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Cymbaline65

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  • Beans baby, BEANS!

    Had 4 grills going yesterday - all with a variety of consumables. The Egg was designated for Mesquite smoked BBQ Beans. I took the recipe from SeriousEats.com "Best BBQ Beans" and they did not disappoint. This pic is about 1 hour in, 300 degrees, indirect, light Mesquite smoke.

     

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    4.5 Hours in



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    48 Hour Sous Vide Beef ribs (Mickey's Coffee Rub), ABTs, Pulled pork nachos and salad. Didn't get other pics because, as usual, I forgot.

  • Re: Labor Day Cooks

    The natives have spoken: 48-hour Sous Vide beef ribs, pulled pork nachos to start. Hoping for some pizza thrown in to make it a junk food kinda weekend.
  • Pork Tenderloin

    Simple pork tenderloin brushed with Harry and David's Pepper and Onion relish with Zinfandel. Some wokked veggies in a Dijon vinaigrette and mashed taters to spike my insulin levels.



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  • Re: Thursday Night Cook...

    hapster said:
    Dish of the day =D>
    @hapster, do you start your steaks straight out of the refrigerator or room temp?
    Thank you... I let them come up to temp on the counter for 1-2 hours before I put them on the coals or egg.
    So approximately how long with a fairly warm steak to they stay on the coals?
  • Re: My Monday $hi+ Sammy!

    Sorry to hear. We went through a RIF of 40k in February. I dodged the bullet but two of my colleagues didn't. If I were you, I'd take the rest of the week off, cook some really unhealthy chow on the Egg and watch movies. Hit the ground hard on Monday.
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