbqsmoker:
     
  19. Mar 31, 2011 #19

    monty

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    Jim, looks like you have more than the butt there. Looks like a whole shoulder to me. Nice!!
     
  20. Mar 31, 2011 #20

    monty

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    Here are my ribs from Monday. Believe it or not there is no sauce on these ribs.
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  21. Apr 1, 2011 #21

    Pensacola Tiger

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    I find that hard to believe, so please FedEx them overnight so I may make a personal determination. I promise to return the bones.
     
  22. Apr 1, 2011 #22

    Jim

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    Nice Ribs Monty!
     
  23. Apr 1, 2011 #23

    K-Fed

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    Sorry about the thread redundency... Just uploaded a few more. I apologize in advance for all the large pictures.

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  24. Apr 1, 2011 #24

    MikeZ

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    The Zeemans sesami chicken
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  25. Apr 1, 2011 #25

    Jim

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    Looking tasty!
     
  26. Apr 1, 2011 #26

    stereo.pete

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    My father-in-law dropped some meatballs off for the wifey and I decided to do something a little different. Here we have a spinach salad with simple vinaigrette, roasted almond shavings, strawberries and meatballs topped off with a little lemon zest. It was surprisingly delicious!


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  27. Apr 1, 2011 #27

    cnochef

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    Beautiful looking bird, Jim! To change the subject, is that a Sani-Tuff cutting board you're using? If so, how do you like it?
     
  28. Apr 1, 2011 #28

    Jim

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    It is a Sani Tuff board Chef, I prefer it over most other boards. I think it is the most knife friendly. Easy to sanitize also. It can be soaked in a bleach solution, put in the dishwasher and after a decade or so of use you can sand it a little to freshen it up. I would not recommend the 1/2 inch board in the larger sizes. They can take a set if stored on edge. But even that is easy to fix in a warm oven on a sheet pan.
     
  29. Apr 2, 2011 #29

    MikeZ

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    thats a sexy breast right there... mmm id love to get my mouth on that
     
  30. Apr 3, 2011 #30

    SpikeC

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    :bbqsmoker:The local store has pork ribs on sale, butt in the case they are all trimmed, so I asked if they had any still in the bag, and they accommodated me. I smear mustard all over them, then coat with my home made dry rub. The went into the Big Green Egg at 190º for 7 hours, and due to a late start they then rested till today in the fridge, reheating under foil at a bare 200º for a couple of hours. I made some salad with napa cabbage and cucumber with a ceasarish dressings. I had some carrots that held up a chicken while it roasted. I sliced then fairly thickly and browned them in some olive oil.
    No pics of the plating, butt got a record of the Q.
    The meat slides off the bone butt still has some bite to it!
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