tag:blogger.com,1999:blog-4243748971544628162024-03-05T05:17:45.693-05:00Weekend Food ProjectA personal account of cooking and wine and big green egg funUnknownnoreply@blogger.comBlogger86125tag:blogger.com,1999:blog-424374897154462816.post-8203851727668097922023-07-01T19:39:00.003-04:002023-08-09T16:49:11.810-04:00St. Louis Style Ribs<!-- Google tag (gtag.js) -->
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_eTHk5SbqK97xG4gD69vsnSwi8OGk5-P3rR_kOcfCnPUPzhVB5h1IssEoHtL5g6d-6m8iCwXEHhrcvvGy6D1eSyBOZZ0vn40dfpK_EFa9kFTqXgvP7CXTwizrDAZorm6jks8eGR3SN2uganNjJBh7PD5dL61hSifsQUD6iMj_PZEBRrqogstx_jlAzni/s3024/ribs-%20-%2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_eTHk5SbqK97xG4gD69vsnSwi8OGk5-P3rR_kOcfCnPUPzhVB5h1IssEoHtL5g6d-6m8iCwXEHhrcvvGy6D1eSyBOZZ0vn40dfpK_EFa9kFTqXgvP7CXTwizrDAZorm6jks8eGR3SN2uganNjJBh7PD5dL61hSifsQUD6iMj_PZEBRrqogstx_jlAzni/w640-h640/ribs-%20-%2018.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>People of America, the 4th of July weekend is upon us! How shall we celebrate our victory over those red coats? I suggest St. Louis-style ribs. After all, what better way to show our patriotism than by smoking meat in a method named after a French king? And who better to celebrate liberty with than our French allies, who helped us win our independence.<div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;"><span style="font-size: x-small;">I'm still using my DigiQ on the BGE, but now that I have a Traeger I have begun to itch for an updated version. Something that I can control and monitor via an app, remotely - like I can on the Traeger. I need to update this link to something that may be what I'm shopping for as a replacement but for now, I'm too lazy and it's hot outside.</span></div><div style="text-align: center;">
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<a href="https://www.amazon.com/gp/product/B07KKNYTTR/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07KKNYTTR&linkCode=as2&tag=weekendfoodpr-20&linkId=eb7646526beeec6cf5ea6e01586bc05d" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=B07KKNYTTR&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=weekendfoodpr-20" /></a><br />
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<b>Research:</b></div>
<div style="text-align: left;"><br /></div><div style="text-align: left;">All credit to this method goes to Meat Church. Link is here:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://youtu.be/C76PIwTxkyU">Meat Church</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">
Ingredients:</div><div style="text-align: left;">
<ul>
<li>Costco St. Louis style pork rib slab. </li><li>Salt</li><li>Pepper</li><li>Paprika</li><li>Fox Bros Sauce</li><li>Brown Sugar</li><li>Butter - get the irish stuff</li><li>American Flag</li><li>Fireworks</li><li>Bourbon</li></ul>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGjAtcst8wYBODVXuyl8n5dftzBGUk8v8Wj3O1vbl5BgAuYRek6SWw_wUdYWsY8AEgdhfiuJX0KA2kktXDGyQNuu2D7bWgM4W7XPQsF6GbKq14xhPV57fM48-ikahX4DePM5LGMEDT4V3ndkh1vtQPINaVXHNAZUp_FlQ6HQ3V7TMpuTRgoI2WcQj-ZvE/s3024/ribs-%20-%201.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGjAtcst8wYBODVXuyl8n5dftzBGUk8v8Wj3O1vbl5BgAuYRek6SWw_wUdYWsY8AEgdhfiuJX0KA2kktXDGyQNuu2D7bWgM4W7XPQsF6GbKq14xhPV57fM48-ikahX4DePM5LGMEDT4V3ndkh1vtQPINaVXHNAZUp_FlQ6HQ3V7TMpuTRgoI2WcQj-ZvE/w640-h640/ribs-%20-%201.jpeg" width="640" /></a></div><br />
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<b>Execution:</b></div>
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<div style="text-align: left;">One must not be so hasty as to skip over the enjoyment of life. Pour a little bourbon, add some ice, look at a photo of Harry and Meghan and thank the good Lord that we can make fun of them. It is our right, perhaps our obligation.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So let's go.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Gotta pull the membrane off the back of the slab. It's easy if you use a paper towel to grip it.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRaN9I3SAZKoNpevyzuz7VIq4VCx0n014MM830k8w4rsIIJJleShpD3_r4ntLRUDhtMpudy3VKk-M3evSxmQdMzrIKrbySuo9Xuv_WLeafaKn3yyIG__n0pdof6AXo3Nji9yOtpqyUu4QvkK12AiGxbvW7tb1Kyw-wM7QVDEg89YRRnFwy_rqhHexDejr/s3024/ribs-%20-%203.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRaN9I3SAZKoNpevyzuz7VIq4VCx0n014MM830k8w4rsIIJJleShpD3_r4ntLRUDhtMpudy3VKk-M3evSxmQdMzrIKrbySuo9Xuv_WLeafaKn3yyIG__n0pdof6AXo3Nji9yOtpqyUu4QvkK12AiGxbvW7tb1Kyw-wM7QVDEg89YRRnFwy_rqhHexDejr/w640-h640/ribs-%20-%203.jpeg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Add salt, pepper and paprika and place the ribs in the smoker - I'm going to use the Traeger but you could just as easily use the BGE.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxmeXKwFxh67fkkE5S8azX1pEHX0dAr4DjGhoaCOplM4qUuO-lwRHENchu2ysg8Cal78AfCi4Q739vGDq62SeHI-MJeh6rk2RJpElFQgPou2waOTMUd0VLChRfQYV5VOxubQixynAq8-1GBO4ZW3BucZT6Gd57FYCUXbI6hKIddB0400-a6_umL9BOWkP/s3024/ribs-%20-%204.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxmeXKwFxh67fkkE5S8azX1pEHX0dAr4DjGhoaCOplM4qUuO-lwRHENchu2ysg8Cal78AfCi4Q739vGDq62SeHI-MJeh6rk2RJpElFQgPou2waOTMUd0VLChRfQYV5VOxubQixynAq8-1GBO4ZW3BucZT6Gd57FYCUXbI6hKIddB0400-a6_umL9BOWkP/w640-h640/ribs-%20-%204.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk_VEJxqmAHQy5L29pkUfYjHTjH33KU6DSUmUeJZ5LP6T3ysnLIMXuYDlErlwyd3lNSte06F00SnXUCG7pCsCNO3vwCX4Y6KZkNjX11zV7uKNwl6xPh34KDU9HU6yirkGG74n2HDw5EWlB2xnxDge_V4q8wKJX4TeabWMl-yKWGg3mbk-ZyfbwHnMMO2u/s3024/ribs-%20-%205.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk_VEJxqmAHQy5L29pkUfYjHTjH33KU6DSUmUeJZ5LP6T3ysnLIMXuYDlErlwyd3lNSte06F00SnXUCG7pCsCNO3vwCX4Y6KZkNjX11zV7uKNwl6xPh34KDU9HU6yirkGG74n2HDw5EWlB2xnxDge_V4q8wKJX4TeabWMl-yKWGg3mbk-ZyfbwHnMMO2u/w640-h640/ribs-%20-%205.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPmn-lmThlcYBXqexB6x10Yd-g6V0LTMK8RvPJc8i1Gm9_MiLa8WxM87r_OZknQK_sQSQi_9IcrdlR4rC3Mwvm-JkvjTlfV57qPwCk2I8BKg7OGpWDi7pu2rau0CZjftUOkbG4vWa7DlpzG-pcL4ko5IEMNxaFf18RLWfl2jCBMFXCZuGeKuos-PYKZ99/s3024/ribs-%20-%207.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPmn-lmThlcYBXqexB6x10Yd-g6V0LTMK8RvPJc8i1Gm9_MiLa8WxM87r_OZknQK_sQSQi_9IcrdlR4rC3Mwvm-JkvjTlfV57qPwCk2I8BKg7OGpWDi7pu2rau0CZjftUOkbG4vWa7DlpzG-pcL4ko5IEMNxaFf18RLWfl2jCBMFXCZuGeKuos-PYKZ99/w640-h640/ribs-%20-%207.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk72btSyqv7nFmvQ9qDUTi80IrAgyfoxUsz-7C-Zz0GwvW3bn0p8RCFmdah1O0CUPA6vN82rd2A0pk74bT8H9B0c0YCnukYu7QanxwZIMXjpGeIN1tGDlz0I_SAI4WRMSdOUTUDAZ7T1FGH8LL7GEt11f1ZAQZhfQeGkx_E1dI4C7i44i5wKcqRymBmehs/s3024/ribs-%20-%206.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk72btSyqv7nFmvQ9qDUTi80IrAgyfoxUsz-7C-Zz0GwvW3bn0p8RCFmdah1O0CUPA6vN82rd2A0pk74bT8H9B0c0YCnukYu7QanxwZIMXjpGeIN1tGDlz0I_SAI4WRMSdOUTUDAZ7T1FGH8LL7GEt11f1ZAQZhfQeGkx_E1dI4C7i44i5wKcqRymBmehs/w640-h640/ribs-%20-%206.jpeg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">270 degrees and cook it for about 2.5 hours</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBf_nZQ0DhxzjfqINDfosPuJ-jeT6Wu8D3R0CFSWhWY6Ccv9i3j2vPlzFuM13TAzeXyKIwfMhFzsLS_HvIfXVOmEJkIKgDDz_fVvQIexxOpBv04hHCIaGQFKBhhA8NouJfBFMpgPXUkJx5VpBsFt2VrP0ko-TjKQzJ5PTKavezx4QZmKGBcv4BPw039uc/s3024/ribs-%20-%208.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBf_nZQ0DhxzjfqINDfosPuJ-jeT6Wu8D3R0CFSWhWY6Ccv9i3j2vPlzFuM13TAzeXyKIwfMhFzsLS_HvIfXVOmEJkIKgDDz_fVvQIexxOpBv04hHCIaGQFKBhhA8NouJfBFMpgPXUkJx5VpBsFt2VrP0ko-TjKQzJ5PTKavezx4QZmKGBcv4BPw039uc/w640-h640/ribs-%20-%208.jpeg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><div>Once you have a nice color on the ribs we are going to pull them off and make an aluminum foil wrap.</div><div><br /></div><div>5 pats of butter, a handful of brown sugar and some sauce that you like. I added some Fox Bros sauce. </div><div><br /></div><div>Wrap it all up. and back on the grill - meat down. </div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhGJeu238bM7vs7iZbkHtVIj44bfRp2Nvdi2XAZeQrkx47RjGIjRjE2oSpP47udZ1SKEhYI4bVorh4ocTBom3zlnzDg6A1Ymsoi8Opt_YrGUp9H-mbgobI6OZDZ4S9cvSldiJ_4xvWaAK3-UHt9bWzwpw6rsYaEvn46hA5WZTG4fVcCsB-Hd2ZCVtyuCo/s3024/ribs-%20-%209.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhGJeu238bM7vs7iZbkHtVIj44bfRp2Nvdi2XAZeQrkx47RjGIjRjE2oSpP47udZ1SKEhYI4bVorh4ocTBom3zlnzDg6A1Ymsoi8Opt_YrGUp9H-mbgobI6OZDZ4S9cvSldiJ_4xvWaAK3-UHt9bWzwpw6rsYaEvn46hA5WZTG4fVcCsB-Hd2ZCVtyuCo/w640-h640/ribs-%20-%209.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlR7KvSAzUh0NetPp_YDH8vOw7w-XisC_vBZ92U4fDb4XyNQsFVGD7ieTV_Vf5-j7ltFIhOtvEfL5r7oPBjFOks4kHqRE2H0qOX62sIwI1nTVH20MtNP-G-ywTWf341NImprvyoq1aSh3Berh3El1tlKRTnjdttlCUanvUldlVPQ7vqgQCLpE9oGvd2fjd/s3024/ribs-%20-%2010.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlR7KvSAzUh0NetPp_YDH8vOw7w-XisC_vBZ92U4fDb4XyNQsFVGD7ieTV_Vf5-j7ltFIhOtvEfL5r7oPBjFOks4kHqRE2H0qOX62sIwI1nTVH20MtNP-G-ywTWf341NImprvyoq1aSh3Berh3El1tlKRTnjdttlCUanvUldlVPQ7vqgQCLpE9oGvd2fjd/w640-h640/ribs-%20-%2010.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidV2xMoyDfpDf4wmsWmE9rPo8HQKfj_qCLukGAQvg90fA88XyIDgGpv86usXtsJHM6dlr37Z1eBArOgXrZdb4diTXAT3FvnUKaFBVViWJEid2Rg_4hax6O7e8k57UdTbN7LHPHvMunR923Ri80uTQXNgPm4gHFeBvNUXR_-2pPugIoLHN38xCySQkBa559/s3024/ribs-%20-%2011.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidV2xMoyDfpDf4wmsWmE9rPo8HQKfj_qCLukGAQvg90fA88XyIDgGpv86usXtsJHM6dlr37Z1eBArOgXrZdb4diTXAT3FvnUKaFBVViWJEid2Rg_4hax6O7e8k57UdTbN7LHPHvMunR923Ri80uTQXNgPm4gHFeBvNUXR_-2pPugIoLHN38xCySQkBa559/w640-h640/ribs-%20-%2011.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcG7M0XyF-ltAWWLWWvX47BWs1ae4OLQg_KElPiwaysJHG3694uRI9bqTKazJ0oYrmeOQzNd4Lltr-BoDI-7dzOIxAJFrvHIt87K_LXDAFLRAsR5AJjTQ5Un_MgElTdzvSXI1dgsJiOtN8BTjUHg7BfTxMr1j5wZWYGiFhtDhCdUTx3yzGdYN_gdviWEJ/s3024/ribs-%20-%2012.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcG7M0XyF-ltAWWLWWvX47BWs1ae4OLQg_KElPiwaysJHG3694uRI9bqTKazJ0oYrmeOQzNd4Lltr-BoDI-7dzOIxAJFrvHIt87K_LXDAFLRAsR5AJjTQ5Un_MgElTdzvSXI1dgsJiOtN8BTjUHg7BfTxMr1j5wZWYGiFhtDhCdUTx3yzGdYN_gdviWEJ/w640-h640/ribs-%20-%2012.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Back on the Traeger</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: left;">Cook until bones pop out 2 hours-ish</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtdMb15VVKU2Hpyty06UXw6kkBQb3aNKqW8pXORxfB0zp6v6-DtN4jAofQDjFfyX_80p2dHj2Cv4C1Op0mpZGtcucEbkTsSf-iTYKZEOD_p1FtuEQwPsUk_jE6hgpRnSJc2rMNt92sVduz5T9q5f4Nghx2veWQi42SyCiXwm4oIhW4cYrvtKwkElDV5Ch/s3024/ribs-%20-%2013.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtdMb15VVKU2Hpyty06UXw6kkBQb3aNKqW8pXORxfB0zp6v6-DtN4jAofQDjFfyX_80p2dHj2Cv4C1Op0mpZGtcucEbkTsSf-iTYKZEOD_p1FtuEQwPsUk_jE6hgpRnSJc2rMNt92sVduz5T9q5f4Nghx2veWQi42SyCiXwm4oIhW4cYrvtKwkElDV5Ch/w640-h640/ribs-%20-%2013.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxKeIgCWy_KPhHC-IxsdHB-zE4Nju0EqYB99ofqJ-3I39nPPPzCK_VHx0f3kg6HuxK9Kkm5gG5K0woX48WZGDHyt7sXm3FunVudibyVDmpThOKv3L9-XEmnOSw5H7f9mXVs9jTrihzjJ6xbskYH673j7z7FJ5llZhEyh19dEM_3WJt41EoL0GVbKIyhHg/s3024/ribs-%20-%2014.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxKeIgCWy_KPhHC-IxsdHB-zE4Nju0EqYB99ofqJ-3I39nPPPzCK_VHx0f3kg6HuxK9Kkm5gG5K0woX48WZGDHyt7sXm3FunVudibyVDmpThOKv3L9-XEmnOSw5H7f9mXVs9jTrihzjJ6xbskYH673j7z7FJ5llZhEyh19dEM_3WJt41EoL0GVbKIyhHg/w640-h640/ribs-%20-%2014.jpeg" width="640" /></a></div><div style="text-align: center;"><span style="text-align: left;"><br /></span></div><div style="text-align: center;"><span style="text-align: left;">Should look like this - 1/4" bone exposure </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Open your wrap and build a boat of it so you can then add some more sauce - meat side up - then back in grill for 10-15 minutes to set the sauce.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKxiFRXxXorxznzl-FZhvdvD69xn4-8CoAyKeDQwG-7SCEYySAajCBVvAPQeYUhO4OQRZPjLnxeSAeu7pryEcHILtir626g-YWYGntuKuxJJy1ufJXJwGTDdrvj2jcT8LAayCwo_GnP8wbGgY3009kQ5Btkn2bDFvzce86YEO_MERl0z4vW86l28E8etX/s3024/ribs-%20-%2015.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKxiFRXxXorxznzl-FZhvdvD69xn4-8CoAyKeDQwG-7SCEYySAajCBVvAPQeYUhO4OQRZPjLnxeSAeu7pryEcHILtir626g-YWYGntuKuxJJy1ufJXJwGTDdrvj2jcT8LAayCwo_GnP8wbGgY3009kQ5Btkn2bDFvzce86YEO_MERl0z4vW86l28E8etX/w640-h640/ribs-%20-%2015.jpeg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I've made a bunch of ribs in the past but this is the recipe that we like the most. Not only great ribs but it adds a consistency of outcome that I haven't had before. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUGiIZhkX6Bjhp0zHdcg_yzxTTq1cxvpZK5XSaPGVX2ZZ7BbD8zLpha6bX8FYeTI9czdwOyK2Kvbo7ZBSsRqj3oH2zcGZup48Dtu36NTcOJV0X1TLJ6WCLbY__uMVlE2LMae7I9-3tkKUIGB-Orw44BgAHuXUmNhwl3IkmF7qn-AiKbvgPfeljY8PNWIq/s3024/ribs-%20-%2017.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUGiIZhkX6Bjhp0zHdcg_yzxTTq1cxvpZK5XSaPGVX2ZZ7BbD8zLpha6bX8FYeTI9czdwOyK2Kvbo7ZBSsRqj3oH2zcGZup48Dtu36NTcOJV0X1TLJ6WCLbY__uMVlE2LMae7I9-3tkKUIGB-Orw44BgAHuXUmNhwl3IkmF7qn-AiKbvgPfeljY8PNWIq/w640-h640/ribs-%20-%2017.jpeg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Try these.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKf3tToCHTY2fjOuDDVFM_4M9JXfyfi8pXUv7kB9ZNtRJxrM4gsRIPNfMZfelMqQ0KWZ_F0SGQ1sHDqKLodTCAUDTU8f4A8RcpUSrB0bqY8iV5qBjY4ajsHe7PPJdCql02Eulsmu0WVCP2VPgDXdIDC8eyZTcmvJFXsbPK_I7MjmJ4YAutZm2IlX6Pc7GU/s3024/ribs-%20-%2019.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKf3tToCHTY2fjOuDDVFM_4M9JXfyfi8pXUv7kB9ZNtRJxrM4gsRIPNfMZfelMqQ0KWZ_F0SGQ1sHDqKLodTCAUDTU8f4A8RcpUSrB0bqY8iV5qBjY4ajsHe7PPJdCql02Eulsmu0WVCP2VPgDXdIDC8eyZTcmvJFXsbPK_I7MjmJ4YAutZm2IlX6Pc7GU/w640-h640/ribs-%20-%2019.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">Let it rest for a bit before cutting into individual ribs.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<b>Verdict:</b><br /><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">As Julie says, they are special. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: medium; margin: 0px;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: medium; margin: 0px;" width="1" /><br />
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<a href="https://www.amazon.com/gp/product/B00THO4J0C/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00THO4J0C&linkCode=as2&tag=weekendfoodpr-20&linkId=729054055bd428f91a237ddff50b77d1" target="_blank"><img border="0" src="https://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=B00THO4J0C&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=weekendfoodpr-20" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=am2&o=1&a=B00THO4J0C" style="border: medium; margin: 0px;" width="1" /><br />
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Decided to add a link to the replacement cap I use on my BGE - this is a great replacement because it sheds water if you get caught in the rain.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-85058351169757395142022-06-04T18:46:00.007-04:002023-08-09T16:49:25.955-04:00Tomahawk Steak on the BGE<!-- Google tag (gtag.js) -->
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<div style="clear: both; text-align: left;">So if ever I am convicted of a capital offense and it results in a penalty of death, I want this post to be my instruction to the warden for my last meal request. I am sure that whatever offense I may commit in the future that results in the need to remove me from polite society will not leave me in the best position to bargain for a meal such as described below but alas, we have decided that the condemned are worthy of a last meal request, and this is mine. So be it.</div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;">I'm still using my DigiQ on the BGE, but now that I have a Traeger I have begun to itch for an updated version. Something that I can control and monitor via an app, remotely - like I can on the Traeger. I need to update this link to something that may be what I'm shopping for as a replacement but for now, I'm too lazy and it's hot outside.</div><div style="text-align: center;">
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<a href="https://www.amazon.com/gp/product/B07KKNYTTR/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07KKNYTTR&linkCode=as2&tag=weekendfoodpr-20&linkId=eb7646526beeec6cf5ea6e01586bc05d" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=B07KKNYTTR&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=weekendfoodpr-20" /></a><br />
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<b>Research:</b></div>
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Ingredients:</div><div style="text-align: left;">
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<li>A prime grade tomahawk steak. </li><li>Salt</li><li>Pepper</li><li>Humility and regret (Did you hear that warden?)</li>
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<b>Execution:</b></div>
