04-17-2019, 07:31 PM | #376 |
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Ugh...my boys are cooking dinner tonight...Hamburger Helper. It's thoughtful but I need real food lol
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04-18-2019, 07:14 PM | #379 |
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Guess who's gettin sum tonight??!!!!
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04-18-2019, 08:06 PM | #380 |
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Are you putting those on your face
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04-18-2019, 08:09 PM | #381 |
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Jumping up and down!!!
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04-26-2019, 12:38 PM | #382 |
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Lunch, not dinner. But I figured I'd post anyway!
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The Chaddening11585.00 |
05-12-2019, 05:15 PM | #384 |
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Wifey whipped up her curried carrot and chickpea fritters with a side of avocado, mango, and tomato salad. Good stuff. Love this meal.
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05-13-2019, 07:51 AM | #385 |
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05-27-2019, 05:15 PM | #386 |
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On This Special Edition Memorial Day Cooking post, I present to you a 7lbs Pork Butt seasoned and slow cooked to perfection! Note the crust of seasoning and then after 6.5hrs of cooking, the shoulder blade is easily removed and clean as a whistle!
About to make some epic Pulled Pork Tacos!!! |
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05-28-2019, 12:27 PM | #388 | |
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Quote:
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05-29-2019, 08:41 PM | #391 |
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Backyard fresh mass of cells with tomato, spinach, feta and covered in cheddar Jack
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05-31-2019, 01:59 PM | #392 |
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I've had a chuck roast in the sous vide for 40 something hours so far, going to finish it on the smoker.
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05-31-2019, 04:28 PM | #394 |
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Book said 31-60 so I split the difference.
It’s only cooking at 131 degrees. |
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05-31-2019, 04:41 PM | #395 | |
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Every time I sous vide I finish it hot and quick, sear on a salt block, grill, or a quick blast of heat in the pizza oven. |
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05-31-2019, 05:06 PM | #396 |
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I have a hard time thinking of cooking anything for 40 hours, but agree it is also curious to then put it in a smoker, presumably for a few more hours to get the smoked flavor and color while trying not to overcook it. Please post some picks up when it’s done.
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