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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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Fire Me Boy! What's For Dinner? Thread

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

Last edited by Buehler445; 03-02-2020 at 09:14 AM..
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Old 01-03-2021, 07:15 PM   #15931
Baby Lee Baby Lee is offline
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Quote:
Originally Posted by cdcox View Post
Okay, here's today. Chili.
Where's the brown sugar and peanut butter.
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Old 01-03-2021, 07:28 PM   #15932
cdcox cdcox is offline
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Quote:
Originally Posted by Baby Lee View Post
Where's the brown sugar and peanut butter.
I do put a little regular sugar in it. Forgot to show that in the lineup.

Never heard of putting peanut butter in chili. I will taste test in a small batch and report back.
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Old 01-03-2021, 07:30 PM   #15933
ptlyon ptlyon is offline
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Quote:
Originally Posted by cdcox View Post
I do put a little regular sugar in it. Forgot to show that in the lineup.

Never heard of putting peanut butter in chili. I will taste test in a small batch and report back.
Wrong.

And wrong.
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Old 01-03-2021, 07:33 PM   #15934
cdcox cdcox is offline
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Originally Posted by ptlyon View Post
Wrong.

And wrong.
The sugar helps with blending the flavors. I don't put enough in to make it taste sweet.
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Old 01-03-2021, 07:44 PM   #15935
Buehler445 Buehler445 is offline
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Originally Posted by Pablo View Post
Can see some serious bark on that one Buehler, looks tasty.
I knocked out a good one. I normally make my own rub and stick it on the smoker. But I was super lazy so I gave it a thin layer of BBQ sauce and used a premade rub from Rec Tec (screamin pig - it’s decent) and threw it on the rectec.

I wasn’t expecting a ton but it was freaking good. Moisture was there, bark was good. Flavor made it through. I was happy.
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Old 01-03-2021, 07:57 PM   #15936
cooper barrett cooper barrett is offline
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No rubber gloves for the razor blade sliced Habanaro or Ghost peppers?

Did you wear your cashmere sweater when making it? .



Quote:
Originally Posted by cdcox View Post
Okay, here's today. Chili.

IMG-1527-1

IMG-1529-1
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Old 01-03-2021, 08:08 PM   #15937
lewdog lewdog is offline
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**** fancy plating or taking nice looking shots. I had a toddler yelling at me about his unicorn mac n cheese.

Turned out damn good though. Perfect cook for me at 133 with reverse sear in cast iron at 2 minutes a side. Threw some jumbo shrimp on the grill too. Broccoli spears for a side (thank you Green Giant).





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Old 01-03-2021, 08:17 PM   #15938
Easy 6 Easy 6 is offline
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Quote:
Originally Posted by cdcox View Post
Okay, here's today. Chili.

IMG-1527-1

IMG-1529-1
Looks like everything you need for a solid batch, but the oyster sauce is throwing me off...
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Old 01-03-2021, 08:19 PM   #15939
cooper barrett cooper barrett is offline
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My local gas, convenience store makes freshly made pizza's to go. they will cook them in a brick oven or you can take and bake. I had been told about them but it's my first time.

They whipped this up with a hand tossed dough, white cream base with baby spinach, layer of fresh mozzarella, salami, and pickled sweet peppers followed with some white cheese chards. All for $4.95

I had them cut it in Sutara's squares so I could eat the corners on the way home but the box he put it in was sealed tighter than a USPS piorority mail box, so no cheating

The crust was barely burnt with the bottom having both a crunch and a chew, Flavors blended perfectly and 3 hours later it was still great cold.

I am going to hate this place.

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Old 01-03-2021, 08:22 PM   #15940
srvy srvy is offline
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Quote:
Originally Posted by lewdog View Post
**** fancy plating or taking nice looking shots. I had a toddler yelling at me about his unicorn mac n cheese.

Turned out damn good though. Perfect cook for me at 133 with reverse sear in cast iron at 2 minutes a side. Threw some jumbo shrimp on the grill too. Broccoli spears for a side (thank you Green Giant).





That looks good and the steak is cooked perfectly for my tastes.
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Old 01-03-2021, 08:45 PM   #15941
lewdog lewdog is offline
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That looks good and the steak is cooked perfectly for my tastes.
What's great about Sous Vide is once I know the temperature and how it cooks the steak, I can cook it perfectly every time. Also, the cooking is perfectly even so every bite has the same great texture.

Tonight I think I found my temperature for that thickness/cut of steak.
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Old 01-03-2021, 08:47 PM   #15942
Buehler445 Buehler445 is offline
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Well done (read: pefectly done) Lew.
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Old 01-04-2021, 01:40 AM   #15943
Baby Lee Baby Lee is offline
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Originally Posted by cdcox View Post
The sugar helps with blending the flavors. I don't put enough in to make it taste sweet.
Sweet cuts the heat [so you can put more heat in ] it also delays the 'hit' of the heat a bit, like until after you've had a couple spoonfuls already. Same reason your hotter BBQ sauces are a little sweeter. Peanut butter, really it isn't a 'must' but if you use the natural stuff, it provides more body and a little more umami. . . . Think of it analogous to stock or marrow/collagen. Thickens and smoothes instead of a beefy/beany stew. And flavor-wise it just enhances the beans, because duh it is one. Naturally, if you use regular Jif or Peter Pan, cut back on the sugar a bit.

A couple tablespoons of each for a 2-quart batch is more than enough. though up to a 1/4-1/3 cup of peanut butter won't hurt anything.

Last edited by Baby Lee; 01-04-2021 at 01:51 AM..
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Old 01-04-2021, 03:44 AM   #15944
cooper barrett cooper barrett is offline
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Looks great, I can't tell what cut that is but it's probably the strip side of the Porterhouse.



I don't eat $40 steaks very often but when I do, I go all in,

I dry brine, cold smoke (thinking about using a smoke maze and starting it in 3 places), Sous Vide to (<125), then almost throw it directly on a fire, slather with butter and crack some salt.

I started doing this after watching several video's where butts and briskets were smoked for a few hours then put into the dunk for 12+ hours. These guys used a torch to sear but on smaller pieces, a Habachi grill or the starter does the job too.



Quote:
Originally Posted by lewdog View Post
What's great about Sous Vide is once I know the temperature and how it cooks the steak, I can cook it perfectly every time. Also, the cooking is perfectly even so every bite has the same great texture.

Tonight I think I found my temperature for that thickness/cut of steak.

Last edited by cooper barrett; 01-04-2021 at 03:56 AM..
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Old 01-04-2021, 07:50 PM   #15945
Sorce Sorce is offline
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Thawed and smoked the ribs from Christmas dinner's rib roast tonight.

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