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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

  1. Jul 30, 2011 at 11:53 AM
    #641
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    That sandwich and those wings look amazing!! ^^^
     
  2. Jul 30, 2011 at 1:31 PM
    #642
    toughtaco

    toughtaco Well-Known Member

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    X1,000,000 dang I am hungry!!!!!!!
     
  3. Jul 30, 2011 at 1:35 PM
    #643
    ontarioyota

    ontarioyota Well-Known Member

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    fresh Lake Huron salmon ready for the BBQ on a cedar plank!
    001-1_36c28e0f92264ee1a02fe5b169681f91ae03d4d2.jpg
     
  4. Jul 30, 2011 at 1:49 PM
    #644
    toughtaco

    toughtaco Well-Known Member

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    ^^^^Very good^^^!!! Looks awesome
     
  5. Jul 30, 2011 at 6:02 PM
    #645
    toughtaco

    toughtaco Well-Known Member

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    Hmm I would guess all of the fluid in the crock pot.... how did you even have room for the pork? Looks good, and why the garage? I would want the aroma of that cooking lingering in my house.....
     
  6. Jul 30, 2011 at 9:23 PM
    #646
    Zac808

    Zac808 Custom User Title

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    I love food porn

    uploadfromtaptalk1312086205871.jpg
     
  7. Jul 30, 2011 at 9:30 PM
    #647
    Incognito

    Incognito No better friend, no worse enemy

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    Unfortunately I did not take any pics, but I had one of my favorite quick meals tonight consisting of ground beef and lots of bell pepper/onion/jalapeno. :hungry:
     
  8. Jul 30, 2011 at 10:01 PM
    #648
    07regtacoman

    07regtacoman Well-Known Member

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    Painted arm rests, 2011 front grille,Readylift for 5lug.
    Anybody have good way to grille babybacks?Lets here them.
     
  9. Jul 30, 2011 at 11:25 PM
    #649
    derekabraham

    derekabraham Living vicariously through everybody

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    God damn it I made awesome wings the other day and I totally forgot to get a picture, you could taste how good they were by just looking at them. I'll make them again soon. :drool:
     
  10. Jul 31, 2011 at 9:15 AM
    #650
    neontrail

    neontrail ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    :D


    With a Gas Grill.....

    1. If the back ribs you have purchased aready seasoned or enhanced skip step one. For each unseasoned rib dissolve ½ cup of kosher salt or ¼ cup of table salt and ¼ cup of sugar in 2 quarts (1.9 liters) of cold water in a large pot or plastic container. Let the ribs sit for 1 hour in the brine solution.


    2. Remove the ribs from the brine and season each side of each rib with 1 tablespoon of a BBQ dry rub 30-60 minutes in a large plastic food bag or container in the refrigerator. For a more potent flavor keep in refrigerator 4-8 hours or overnight.


    3. About 30 minutes before cooking the ribs remove from the refrigerator, unwrap to bring it to room temperature. This next step is optional, to add a southern smoky flavor soak 2-3 cups wood chips covered in cold water about 15 minutes, drain and place in a metal wood chip box which can be found where most grills are sold.


    -You can also use rectangular disposable foil tray for the wood chips or make your own out of aluminum foil. Take a piece of aluminum foil 15-20 inches long, fold both longs sides up about 1 inch and repeat on both short ends creating a tray to hold the wood chips.


    4. Place tray with wood chips on the grill and turn on all burners to high. Close lid and preheat 15-20 minutes until the wood chips are heavily smoking. If not using wood chips preheat grill for 15 -20 minutes on high.


    5. Turn the burners down to medium on half the grill. Turn the burners off on the other half of the grill. Scrape the grill clean with a wire brush, place the woods chips over the heated half of the grill and place the ribs over the cool part of the grill and close the lid. Try to keep the temperature about 275 degrees, adjust the heated burner as necessary. Cook for 4 hours with lid down turning ribs every 30 minutes until the meat easily pulls away from the bones. An optional barbecue sauce can be brushed on the final 30 minutes of grilling.

