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I am currently marinating some chicken thighs in Cajun marinade, and when supper time draws near, they will go into my Instant Pot with chicken broth, spices and liquid smoke. In another pot will be some Cilantro and Lime rice. Highly seasoned green beans will be my veggie!! Lemon pie should handle dessert just fine.
 
Posts: 5268 | Location: Az | Registered: May 27, 2005Reply With QuoteReport This Post
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I can't claim credit for doing the cooking. My wife won't let me near her kitchen.

Dinner tonight was a venison roast, seared and cooked for three hours on low heat. Side dish was roasted vegetables including potatoes, baby carrots, broccoli, cauliflower and pearl onions. Dessert was vanilla ice cream with warm chocolate sauce. Oh my,it was tasty.
 
Posts: 274 | Location: SE Michigan | Registered: June 15, 2010Reply With QuoteReport This Post
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Steak. NY Strips marinated for 2 hours, then grilled to medium rare for me, medium for him with a nice char.


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Posts: 628 | Location: Maryland | Registered: April 30, 2015Reply With QuoteReport This Post
Invest Early, Invest Often
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Did Roasted Leg of Lamb on the new Rec Teq Bullseye Grill with Lemon Garlic Potatoes, Roasted Cauliflower, Salsa Verde Garlic Bread and a nice Glass of Red Wine (Not Shown).



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Posts: 867 | Location: Escaped California...Now In Sunny, Southern Utah | Registered: February 15, 2003Reply With QuoteReport This Post
Muzzle flash
aficionado
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Today? Broiled 3 hot dogs and the buns.

flashguy




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Posts: 24803 | Location: Dallas, TX | Registered: May 08, 2006Reply With QuoteReport This Post
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Rack of lamb cooked three times. 1 hour smoke, 1.5-1.75 hours sous vide, seared on the Weber to finish her off.








Jesse

Sic Semper Tyrannis
 
Posts: 17737 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
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That looks really good.



Now I'm hungry. Damnit.


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Posts: 628 | Location: Maryland | Registered: April 30, 2015Reply With QuoteReport This Post
always with a hat or sunscreen
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Okay Jesse! Enough is enough!

Want to fly you to flyover country so you can cook for us. Since no smoker or BBQ grills/eggs or sous vide immersion gizmos here you'll need to bring yours. We're plain ol' cast iron nut jobs with access to an oven, broiler, and air fryer. Big Grin
hehehehehehehehehehehehe



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Posts: 12142 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
No, not like
Bill Clinton
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Dang Skins, that looks heavenly


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Posts: 3112 | Location: GA | Registered: September 23, 2009Reply With QuoteReport This Post
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Wish I’d gotten some pictures. On my off weeks, I do a lot of the cooking to give my wife a break.

Monday - Vietnamese Pho
Tuesday - Smoked Cuban Chicken Bombs (boneless chicken thigh with mustard, provolone, ham and pickles inside, wrapped in bacon, and smoked)
Tonight - Blackened Mahi Mahi tacos with homemade retried beans.
Tomorrow I’ll be making Spicy Honey Glazed Chicken thighs, got to figure out a side dish.
 
Posts: 2004 | Location: NC | Registered: January 01, 2006Reply With QuoteReport This Post
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Jesse, you just done broke the internet, dropped the mic, and walked off!!!
 
Posts: 1400 | Registered: November 07, 2015Reply With QuoteReport This Post
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Half pound Wagyu burger topped with a healthy dose of bacon and an artery clogging amount Brie. No condiments needed, juiciest burger ever.






Jesse

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Posts: 17737 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
always with a hat or sunscreen
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Maryland style crab cakes with lemon remoulade. Air fried potatoes, a salad, and a chunk of extra sharp cheddar cheese. Finished off with a fresh naval orange and a spot of Grand Mariner. Big Grin






Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
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Posts: 12142 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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I cooked one half of a silver salmon on the grill. It was seasoned with butter, brown sugar, a few other spices, and a bit of pancake syrup. Baked on the grill for 30 minutes. Very yummy!



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Posts: 10092 | Location: Commirado | Registered: July 23, 2009Reply With QuoteReport This Post
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King Ranch Casserole and it was delicious. I like that it was the old-fashioned butter, flour, chicken stock, and heavy cream recipe rather than the cream of XXX soup versions. Did make a few substitutions:
  • 3.5 lbs of cubed boneless skinless chicken thighs instead of shredding a whole chicken
  • Since I had cubed chicken, went with more of a rustic cut on the veggies
  • baby bellas instead of button mushrooms
  • used a variety of green chiles - a huge store bought anaheim, a huge store bought poblano, and 4 small home grown poblanos that were cross pollinated with jalapenos (way spicier than a normal poblano).




    Ego is the anesthesia that deadens the pain of stupidity

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    Posts: 19781 | Location: N. Houston, TX | Registered: November 14, 2005Reply With QuoteReport This Post
    Crusty old
    curmudgeon
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    That looks and sounds awesome tator. I love casseroles and could eat one 5 days a week. The leftovers are always better the next day as well.

    Jim


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    Posts: 8991 | Location: The right side of Washington State | Registered: September 14, 2008Reply With QuoteReport This Post
    Drill Here, Drill Now
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    Thanks. I disagree with the article that I linked that it's the "Texas take on chicken à la king" but instead it's the Tex Mex version of lasagna. Corn tortillas instead of flat pasta, spicy cream sauce instead of marinara, and chicken instead of beef/sausage.



    Ego is the anesthesia that deadens the pain of stupidity

    DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.
     
    Posts: 19781 | Location: N. Houston, TX | Registered: November 14, 2005Reply With QuoteReport This Post
    Fighting the good fight
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    Bacon, mushroom, and pepperoncini pepper pizza, using homemade sauce and homemade dough.

     
    Posts: 26751 | Location: Northwest Arkansas | Registered: January 06, 2008Reply With QuoteReport This Post
    always with a hat or sunscreen
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    Mussel meat in a butter-garlic-wine-lemon sauce served with crusty bread. Big Grin




    Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
    USN (RET), COTEP #192
     
    Posts: 12142 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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    Smoked Mac and Cheese and a brisket. Getting the new recteq dialed in. This one came out fantastic!










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    Posts: 2736 | Location: Staring down at you with disdain, from the spooky mountaintop castle.  | Registered: November 20, 2010Reply With QuoteReport This Post
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