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Best Of
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Re: What Are You Chef-ing Tonight, Dr?
Some shakshuka this weekend. Not on the egg and very much a newbie but damn was it good!5 · -
Re: OT - Pictures of Pets (2023)
He knows he is not allowed on the furniture. Even when I try to coax him on the bed or couch, he refuses. He knows it is off limits. This is what I woke up to this morning. I know he sleeps here beca…5 · -
Re: 🍖 Official September Cook-Off Showdown: Post Your BBQ Masterpieces! 🍖
@Canugghead as requested … poutine served with duck breast seared and roasted in the MMX. Served with Bread and Butter Pinot Noir.6 · -
Re: What Are You Chef-ing Tonight, Dr?
NYT New England Clam Chowder. Complete and total PITA to make - mainly for presentation purposes I assume, but damn if it isn’t about the best chowder I’ve ever had. It was s’posed to be topped with …5 · -
Re: What Are You Buying Right Now? (non-OT version)
New to me tractor11 · -
Re: OT - Sunsets
Cabot Cape Breton on Sept 8th, 20245 · -
Re: HeavyG ?
Part of me thinks he wanted to remain anonymous, he never posted photos or engaged with members off the forum. Personally I am going to respect that and hope everything is okay.5 · -
Re: What Are You Buying Right Now? (non-OT version)
New Smith 632 UC .32 HR MAG. This is going to live in my truck.7 · -
Re: What Are You Chef-ing Tonight, Dr?
Grilled a bacon wrapped jalapeño/cream cheese stuffed pork loin tonight. Also basted it in Jack Millers bbq sauce. Turned out really good. Didn’t get a chance to take a plated pic but served it with …7 · -
Re: Pulled chicken question
@EzraBrooks - for pulled chicken I go low n slow 225-250 with a minimal amount of lump in the egg. This will increase the distance between the fire and the protein. I’ll use oak for smoke and run dir…6 ·