    When turning the ribs or brushing on a barbecue sauce work quickly to close cover and retain as much heat as possible in the grill.

    ------------------------------------------------------------------



    With a Charcoal Grill


    Follow the above recipe for grilling baby back ribs on a gas grill in steps 1 and 2.

    3. About 30 minutes before cooking the ribs remove from the refrigerator, unwrap to bring it to room temperature. Soak wood chunks covered in cold water for 1 hour and drain or soak wood chips 15 minutes and drain, place in an aluminum or tinfoil container. Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape.

    4. Meanwhile, light a fire filling about ¾ with charcoal briquettes and allow to burn until covered with a thin layer of gray ash. Move coals to one side of the grill, piling 2-3 briquettes high. Open bottom vents completely and place wood chunks or the containers with wood chips on top of the charcoal.


    5. Open grill lid vents completely and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grill heat for 5 minutes and clean with a wire brush.


    6. Place ribs on the cool side of the grill and cover. Cook for 4 hours turning every 30 minutes until the meat easily pulls away from the bones. After 2 hours on the grill add 10-12 briquettes and switch the ribs so that the rack nearest the fire is on the outside. An optional barbecue sauce can be brushed on the final 30 minutes of grilling.


    Enjoy :)
     
  11. Jul 31, 2011 at 5:56 PM
    #651
    Derpy Derek

    Derpy Derek Well-Known Member

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    Going to make a Juicy Lucy tonight, last time I tried it the cheese fell out and there was basically nothing in the burger. :mad:
     
  12. Jul 31, 2011 at 7:00 PM
    #652
    toughtaco

    toughtaco Well-Known Member

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    Ontarioyota or ryanjboutin........ any pics of your dishes finished? I have some pics of dinner tonite but I am at work so I cant post them until morning.
     
  13. Jul 31, 2011 at 7:34 PM
    #653
    woodygg

    woodygg Well-Known Member

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    never just grill them... (well, unless you're proprerly smoking them). they'll be dry. cook them in moisture first, low and slow (easiest just to wrap them in foil and cook for hours in the oven), then finish them on the grill.

    http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html

    there's a great recipe to start with - can use anything to cook them in the foil with, and to finish them with.
     
  14. Aug 1, 2011 at 1:09 AM
    #654
    toughtaco

    toughtaco Well-Known Member

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    Looks good ryan. The guys at work finished off all 6 lb of short ribs tonite. I made 5 lb of bacon cheddar mashed potatoes and asian green beans ( soy sauce, garlic and sugar to make a sweet and salty sauce). Only pics of the before on the short ribs and bacon. It got a little rushed to eat so I couldn't get a pic of anything plated sorry. Got to get those pics up though.
     
  15. Aug 1, 2011 at 5:14 AM
    #655
    ontarioyota

    ontarioyota Well-Known Member

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    Sorry......had a few beers while the salmon was on the BBQ and we devoured it....no pics
     
  16. Aug 1, 2011 at 7:56 AM
    #656
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    Looks good Ryan! ^^^ Hows the finger?
     
  17. Aug 1, 2011 at 8:37 AM
    #657
    toughtaco

    toughtaco Well-Known Member

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    2lb of bacon for stuffed mashed potatoes

    [​IMG]

    got the short ribs ready: bbq,honey,maple syrup,brown sugar,mustard,chili powder,cayenne powder,paprika. Baked at 250 for 4 hours.

    [​IMG]
     
  18. Aug 1, 2011 at 10:48 AM
    #658
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    I dont even think I asked but is any of you guys/girls professional cooks or in the cooking industry?
     
  19. Aug 1, 2011 at 10:55 AM
    #659
    woodygg

    woodygg Well-Known Member

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  20. Aug 1, 2011 at 10:58 AM
    #660
    JLee

    JLee The Man! Vendor

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    Oh yeah man that's the only way to make coffee. i have a Bodum and i grind my beans every morning :drool:
     

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