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<div style="text-align: left;">Just add salt and pepper to taste - be generous because it is a large cut. You really can't over do it.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7ys14uff-rrt9SbDP3lZOvzX9rEU7XJCRmE6fecMdPmix8wvMWZ-bIV9SQyYoCUPU8H65l93zvihjF_DEQFiM8MVXQC9ykWiY3Ixn5vo9wroMKF8dS8EVFZjJsTJQimjbKylDYarQmlYPsWHGwt4sq2V7hDIDnsYyFbe4Hf3g8kOrjk0UhtA9kH_CQ/s4030/3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="4030" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7ys14uff-rrt9SbDP3lZOvzX9rEU7XJCRmE6fecMdPmix8wvMWZ-bIV9SQyYoCUPU8H65l93zvihjF_DEQFiM8MVXQC9ykWiY3Ixn5vo9wroMKF8dS8EVFZjJsTJQimjbKylDYarQmlYPsWHGwt4sq2V7hDIDnsYyFbe4Hf3g8kOrjk0UhtA9kH_CQ/w640-h480/3.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYtbOuWY8Sovsrmg5Bo_QRzhmR1GFu7F9LsEP5Uuw_geXRftD1jaWpttTj6Gd9Jyd9BzXKFV8pN40LGCK2ZBmvyY5CxD-_7hcAo8FqGqdWFiGuhIj9ypx8kf_oREbEiO9vetoFzJJGd5_Y2w0BqDvgkV82BmkWQF1jWKp9l3mpVJMzcuavUmsQeMdUA/s4030/4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="4030" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYtbOuWY8Sovsrmg5Bo_QRzhmR1GFu7F9LsEP5Uuw_geXRftD1jaWpttTj6Gd9Jyd9BzXKFV8pN40LGCK2ZBmvyY5CxD-_7hcAo8FqGqdWFiGuhIj9ypx8kf_oREbEiO9vetoFzJJGd5_Y2w0BqDvgkV82BmkWQF1jWKp9l3mpVJMzcuavUmsQeMdUA/w640-h480/4.jpeg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Use the reverse sear technique to get the center to about 125 with the BGE closed down enough to keep the egg temperature at around 350 - use the time to start some potatoes. Once the steak is at temp, pull it off. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nOeDFpuaINN5sVW6kYfqKM2OpZC3P2CxdMgv--kCC1LKU-u9RhKgniHpoYpK0jbIGvuBvxt1nyuHiROo-XcJ98gDyLhZCScepFq9R15S4-B8VUfD4ICXXG2cI-Aww6ble5j5N1uE3omn8GzdQlYm-qhrTtLbqnLMLRi7BTiq9M0qmahH0awfES6rVw/s4031/5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4031" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nOeDFpuaINN5sVW6kYfqKM2OpZC3P2CxdMgv--kCC1LKU-u9RhKgniHpoYpK0jbIGvuBvxt1nyuHiROo-XcJ98gDyLhZCScepFq9R15S4-B8VUfD4ICXXG2cI-Aww6ble5j5N1uE3omn8GzdQlYm-qhrTtLbqnLMLRi7BTiq9M0qmahH0awfES6rVw/w640-h480/5.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Run the egg up to 600 degrees and put a hard sear on the beast.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ovo6UnixyvI8XoNWBGqsgMWK8Qq69xUcnEZa_pDj8hQ8WcY5ovdboYgMFqYsW7QhzAUH-vcCtjZ9h8NEHs2nNu0P-WZSNrzwEmsznQeWTYn3IwR9HkRNKUBN2P2LhdQvT8PkBr8Q-BF7vtoax8bkX90dfLd5vJjjDhPTvTbiUnBwpPj1WMzF1zm4Qw/s4030/7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="4030" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ovo6UnixyvI8XoNWBGqsgMWK8Qq69xUcnEZa_pDj8hQ8WcY5ovdboYgMFqYsW7QhzAUH-vcCtjZ9h8NEHs2nNu0P-WZSNrzwEmsznQeWTYn3IwR9HkRNKUBN2P2LhdQvT8PkBr8Q-BF7vtoax8bkX90dfLd5vJjjDhPTvTbiUnBwpPj1WMzF1zm4Qw/w640-h480/7.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesVeTpr_bFRvYBV6qBlONY8pH30rkLlZk7TAJlHC7zwub7F9ijodl3Hx-hrPTcMj-4WwioyfNA3sUtR_L25DwIHEKexsTlZXcjR_H8iHQTL24IdT-np1n4J1cxzCi1-JW4IWJxEP-6cRhsLC8iNwhcU3-bGGizv1PstKRE8FpX_zx9npYfw6gJu6gHQ/s4032/8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesVeTpr_bFRvYBV6qBlONY8pH30rkLlZk7TAJlHC7zwub7F9ijodl3Hx-hrPTcMj-4WwioyfNA3sUtR_L25DwIHEKexsTlZXcjR_H8iHQTL24IdT-np1n4J1cxzCi1-JW4IWJxEP-6cRhsLC8iNwhcU3-bGGizv1PstKRE8FpX_zx9npYfw6gJu6gHQ/w640-h480/8.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLdAKm_b-LfqK7i_KoeIkaGaezM9xceKCyLI7MknXv2cmQ5Fh9-S5P6XW__GB9gGzuh_4wHXBG6qhaY7UvgDfBe3dgxEwG7C9VwMf3VxrsQcvXsxQljLKvC6M3APDseLjj0F-Gwih5sEQBmN03L5xlJ-dSqC0ZS27-gVnDO-cRPVRjOWFblVcYutO8Q/s4032/9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLdAKm_b-LfqK7i_KoeIkaGaezM9xceKCyLI7MknXv2cmQ5Fh9-S5P6XW__GB9gGzuh_4wHXBG6qhaY7UvgDfBe3dgxEwG7C9VwMf3VxrsQcvXsxQljLKvC6M3APDseLjj0F-Gwih5sEQBmN03L5xlJ-dSqC0ZS27-gVnDO-cRPVRjOWFblVcYutO8Q/w640-h480/9.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">Let it rest for at least 30 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<b>Verdict:</b><br /><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Don't really want to address a verdict here.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sensitive subject.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Also - Pretty proud that I made it all the way to the end without a single Elizabeth Warren joke. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none; margin: 0px;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none; margin: 0px;" width="1" /><br />
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<a href="https://www.amazon.com/gp/product/B00THO4J0C/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00THO4J0C&linkCode=as2&tag=weekendfoodpr-20&linkId=729054055bd428f91a237ddff50b77d1" target="_blank"><img border="0" src="https://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=B00THO4J0C&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=weekendfoodpr-20" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=am2&o=1&a=B00THO4J0C" style="border: none; margin: 0px;" width="1" /><br />
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Decided to add a link to the replacement cap I use on my BGE - this is a great replacement because it sheds water if you get caught in the rain.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-80306130612347855512022-05-30T07:39:00.010-04:002023-08-09T16:50:07.026-04:00Dino Ribs (also short ribs, beef back rib, and whatever else you can dream up) on the Big Green Egg<!-- Google tag (gtag.js) -->
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<div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrKZT-sdAulCbRFRDchsptPw-gC1hbvXZAtdybOSzEU8zWVC4pJ-rrLg9mp2LAlrFohTrK9rvtw1o5w5_j-bob2oqUmmHknlErf2g0lGx5iMWYhoXwuUoOWyTWRAdYdT1bPHtaBPz-XUmqD3lF2B0BU9kNX_nKDzl0WHT8RxW1NHSlogU2Eh0iaK2ow/s3024/13.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2419" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrKZT-sdAulCbRFRDchsptPw-gC1hbvXZAtdybOSzEU8zWVC4pJ-rrLg9mp2LAlrFohTrK9rvtw1o5w5_j-bob2oqUmmHknlErf2g0lGx5iMWYhoXwuUoOWyTWRAdYdT1bPHtaBPz-XUmqD3lF2B0BU9kNX_nKDzl0WHT8RxW1NHSlogU2Eh0iaK2ow/w640-h512/13.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<div style="clear: both; text-align: left;">Surely we have exhausted all we can cook in our backyard adventures. Have we cooked it all? What else is there? Whale? baby seals? </div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;">People of the world, we have not yet tackled beef ribs - correctly - I have several earlier posts as I tried to navigate this confusing subject. That said, why is buying beef ribs so confusing and why do they have so many names? How do I get those giant 3 rib slabs?</div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;">I've made what I think are both common errors when selecting the correct ribs and documented them in earlier posts. First, I bought the "short ribs" the ones that are cut up into the short pieces that everyone hates and is nearly impossible to smoke. The second mistake was the "shiners" the aggressively butchered not so meaty ribs. Both times I thought I was getting what we have in this post.</div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;">Beef short ribs are divided into two parts. The beef back ribs or part that is connected to the prime rib cut and the short plate. These ribs regardless are often cut up into many short sections that are sad and disappointing and I don't want to think about them. </div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;">The Dino rib is what you are looking for. A meaty cut of the beef back rib generally a 3 rib slab that is the thing that Fred Flintstone would be proud to carry home and cook for Wilma.</div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;">look here for examples even though I got mine at my local butcher.</div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;"><a href="https://porterroad.com/products/dino-ribs">Porter Road</a></div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;"><a href="https://www.44steaks.com/products/usda-choice-short-ribs">44Steaks</a></div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;">I'm still using my digiq on the BGE but now that I have a Traeger I have begun to itch for an updated version. Something that I can control and monitor via an app, remotely - like I can on the Traeger.</div><div style="text-align: center;">
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<a href="https://www.amazon.com/gp/product/B07KKNYTTR/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07KKNYTTR&linkCode=as2&tag=weekendfoodpr-20&linkId=eb7646526beeec6cf5ea6e01586bc05d" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=B07KKNYTTR&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=weekendfoodpr-20" /></a><br />
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<b>Research:</b></div>
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Ingredients:</div><div style="text-align: left;">
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<li>Slab of beef short ribs (Dino ribs)</li><li>Salt</li><li>Pepper</li><li>Attitude</li>
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<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CrsIB83RNa87DR1ReNz7PY_UG3W-0TsxPVEJ0aX0kPEtDWILt6vA0TjMu5LA_BPPPGjeqH8sq3QqfZMuTnaHDUvwLK0Qplv0TB2c4sj29cqvgcFqBQZDWcyBMHat7llw5Q8KDQ2kNIC5V0ksS55FL5lPwDQmMB1OZEZsfjBtCRRZhZkRLgf0CPZ98g/s3024/3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2419" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CrsIB83RNa87DR1ReNz7PY_UG3W-0TsxPVEJ0aX0kPEtDWILt6vA0TjMu5LA_BPPPGjeqH8sq3QqfZMuTnaHDUvwLK0Qplv0TB2c4sj29cqvgcFqBQZDWcyBMHat7llw5Q8KDQ2kNIC5V0ksS55FL5lPwDQmMB1OZEZsfjBtCRRZhZkRLgf0CPZ98g/w640-h512/3.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<b>Execution:</b></div>
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<div style="text-align: left;">Trim off excess fat and reserve it in an oven safe bowl to render the tallow while smoking.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4PXPcQ7e6iQMIN4BUaqikASYPNlCSP65bebcocASw50Tol2KzedQBdhN742qd4s4Y3g55KqEsu31kD-MiZ-LNhsurUmh4ozQM_1v8yj69DfcYiIyS0fFzwJG7OYiHYjpbQ09qHw4Z3tTznHkadjKMXzr1PIZUZ3D_1Vx6JjccRQmfHiCgfFXf9a-hg/s3024/6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2419" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4PXPcQ7e6iQMIN4BUaqikASYPNlCSP65bebcocASw50Tol2KzedQBdhN742qd4s4Y3g55KqEsu31kD-MiZ-LNhsurUmh4ozQM_1v8yj69DfcYiIyS0fFzwJG7OYiHYjpbQ09qHw4Z3tTznHkadjKMXzr1PIZUZ3D_1Vx6JjccRQmfHiCgfFXf9a-hg/w640-h512/6.jpeg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Salt and pepper the ribs. Cook at 270 until the ribs are about 190 then pour over rendered tallow, wrap in butcher paper and continue cooking until the ribs are butter soft about 202. Rest for several hours in a cooler.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2l0pgyxYVfw8OoOUlfHpwpRS1V_3KZ1VUh6kkPSu_5hhjMeYNlm25DQQPdAhreiqjLnwDJAzEPenk1TTc7GM37tfb_lpY3o7B9jITETYl4SosKunJru9GdstLavj2NVKyZIoESL1nbodlSlQWLMdsobIOTZ7OD8mDZOpk8T84tuzOxB1-C-tRMhxwnw/s3024/7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2419" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2l0pgyxYVfw8OoOUlfHpwpRS1V_3KZ1VUh6kkPSu_5hhjMeYNlm25DQQPdAhreiqjLnwDJAzEPenk1TTc7GM37tfb_lpY3o7B9jITETYl4SosKunJru9GdstLavj2NVKyZIoESL1nbodlSlQWLMdsobIOTZ7OD8mDZOpk8T84tuzOxB1-C-tRMhxwnw/w640-h512/7.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">The bark looks great at 190. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqL_daSlT9xxl0V-zXvpfw4LfuZsBirvyhsf1XGBgOyEdcXwS2C_Jv85JbsIUgyEjANis_jDlUn5TX_1uunksMLJg84IQYbwI4iS-PaefcMFWevZnCCNBb7Q8pFLtpupJ1RzCT5uekfC6jn5xKln4n93su5_z06Qj76_hdgwdTdvIbynPrtejkP_tBw/s3024/9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2419" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqL_daSlT9xxl0V-zXvpfw4LfuZsBirvyhsf1XGBgOyEdcXwS2C_Jv85JbsIUgyEjANis_jDlUn5TX_1uunksMLJg84IQYbwI4iS-PaefcMFWevZnCCNBb7Q8pFLtpupJ1RzCT5uekfC6jn5xKln4n93su5_z06Qj76_hdgwdTdvIbynPrtejkP_tBw/w640-h512/9.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicF5G2BEOj2gWUzOWepX_iklyGsBneiSb6Q4KhpAi7zN8ALnExuVg4tRPFhq5J3c__zaxDrNp6UE-JAJNq0w28niMVt6NfHKlFpWPKlr4BvTeuWJSAN7PcZQqg-9paWCnMikU0QyR8otp3oRskHLkcphU0FdfvLQ750N7LWF6auK6bGY0lqUumzALd7A/s3024/10.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2419" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicF5G2BEOj2gWUzOWepX_iklyGsBneiSb6Q4KhpAi7zN8ALnExuVg4tRPFhq5J3c__zaxDrNp6UE-JAJNq0w28niMVt6NfHKlFpWPKlr4BvTeuWJSAN7PcZQqg-9paWCnMikU0QyR8otp3oRskHLkcphU0FdfvLQ750N7LWF6auK6bGY0lqUumzALd7A/w640-h512/10.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pMUeIJbX-wBwbz8Zj45_ovqMUO_gBTqW26tvgYhisZoLtBkG2aSPETFKqjPIQ6wUUF_pD82_z8Z7vLRb6TCy7O7NvZrlrAAU8MPxz2o9u6k2DEyswVQ5Oo0Pvh2Lr2Q38k_1ZrzHCUFC1vlDBl6gyt3Eur5xPSEyFPSKNf9ToDk-uncNsgL-BIR2eA/s3024/11.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2419" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pMUeIJbX-wBwbz8Zj45_ovqMUO_gBTqW26tvgYhisZoLtBkG2aSPETFKqjPIQ6wUUF_pD82_z8Z7vLRb6TCy7O7NvZrlrAAU8MPxz2o9u6k2DEyswVQ5Oo0Pvh2Lr2Q38k_1ZrzHCUFC1vlDBl6gyt3Eur5xPSEyFPSKNf9ToDk-uncNsgL-BIR2eA/w640-h512/11.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When the ribs feel like soft butter and the temp is around 202 or so it should be ready. </div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEw9Juw29eqbxxSWsSnQjDdZqLU_bvwFU1zgbquFxmGnDAKtGxzPSwiPq_a8X_f9Ow3lCwOU_2KeU52dilIUd6nUGXHbsuRg-LbbMLXpYhHIZSTlB7UZ_jS-0t-X-gGTfY3PM7AgOxKzpWKZ5awlzbEAOt5FfKz9SIhx57XuNNvfJMJSQKg5K4KjilA/s3024/12.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2419" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEw9Juw29eqbxxSWsSnQjDdZqLU_bvwFU1zgbquFxmGnDAKtGxzPSwiPq_a8X_f9Ow3lCwOU_2KeU52dilIUd6nUGXHbsuRg-LbbMLXpYhHIZSTlB7UZ_jS-0t-X-gGTfY3PM7AgOxKzpWKZ5awlzbEAOt5FfKz9SIhx57XuNNvfJMJSQKg5K4KjilA/w640-h512/12.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipZMm4dM9x_MIBTq_sc0Qph2qcp7Nk7aJGlZJh6QIcqKRTR5jnpvn9l9_Xn7SSh_P4CokCFrHdW1g1mbHHwgBlzUo3W-BPVDeD_QG-KunAn7AP27u5luyMYtOdXlAhJbupcYPQwsq2Zrqm_OcK2IGOvNOi817tgKSH_HyvKpoS9KkNYTnTnmhIvX98A/s3024/13.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2419" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipZMm4dM9x_MIBTq_sc0Qph2qcp7Nk7aJGlZJh6QIcqKRTR5jnpvn9l9_Xn7SSh_P4CokCFrHdW1g1mbHHwgBlzUo3W-BPVDeD_QG-KunAn7AP27u5luyMYtOdXlAhJbupcYPQwsq2Zrqm_OcK2IGOvNOi817tgKSH_HyvKpoS9KkNYTnTnmhIvX98A/w640-h512/13.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKsucS1Noj5R4RyHeEHv3eC3ltcDWzkTw2xNaPi4kr4bBKuVD7FY34im7IvGooVoyuLgt-rwWHKSlDrTRkrnhJlhVD_IzpShrtD3NWRDoXlben6mLjhJpAbp34nudcFOQCj45i1EQpYXoLNtwQiJNTA7z058EJzLk3BCd5meMzKD_wrj_e7aqawzuZQ/s3780/14.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3780" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKsucS1Noj5R4RyHeEHv3eC3ltcDWzkTw2xNaPi4kr4bBKuVD7FY34im7IvGooVoyuLgt-rwWHKSlDrTRkrnhJlhVD_IzpShrtD3NWRDoXlben6mLjhJpAbp34nudcFOQCj45i1EQpYXoLNtwQiJNTA7z058EJzLk3BCd5meMzKD_wrj_e7aqawzuZQ/w640-h512/14.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpuGSplkyAgtrwsj0ESL5Xdp7rhH966LTJ6X86W14H3H7RxafGFYKvN0AopkB19HlPJr1eU3WwupSKYJff2NVPyQP3wzxrE0zgWkwukqaAXJkNf1jqgjBvVgYKMffDvIAleSHunKO_YC9tJ3qE6r96kf21TVRhlM6yLDr8O3XE7s9Ui85fxKqWD4U6aQ/s3024/15.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2419" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpuGSplkyAgtrwsj0ESL5Xdp7rhH966LTJ6X86W14H3H7RxafGFYKvN0AopkB19HlPJr1eU3WwupSKYJff2NVPyQP3wzxrE0zgWkwukqaAXJkNf1jqgjBvVgYKMffDvIAleSHunKO_YC9tJ3qE6r96kf21TVRhlM6yLDr8O3XE7s9Ui85fxKqWD4U6aQ/w640-h512/15.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<b>Verdict:</b><br />
<br />I know what you are thinking. "I don't deserve this"</div><div style="text-align: left;"><br /></div><div style="text-align: left;">and you know what? - you don't. Neither do I. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">but go make it anyway, do it for America.</div><div style="text-align: left;">
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none; margin: 0px;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none; margin: 0px;" width="1" /><br />
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Decided to add a link to the replacement cap I use on my BGE - this is a great replacement because it sheds water if you get caught in the rain.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-17126271585312143702021-06-05T21:43:00.001-04:002023-08-09T16:50:25.272-04:00BBQ Chicken Thighs on the new Traeger<!-- Google tag (gtag.js) -->
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<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsI6XY74vji2vbOYNZmk4l6pR5cBn1H8DWmekWfaPYJK6F1EtTt3R-kBicv5Gp9u7IVpXD3iZxO-BRFP1w1B3yxslT4LnGwkBj9Ua4HSBgTidkdcfFH8Ojj3i3E8Bxsnl7DDABdVLLX8fR/s2048/DSC_0001.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsI6XY74vji2vbOYNZmk4l6pR5cBn1H8DWmekWfaPYJK6F1EtTt3R-kBicv5Gp9u7IVpXD3iZxO-BRFP1w1B3yxslT4LnGwkBj9Ua4HSBgTidkdcfFH8Ojj3i3E8Bxsnl7DDABdVLLX8fR/w640-h426/DSC_0001.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<div style="clear: both; text-align: left;">I have a new girlfriend. </div><div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;">My BGE completely understands and remains loyal and unthreatened by this new arrangement. They are both incredible and bring different talents and abilities that I think enhance our happiness and joy. I'll be involving both in future posts.<br />
