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Old 08-13-2017, 06:27 PM   #4531
ceeaton
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Some top round done slowly on the grill (garlic, kosher salt, pepper, rosemary and garlic rub overnight). Paired with some twice baked taters and broccoli. Little more done than I like it but it was very tender, and the 3.5 lb roast was all gone by the end of the meal, no leftovers tomorrow
8-13-17_top-sirloin-1.JPG   8-13-17_top-sirloin-2.JPG   8-13-17_top-sirloin-3.JPG  
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Old 08-13-2017, 07:12 PM   #4532
sour_grapes
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Quote:
Originally Posted by Boatboy24 View Post
Cedar planked salmon and jasmine rice. Note: no vegetables were harmed during the preparation or consumption of this meal.
Hey, parsley is a vegetable!!

Your "No vegetables...." line made me snort. (We often use a similar construction, although it is usually "Much XXX was harmed...." XXX is usually "garlic" or "butter.")
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Old 08-13-2017, 07:16 PM   #4533
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I am not making it, but it looks like I am having:
  • Moroccan red lentil stew
  • Saffron rice
  • focaccia bread
  • roasted root vegetables

Probably more, but I am not sure.

Edit: Ahh, the additional items were hummus, feta cheese, and a really spicy sauce.
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The most important scientific revolutions all include ... the dethronement of human arrogance from one pedestal after another of previous convictions about our centrality in the cosmos. -Stephen Jay Gould, paleontologist, biologist, author (1941-2002)
My "bucket list" (AKA, what I've made so far....)


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Old 08-14-2017, 10:03 AM   #4534
Kraffty
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We had a BBQ saturday night but I started friday afternoon with a homemade rub on a half a brisket. Put it in the smoker at 5:00 pm friday and cooked at about 200 till Noon on Saturday. Made a homemade BBQ sauce with all these ingredients and pot lucked the pasta and veggies and fruit. It's the longest smoke I've done so far and absolutely the best brisket I've made so far. Rub and Sauce from Adam Perry Lang recipes. Served with my 16 Pinot Rose and my 14 Pinot. Side note: I'm working kind of one handed today, those nice looking Henkel Knives hanging on the wall are about 15 years old now, sharpened and steeled regularly and they have, up until last night, never misbehaved or attacked me. I was cutting up tomatoes for tacos and somehow let my left thumb zig when it should have zagged. Luckily my bone and thumbnail stopped the blade. At least my respect level is back up to where it should be and no real serious damage was done, just real tender.
Mike
1before.JPG   After.JPG   Dinner.JPG   Sauce.JPG  

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