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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    I think it'll be good. They're doing my usual dry brine. Will put on the smoker later today.

    No I'm not trying these like brisket. Lol. I think one I'm going to smoke till medium and the other I'm going to pull off early and then crank the heat up and sear it.
     
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  3. tomc

    tomc Two Time F1 World Champ

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    I've done reverse sear w/ the low/slow phase on the smoker. It came out great.
    Do you knock some of that salt off before finishing it up?
    T
     
  4. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    #15878 TexasF355F1, Jan 17, 2021
    Last edited: Jan 17, 2021
    Nope, it melds in from brining. I just rubbed some olive oil (reg not ev) and another modified blend from my brisket rub last week. Thinking I'm about to order a pizza for lunch and then throw these on when I get home. Figure it won't take that long, but will take longer than I think possibly.


    Plus, if I have pizza, then I can drink earlier. :D
     
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  5. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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  6. max930

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    Hot turkey sandwiches with last nights left overs.
     
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  8. PureEuroM3

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  9. PureEuroM3

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  10. max930

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    Decided I don't feel like turkey again. Brother is over watching football, we ordered pizza for lunch. Now trying to decide on dinner, brother can be a PITA when it comes to dinner decisions. Maybe Chinese.
     
  11. NbyNW

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  13. tomc

    tomc Two Time F1 World Champ

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    Scallops & sashimi!

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    Shrimp ramen. Homemade shrimp broth, ramen noodles, the pickled red onions & jalapeños I made a few days ago & Huy Fong garlic chili paste.

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    I'm loving this stuff!

    T
     
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  14. max930

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    Brother doesn't like anything Japanese, even the cooked non seafood stuff. Ended up at McDonalds. I was hungry and had to pick up a prescription for my mom. McDonalds is just up the road. Didn't give him a choice, he was being picky.
     
  15. Frank_C

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  16. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    No pics. Fail.

    Got busy doing cable management in my office and forgot to set the timers. Didn't completely ruin them, just not picture worthy. They are a tad saltier than I prefer, but just a tad less next time.
     
  17. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    Did you just discover that goodness? It is great stuff. I almost always add it to my asian marinades.

    I somehow was way ahead of the curve on siracha though. Ate that stuff long long before it ever became a fad.
     
  18. tomc

    tomc Two Time F1 World Champ

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    Yes. To be honest, until recently I thought it was the same as sambal oelek!! Lol. Since the jars look so similar!

    I never heard of sriracha until I spent some time in California about 30 years ago. I think I now prefer the Tabasco version to the Huy Fong.

    T
     
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  19. BrettC

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  20. tomc

    tomc Two Time F1 World Champ

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    Do you have your own grinder?
    T
     
  21. BrettC

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    Yes, a chef mate I think. It attaches to the kitchen aid mixer. Works fine for small jobs.
     
  22. BrettC

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    Then I had to buy the sausage stuffer parts to use with the grinder attachment.
     
  23. BrettC

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    I love that stuff....the rooster sauce!
     
  24. tomc

    tomc Two Time F1 World Champ

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    Me too. All 3 of their products are excellent - sriracha, sambal oelek, and the chili garlic sauce.
    Just the right amount of heat for my taste buds, and I love all the garlic in them.

    Great success story too by the Huy Fong founder...

    https://www.vice.com/en/article/zmj4ae/the-story-of-sriracha-is-the-story-of-america

    Turns out Huy Fong was the name of the ship on which he left Vietnam in 1980.
    Which I did not know.

    T
     
  25. max930

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    I'm thinking of getting a T-bone at the butcher shop.
     
  26. BrettC

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    Such a great story. I gotta say I don't like the siracha...I know I'm in the minority but not my favorite hot sauce. Just doesn't speak to me.
     
  27. BrettC

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    About 1/3 of the massive assembly line this afternoon...pork pot stickers, rolls with cabbage, bamboo shoot and pork, and won ton with cream cheese. The rest is freezing on sheets for eventual storage in the chill chest. Image Unavailable, Please Login
     
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  28. BrettC

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    I read an article that the neighboring areas to his factory were so inundated with hot chili vapors, people couldn't go outside, etc blah blah blah. There is always a complainer!
     

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