</div><div style="text-align: center;"><div style="text-align: left;"><br /></div><div style="text-align: left;">The Traeger (TGR) is a high tech pellet grill that can light itself at the push of a button and maintain a set temperature based on a built in thermostat and even a built in food probe. All of this information and control is extended to an app that allows me to control and monitor the grill remotely. I think of it as a smoker that brings all the convenience of a gas grill with the benefit of smoke.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To break in the TGR we decided to follow a Mad Science BBQ recipe for BBQ chicken thighs.</div>
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<a href="https://www.amazon.com/gp/product/B07KKNYTTR/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07KKNYTTR&linkCode=as2&tag=weekendfoodpr-20&linkId=eb7646526beeec6cf5ea6e01586bc05d" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=B07KKNYTTR&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=weekendfoodpr-20" /></a><br />
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<b>Research:</b></div>
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<div style="text-align: left;"><a href="https://youtu.be/5Qjfyz9AFXc">BBQ Chicken Thigh - Mad Scientist BBQ</a><br />
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Ingredients:</div><div style="text-align: left;">
<ul>
<li>Chicken thighs from Costco</li>
<li>Sweet baby ray BBQ sauce</li>
<li>Apple cider vinegar</li>
<li>Salt and pepper</li>
</ul>
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<b>Execution:</b></div>
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<div style="text-align: left;">Dry the thighs <- I didn't do this but in retrospect, I should have because the skin was chewy not crisp. I'm going to tinker with this the next time and update this post when I figure out what I did wrong.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Then salt and pepper</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1f_JxIcaM_F2EioJ7XoRBoUp3bLjoxrF9tAQ7OzajtFCuZPvbQJ0MoR-6YAdU_7PdYi5eAIIEhPclw2rgmPt3kqGzTx6iAkmp37wAasDp90IE-7sOQQenuoWk_2p73-TSPbC3ZnOeur7/s2048/DSC_0002.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1f_JxIcaM_F2EioJ7XoRBoUp3bLjoxrF9tAQ7OzajtFCuZPvbQJ0MoR-6YAdU_7PdYi5eAIIEhPclw2rgmPt3kqGzTx6iAkmp37wAasDp90IE-7sOQQenuoWk_2p73-TSPbC3ZnOeur7/w640-h426/DSC_0002.jpeg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Thin the sweet baby ray's with apple cider vinegar so that the chicken can be dunked - should be much less viscous.</div><div style="text-align: left;">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQq4SwiQNxwzV5XsurzTOhOlerU-650K585Ju3zzA2PiSVs43ZcOR7a4Rm_sdVArAgCSWosCz70YeJUtRTEQa2QozB1Mmp2RqU4Ar7e6bY33Eg8n_guR-6XoVVkEPkE33iqlhMR9pswtUW/s2048/DSC_0011.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQq4SwiQNxwzV5XsurzTOhOlerU-650K585Ju3zzA2PiSVs43ZcOR7a4Rm_sdVArAgCSWosCz70YeJUtRTEQa2QozB1Mmp2RqU4Ar7e6bY33Eg8n_guR-6XoVVkEPkE33iqlhMR9pswtUW/w640-h426/DSC_0011.jpeg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Then dunk the chicken and back on the grill to "set" the sauce just 10 minutes or so.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3RIMP_7LfJnV1HFO9yhL08hHFESF8EeXLm052KtTq9RMgUnYK6ObH4KJuVY4-rzuGQEKjf92PZhPd-J-oEO08U6nUGEqtMMHAQHleyXqbwcR0nLyqfNYD2UeVfJXQc1WVww6BAXtD9Vy/s2048/DSC_0013.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3RIMP_7LfJnV1HFO9yhL08hHFESF8EeXLm052KtTq9RMgUnYK6ObH4KJuVY4-rzuGQEKjf92PZhPd-J-oEO08U6nUGEqtMMHAQHleyXqbwcR0nLyqfNYD2UeVfJXQc1WVww6BAXtD9Vy/w640-h426/DSC_0013.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZeGrtsnnmQGeaZtcCHrB_yh3kN_L5gH47-K9Cfo1hShZP6m_exPI6GY3RKCgWWLWFEzO0VL2A8YWqJvcY7YnQn20Vs7Rh_kZYOxc7CZvZH8PgIIVVm39u79tqdPE04cPdTbuwAt-eGkk/s2048/DSC_0014.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZeGrtsnnmQGeaZtcCHrB_yh3kN_L5gH47-K9Cfo1hShZP6m_exPI6GY3RKCgWWLWFEzO0VL2A8YWqJvcY7YnQn20Vs7Rh_kZYOxc7CZvZH8PgIIVVm39u79tqdPE04cPdTbuwAt-eGkk/w640-h426/DSC_0014.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<b>Verdict:</b><br />
<br />Chicken thighs are the unsung hero of the chicken. These are great - go make them immediately.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br />
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none; margin: 0px;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none; margin: 0px;" width="1" /><br />
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Decided to add a link to the replacement cap I use on my BGE - this is a great replacement because it sheds water if you get caught in the rain.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-33445598019672143432020-04-19T11:11:00.001-04:002023-08-09T16:50:37.688-04:00Fish & Chips<!-- Google tag (gtag.js) -->
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Continuing our isolated lifestyle we have sought comfort in food, maybe a little too much lately but so be it. We decided to make fish and chips the other day and for us this was a challenge because we've never been very good at frying. This is one of my favorite comfort foods so it seems like a good time to try and make it.<br />
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I know the fish is simple so better to pay attention to the chips. There is nothing better than freshly sliced real potato french fries. It turns out, it is all about keeping and maintaining oil temperature.<br />
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help support the site - this is one I use to control my egg! - actually I use an older version of this one.<br />
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<a href="https://www.amazon.com/gp/product/B07KKNYTTR/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07KKNYTTR&linkCode=as2&tag=weekendfoodpr-20&linkId=eb7646526beeec6cf5ea6e01586bc05d" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=B07KKNYTTR&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=weekendfoodpr-20" /></a><br />
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<b>Research:</b></div>
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I relied on Julie here, no specially referenced instructions.<br />
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Ingredients:</div>
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<li>A couple of fresh cod fish fillets from the counter at whole foods.</li>
<li>Bread crumbs in a dipping bowl</li>
<li>All purpose flour in a dipping bowl</li>
<li>Mix in about a teaspoon of salt.</li>
<li>Egg - couple of whipped up eggs in a dipping bowl</li>
<li>Oil - the best type of oil to use here is debatable - use one with a high smoke point. We used canola but I bet peanut oil would be good. The most important thing here is to use a lot of it. You need a large enough mass so that we don't change the oil temperature too much as we add and remove our ingredients.</li>
<li>A good quick read thermometer is important here because we want to read the oil temp before we add ingredients and then again as we add ingredients to make sure we don't add too much to overwhelm the oil with too much cold ingredients too fast such that the temperature drops below 330 degrees.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEd0Ylt8i9wixHGny9NgyiMQRwBpZJ3fEuJOmOPjeUovQmfVB8fHC2EyMtT3_R47xTOhu7aIKi0l9spWSyzGjYGRhJBhIFpDOVLR9byXWgQLJJ_284dUA1he9FRcwRFPNuCAN0mZPv6zAD/s1600/DSC_0015.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEd0Ylt8i9wixHGny9NgyiMQRwBpZJ3fEuJOmOPjeUovQmfVB8fHC2EyMtT3_R47xTOhu7aIKi0l9spWSyzGjYGRhJBhIFpDOVLR9byXWgQLJJ_284dUA1he9FRcwRFPNuCAN0mZPv6zAD/s640/DSC_0015.jpeg" width="640" /></a></div>
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<b>Execution:</b></div>
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Make your assembly line, flour, egg wash, bread crumbs and then into the hot oil.<br />
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Oil temp is important here. Around <span style="font-size: large;">360 degrees </span>with enough volume of oil to keep the oil temperature stable as you add the fish and take it out. Don't put so much in it that it drops the oil temperature below 325 or your fish will be greasy. Again, read before and as you add ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3n6Z9_1-ZzOuVupC6oueigFRTbKggr-Ir8AXwmHFUl_0im3ZydrxzIxUSC4mlEwCBX8J3o1FVwt54vgmSUEW0VxzFMWmH8RyK_8cOeG30aHyo5ZzqlEAqvjrZ_OyBnPAsaWi5vPiIlpu/s1600/DSC_0016.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3n6Z9_1-ZzOuVupC6oueigFRTbKggr-Ir8AXwmHFUl_0im3ZydrxzIxUSC4mlEwCBX8J3o1FVwt54vgmSUEW0VxzFMWmH8RyK_8cOeG30aHyo5ZzqlEAqvjrZ_OyBnPAsaWi5vPiIlpu/s640/DSC_0016.jpeg" width="640" /></a></div>
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Bing, bam, boom</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0mw07SMnkGAbi12mYQHFneUvZLMshlKnbysEtlz3_vNunwUXW49SJBVoFOVUNrijQWiKKaX8iXLXLMGqFApUChhmDjx1browlpQxRJWQkG-gC1Q0v3C0j0sMsmYpDix5W8b9EYXbuSXb/s1600/DSC_0017.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0mw07SMnkGAbi12mYQHFneUvZLMshlKnbysEtlz3_vNunwUXW49SJBVoFOVUNrijQWiKKaX8iXLXLMGqFApUChhmDjx1browlpQxRJWQkG-gC1Q0v3C0j0sMsmYpDix5W8b9EYXbuSXb/s640/DSC_0017.jpeg" width="640" /></a></div>
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We cooked these based on time and what they looked like <span style="font-size: large;">Maybe 5ish minutes</span>. I could have pulled them out a few seconds sooner? Quick measure the center of the fish. Needs to be about <span style="font-size: large;">145 degrees</span> for perfect flaky fish. Again, balance the oil so that we can get the center to 145 and not burn the outside.</div>
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Okay, let's make the chips.</div>
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Freshly sliced russet potatoes are good because the enemy is moisture. So as you can see in the background, after slicing them, dab them with a towel to dry as much as you can. <span style="font-size: large;">Cool the oil to more like 340. You don't want it so low that it drops below 320 when you add the fries. </span>The thinner the fry the higher you can make the oil temp but never above 370. You need to balance the oil temp so that the potato cooks in the center while getting golden on the exterior. Some people recommend twice frying for this reason but you can do it in a single pass if you get the temperature correct.</div>
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Add them to your oil slowly, again it is all about maintaining oil temperature. If the oil temp gets too low your fries will be greasy.</div>
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Pull them out as they get golden then add salt. Maybe <span style="font-size: large;"> 5 minutes-ish.</span></div>
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Add your fish and yeah, probably went a bit overboard on the chips, let's not judge.</div>
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Overall, this is a great comfort food. We added a little homemade coleslaw but mashy peas would be best...</div>
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<b>Verdict:</b><br />
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We love this meal - great cheat meal if you are being keto, turned out fresh, light, not greasy. It is like a warm hug from a loved one.<br />
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We probably could have pulled the fish out a minute sooner but despite the darker color here, they were perfectly fine.<br />
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none !important; margin: 0px !important;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none !important; margin: 0px !important;" width="1" /><br />
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Decided to add a link to the replacement cap I use on my BGE - this is a great replacement because it sheds water if you get caught in the rain.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-78365343808649165622020-03-30T17:11:00.002-04:002023-08-09T16:50:52.209-04:00Whiskey and Coffee BACON on the BGE<!-- Google tag (gtag.js) -->
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Hello people of the world. I realize it has been a few moons since last we spoke. Have you missed me?<br />
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In these days of isolation and self sufficiency the more important things in life come into focus. Family, the love of a good dog, whiskey and bacon are the ones that immediately come to my mind. As such, it is important for me to learn the art of making bacon. Let's see if we can do it.<br />
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help support the site - this is one I use to control my egg! - actually I use an older version of this one.<br />
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<b>Research:</b></div>
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I used <a href="https://kitchenlaughter.com/how-to-cure-and-smoke-bacon-on-the-big-green-egg/">this great blog</a> post to read about the process and used one of the suggested recipes<br />
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Ingredients:</div>
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Pork belly - I sourced mine at my local butcher but I hear Costco may carry them also<br />
1 teaspoon - <a href="https://www.amazon.com/gp/product/B008X6KE0E/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008X6KE0E&linkCode=as2&tag=weekendfoodpr-20&linkId=94516809e7fed18b007b01cfb0097bc3">Pink curing salt</a> <- I bought this on Amazon. It goes a long way.<br />
1 cup of coffee<br />
1/2 cup of whiskey<br />
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<b>Execution:</b></div>
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If you stop reading right here, take to heart this first and most important step. Pour yourself about 2-3 oz of Bourbon or in this case, rye. Drink it.<br />
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Combine the salt, coffee, whiskey, and bacon into a large ziplock bag and mix it up</div>
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Do yourself a favor and put that bag in a shallow pan because it will likely leak at some point.</div>
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Place said bag and pan in the fridge for one week. Now, your spouse may at some point during this week, question you on what this concoction is. Pay no never mind to such nonsense as we would say here in the South.</div>
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Flip that bag and coat the belly every 12 hours for the next week.</div>
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One week later, remove your glorious meat and rinse off the residual liquid. Then return to fridge on a rack to let a film form on the exterior of said meat. I let mine remain open to the fridge for about 4 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2fvzWgr9DITU-pnJB92mkQSrsZWdWO7MgmtyiZrgzJS0S8h9n37jaGi_vxk8hkFibBM0WPKXAfKkKdRWyXVHZHUWwPWc52jjDGIZTGpNRYqRB1eJuqYGKVu40BzAzEt8vS7v_G4XtcV5/s1600/DSC_0026.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2fvzWgr9DITU-pnJB92mkQSrsZWdWO7MgmtyiZrgzJS0S8h9n37jaGi_vxk8hkFibBM0WPKXAfKkKdRWyXVHZHUWwPWc52jjDGIZTGpNRYqRB1eJuqYGKVu40BzAzEt8vS7v_G4XtcV5/s640/DSC_0026.jpeg" width="640" /></a></div>
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Fire up the Big Green Egg. Get it steady and burning clean at about 220.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNB4QiLy1feGGU9EIMbhHCAV1mMIFpAlZCiIBKR9afPtkh2w9MnW3qemLg9UTrhh7Z4d4NaqPT5m9vnjpwEDYO198G1VkfjLlTQcGbvYCaqpriPlXLQELIF_nXNJUxisI3yZpwx14vPK3j/s1600/DSC_0034.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNB4QiLy1feGGU9EIMbhHCAV1mMIFpAlZCiIBKR9afPtkh2w9MnW3qemLg9UTrhh7Z4d4NaqPT5m9vnjpwEDYO198G1VkfjLlTQcGbvYCaqpriPlXLQELIF_nXNJUxisI3yZpwx14vPK3j/s640/DSC_0034.jpeg" width="640" /></a></div>
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I used a remote thermometer to get it close but then tested with my instant read thermoworks for accuracy. Internal temp should be about <span style="font-size: x-large;">150</span> not much more because you will lose your fat to rendering. </div>
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I would say it took about 1-2 hours. Not real sure because was drinking whiskey.</div>
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Pulled these beauties off and put them in the fridge to cool and firm up for slicing. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWs4HNFjDtMvwmgu6Ldf_AKa-Gflp0PHW3f0N73ZHlOhlf5IGuntGKS-c6r8yqHR5iwEPi-AKT4UMWKVpQ3jKcuRSvF4ygWLkm6S09eRVmzWTAMdf93hxLySZkLlNPGwx16_xHmiUrg7r/s1600/DSC_0041.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWs4HNFjDtMvwmgu6Ldf_AKa-Gflp0PHW3f0N73ZHlOhlf5IGuntGKS-c6r8yqHR5iwEPi-AKT4UMWKVpQ3jKcuRSvF4ygWLkm6S09eRVmzWTAMdf93hxLySZkLlNPGwx16_xHmiUrg7r/s640/DSC_0041.jpeg" width="640" /></a></div>
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I used my serrated sani-safe knife to slice these. I wanted thick cut but this may have been overboard. Honestly, I'm not sure I could have sliced it thinner without a meat slicer. Maybe I'll look into that.</div>
