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Some Cooks

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boston_stoker
boston_stoker Posts: 794
edited November -1 in EggHead Forum
Hi everyone,

Here are some of my more recent cooks...


My favorite...hangar steak! Plated with grilled peach with Dizzy Pig Pineapple Head rub and a light coating of cayenne pepper, grilled avocado, and broccoli. This grilled broccoli is awesome, it has the standard olive oil, salt, pepper, plus a secret ingredient -- Turkish Maraş pepper. If you haven't tried Maraş, you should get some. This is also great with asparagus, cauliflower, and a lot of meats.
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We were really surprised how much we liked these grilled beets. They are topped with English Stilton, pistachios, olive oil, thyme, salt and pepper. I also tried roasting some mild peppers.

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Beets with onion stuffed burgers wrapped in lettuce with organic ketchup and mustard...gotta love being gluten and sugar free!
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Luckily some of us can still eat bread...
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The glass above celebrates Boston College's 2010 National Hockey Championship, way to go Eagles!!!!



A vegetarian meal...kebabs with grilled zucchini, squash, bell peppers, onion, a side of asparagus, and a grilled orange stuffed with Bayrischer Blauschimmelkäse blue cheese.
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Wamring up to a high temp...
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The raws... filet mignon wrapped with peppered bacon and dates with peppered bacon
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Ready to eat after TRex cook. We plan to precook the bacon some next time. Also, the dates need thinner bacon.
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Another steak cook.
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Plated with a simple salad of lettuce, tomato, and Austrian Bergkäse Sibratsgfall cheese.
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A skinless "spatchcock" chicken with some Dizzy Pig Raising the Steak, our favorite sugarless rub on chicken.IMG_6099.jpg
Some Blue Foot Mushrooms, the have a wood and nutty taste.
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Plated, fiddleheads (DELICIOUS!) with blue foot mushrooms, and some pineapple with a little rub too.
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