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Carne guisada

 
Posts: 3373 | Location: Texas Hill Country | Registered: July 24, 2009Reply With QuoteReport This Post
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Instant pot turkey breast, mashed potato & green beans.
Fall off the bone tender turkey




The Enemy's gate is down.
 
Posts: 12540 | Location: Spring, TX | Registered: July 11, 2011Reply With QuoteReport This Post
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meatloaf
 
Posts: 204 | Location: NC | Registered: February 21, 2015Reply With QuoteReport This Post
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Buttered angel hair with fresh grated parm/reg (not the green stuff) and homemade marinara. Fried garlic/parm green beans and homemade sourdough garlic bread.


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"Great danger lies in the notion that we can reason with evil." Doug Patton.
 
Posts: 18558 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
Drill Here, Drill Now
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quote:
Originally posted by Gustofer:
Chef John's recipe. It was really good.

I used my own homemade marinara rather than store bought though. And sharp cheddar.

And the bonus is there's about 5 meals worth of leftovers.
Thanks for the recommendation. I made Chef John's American Goulash for the GF and I tonight. It was delicious, looking forward to the leftovers, and only 1 pot to clean up.



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Posts: 21691 | Location: N. Houston, TX | Registered: November 14, 2005Reply With QuoteReport This Post
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Beef stroganoff, and it was amazing. I used sirloin steak.



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Posts: 5003 | Location: The (R)ight side of Washington State | Registered: August 31, 2011Reply With QuoteReport This Post
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quote:
Originally posted by MRBTX:
Carne guisada



Never heard of that but it looks excellent.
I'm gonna have to delve into stews and soups I think. I love grilling and smoking cuts of meat but I need to branch out a bit.


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Posts: 3574 | Location: The armpit of Ohio | Registered: August 18, 2013Reply With QuoteReport This Post
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This guy makes some good Tex Mex dishes and teaches BBQ. Give some of his stuff a try.
https://youtu.be/_j20mU9zcdw
 
Posts: 3373 | Location: Texas Hill Country | Registered: July 24, 2009Reply With QuoteReport This Post
Staring back
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quote:
Originally posted by tatortodd:
Thanks for the recommendation.

Glad you liked it. I'm going to make another batch this week and freeze dry the leftovers. I did forget to mention that I hate soy sauce, so I substituted 2T of fish sauce and 1T of Worcestershire in the recipe. Good that you liked it as is, but I just can't stomach the stuff.

That's some good looking stroganoff Copefree. I made a burger version last week. Good stick-to-your-ribs winter food.


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"Great danger lies in the notion that we can reason with evil." Doug Patton.
 
Posts: 18558 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
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quote:
Originally posted by Gustofer:
quote:
Originally posted by tatortodd:
Thanks for the recommendation.

Glad you liked it. I'm going to make another batch this week and freeze dry the leftovers. I did forget to mention that I hate soy sauce, so I substituted 2T of fish sauce and 1T of Worcestershire in the recipe. Good that you liked it as is, but I just can't stomach the stuff.

That's some good looking stroganoff Copefree. I made a burger version last week. Good stick-to-your-ribs winter food.


We don't use soy sauce either after we tried fish sauce and oyster sauce. I never thought about adding a little Worcestershire, so we'll have to try that.

Jim


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Posts: 9739 | Location: The right side of Washington State | Registered: September 14, 2008Reply With QuoteReport This Post
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Chicken pot pies … so yummy in the tummy Smile





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Posts: 26721 | Location: dughouse | Registered: February 04, 2003Reply With QuoteReport This Post
Staring back
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Sausage, mushroom, basil pizza with sourdough crust.



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"Great danger lies in the notion that we can reason with evil." Doug Patton.
 
Posts: 18558 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
Ammoholic
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Breakfast for dinner. Couldn't find Texas toast, so I had to buy a loaf of fresh baked and slice it myself. I'm not sad about using the fresh baked at all.






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Posts: 19884 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
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Quagliette alla cacciatora (Quail Cacciatore)




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Posts: 198 | Location: in the PA woods | Registered: March 11, 2013Reply With QuoteReport This Post
I Deal In Lead
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Beef tenderloin 2" thick cooked medium rare and served with bearnaise sauce and mushrooms.

Baked potato with everything and avocados.
 
Posts: 10544 | Location: Gilbert Arizona | Registered: March 21, 2013Reply With QuoteReport This Post
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Chuck steak with Schultz's Original Spicy in my new to me entrée bowl.

 
Posts: 2990 | Registered: May 30, 2011Reply With QuoteReport This Post
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230 calories of Sam's club chicken nuggets.

200 calories of berry fig Newton bars.
1/3 of a bell pepper.

150 calories of Apple.

Now ask me what I wanted
Frown





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Posts: 52817 | Location: Henry County , Il | Registered: February 10, 2004Reply With QuoteReport This Post
semi-reformed sailor
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We just had breakfast for dinner.
Scrambled eggs
Bacon
Orange and cinnamon rolls



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Posts: 10397 | Location: Temple, Texas! | Registered: October 07, 2006Reply With QuoteReport This Post
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That sounds like heaven





Safety, Situational Awareness and proficiency.



Neck Ties, Hats and ammo brass, Never ,ever touch'em w/o asking first
 
Posts: 52817 | Location: Henry County , Il | Registered: February 10, 2004Reply With QuoteReport This Post
Loves His Wife
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A customer gave me a fat ribeye, easily 2”. My Weber Genesis is locked up for the winter so I couldn’t burn it on that. I’ve always thought about a pellet grill so maybe now is the time. A weeks hard research that started with looking at Traegers, I found I couldn’t settle for anything less than a Yoder. I cook one steak a year, maybe, but I had to have the ability to really sear so that was one of the deciding factors. I set it up in the dark last night in sun zero weather. Got up this morning and burned it in, made Mrs. BRL a Panini, her favorite grill item to obtain her blessing. Through some sliced zucchini on there too which was amazing. Then it was time for the main event.

I set the Yoder for 225 and bright the internal temp to 110, took it off to rest for about 10 minutes while the Yoder cranked up to 650+ degrees (something most other pellet grill/smokers won’t do) and put this amazing sear and grill marks on it, 2 minutes total on each side, threw it on the top grate for a couple more minutes until it hit 120, took it off and wrapped and rested tip the Thermo pen showed it topped out at 129, 3 degrees shy of my goal of 132 medium rare. Came out pretty close to perfect. Whipped up some saucy mushrooms to top it with.

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Posts: 12770 | Location: Western WI | Registered: January 05, 2009Reply With QuoteReport This Post
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