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You are welcome.</div>
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<b>Verdict:</b><br />
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If you don't have a lot going on in your life and perhaps could use a little help finding someone to love you and treat you well, then look no further. A person who can make and cook their own bacon clearly demonstrates that they have it all figured out and that is an irresistible trait. I'm not suggesting that you MUST name your first child after me but I would understand if you do.<br />
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none !important; margin: 0px !important;" width="1" />
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<a href="https://www.amazon.com/gp/product/B00THO4J0C/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00THO4J0C&linkCode=as2&tag=weekendfoodpr-20&linkId=729054055bd428f91a237ddff50b77d1" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=B00THO4J0C&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=weekendfoodpr-20" /></a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=am2&o=1&a=B00THO4J0C" style="border: none !important; margin: 0px !important;" width="1" />
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Decided to add a link to the replacement cap I use on my BGE - this is a great replacement because it sheds water if you get caught in the rain.<br />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none !important; margin: 0px !important;" width="1" />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-3181254761270971492019-01-05T18:23:00.000-05:002019-01-05T20:13:49.522-05:00Collard Greens<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUl4XKz_-66b49BUBtrt7QecJC0oyiGhB10U7f0ZrUm8IqlKxK_e1jBZFOP4pMiHZtPtI1f-g3NguA_ue5Ik9epdBRp_MMkVEblEq5rZn7u8A72crAkH7LfwpjWBgni5xB91Cje9N5_CKx/s1600/DSC_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUl4XKz_-66b49BUBtrt7QecJC0oyiGhB10U7f0ZrUm8IqlKxK_e1jBZFOP4pMiHZtPtI1f-g3NguA_ue5Ik9epdBRp_MMkVEblEq5rZn7u8A72crAkH7LfwpjWBgni5xB91Cje9N5_CKx/s640/DSC_0001.jpg" width="640" /></a></div>
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Happy New Year! It is 2019. 2018 was a big year for us, my beloved bride and I moved into a new home, we had a son graduate high school and a daughter graduate college so we have much to celebrate.<br />
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Being it is a new year in the South means you must make collard greens and black eyed peas on New Year's day.<br />
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This year, or at least this fall, we grew our own collards in raised beds so that we could harvest them on New Year's day just for this occasion. So let's get going.<br />
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help support the site!<br />
<a href="https://amzn.to/2VxYHKI" style="text-align: start;">BBQ Guru DigiQ DX3 Kit for Big Green Egg</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B006NZUN8A" style="border: none !important; margin: 0px !important;" width="1" /></div>
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<b>Research:</b></div>
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Ingredients:</div>
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Collards<br />
Red onion<br />
Chicken stock<br />
Ham hock<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ke4PL0G4jyyUpwEhQuh6oxhRnGUz8Qi0QzXu5BO3ZYuOfgiBZr_kPPFKEz1V-ecCPiPxvbh-RNcVcTn-veBOL3gOVoTfTdXqCXTo_n20y4YEYmXra0ZySWDXZ3iXzGWip6b06sfy-Yf8/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ke4PL0G4jyyUpwEhQuh6oxhRnGUz8Qi0QzXu5BO3ZYuOfgiBZr_kPPFKEz1V-ecCPiPxvbh-RNcVcTn-veBOL3gOVoTfTdXqCXTo_n20y4YEYmXra0ZySWDXZ3iXzGWip6b06sfy-Yf8/s640/DSC_0017.jpg" width="640" /></a></div>
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<b>Execution:</b></div>
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Starting a little slow. Working one handed while holding an ice pack on my head.<br />
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First cut the stems out of the leaves.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqD3Qr3VrlQTmsmBdQW-M7DEw5FoFHUqCy9cUt9j-_U1rIYfnq4n9v3bg3AEvRXHRucXY5ZnjAra4SZM0Zb7E6dKRgVJf_kp1_KQk_QukcnsVWT2qSoJpNetVQVKnmsDbzHRXz0IkEmfH-/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqD3Qr3VrlQTmsmBdQW-M7DEw5FoFHUqCy9cUt9j-_U1rIYfnq4n9v3bg3AEvRXHRucXY5ZnjAra4SZM0Zb7E6dKRgVJf_kp1_KQk_QukcnsVWT2qSoJpNetVQVKnmsDbzHRXz0IkEmfH-/s640/DSC_0003.jpg" width="640" /></a></div>
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Just drop them into cool water maybe a little salt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYERYEst-xOzlxqJgkzpbLJ0AdpDDI2g201tUNL52eMB5qM99XeYpY9MDij10xHmy9uNeF3bobd03b9alwnRFwLxDlXSDGAJFdgdAtuPPr6xzNzn8LBU1J2s49WZfWGFSdGeYIb0birkaG/s1600/DSC_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYERYEst-xOzlxqJgkzpbLJ0AdpDDI2g201tUNL52eMB5qM99XeYpY9MDij10xHmy9uNeF3bobd03b9alwnRFwLxDlXSDGAJFdgdAtuPPr6xzNzn8LBU1J2s49WZfWGFSdGeYIb0birkaG/s640/DSC_0005.jpg" width="640" /></a></div>
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Dice an onion</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwq-FwAMvNTgOtggyK4hFvMHVocgV7qShyyDnYEOpVweNMPZUDTyP6k3McszMbW9o-6frbzYjEe5hP9aZ6NqxBjvw5HZ3ghyGZZOgllRRbR3vJa_hzqO-LpUt3e745x2X2TQ9wIadi-WHX/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwq-FwAMvNTgOtggyK4hFvMHVocgV7qShyyDnYEOpVweNMPZUDTyP6k3McszMbW9o-6frbzYjEe5hP9aZ6NqxBjvw5HZ3ghyGZZOgllRRbR3vJa_hzqO-LpUt3e745x2X2TQ9wIadi-WHX/s640/DSC_0007.jpg" width="640" /></a></div>
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Saute the onion with some olive oil in your favorite dutch oven.</div>
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Slice up the collards </div>
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Add some chicken stock to your onions.</div>
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Come on people, how good does that look?</div>
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Add the collards and your ham hock for seasoning</div>
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Let it cook on medium heat in a dutch oven. Maybe 2.5 hours total.</div>
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1 hour with the lid on and the remaining with it off to let the pot likker concentrate.</div>
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Here we are ready to serve.</div>
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how about a bonus? Let's add a ham steak. Must be a cast iron skillet. I'm pretty sure it is a law somewhere.</div>
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People. This might be as southern as it gets.</div>
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<b>Verdict:</b><br />
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When I lay in bed in the darkest moments of the night and my mind wants to wander into discontent, I can easily cast a warm light by thinking of this meal. Good enough mojo to help you sail into the New Year.<br />
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Smoothly.<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Vc4_92iXkDE/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/Vc4_92iXkDE?feature=player_embedded" width="320"></iframe></div>
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none !important; margin: 0px !important;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none !important; margin: 0px !important;" width="1" />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-30000654683116559382018-08-11T11:27:00.000-04:002019-01-05T20:14:12.401-05:00Baby Back Ribs on the Big Green Egg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGBP4EXjwGoB8rp9cHhBunedViZjRzJgOYE_sov7P7MAg7QFDQ4mlTFmnpG0nWhb3j_nzA3kD-mvh-OF9iSn3-pGhcdO-pYUbbWSbRmlHHgh7HVf_vAxIUxK_kFAWtH96cuWw1qCbKpWZ/s1600/DSC_0029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGBP4EXjwGoB8rp9cHhBunedViZjRzJgOYE_sov7P7MAg7QFDQ4mlTFmnpG0nWhb3j_nzA3kD-mvh-OF9iSn3-pGhcdO-pYUbbWSbRmlHHgh7HVf_vAxIUxK_kFAWtH96cuWw1qCbKpWZ/s640/DSC_0029.jpg" width="640" /></a></div>
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We decided to try baby back ribs. I've avoided making ribs in the past because they aren't as appealing to me as pulled pork or brisket. However, we went to our favorite butcher shop the other day and they had a deal on fresh baby back ribs. So we thought it may be a sign? This is the weekend? Time to give in to fate and cook ribs.<br />
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help support the site!<br />
<a href="https://amzn.to/2VxYHKI" style="text-align: start;">BBQ Guru DigiQ DX3 Kit for Big Green Egg</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B006NZUN8A" style="border: none !important; margin: 0px !important;" width="1" /></div>
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<b>Research:</b></div>
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Ingredients:</div>
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Two full racks of baby back ribs<br />
Mustard<br />
Your favorite dry rub<br />
Pickle juice<br />
Fox Bros BBQ sauce (for the wet half)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPHibdXZrpH3LvhU6y0mqUHMMdzSgF8e1R88KFMDHSggJAqUbp2X3TMdc2gF4L8IhkkoQpdIUc1Ada2BeyDZI2MdwJ5LL77cMFr3unypY2VPJlwOOuK1VBd0ZYGZ5ZU6vzxPpHL_nG3J5/s1600/DSC_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPHibdXZrpH3LvhU6y0mqUHMMdzSgF8e1R88KFMDHSggJAqUbp2X3TMdc2gF4L8IhkkoQpdIUc1Ada2BeyDZI2MdwJ5LL77cMFr3unypY2VPJlwOOuK1VBd0ZYGZ5ZU6vzxPpHL_nG3J5/s640/DSC_0001.jpg" width="640" /></a></div>
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<b>Execution:</b></div>
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Can't wait to get started on this one. Perfect timing. Hot early August day, a little bourbon on ice.<br />
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Unwrap and remove the membrane.<br />
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Removing the membrane is the hardest part of this process. It's like pulling off tape, if you use a paper towel to grab the membrane, it makes it much easier.</div>
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The magic is in this step. Use some left over pickle juice to brine the ribs for a few hours a la Chick-Fil-A</div>
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I cut the racks in half so they would fit on the egg. Brine is about 75% pickle juice and 25% apple cider vinegar then into the fridge for a few hours</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nB0krLWupdBWWOw9pF021XwKs_7WtmEx0GhwRVKGF0-SLIyzHUHJglMom5Ec-qpppjI5C69n4i4W5RvoKqazyE94fsYeSVaG5enTm3I2FT1I1JOy1MRKQwF-DSFHjJ8Hg8QUtjlsMTs0/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nB0krLWupdBWWOw9pF021XwKs_7WtmEx0GhwRVKGF0-SLIyzHUHJglMom5Ec-qpppjI5C69n4i4W5RvoKqazyE94fsYeSVaG5enTm3I2FT1I1JOy1MRKQwF-DSFHjJ8Hg8QUtjlsMTs0/s640/DSC_0014.jpg" width="640" /></a></div>
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Rinse the ribs in cool water and add mustard and rub</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UrXmWNSyC-ulU2q8mePeNkF3F5uPq92hjio0MqAj45-u6Tnb5pIJ5uWaOyv83ZQrgJ853obx5F_RL9RzOTbINdPN9XBYjMU3V72BtXpGLSbjqchRs0rEEP8_WP1Dq-437xAUniqHrET6/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UrXmWNSyC-ulU2q8mePeNkF3F5uPq92hjio0MqAj45-u6Tnb5pIJ5uWaOyv83ZQrgJ853obx5F_RL9RzOTbINdPN9XBYjMU3V72BtXpGLSbjqchRs0rEEP8_WP1Dq-437xAUniqHrET6/s640/DSC_0017.jpg" width="640" /></a></div>
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Then onto the egg at 350. Remember - get the egg hot and burning clean before adding the ribs. I placed one of the brine mixtures on the place setter to keep the humidity up and catch the drippings.</div>
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Cook at 350 for 1 hour 40 minutes (thanks to smokeware quick cook video for recommendation on cook temp and time). We cooked a little lower - maybe 300-320 and a little longer. Maybe 15 more minutes.</div>
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About 15 minute before finish, we sauced two half racks with Fox Bros BBQ sauce and put them back on to carmelize</div>
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All done.</div>
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Cut them up to serve. </div>
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<b>Verdict:</b><br />
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OMG. These may be the best thing we've ever made on the BGE. I'm not sure if it was a really good meaty cut of baby back ribs, the rub, the brine, or just the right time to do it but these were the best ribs I have had.<br />
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I am going to say that the brine was the special sauce and the other elements helped to a lesser degree. We will try this again soon and see if we can duplicate. Maybe we need to start eating more pickles.<br />
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The 14 year old boy ate an entire rack by himself.<br />
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Make these.<br />
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none !important; margin: 0px !important;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none !important; margin: 0px !important;" width="1" />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-54781615561264183952018-08-04T08:14:00.000-04:002019-01-05T20:19:58.273-05:00Keto Chicken Parm (Parmigiana)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpqccmx0Ed7AI1KIPZchrG7f6gAvLHhm7iSXFQIm2zCQaw__tmcUiTLgZEovNMFyLDeu6MDrmwSbN7gs3otCWIxwWpD0RlQlwQQn8qFtc98yPmu0T6mTTSEAxtUc0-BrgT4yvkS1Z9uXX/s1600/DSC_0791.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpqccmx0Ed7AI1KIPZchrG7f6gAvLHhm7iSXFQIm2zCQaw__tmcUiTLgZEovNMFyLDeu6MDrmwSbN7gs3otCWIxwWpD0RlQlwQQn8qFtc98yPmu0T6mTTSEAxtUc0-BrgT4yvkS1Z9uXX/s640/DSC_0791.jpg" width="640" /></a></div>
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I think I am eating better on this "diet" than I ever have.<br />
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How about a great chicken parm?<br />
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help support the site!<br />
<a href="https://amzn.to/2VxYHKI" style="text-align: start;">BBQ Guru DigiQ DX3 Kit for Big Green Egg</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B006NZUN8A" style="border: none !important; margin: 0px !important;" width="1" /></div>
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<b>Research:</b></div>
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Ingredients:</div>
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Two boneless skinless chicken breast<br />
Mozzarella cheese<br />
Parmesan Cheese<br />
Chicharrones (get the high end pork rinds)<br />
Your favorite sauce. We just made a meat sauce.<br />
Egg<br />
Zucchini<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAay7jUcTayRVvUiDP_ehNtS4ir08-wJwwryv_78n2GVw9kh9V4RHo3Z0W5RTf3QPFUuek0mLzlwekIXV1ouBY-IhPLSHjPFVLb02V0OmKt2TKUjkAtmNyisqZCr2aBW3o80JBmwNMnKv/s1600/DSC_0778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAay7jUcTayRVvUiDP_ehNtS4ir08-wJwwryv_78n2GVw9kh9V4RHo3Z0W5RTf3QPFUuek0mLzlwekIXV1ouBY-IhPLSHjPFVLb02V0OmKt2TKUjkAtmNyisqZCr2aBW3o80JBmwNMnKv/s640/DSC_0778.jpg" width="640" /></a></div>
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<b>Execution:</b></div>
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The only thing special about this recipe is the substitution of crushed pork rinds for breading and zucchini noodles rather than wheat based pasta.<br />
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Brutally flatten your chicken<br />
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Crush your pork rinds (use your hands or wrap and pound with the tenderizer). I've not figured out the best way to do this yet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxyu84whXxd6Co3I0QEgWxvUyu-Q7TCHiV-5i0guhtaz3sld8dfqofJA19u1jvCEJt4qdSOMh_ZaX2KyFzCGwaCuUjRIRLjyaSYyv4_o4TgryC4m3hVQdq3z-nqOk3_boI-GHc0BDt4WV/s1600/DSC_0780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxyu84whXxd6Co3I0QEgWxvUyu-Q7TCHiV-5i0guhtaz3sld8dfqofJA19u1jvCEJt4qdSOMh_ZaX2KyFzCGwaCuUjRIRLjyaSYyv4_o4TgryC4m3hVQdq3z-nqOk3_boI-GHc0BDt4WV/s640/DSC_0780.jpg" width="640" /></a></div>
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Then bread with egg and crushed rinds</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94Ps1DsnSuz5sBJ4y1H7JzSIgmXSX1aSyJ609n1xXHP_VHsRf-kWgdNh9pTpl20RWOXAxg5BaA45YkWBxpznyFQbcuCn3NLJbo_osH3JXteDQ9ovwz-P3FZJrvDXVVKYg3Y32KMunfEI2/s1600/DSC_0786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94Ps1DsnSuz5sBJ4y1H7JzSIgmXSX1aSyJ609n1xXHP_VHsRf-kWgdNh9pTpl20RWOXAxg5BaA45YkWBxpznyFQbcuCn3NLJbo_osH3JXteDQ9ovwz-P3FZJrvDXVVKYg3Y32KMunfEI2/s640/DSC_0786.jpg" width="640" /></a></div>
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Into the oven at 400. Cook until almost done (270 degrees or so) before adding the mozzarella</div>
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Add mozzarella to melt</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJnNiPeSUaUZhQ07icC__XFEn_uN8V5dih2yO-vNZ3mM3rrkf0TcmiWI4RsBhez28MObqQtg7-DCHq35bqpkR1HvtoPsYnJVXcgV3Zw9roY1xmS2n9DlZ-mIdaGztsffqxVFYjz_Gs5PQ/s1600/DSC_0788.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJnNiPeSUaUZhQ07icC__XFEn_uN8V5dih2yO-vNZ3mM3rrkf0TcmiWI4RsBhez28MObqQtg7-DCHq35bqpkR1HvtoPsYnJVXcgV3Zw9roY1xmS2n9DlZ-mIdaGztsffqxVFYjz_Gs5PQ/s640/DSC_0788.jpg" width="640" /></a></div>
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Finish up with zucchini noodles. Steam them just a little in a pan a little water and olive oil. Think al dente zucc. maybe 5 minutes.</div>
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Assemble and serve</div>
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<b>Verdict:</b><br />
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Another winner. I prefer the pork rind breading to flour, it has more flavor and a crunchier texture. The zucchini noodles are a fair substitute. They have more water in them and tend to weep. Need to figure out how to fix that...<br />
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Next time I'll try to dry them in a colander for 20 minutes with salt maybe squeeze them? Wash the salt off later if it is too salty.<br />
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none !important; margin: 0px !important;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none !important; margin: 0px !important;" width="1" />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-24054219067205950492018-07-25T20:25:00.000-04:002019-01-05T20:14:45.989-05:00Keto Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jcJyVXpp64PPQ_s_cUh4CnZVvWG1WUHF2jHvuzjsO9DIvN_2VwlxGWPNyq0mneZUOv_y2IeMSTIYkSrSjAGpWeVJ5ML5NYfhjlb3ijpJ-cYju5klIeO2vmW_skdNPmAL6C4FpVsulOZp/s1600/DSC_0777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jcJyVXpp64PPQ_s_cUh4CnZVvWG1WUHF2jHvuzjsO9DIvN_2VwlxGWPNyq0mneZUOv_y2IeMSTIYkSrSjAGpWeVJ5ML5NYfhjlb3ijpJ-cYju5klIeO2vmW_skdNPmAL6C4FpVsulOZp/s640/DSC_0777.jpg" width="640" /></a></div>
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We have to stop meeting this way.<br />
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As we continue our keto journey we decided to try a treat. This time we made gringo tacos. So just plain hard shell taco with ground beef protein. A standard fast food type taco. The only special keto thing about this is the shell. Rather than corn or wheat based shell we used a melted cheese hard shell. Shhhhhh don't tell Taco Bell.<br />
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help support the site!<br />
<a href="https://amzn.to/2VxYHKI" style="text-align: start;">BBQ Guru DigiQ DX3 Kit for Big Green Egg</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B006NZUN8A" style="border: none !important; margin: 0px !important;" width="1" /></div>
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<b>Research:</b><br />
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Ingredients:</div>
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A lot of cheese. We used shredded chedder and monterey.<br />
Two pounds of ground beef (You should use one pound for 4 guests) with taco seasoning<br />
Homemade Pico de Gallo<br />
Homemade avocado dip<br />
Sour Cream<br />
Cilantro<br />
Onions<br />
Jalapenos<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLI7FzlQ5XGYgbBpmqWNxD4G6mdKzIHuLCR7GbdJuQ1mXNBpwab1C_rvo-urO2HaNBtYyvp1Re4UHu8mqpuctL9cLYhP5eJLaQpvuG8X5CoRRju7o4JZDi4tGX0gVq4Pzsagcr5GPZgQQ/s1600/DSC_0775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLI7FzlQ5XGYgbBpmqWNxD4G6mdKzIHuLCR7GbdJuQ1mXNBpwab1C_rvo-urO2HaNBtYyvp1Re4UHu8mqpuctL9cLYhP5eJLaQpvuG8X5CoRRju7o4JZDi4tGX0gVq4Pzsagcr5GPZgQQ/s640/DSC_0775.jpg" width="640" /></a></div>
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<b>Execution:</b></div>
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The only thing special about this recipe is the shell. Let's focus on that first.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNRMl_lcdIsSFc_667lzM5za3UzX5s1-CCOG_boh067KwT4SNUuxZNKmKhBa13_Efwm0T0s6qOO9-PIsljXZpjUcB_CAf4xxnw6rhn5GV4KjCfZzBKGz0rOGk0IiSYYymsI0L8VTq0g8x/s1600/DSC_0765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNRMl_lcdIsSFc_667lzM5za3UzX5s1-CCOG_boh067KwT4SNUuxZNKmKhBa13_Efwm0T0s6qOO9-PIsljXZpjUcB_CAf4xxnw6rhn5GV4KjCfZzBKGz0rOGk0IiSYYymsI0L8VTq0g8x/s640/DSC_0765.jpg" width="640" /></a></div>
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First, little piles of shredded cheese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bnQiXgJ40D96N6B-BO9mZtahsSdq4q7j62FFZ_AzGpA1bDoYdutlzez2B9vRNU_F0nMixRfXPzuSBT9Knk6TRX7jKBXPwb_35Jr9LIHojREk2c4fOctzFZ9uy6ZGbwMv1frYNhgzLnf7/s1600/DSC_0773.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bnQiXgJ40D96N6B-BO9mZtahsSdq4q7j62FFZ_AzGpA1bDoYdutlzez2B9vRNU_F0nMixRfXPzuSBT9Knk6TRX7jKBXPwb_35Jr9LIHojREk2c4fOctzFZ9uy6ZGbwMv1frYNhgzLnf7/s640/DSC_0773.jpg" width="640" /></a></div>
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Then into the oven at 400. The trick is when to know they are done. Focus on the color and test with a spatula as they begin to firm up and brown. Not done enough and they won't harden, too done and they won't bend.</div>
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We had plenty that didn't bend and we even made chips for dipping avocado dip. Excellent either way.</div>
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Bend over a wooden spoon to get the shape correct.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_e_6cL96scugIewwaDlZgAvohioy8QoC5aAiVMDVmfQoqpxEP7ghZkQS33j_vXwIUVY6jrVu-Dx-2ZwV-QQHh-xO8gWQCY7T3P4DFVGIOrhEnbHeAbJxXn0QPrDBfvPY_MYnks3arBgK/s1600/DSC_0771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_e_6cL96scugIewwaDlZgAvohioy8QoC5aAiVMDVmfQoqpxEP7ghZkQS33j_vXwIUVY6jrVu-Dx-2ZwV-QQHh-xO8gWQCY7T3P4DFVGIOrhEnbHeAbJxXn0QPrDBfvPY_MYnks3arBgK/s640/DSC_0771.jpg" width="640" /></a></div>
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Also cool others on a rack to harden and cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyL6p_knZMfd_aw9nGOcawJtzKa8oZPmNa51We6OPZhKlcQL6YO-de7Pc5KKJeSSBGpWkrAsk4wV0q7mNuouvIvZDq2DX4gH5NwYgUizpxqVrq-snUKrjRBwdsFblhT7zmOSSjCpsbqKKv/s1600/DSC_0768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyL6p_knZMfd_aw9nGOcawJtzKa8oZPmNa51We6OPZhKlcQL6YO-de7Pc5KKJeSSBGpWkrAsk4wV0q7mNuouvIvZDq2DX4gH5NwYgUizpxqVrq-snUKrjRBwdsFblhT7zmOSSjCpsbqKKv/s640/DSC_0768.jpg" width="640" /></a></div>
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The shells actually turned out great. </div>
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Avocado dip</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqacP_zSMFLHsowZC4U7UiPTBBuJa7tNa_GfxruImZq7IBDldw7kfuhrXdQRcY61IjhGkXZlt5wkydXXJMwe4_EDxa16qFfucOpsLIv8GOSlakt11GdSocYpP16P2_0DgGXtDjDP2V7vE/s1600/DSC_0770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqacP_zSMFLHsowZC4U7UiPTBBuJa7tNa_GfxruImZq7IBDldw7kfuhrXdQRcY61IjhGkXZlt5wkydXXJMwe4_EDxa16qFfucOpsLIv8GOSlakt11GdSocYpP16P2_0DgGXtDjDP2V7vE/s640/DSC_0770.jpg" width="640" /></a></div>
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Pico de gallo<br />
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Taco meat<br />
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<b>Verdict:</b><br />
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We loved this. The shells were excellent and durable and tasted like toasted cheese. Next time, I'm not sure we will take the time to bend them into taco shells but rather just make nachos using the chips.<br />
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none !important; margin: 0px !important;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none !important; margin: 0px !important;" width="1" />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-10812449058334755972018-07-14T09:46:00.000-04:002019-01-05T20:14:55.267-05:00Keto Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPL0drtrDgBKUzcB5JsEcFvPN-K5w2X4dMYNWMNJ13Ozi4Del5Ths8eIcsXgIH_AxqiF4JXI9JHDXov4-iEu8EBuvKY9DPgvCtyZtuNBcoa5zF8KSLoQzZ_xoDflHpS9MeMgvuDlIOA1g/s1600/DSC_0764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPL0drtrDgBKUzcB5JsEcFvPN-K5w2X4dMYNWMNJ13Ozi4Del5Ths8eIcsXgIH_AxqiF4JXI9JHDXov4-iEu8EBuvKY9DPgvCtyZtuNBcoa5zF8KSLoQzZ_xoDflHpS9MeMgvuDlIOA1g/s640/DSC_0764.jpg" width="640" /></a></div>
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Long time no see.<br />
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Believe it or not, we continue to use our site as a reference for our Big Green Egg cooking and even update some of our methods on occasion or add clarifications on cook time. However, we haven't grilled much beyond the things we've already covered in our current posts, hence not much new to report.<br />
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However, we have recently decided to jump on the keto bandwagon and we are trying to live the no-carb, or at least very low carb, life. Less than 30 net grams per day. As such, we've been experimenting with new ways to eat.<br />
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Last night we tried our hand at pizza that substituted a cheese and cauliflower crust for the normal flour-based crust. So we go from what is about 36 grams per slice for a normal pizza crust to near zero.<br />
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Let's see what we can do.<br />
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help support the site!</div>
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<a href="https://amzn.to/2VxYHKI" style="text-align: start;">BBQ Guru DigiQ DX3 Kit for Big Green Egg</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B006NZUN8A" style="border: none !important; margin: 0px !important;" width="1" /></div>
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<b>Research:</b><br />
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<b><a href="https://www.sugarfreemom.com/recipes/keto-low-carb-cauliflower-pizza/">Sugar Free Mom Recipe link</a></b></div>
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Ingredients:</div>
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We used two Italian sausages out of the freezer<br />
Sliced mushrooms<br />
A homemade marinara that we made a few nights previous for another keto recipe<br />
Mozzarella cheese<br />
Cauliflower rice (from the frozen section of the grocery)<br />
1 - egg<br />
1 - cup of parmesan<br />
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turns out the prepackaged cauliflower pizza crusts still have a lot of carbs.<br />
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<b>Execution:</b></div>
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People. Let's not forget that a glass of wine when making pizza is mandatory.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_VvmqVcHQN4ICm6h3f2GAGbXXNcm00U5rpsY-kOgGs3Mnuroa2GtvtqwlvwYgYob-ZcVdV9KM9_NH4ZbnC_fBetIuUsCJulPDDMbOYNUE5m1qrwZZfNjpgUxS76QcXbLtc4q3l1ar0BT/s1600/DSC_0749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_VvmqVcHQN4ICm6h3f2GAGbXXNcm00U5rpsY-kOgGs3Mnuroa2GtvtqwlvwYgYob-ZcVdV9KM9_NH4ZbnC_fBetIuUsCJulPDDMbOYNUE5m1qrwZZfNjpgUxS76QcXbLtc4q3l1ar0BT/s640/DSC_0749.jpg" width="640" /></a></div>
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First we must make the crust.<br />
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Empty the frozen cauliflower into a pan over medium heat to help dry it out. We did this for about 5-10 minutes<br />
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Stir occasionally<br />
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Then we added a cup of grated parmesan. We added this while still on heat. In retrospect, you should probably add it after removing from heat and let the pan heat melt the cheese.<br />
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transferred to a bowl and add an egg and mix well.<br />
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pour it out onto parchment paper cut to fit our pizza stone. It is about the consistency of bread dough.<br />
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and then spread out like a pizza crust. Note that it makes a thin crust, but because it is so rich and cheesy, it is how you want it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicO9pdttOMXaeHNAuDVXKkAPBdPHOwAlKAw7lgHe8eFFgBp-NVuBFqL9Vbx9rElV24hqG0VrFRyesrfqOMG0161sbBx5s2nQ6uyCkF4zyaCjiGE2CZgDM9uKnaJOPDDtMQvCdTQqPzzkpV/s1600/DSC_0758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicO9pdttOMXaeHNAuDVXKkAPBdPHOwAlKAw7lgHe8eFFgBp-NVuBFqL9Vbx9rElV24hqG0VrFRyesrfqOMG0161sbBx5s2nQ6uyCkF4zyaCjiGE2CZgDM9uKnaJOPDDtMQvCdTQqPzzkpV/s640/DSC_0758.jpg" width="640" /></a></div>
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Browned our sausage while preheating oven to 400 with the pizza stone in the oven<br />
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Then cooked the crust first. Maybe 20 minutes or until it started browning.<br />
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How good does that look?<br />
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Then toppings.<br />
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and back in the oven to make this<br />
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<b>Verdict:</b><br />
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It was incredibly satisfying and bursting with flavor. We really enjoyed the cheesy crust even though it wasn't as crispy as we would have liked. If we could get the crust crispier, it might be better than a flour crust.<br />
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Will be making this again soon.<br />
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Lessons learned. Remove from heat before adding cheese, maybe add basil midway through cooking to not dry it out too much and let it cool a bit on a rack to see if the crust will crisp up.<br />
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none !important; margin: 0px !important;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none !important; margin: 0px !important;" width="1" />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-51643348477519181612017-07-16T09:39:00.001-04:002023-08-09T16:52:14.102-04:00Prime Rib and Au Jus on the Big Green Egg<!-- Google tag (gtag.js) -->
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We ventured into Costco on a fine Saturday morning drunk on the good luck of landing the second best parking space in the lot. That's clean living folks. It was going to be a big day. I took a photo of me in the second best parking spot.<br />
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Distractions aside. We made our way to the meat counter where I find myself surveying the "USDA Prime" meat selections. After a little salesmanship and calculating I convinced my bride that a 17-pound slab of prime grade boneless whole ribeye was a great buy, anticipating cutting it up into several 1-pound steaks and two 4-pound pieces to make a prime rib.<br />
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I had to do a bit of Googling to determine if this was in fact the correct cut and determined that it sort of is. A traditional prime rib is cooked bone in and then trimmed. My cut is boneless but it is the same cut. So... close enough for government work.<br />
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Also, do not be fooled by the title "Prime Rib." The "prime" in the prime rib has nothing to do with the USDA grade that is affixed to the meat. Mine happened to be USDA Prime but it could have been USDA Choice and it would still be a "Prime Rib."<br />
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After slicing my slab up into 9 thick one-pound steaks (double servings), I also carved out 2 four-pound roasts for prime rib.<br />
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Don't forget our DigiQ to maintain temp.</div>
<a href="http://amzn.to/2gmQ55l" style="text-align: start;"><br class="Apple-interchange-newline" />BBQ Guru DigiQ DX2 Kit for Big Green Egg</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B006NZUN8A" height="1" style="border: none !important; margin: 0px !important;" width="1" /></div>
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<b>Research:</b></div>
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Ingredients:</div>
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1- USDA Prime rib roast sliced off the 17-pound slab. I used a 4-pound cut to serve four people, including two hungry teenage boys.<br />
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Au Jus:<br />
We used <a href="http://www.foodnetwork.com/recipes/bobby-flay/roast-prime-rib-with-thyme-au-jus-recipe-1944997">Bobby Flay's recipe for Au Jus</a><br />
Collected pan drippings (collected using an iron skillet in the egg)<br />
1-1/3 cups of red wine to the drippings and scrape with a wood spoon - cook to reduce<br />
2-2/3 cups of beef stock - reduce by half<br />
whisk in thyme and salt and pepper to taste<br />
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Going to try and talk Julie into making Yorkshire Pudding. If I do, we will do that as a separate post.</div>
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<b>Execution:</b></div>
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Set the roast on the counter and added salt and pepper and a dash of cayenne. Let the steaks warm up just a little. About an hour before cooking. For best results, throughly thawed and temperature consistent throughout.<br />
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Started heating the egg at 6pm. Plate setter in, egg temperature 375 <span style="color: red;">(Should be more like 300 next time)</span> degrees. Going to add a second tier to the egg for the roast so I can use the lower level to place the skillet to catch the roast drippings. Need those for the Au Jus.<br />
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Cook roast until the interior temp is about 110 degrees. Normally I would cook it less and use the sear stage to raise the temp a little more but with such a large hunk the searing won't really affect the interior center temp and we will have some carryover.<br />
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Remove to rest.</div>
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Take the plate setter out and run the egg temperature up to 600 degrees.</div>
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2 minutes each side. Nice Char.</div>
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Remove and let it rest for 10-15 minutes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8pVCY7hk8q2GeTm4KEskJKYR01ExuU7EfQ_0B9SEf2TGEnpBaVPkzXNJvrSV30EU3lIUu7jwCjKwk03JI0rZ46xs9D9hx1NXhyhnId47kEiBbPx1cDPhV2N81V6KqcQsD3xt2xQsaYCy/s1600/DSC_0064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8pVCY7hk8q2GeTm4KEskJKYR01ExuU7EfQ_0B9SEf2TGEnpBaVPkzXNJvrSV30EU3lIUu7jwCjKwk03JI0rZ46xs9D9hx1NXhyhnId47kEiBbPx1cDPhV2N81V6KqcQsD3xt2xQsaYCy/s640/DSC_0064.jpg" width="640" /></a></div>
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Then slice and serve. Used my giant scalloped roast slicer that Aaron Franklin uses. See link below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ylSyWNKp0rZr8_UIYZq8wtEE6oPWIdwLUyOCR9DfUaoPIdDhiOedzX4C9VZWbQ03j0eMEAnPZhNBUjtGoLBpRSwj_wHVV1p65ddu1b54ulwOMCf_43G1tXVd2IGLqQFSSaC2z0admhMG/s1600/DSC_0069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ylSyWNKp0rZr8_UIYZq8wtEE6oPWIdwLUyOCR9DfUaoPIdDhiOedzX4C9VZWbQ03j0eMEAnPZhNBUjtGoLBpRSwj_wHVV1p65ddu1b54ulwOMCf_43G1tXVd2IGLqQFSSaC2z0admhMG/s640/DSC_0069.jpg" width="640" /></a></div>
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVxYXXcqtBRHNF5GXrRkPmdXV8-S4meuaMxvJSp5zOgu1OhaX5GDI1PAa4Hd2uLBSi5W0DMy75SPFSLCjnH6Ycc_vHX8tnsNgOLYzBVGpE0e-vrdCs-3bya5C25rCvobOd8g6599yUvUa/s1600/DSC_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVxYXXcqtBRHNF5GXrRkPmdXV8-S4meuaMxvJSp5zOgu1OhaX5GDI1PAa4Hd2uLBSi5W0DMy75SPFSLCjnH6Ycc_vHX8tnsNgOLYzBVGpE0e-vrdCs-3bya5C25rCvobOd8g6599yUvUa/s640/DSC_0074.jpg" width="640" /></a></div>
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<b>Verdict:</b></div>
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Two mistakes here. First, I overcooked it a little. Should have roasted it at 300 or a little lower until 110 interior, and second the exterior was a little bitter with too much smoke and char. Need to dial that down a little next time.<br />
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But overall still very good.<br />
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And it was another priceless evening spent with the young men - they are now 13 and 18 so I'm afraid our weekends of cooking together are going to be less often. Take advantage of the time.</div>
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
<br />
<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
<br />
Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1" />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-60667587211367699722017-02-25T20:54:00.000-05:002019-01-05T20:20:03.859-05:00Cap of Ribeye or Spinalis Steak on the Big Green Egg<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yIz9shc_odF3jBKlc17SJVgJ7TGI1nW4qJXQ4JVcR6zparUNzyhpFjXM8vFPG7xJSwc90n0tEh9z-JZMuv1MXwIEiBkbYAE9naevW9vKGGcFavAmIN1jGE6CbhiuL0vyJUhPhVCKnDcj/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yIz9shc_odF3jBKlc17SJVgJ7TGI1nW4qJXQ4JVcR6zparUNzyhpFjXM8vFPG7xJSwc90n0tEh9z-JZMuv1MXwIEiBkbYAE9naevW9vKGGcFavAmIN1jGE6CbhiuL0vyJUhPhVCKnDcj/s640/DSC_0017.JPG" width="640" /></a><br />
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The famous cap of ribeye is supposed to be the most delectable cut of beef, it is affectionately referred to as butcher's butter by those in the know. This is our first attempt at it and we are going to reverse sear it. </div>
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Wife is out of town so it is me and the boys tonight. An all male occasion. Steak. Maybe a couple of hot chocolates after dinner, in the smoking room, where we will discuss swords or hunting or other man things.</div>
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and our digi-q to maintain temp. </div>
<a href="http://amzn.to/2gmQ55l" style="text-align: start;"><br class="Apple-interchange-newline" />BBQ Guru DigiQ DX2 Kit for Big Green Egg</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B006NZUN8A" style="border: none !important; margin: 0px !important;" width="1" /></div>
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<b>Research:</b></div>
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<a href="http://www.seriouseats.com/2012/05/meet-the-ribeye-cap-the-tastiest-cut-on-the-cow.html">Cap of Ribeye</a><br />
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Ingredients:</div>
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3- USDA Prime Cap of Ribeye Steaks from Costco! they roll up the cap and tie it with a string. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-bG8Dc-hXt4xIgB5Q4yxwR-rxXx5DdQjt0a7c81Mx8CvnNwBnnfrZFZVBelGtegfhNZBRcM_PXpcpgXdLCcaiE6xhjG0eCokgvnb-OqzeFrKGF8t74l6otPAGjvhI06KIjMEN3mCGE0Q/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-bG8Dc-hXt4xIgB5Q4yxwR-rxXx5DdQjt0a7c81Mx8CvnNwBnnfrZFZVBelGtegfhNZBRcM_PXpcpgXdLCcaiE6xhjG0eCokgvnb-OqzeFrKGF8t74l6otPAGjvhI06KIjMEN3mCGE0Q/s640/DSC_0002.JPG" width="640" /></a></div>
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<b>Execution:</b></div>
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Set the steaks on the counter and added salt and pepper and a dash of cayenne. Let the steaks warm up just a little.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_1S_UyU9Hx_k6iJBIiNrFMPYTbS4T4druoi-n2ADeIhOJtwTNFoYBBZaXu5vmT-tlI0ZSnFzjJ-ZHkDR7vl2YYSW3HjDNqnzGLO1O2w50H8NuK6-5Vp58HLOqjeu3TgH1DMuFfC2VThb/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_1S_UyU9Hx_k6iJBIiNrFMPYTbS4T4druoi-n2ADeIhOJtwTNFoYBBZaXu5vmT-tlI0ZSnFzjJ-ZHkDR7vl2YYSW3HjDNqnzGLO1O2w50H8NuK6-5Vp58HLOqjeu3TgH1DMuFfC2VThb/s640/DSC_0003.JPG" width="640" /></a></div>
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Started heating the egg at 6pm. Plate setter in, egg temperature 300 degrees.<br />
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Cook steaks until the interior temp is about 100 degrees.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_MABGSZmDwPFysCPbJWInnoWoClKLKt-qupS4UPpHkLi67rD2iRAqmvP5cib9mTVjaSvqQXc7csWaSL_jq3zapK_XvqhTXSEY9Tt1M4wmGg1RDqHRS_haSCOvKjpo9zLhrcQ_rHAxco_/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_MABGSZmDwPFysCPbJWInnoWoClKLKt-qupS4UPpHkLi67rD2iRAqmvP5cib9mTVjaSvqQXc7csWaSL_jq3zapK_XvqhTXSEY9Tt1M4wmGg1RDqHRS_haSCOvKjpo9zLhrcQ_rHAxco_/s640/DSC_0009.JPG" width="640" /></a></div>
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Remove to rest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEzdcY-jADWUArusW7SZsCH9SSo3BMPCXjeBh6WStN_Vth6UY3n2VTeLDIbllJ9lunTlJ7qCrDPcMi15ATRB3PVd8fRpe84udeocaDH4j4f96It16RZThVB5iIbjlLWCLexiTK7c6z6Ci/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEzdcY-jADWUArusW7SZsCH9SSo3BMPCXjeBh6WStN_Vth6UY3n2VTeLDIbllJ9lunTlJ7qCrDPcMi15ATRB3PVd8fRpe84udeocaDH4j4f96It16RZThVB5iIbjlLWCLexiTK7c6z6Ci/s640/DSC_0012.JPG" width="640" /></a></div>
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Take the plate setter out and run the egg temperature up to 600 degrees.</div>
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1 to 2 minutes a side. Nice Char.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nvzTD9eaeZLPPdFWV6gJnXt33LjFq9V4F-HWQi7fUtsBlRuHI7THZJlMfIy5L2Eewr1RX4ICjpOkaWZOwBxLjvZld1evVaWEXmbeqnKD0hQ3ZHD0PvVvIQbeMtDvKci5Qq-s2jEiRfAB/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nvzTD9eaeZLPPdFWV6gJnXt33LjFq9V4F-HWQi7fUtsBlRuHI7THZJlMfIy5L2Eewr1RX4ICjpOkaWZOwBxLjvZld1evVaWEXmbeqnKD0hQ3ZHD0PvVvIQbeMtDvKci5Qq-s2jEiRfAB/s640/DSC_0015.JPG" width="640" /></a></div>
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Remove and let them rest for 10-15 minutes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrT1CBo6xFE2qmN6K-p8W6WRXQoW0eXjUpU0OTNv_Pz6_dHEkNgfgClUgdBRks79S4vzaSUstHboaquMER4HeFfp_yKnucBvUafZ6vuLUBz6aDBjnIDQd6vwN_jJyDN0rgG5I6sDA0V6Gt/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrT1CBo6xFE2qmN6K-p8W6WRXQoW0eXjUpU0OTNv_Pz6_dHEkNgfgClUgdBRks79S4vzaSUstHboaquMER4HeFfp_yKnucBvUafZ6vuLUBz6aDBjnIDQd6vwN_jJyDN0rgG5I6sDA0V6Gt/s640/DSC_0018.JPG" width="640" /></a></div>
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Then serve</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnB6ukEAPWlZqxN6vbY0bGzafT1PkMCd3aI8Tl6dVIXVrlPfxp8QYk-eeUJ0sJMxQ2fnnD13uLtjnRtQBlRhMpEjg9j7suf5OmiBaC-xULATFta32koI3EyAQ4JkcaAQXpkTbD9mYehei/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnB6ukEAPWlZqxN6vbY0bGzafT1PkMCd3aI8Tl6dVIXVrlPfxp8QYk-eeUJ0sJMxQ2fnnD13uLtjnRtQBlRhMpEjg9j7suf5OmiBaC-xULATFta32koI3EyAQ4JkcaAQXpkTbD9mYehei/s640/DSC_0021.JPG" width="640" /></a></div>
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Enjoy!</div>
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<b>Verdict:</b></div>
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Fantastic. A cross between a filet and butter. A warning though, these things are filling, I cooked more steak than we needed. In fact, we had enough left over for steak and eggs the following AM.<br />
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But, what a priceless evening spent with the young men. Teaching them how to make a great steak and playing board games. Even an indulgence in an inappropriate comedy brought joy and discussion. That's the good stuff.</div>
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
<br />
<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
<br />
Aaron Franklin's Favorite trimming knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" style="border: none !important; margin: 0px !important;" width="1" />
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" style="border: none !important; margin: 0px !important;" width="1" />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-10287419609021265312017-02-04T12:44:00.000-05:002019-01-05T20:19:43.628-05:00Pickled Red Onions<div class="separator" style="clear: both; text-align: center;">
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Well, the Super Bowl is tomorrow and Julie is out of town so what better thing to do that make picked onions? Of course. Quick pickled onions to go perfectly with your pulled pork sliders</div>
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Found a great site to follow and it is <a href="http://sharedappetite.com/recipes/easy-pickled-onions/">HERE</a><br />
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Ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLgNFjR3g2YCGRYtwrX5qPUJVFA2Dmr5JpkC5zIsYizq6s9QK4lznWc_EnmwSyGKT-9-wjwtM6y95-RP7_LnlLcmQKj9o03c9u6PS4r-M6KWLUl-WuBLpp-5CyLJPbg_QqcGU46XV7uyu/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLgNFjR3g2YCGRYtwrX5qPUJVFA2Dmr5JpkC5zIsYizq6s9QK4lznWc_EnmwSyGKT-9-wjwtM6y95-RP7_LnlLcmQKj9o03c9u6PS4r-M6KWLUl-WuBLpp-5CyLJPbg_QqcGU46XV7uyu/s640/DSC_0005.JPG" width="640" /></a></div>
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2 medium red onions<br />
0.5 cups apple cider vinegar<br />
1 cup of warm water<br />
1 tablespoon of sugar<br />
1.5 teaspoons of kosher salt</div>
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<b>Execution:</b></div>
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Pretty simple. Add the water, vinegar, sugar and salt and heat until dissolved.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhecT6pMUIKfDGKqLukcI7HOTjFK557yyJ_oJxG9DHibjxPwDjcfU3qeCQ4apkcg2E-tpHYyOiA2pe3U1GrV0stuwQ-EwC6I_0kycDPfpDbDvWXWh8QuuwxTnXzbNdhy9pVcL280Yygbz/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhecT6pMUIKfDGKqLukcI7HOTjFK557yyJ_oJxG9DHibjxPwDjcfU3qeCQ4apkcg2E-tpHYyOiA2pe3U1GrV0stuwQ-EwC6I_0kycDPfpDbDvWXWh8QuuwxTnXzbNdhy9pVcL280Yygbz/s640/DSC_0007.JPG" width="640" /></a></div>
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Pour into jar and put it in the fridge for a day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHoeFFOjROPAEd-hTneUCvQICLzPfNHLzCvaPPPfY1N3uTOlJsQ31socrIhoNQEEVz_XDiijYPg__oH32j12COcRVRzz632458iE82ixxCXFaEJY2UzvVYNaVCiCVSbbgUCTYYabZ1iw1/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHoeFFOjROPAEd-hTneUCvQICLzPfNHLzCvaPPPfY1N3uTOlJsQ31socrIhoNQEEVz_XDiijYPg__oH32j12COcRVRzz632458iE82ixxCXFaEJY2UzvVYNaVCiCVSbbgUCTYYabZ1iw1/s640/DSC_0008.JPG" width="640" /></a></div>
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For tomorrow we cook a pork butt.</div>
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Enjoy!</div>
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<b>Verdict:</b></div>
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Really great addition to pulled pork sliders.</div>
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
<br />
<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-44597885377599862652016-12-19T21:36:00.000-05:002019-01-05T20:20:12.452-05:00Thermapen Mk4 review<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11kZNAhUEb8vVUj68fS1tVZAYBAGUj8CxVTNE1o8y2nEDdEywbQyQot-bQqmvIGnf8hgXIzrGMoIFRePgCxtefFRhXGZFI7kLd706Xq_HN0EmepluUurx9NMg12U-WnDpckqgL5pSY33X/s1600/DSC_0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11kZNAhUEb8vVUj68fS1tVZAYBAGUj8CxVTNE1o8y2nEDdEywbQyQot-bQqmvIGnf8hgXIzrGMoIFRePgCxtefFRhXGZFI7kLd706Xq_HN0EmepluUurx9NMg12U-WnDpckqgL5pSY33X/s640/DSC_0045.jpg" width="640" /></a></div>
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Let me start by saying Thermapen has not paid us a dime for this review, in fact we ordered it on their website and paid full retail. Also, the link we use to recommend purchase is a link to ThermoWorks directly and we get nothing for the link. So basically, ThermoWorks, if you are out there, You're welcome, thanks for nothing. Ultimately, I don't really care, we are about finding the best and this thermometer is it. So let's pass it along.</div>
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So no drinks for this review. There is no celebration and there is no food.</div>
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<b>Review:</b></div>
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We came across the thermapen while watching competition BBQ shows on TV and realized that everyone was using the same device. I'm guessing product placement and if so, I tip my hat.<br />
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We have had issues with thermometers as you can read about on our turkey breast post. It only takes ruining one or two expensive and time consuming cooks to realize how important an accurate temperature measurement is.<br />
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The bottom line is don't skimp on your tools. You spent the money on the BGE for a reason so do the same for your thermometer. You won't regret it.<br />
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We purchased the Mk4 on ThermoWorks' web site. While they used to sell on Amazon, they don't seem to do that anymore.<br />
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Note however that there are a ton of look alike knockoff Chinese versions of this thing. Not that Chinese is necessarily bad but in this case. Go for the original.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6T7Gcq2YlByMlyr4P5TQMsJPm8QbhRYCbgYV4Mggg8qAxVqEhawY9nK9pVczf2TBKmVU-dJCzcIxXoGvBZdV8ujXnY3XqhQoaENeHltcm6DZFpOrQHkACjlWxQRXfn7qvw3Sgl-cIVil5/s1600/DSC_0043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6T7Gcq2YlByMlyr4P5TQMsJPm8QbhRYCbgYV4Mggg8qAxVqEhawY9nK9pVczf2TBKmVU-dJCzcIxXoGvBZdV8ujXnY3XqhQoaENeHltcm6DZFpOrQHkACjlWxQRXfn7qvw3Sgl-cIVil5/s640/DSC_0043.jpg" width="640" /></a></div>
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The Thermapen arrived in a few days.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzkCOuEkS62vFwxCaM5tpi_UdQHAeOF8gVI7totUj9HmGK_iFCqq6JIG4lwB5yo89S0FeYDZd3PylsF0GWRq34W5M6XsmedN8wiRWMFtf7gNsEDhqPiTWQS1Mc01TsOSAvEmqrfsK7IKg/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzkCOuEkS62vFwxCaM5tpi_UdQHAeOF8gVI7totUj9HmGK_iFCqq6JIG4lwB5yo89S0FeYDZd3PylsF0GWRq34W5M6XsmedN8wiRWMFtf7gNsEDhqPiTWQS1Mc01TsOSAvEmqrfsK7IKg/s640/DSC_0044.jpg" width="640" /></a></div>
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Included in the box: A bag of Jelly Bellys, a great manual, cooking guide and calibration certificate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3YiyjQ6eS4FX2MSksACeGl8UWHEE21pENYGbhKgCB8y311ksFFeDDxY5RvwDB9Piw6eGHvyL3rSCvQUbaBrEdm96c1pFncsWTgEoaqy1h_h9NeYL74fRXaUQCxZBCe5p222kmhzDkmZ0L/s1600/DSC_0046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3YiyjQ6eS4FX2MSksACeGl8UWHEE21pENYGbhKgCB8y311ksFFeDDxY5RvwDB9Piw6eGHvyL3rSCvQUbaBrEdm96c1pFncsWTgEoaqy1h_h9NeYL74fRXaUQCxZBCe5p222kmhzDkmZ0L/s640/DSC_0046.jpg" width="640" /></a></div>
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This is what you pay for. It is very accurate and very fast.</div>
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Also, insightful advice on how to measure temperatures and the art of carry over cooking. You figure and be that as it may.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8i68wQcEQJBcuhgRUeid5UOhGYXhOz0LTCp-L1IJd2RFMdu1pP3x80uwn3hGZxVMvXUtsx5LxP1jOmPJ4088gir05cyrwO1wEG7Gu5QthSBqPM72QGUrFjeWsuMCoRWcziXwXPARayUmg/s1600/DSC_0047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8i68wQcEQJBcuhgRUeid5UOhGYXhOz0LTCp-L1IJd2RFMdu1pP3x80uwn3hGZxVMvXUtsx5LxP1jOmPJ4088gir05cyrwO1wEG7Gu5QthSBqPM72QGUrFjeWsuMCoRWcziXwXPARayUmg/s640/DSC_0047.jpg" width="640" /></a></div>
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The Thermapen is heavy and solid feeling. It opens like a knife and turns on automatically when you open it. Also the display automatically lights up in the dark and it auto rotates depending on how you are holding it. The temperature is measured at the very tip and only the very tip. </div>
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It is helpful to slide it in and notice the difference between the surface temperature and the coldest part of the meat. It explains how critical it is to take the meat off before the coldest part reaches ideal temperature. The hotter part or exterior most part of the meat's temperature will continue to migrate to the center long after you take it off. It is the carryover cook.</div>
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The best part is that it reads temperatures incredibly accurately and it does it in 2-3 seconds. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VDMvElHDYgymvRzebwnl6rszyyb7kqP9-OifOYCmsCGvBDKy2K6WrUzlKoUrrIk5RAfXOTS0e2XGoFibffA0jTAhUUiOrXadU37RFJiTOcekDsjj_ml2DuxHvLKfKi-AVbQoRPQLsJ81/s1600/DSC_0050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VDMvElHDYgymvRzebwnl6rszyyb7kqP9-OifOYCmsCGvBDKy2K6WrUzlKoUrrIk5RAfXOTS0e2XGoFibffA0jTAhUUiOrXadU37RFJiTOcekDsjj_ml2DuxHvLKfKi-AVbQoRPQLsJ81/s640/DSC_0050.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HOYT864cyRO0tZaCWEp8ySm-C6dmvSnHrwkZBB49kZx8w4z9fFQBwG-hNsRgXwDiSwtAr1qtjA7MvJLPGQ-FB6ykTfQ73F_j8FvERyxbulunH_ki2ko8FmYq8dloosRFVmyVfUByqd1X/s1600/DSC_0049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HOYT864cyRO0tZaCWEp8ySm-C6dmvSnHrwkZBB49kZx8w4z9fFQBwG-hNsRgXwDiSwtAr1qtjA7MvJLPGQ-FB6ykTfQ73F_j8FvERyxbulunH_ki2ko8FmYq8dloosRFVmyVfUByqd1X/s640/DSC_0049.jpg" width="640" /></a></div>
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<b>Verdict:</b></div>
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At about $90 it seems expensive for a meat thermometer but we think it is worth it. The first time you spend 3 hours cooking a turkey and it turns out overcooked, you've paid for it. So go get one, you won't regret it.<br />
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Also, a nice benefit is the mailing list. While you get an ad for more devices, it also comes with a recipe and recommended cook temperatures for all sorts of stuff. Like bread, cake, and cookies. Things I hadn't considered cooking to temperature before.</div>
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-30236860731770423252016-12-14T20:15:00.000-05:002019-01-05T20:20:21.186-05:00Macaroni and Cheese - Community Q style - UPDATED 2.0<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9mR2DKI41n0iM_Jtf6OMvlJf7k1th0OFbmZwNyvvz_uRqFf3dA9qXLpDRRcNoPRPwfb_ZdZcL48Imr9erKXsbvE6OUxbX3fUmHdQB3Nkm9yAPve4IVzhHBbr0rUp5oDsp4HXGDlSv-EH/s1600/DSC_0075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9mR2DKI41n0iM_Jtf6OMvlJf7k1th0OFbmZwNyvvz_uRqFf3dA9qXLpDRRcNoPRPwfb_ZdZcL48Imr9erKXsbvE6OUxbX3fUmHdQB3Nkm9yAPve4IVzhHBbr0rUp5oDsp4HXGDlSv-EH/s640/DSC_0075.jpg" width="640" /></a></div>
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So, in our continuing search for the perfect macaroni and cheese, we have attempted to reach the holy grail of mac and cheese in Atlanta, and that is <a href="http://communityqbbq.com/">Community Q</a>. Some argue that Community Q is a Mac and Cheese restaurant disguised as a BBQ joint. It is by far the best we have had, and on holidays we regularly go pick some up to go for a side. However, this Thanksgiving we were faced with a sold-out situaish. So, let's make it ourselves. <span style="color: red;">SEE RED FOR UPDATES.</span></div>
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<b>Research:</b></div>
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Located the recipe from one of the owners back when they worked elsewhere. It is <a href="http://www.food.com/recipe/dave-roberts-mac-cheese-385126">HERE</a>.<br />
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Ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5yMGIW7CIBAWyDxR2H2O29ApuRzHHJrnH8sAaKnzxk4SN5Nv3EbnTVvnGjn53y4g9_WrvYTKvtQUX8SWSotkvLDg_QAYxaKgU2HZiKuRd8jaNSJAAt6pbeYCaZWzEe0cBmDlneXckUDY/s1600/DSC_0064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5yMGIW7CIBAWyDxR2H2O29ApuRzHHJrnH8sAaKnzxk4SN5Nv3EbnTVvnGjn53y4g9_WrvYTKvtQUX8SWSotkvLDg_QAYxaKgU2HZiKuRd8jaNSJAAt6pbeYCaZWzEe0cBmDlneXckUDY/s640/DSC_0064.jpg" width="640" /></a></div>
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16 oz Rigatoni noodles<br />
<span style="color: red;">UPDATED TO 2.25 CUPS</span><br />
8 oz Monterey Jack cheese<br />
8 oz Cheddar cheese<br />
4 oz Parmesan cheese</div>
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Don't get too fancy with the ingredients here. It is mac and cheese, so use staple store brands.</div>
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<b>Execution:</b></div>
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Boil some water</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78aVUNmCcP2fCTFbMEknemk-iR5FsbYlSvl9byz6Sw5s9wHG93uyfefU3BuBSfT3-9IcVMVXdcidbzducUqv0jGab7dNbT70rRUm984idsgP9NFsInpsSTztZ4pirEdZHGswZgIdx4_lj/s1600/DSC_0058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78aVUNmCcP2fCTFbMEknemk-iR5FsbYlSvl9byz6Sw5s9wHG93uyfefU3BuBSfT3-9IcVMVXdcidbzducUqv0jGab7dNbT70rRUm984idsgP9NFsInpsSTztZ4pirEdZHGswZgIdx4_lj/s640/DSC_0058.jpg" width="640" /></a></div>
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Salt the water - as salty as the sea and then some (extra salty) - and add noodles. Follow the box.</div>
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In the meantime, grate up some cheese. All the cheddar and the Jack and then a cup of the Parmesan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS98ZBny4K0Y7J342PWWP2wiEchYkhKWXKHvuy20wUa57QwxEy3wGcWcrF6qXdi3-FJqWgFFeY3FqmQT3jllXBDYDTKV_I-NIHnSdXOT7MsytxoXJLatlVHyWymSboGqzMgH6ueAYb4uGN/s1600/DSC_0066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS98ZBny4K0Y7J342PWWP2wiEchYkhKWXKHvuy20wUa57QwxEy3wGcWcrF6qXdi3-FJqWgFFeY3FqmQT3jllXBDYDTKV_I-NIHnSdXOT7MsytxoXJLatlVHyWymSboGqzMgH6ueAYb4uGN/s640/DSC_0066.jpg" width="640" /></a></div>
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Drain the noodles but don't rinse</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiORboQU5DMeS3TjVMSG23KZI71-oomj3yeo7aA2HHpsmcExdFa98jfcPwj6YZVqaHXdN-Yh_hRt2pHg4_9VCC9yubFHHISmWKeexblUOE7xtg9YIqUdU8tjcMACDaAH2WncFVQklp5WF/s1600/DSC_0067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiORboQU5DMeS3TjVMSG23KZI71-oomj3yeo7aA2HHpsmcExdFa98jfcPwj6YZVqaHXdN-Yh_hRt2pHg4_9VCC9yubFHHISmWKeexblUOE7xtg9YIqUdU8tjcMACDaAH2WncFVQklp5WF/s640/DSC_0067.jpg" width="640" /></a></div>
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Mix in all the cream and half the cheese and stir</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkBrIPybi2WtxkcH_FgTXWOisIaQCoCFce1EvTav5cACxIuALCtRAorCNzT2wVMnbx_UdZsUaD5rKsZWlRElCXko9sg6IdEpz0i6Kl1FuiHJKnrLyJDHDI1fhOlOCHgIAxfFeqC_7-LaY/s1600/DSC_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkBrIPybi2WtxkcH_FgTXWOisIaQCoCFce1EvTav5cACxIuALCtRAorCNzT2wVMnbx_UdZsUaD5rKsZWlRElCXko9sg6IdEpz0i6Kl1FuiHJKnrLyJDHDI1fhOlOCHgIAxfFeqC_7-LaY/s640/DSC_0070.jpg" width="640" /></a></div>
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Then place in a shallow pan - <span style="color: red;">UPDATED TO A DEEPER PAN</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg567hM6JauMSqQAsByq4Jzkg8DXI7KZzWQRA2HrYr3EQjuBP83JzXDOF7XsfTEzhRVll2Cn0BbpMG8zJvucv1OSPkh0ojmxxjD77BQPjp4MX6w1yMgDzoE6_ltCfpgDRuQyVZG4i0nKWe/s1600/DSC_0071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg567hM6JauMSqQAsByq4Jzkg8DXI7KZzWQRA2HrYr3EQjuBP83JzXDOF7XsfTEzhRVll2Cn0BbpMG8zJvucv1OSPkh0ojmxxjD77BQPjp4MX6w1yMgDzoE6_ltCfpgDRuQyVZG4i0nKWe/s640/DSC_0071.jpg" width="640" /></a></div>
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Sprinkle on some extra parmesan and the remaining cheese </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ESxOs1tHc3fT2RZbFercUZiHR_4gP5_AMrGDXuNnOALgycHbB_Em1WyMSXcXSE3hhnd5ZuYtKKCbN_8F8qcfbsb0HsD9YDHsKbARdeDoseajxHnxlujJrXAof8LgXh72PmKSw70b6REd/s1600/DSC_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ESxOs1tHc3fT2RZbFercUZiHR_4gP5_AMrGDXuNnOALgycHbB_Em1WyMSXcXSE3hhnd5ZuYtKKCbN_8F8qcfbsb0HsD9YDHsKbARdeDoseajxHnxlujJrXAof8LgXh72PmKSw70b6REd/s640/DSC_0074.jpg" width="640" /></a></div>
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Bake at 350 for 30 minutes</div>
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Enjoy!</div>
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<b>Verdict:</b></div>
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It was a little dry. I think that the recipe was fine, but we used a pan that was too big and spread the mac and cheese too thin with too much surface area - it isn't how they make it in the store. Next time, we will use a smaller and deeper pan and keep the mac and cheese a little thicker with less surface area. Otherwise, the taste was perfect. We will do this again without modifying the recipe.<br />
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Standby we will update this. <br />
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<span style="color: red;">UPDATED TO DEEPER PAN AND LITTLE MORE CREAM. THIS WAS PERFECT!! ALSO NEEDS TO REST FOR 20 MINUTES OR SO.</span></div>
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-23791729894286527442016-11-28T21:03:00.000-05:002019-01-05T20:20:31.352-05:0020 lb Turkey on the Big Green Egg<div class="separator" style="clear: both; text-align: center;">
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Congratulations readers, we have passed 100,000 page views. By far the most popular post has been our turkey breast on the Big Green Egg, so this Thanksgiving we decided to do a whole 20 pound turkey on the Egg using all of the skills we have gathered over the years. This includes using our turkey sitter</div>
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<a href="http://www.amazon.com/gp/product/B00091PKQE/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00091PKQE&linkCode=as2&tag=weekendfoodpr-20&linkId=3LETCGOBSEIYYNEQ">Sittin' Chicken and Turkey Combo</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B00091PKQE" height="1" style="border: none !important; margin: 0px !important;" width="1">
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and our digi-q to maintain temp. </div>
<a href="http://amzn.to/2gmQ55l" style="text-align: start;"><br class="Apple-interchange-newline" />BBQ Guru DigiQ DX2 Kit for Big Green Egg</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B006NZUN8A" height="1" style="border: none !important; margin: 0px !important;" width="1"></div>
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Also the first use of my Thermoworks Mk4 thermometer. Look for a review later but I'm delighted with it.</div>
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We bought a fresh turkey from a local farmer's market connection and had them brine it for us. So it was already thawed and brined when we picked it up the day before Thanksgiving.</div>
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<b>Research:</b></div>
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Ingredients:</div>
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20 pound fresh turkey</div>
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stick of butter</div>
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3 beer rub</div>
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Timing...</div>
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Time Temp</div>
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6:45 40</div>
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7:45 63</div>
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8:45 120</div>
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9:45 163</div>
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after pulling to rest at 10:10, it continued to rise to 171 at 10:30. So then I wrapped it in a foil and a towel and placed it in a cooler until game time.</div>
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<b>Execution:</b></div>
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Did a back handspring out of bed at 6am Thanksgiving day and began heating the egg. I had it prepared the night before so I only needed to light it, turn the digi-q on 420 and let it go. So back into the house, time to get the bird ready.<br />
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<span style="color: red;">An update - unwrap your brined bird the night before, rinse it and let it sit in the fridge uncovered to dry the skin. It will make the skin crispier.</span></div>
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Took the bird out of the fridge. 0 dark 30.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vReEpLu5Ap8xG81PI-qAdc4JMx-ZZZA94qjtkwHfufkDjZQTcL8NAYbBhOQSX4d7y7ND6VaU3q6S9qsQ3Ghc6vKa_qs3EztXCts5zOeIkTbLaLKW6O8UosN4Ttd5rWn56zr6o2w2j0Ew/s1600/DSC_0051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vReEpLu5Ap8xG81PI-qAdc4JMx-ZZZA94qjtkwHfufkDjZQTcL8NAYbBhOQSX4d7y7ND6VaU3q6S9qsQ3Ghc6vKa_qs3EztXCts5zOeIkTbLaLKW6O8UosN4Ttd5rWn56zr6o2w2j0Ew/s640/DSC_0051.jpg" width="640" /></a></div>
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Bird was 40 degrees or so and pre-brined</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uRCdWfLgITiRByxPzv21h8bsdYSAxO7cBztCpfCkq7nts-7_GuoT6QTOGoYGPtdBc0r47UBJu6Zemtsi86mj48fa06642Bb2h0i0YmfdnaP6OmjxdXhRIs59_w-l4gsPySS9G_DRrVJC/s1600/DSC_0052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uRCdWfLgITiRByxPzv21h8bsdYSAxO7cBztCpfCkq7nts-7_GuoT6QTOGoYGPtdBc0r47UBJu6Zemtsi86mj48fa06642Bb2h0i0YmfdnaP6OmjxdXhRIs59_w-l4gsPySS9G_DRrVJC/s640/DSC_0052.jpg" width="640" /></a></div>
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Rubbed it down with a stick of butter and then sprinkled on some 3 beer rub (just whatever you have for a little flavor and color) and stuck it on the turkey sitter mentioned above. Used a disposable pan to keep things clean.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoVMIAWVIaMUn5z1fmW81r8k1XnoLGWwGuz8lO7ihI4wo0w4gOLpeLuF3mSoV0ZGTzHFjpvR5RS_Ha8VwY3nthsKnRkcZq2kNLyQ20Fuj_wMClm1E6V5YUemZMAuIWO0vE4NXtwcAx7n3/s1600/DSC_0055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoVMIAWVIaMUn5z1fmW81r8k1XnoLGWwGuz8lO7ihI4wo0w4gOLpeLuF3mSoV0ZGTzHFjpvR5RS_Ha8VwY3nthsKnRkcZq2kNLyQ20Fuj_wMClm1E6V5YUemZMAuIWO0vE4NXtwcAx7n3/s640/DSC_0055.jpg" width="640" /></a></div>
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In the mean time, the digi-q did it's job and had the Egg at 420 degrees by 6:45. Turkey goes on, fingers are crossed. Note - plate setter is in.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8UOxjEx-cVF4GiTOu2lWTBoEsDguUZWPAxhC3GLTv18pUVemVREek2_uuScD2WgmyHxg0ipCScWfia7SBXz0CO2LSsOPw7VJ6jSxpIsnPbBTvgwYt6JkK_jhm1jVSYlA2YvmOLVmEltg/s1600/DSC_0057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8UOxjEx-cVF4GiTOu2lWTBoEsDguUZWPAxhC3GLTv18pUVemVREek2_uuScD2WgmyHxg0ipCScWfia7SBXz0CO2LSsOPw7VJ6jSxpIsnPbBTvgwYt6JkK_jhm1jVSYlA2YvmOLVmEltg/s640/DSC_0057.jpg" width="640" /></a></div>
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As you can see, the bird is about 165 degrees at 9:45am.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1hQQpj-JHlrVoZwxDmXlkk8QMob5Noy9A8vbYcOkrYZXbRzea_NhvMbrf3_usa0LnXqpSTh2rvZrHLhQd5KcJmrpSoW61lszWl28ilOZxuEf3lH6jAgcN7JC1J-AwjbBuGl2BUS8p1b_/s1600/DSC_0059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1hQQpj-JHlrVoZwxDmXlkk8QMob5Noy9A8vbYcOkrYZXbRzea_NhvMbrf3_usa0LnXqpSTh2rvZrHLhQd5KcJmrpSoW61lszWl28ilOZxuEf3lH6jAgcN7JC1J-AwjbBuGl2BUS8p1b_/s640/DSC_0059.jpg" width="640" /></a></div>
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So as the temp approached 160, I started measuring the bird with the MK4. Thermoworks tells me that the bird should be pulled off when the coldest part (center of breast) reaches 157 degrees. It says that because they estimate that the residual cooking will continue to heat the bird to 170 after it has been removed from heat.</div>
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I pulled the bird at 10:10 at 161 degrees and at 10:30 the coldest part of the bird was 171.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTNXb7h8N-_4n4AwBs5WF3GshYFW6O6f1vO5AGsEAu87FZsTvf9zk-Mne2k1lLhSKETCjd5nsRFU1i5TrFd9RAylU2fXZCW3vqmSY60BhtrJFFZaDSGzRhe0n3HAOwfp7yI8Ink1Kn89j/s1600/DSC_0060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTNXb7h8N-_4n4AwBs5WF3GshYFW6O6f1vO5AGsEAu87FZsTvf9zk-Mne2k1lLhSKETCjd5nsRFU1i5TrFd9RAylU2fXZCW3vqmSY60BhtrJFFZaDSGzRhe0n3HAOwfp7yI8Ink1Kn89j/s640/DSC_0060.jpg" width="640" /></a></div>
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSPLT1FldF_dUFbSTjsKZ-mgyaEnagBcqtv11MO0RG7QhFo0v8F9LXxMnY1KoYWO_UjCA4hinoJoMEsU0ZnKKitzhhxLDHOTlakhdZiZfNDTNuK4XoAAtdPYj8NvluR2ZpRixiD0bZhOz/s1600/DSC_0061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSPLT1FldF_dUFbSTjsKZ-mgyaEnagBcqtv11MO0RG7QhFo0v8F9LXxMnY1KoYWO_UjCA4hinoJoMEsU0ZnKKitzhhxLDHOTlakhdZiZfNDTNuK4XoAAtdPYj8NvluR2ZpRixiD0bZhOz/s640/DSC_0061.jpg" width="640" /></a></div>
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<b>Verdict:</b><br />
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The bird was perfect. The outermost skin was a little crisp and the inner white meat was perfect. The dark meat is always best.</div>
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.</div>
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:</div>
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> unfortunately, we don't get a dime for this but still, it is one you want.</span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-82256344501008359782016-08-13T10:07:00.001-04:002019-01-05T20:20:41.312-05:00White Wine Poached Fish with Cream Sauce<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyVY8e5PJMEKo_iIOZNVa5voMHDs9oyY0vOmSmjm8bBD6gCn94Vyoi5XXJPHHpphlJiodwWU3UUs1QXVwa2w2IjPkvLC9DS7kxC3Y3D9vm0AcZmbfnaDuDnjBj8nF5LAPDhDh8O4xBwRS/s1600/2016-08-07+at+01-48-07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyVY8e5PJMEKo_iIOZNVa5voMHDs9oyY0vOmSmjm8bBD6gCn94Vyoi5XXJPHHpphlJiodwWU3UUs1QXVwa2w2IjPkvLC9DS7kxC3Y3D9vm0AcZmbfnaDuDnjBj8nF5LAPDhDh8O4xBwRS/s640/2016-08-07+at+01-48-07.jpg" width="640" /></a></div>
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Not a lick of grilling in this post. This is old school Julia Child French cooking and it is a winner. In the South we would probably call this boiled fish and gravy but turns out it is fancy.</div>
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This is excellent and we will make this again. The sauce is rich and creamy and I want to put it on everything.</div>
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<b>Research:</b><br />
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Found this recipe and followed it more or less. Check out this great post at <a href="http://www.foodsofourlives.com/2015/01/julia-childs-white-wine-poached-fish-with-cream-sauce/">FoodsOfOurLives</a> for this Julia Child classic.<br />
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Ingredients:<br />
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2 tbsp minced shallot<br />
2.5 lbs of a white fish - Sole<br />
Salt & Pepper<br />
1.5 tbsp butter diced<br />
1.5 cups of dry white wine (something you would drink) go ahead and test it out)<br />
3 more tbsp butter<br />
4 tbsp flour<br />
0.25 cups of milk<br />
2 egg yolks<br />
0.5 cup whipped cream<br />
lemon juice<br />
2 tbsp grated swiss<br />
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<b>Execution:</b><br />
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Preheat the oven to 350<br />
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Sprinkle the fish with salt and pepper<br />
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Melt 2 tbsp of butter in a large sautƩ pan and add half the shallots<br />
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Add the fish in a single layer and then sprinkle on the remaining shallots<br />
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Add the wine and the diced up butter on top then enough water to cover the fish<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxAu3LSrPAZO661L5boSwZaN_F65t2dISAI6XMZToVof1Lby62P-OEuEWf-pfNvrtjs3WotAQIOhFNiQVI6mnUSNmjSanM3b_Kl_4dWWGkBuQDPVorrXHo-S-drbFgymIffKIwW95VMuc/s1600/2016-08-07+at+01-07-22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxAu3LSrPAZO661L5boSwZaN_F65t2dISAI6XMZToVof1Lby62P-OEuEWf-pfNvrtjs3WotAQIOhFNiQVI6mnUSNmjSanM3b_Kl_4dWWGkBuQDPVorrXHo-S-drbFgymIffKIwW95VMuc/s640/2016-08-07+at+01-07-22.jpg" width="640" /></a></div>
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Heat to almost boiling and then cover with parchment paper and press it slightly into the liquid before moving to the oven. Bake 8-12 minutes until the fish is flaky<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaOK3FVjcmghRUjXltCEJ_powLTzN-MNHMnLo0ruSDx4Aa4jmfxLDC9SIHAUL-I9AJYgEza0aEsaZ32B6Z3YKIe8LR4uhyphenhyphenSvaDMGNGHpDcCmLtNbiZQoVdv2l5cUaDhR1jnAU4wgno83d/s1600/2016-08-07+at+01-11-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaOK3FVjcmghRUjXltCEJ_powLTzN-MNHMnLo0ruSDx4Aa4jmfxLDC9SIHAUL-I9AJYgEza0aEsaZ32B6Z3YKIe8LR4uhyphenhyphenSvaDMGNGHpDcCmLtNbiZQoVdv2l5cUaDhR1jnAU4wgno83d/s640/2016-08-07+at+01-11-24.jpg" width="640" /></a></div>
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Now let's make the sauce<br />
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Pour off the liquid from the sautƩ pan and boil it down until only one cup remains.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcCkqRjhGJwG_h5yCGFkNri7IojzKn6BwwpQ3HICjeK1OqMrYetNPQOin2Y1lbViAmmcwsTQd_75z_qBAPJWRUeBABsILIUv7UKCEL7g0U4zXwDeH4Ve1h96DMs6Y9CjKxrlmgSwlsDSo/s1600/2016-08-07+at+01-22-03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcCkqRjhGJwG_h5yCGFkNri7IojzKn6BwwpQ3HICjeK1OqMrYetNPQOin2Y1lbViAmmcwsTQd_75z_qBAPJWRUeBABsILIUv7UKCEL7g0U4zXwDeH4Ve1h96DMs6Y9CjKxrlmgSwlsDSo/s640/2016-08-07+at+01-22-03.jpg" width="640" /></a></div>
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Then set the liquid aside.<br />
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Melt 3 tbsp of butter into the sauce pan and add the flour and stir until combined. It is a Roux, people.<br />
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Then pour in the reserved fish stock liquid and the milk and whisk until thick. We think this would make it a VeloutƩ - mother sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJntBoKbQ6ss-NWw8CP5URX2X8-HSTKdZo16d4z6AxMQg0yXJS995dwL2x7De64ymkVogbr3kMCaeFZj0gibeVoStHpJIaBUKfwQ2SyOF4tZV_UTgvqUj4U-jBW56S0tvaUwzdci55SFc/s1600/2016-08-07+at+01-36-25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJntBoKbQ6ss-NWw8CP5URX2X8-HSTKdZo16d4z6AxMQg0yXJS995dwL2x7De64ymkVogbr3kMCaeFZj0gibeVoStHpJIaBUKfwQ2SyOF4tZV_UTgvqUj4U-jBW56S0tvaUwzdci55SFc/s640/2016-08-07+at+01-36-25.jpg" width="640" /></a></div>
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In a mixing bowl add the egg yoke and cream and then slowly drizzle about a cup of the hot liquid into the mixing bowl while mixing (this is called tempering). Then slowly add it all into the sauce pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7PTJViZ2Ror0Vpv8cl8LuOKzdhebKuuUbYff0ycl9lSFGql6M4Vrhyphenhyphent6nGuuEh5aOyRc52DnQX66GwCcX4n5urlGQ6JNGItrYBte0rr6DtuJZqUFYeZB0m19F-UiyAxvuo6bQRKfDk0M/s1600/2016-08-07+at+01-39-28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7PTJViZ2Ror0Vpv8cl8LuOKzdhebKuuUbYff0ycl9lSFGql6M4Vrhyphenhyphent6nGuuEh5aOyRc52DnQX66GwCcX4n5urlGQ6JNGItrYBte0rr6DtuJZqUFYeZB0m19F-UiyAxvuo6bQRKfDk0M/s640/2016-08-07+at+01-39-28.jpg" width="640" /></a></div>
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Heat on medium until thick and creamy</div>
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Add salt, pepper and lemon juice to taste.</div>
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Then pour the sauce over the fish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxW3__WfD1iOmUVDg_wJThPNgconqumYTELm5j0UmEsuHOpuBRtFtzqHVRIE511LPYqwp6bshj5Gw71P5Yz0O9UU5Af-qkIwH8fRPgWHbcMyaVG26YV8VFOFRZSAwPU6bT1pBiFQz1rv-o/s1600/2016-08-07+at+01-40-35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxW3__WfD1iOmUVDg_wJThPNgconqumYTELm5j0UmEsuHOpuBRtFtzqHVRIE511LPYqwp6bshj5Gw71P5Yz0O9UU5Af-qkIwH8fRPgWHbcMyaVG26YV8VFOFRZSAwPU6bT1pBiFQz1rv-o/s640/2016-08-07+at+01-40-35.jpg" width="640" /></a></div>
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And sprinkle the cheese on top</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2PBsISzdPDLT_kBJlXkJMy9LFuQWhb6YuyfwSvqk_C_4MaCWPDPPJuW4RDUF8uAqWrR3hXUR4jX5SL1sen_8cWr5be10qb_-At6p1EC_HmiJytOMH2hxkYmxNogtdZDoaUbUJietfZAb/s1600/2016-08-07+at+01-40-52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2PBsISzdPDLT_kBJlXkJMy9LFuQWhb6YuyfwSvqk_C_4MaCWPDPPJuW4RDUF8uAqWrR3hXUR4jX5SL1sen_8cWr5be10qb_-At6p1EC_HmiJytOMH2hxkYmxNogtdZDoaUbUJietfZAb/s640/2016-08-07+at+01-40-52.jpg" width="640" /></a></div>
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Then return to the oven broiler to melt the cheese</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIdkjCEp26BcrA1CKW9Y8amCxkXt0jV5k5FS6tqVv1sViR7ZLthgrNLoNBpMTx3HzDHpjVBbF6nhMjVshG4iHd9CZGFM9GevmANkaIB7lyfpVwHEzIQuvUGICQ6Z_izt7a63YK274zT5g/s1600/2016-08-07+at+01-46-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIdkjCEp26BcrA1CKW9Y8amCxkXt0jV5k5FS6tqVv1sViR7ZLthgrNLoNBpMTx3HzDHpjVBbF6nhMjVshG4iHd9CZGFM9GevmANkaIB7lyfpVwHEzIQuvUGICQ6Z_izt7a63YK274zT5g/s640/2016-08-07+at+01-46-10.jpg" width="640" /></a></div>
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<b>Verdict:</b><br />
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We added the sauce to a few freshly grilled asparagus. I can't tell you how great that thick and creamy sauce is with the poached fish and the lemon juice makes a nice acid addition. Go make this.<br />
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.<br />
<br />
<br />
<br />
Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:<br />
<br />
<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> </span><br />
<br />
Aaron Franklin's Favorite trimming knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
<br />
<br />
Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-11379288322181678072016-07-30T12:02:00.000-04:002019-01-05T20:20:51.666-05:00Refrigerator Pickles<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzj4Yw248da5woiNzjJ1RGeOFvmW3i4UvuKNc1JYb8PjlnQtvh0hIaeYnyslsYdQVzhGFXVSqpy0GzGaDaJmvbu_FoVtRn1pC7cmLMGS65qtEqwg4Uf0qNlTd8JUKxV4GI-azbgIWnj8R/s1600/2016-07-30+at+17-25-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzj4Yw248da5woiNzjJ1RGeOFvmW3i4UvuKNc1JYb8PjlnQtvh0hIaeYnyslsYdQVzhGFXVSqpy0GzGaDaJmvbu_FoVtRn1pC7cmLMGS65qtEqwg4Uf0qNlTd8JUKxV4GI-azbgIWnj8R/s640/2016-07-30+at+17-25-15.jpg" width="640" /></a></div>
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I know... You must have thought that I died. It has been a while since we have made a whole new post but for those of you who are observant you may have noted that we have been updating some of our other posts as we continue to cook them and refine them. Look for changes in red.</div>
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This is just a quick refrigerator pickle recipe - I've made this a few times and didn't realize that I hadn't documented it here. A great fresh idea for summer cucumbers. You can put them in the fridge and eat start eating them the next day. The longer they steep the richer they get.</div>
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<b>Research:</b><br />
<br />
Totally made this up with a hint from the ingredients from our picked cucumber and carrot recipe also found here.<br />
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Ingredients:<br />
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0.5 cup of pickling vinegar per pint<br />
0.5 cup of water per pint - could use white wine but I didn't have any open.<br />
1 tablespoon sugar per pint<br />
1 teaspoon of salt per pint<br />
0.25 teaspoon of pickling spice per pint<br />
a few peppercorns per pint<br />
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Consider adding a little bit of korean red pepper paste (Gochujang) for a nice spice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj775SXG6MBI3aqPGIKjMHerJvXfC5VmoQ1erjMPayER1rUW7nboCm7amw298PfwujBq2s5EUPqB6G0Nxda6XOSohfN2YJE_cEA7H-SpkZLmTJ8QzaRp_MaaovzjXY8vUsaQDdhrBUpwYPU/s1600/2016-07-30+at+17-13-34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj775SXG6MBI3aqPGIKjMHerJvXfC5VmoQ1erjMPayER1rUW7nboCm7amw298PfwujBq2s5EUPqB6G0Nxda6XOSohfN2YJE_cEA7H-SpkZLmTJ8QzaRp_MaaovzjXY8vUsaQDdhrBUpwYPU/s640/2016-07-30+at+17-13-34.jpg" width="640" /></a></div>
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<b>Execution:</b><br />
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Heat the vinegar, water, salt and sugar until dissolved. Get your kids involved it is great bonding time and the gift that will keep on giving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvlL9jeUNSNEbHDo_Uf2J9TL1s2oFUZyNO2gD7FAidrrdMcwu27SEjtQWqXnbi53-EvT1JiED05jVzB1tpQzKkmYm2fJZ3TUhAflDDxqrCD2Wk-UV-skU-7JFKirx9UstOJVfXx5oLfnZ/s1600/2016-07-30+at+17-16-58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvlL9jeUNSNEbHDo_Uf2J9TL1s2oFUZyNO2gD7FAidrrdMcwu27SEjtQWqXnbi53-EvT1JiED05jVzB1tpQzKkmYm2fJZ3TUhAflDDxqrCD2Wk-UV-skU-7JFKirx9UstOJVfXx5oLfnZ/s640/2016-07-30+at+17-16-58.jpg" width="640" /></a></div>
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Place cucumbers in jar along with the pickling spice and a few peppercorns<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzsS3V7gUC96RQGuMFFFtCppyHOMZvAbXHb-TYIhPjleJkPq2roQf3i7NnBBPtYq1WGirwGJzDLd8Zz2QuPWRSdrCyVmJOr9vqP0x20ZJ0QGovo1EwSgj06GcGaMGlTzMI01d8huyOgH_/s1600/2016-07-30+at+17-23-40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzsS3V7gUC96RQGuMFFFtCppyHOMZvAbXHb-TYIhPjleJkPq2roQf3i7NnBBPtYq1WGirwGJzDLd8Zz2QuPWRSdrCyVmJOr9vqP0x20ZJ0QGovo1EwSgj06GcGaMGlTzMI01d8huyOgH_/s640/2016-07-30+at+17-23-40.jpg" width="640" /></a></div>
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add liquid<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSZpJsuaHGVOR2ciTRaaJRaows-LKd2P7DWgXpDRj1jVUMedO-L_ky3ZH5saCZZl-JnWggA-fdTY2_OBvlfsDc7K71wb5Sinnu7rx-k2nH9GmvuiEnNKOQAHOaDAgFUde0Fcyi0vGSY8-/s1600/2016-07-30+at+17-24-50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSZpJsuaHGVOR2ciTRaaJRaows-LKd2P7DWgXpDRj1jVUMedO-L_ky3ZH5saCZZl-JnWggA-fdTY2_OBvlfsDc7K71wb5Sinnu7rx-k2nH9GmvuiEnNKOQAHOaDAgFUde0Fcyi0vGSY8-/s640/2016-07-30+at+17-24-50.jpg" width="640" /></a></div>
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Place in fridge<br />
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Eat the next day or a few days later. I made these to eat the following day with a brisket cook. Check out the brisket post for updates from time to time. This one I plan on adding a chart for time and temperature notes.<br />
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<b>Verdict:</b><br />
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I think these were a little strong. Perhaps a little less vinegar next time. Taste the liquid so you can get an idea what the tartness will be. Might want to add a little sugar.<br />
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<br />
We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.<br />
<br />
<br />
<br />
Help support our drinking habit, buy something you like on Amazon. Simply click through the links below and though you can pick anything - it doesn't cost you a dime extra, I suggest the thermometer and knives below:<br />
<br />
<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> </span><br />
<br />
Aaron Franklin's Favorite trimming knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
<br />
<br />
Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-26813821252385898752016-03-26T11:12:00.001-04:002019-01-05T20:20:59.914-05:00Paella on the Big Green Egg<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1I3T8O02GZ4fP-q3rckia5vQBUlvuXaw2yq_YOk1LNSn2wky4A6G2JdIqwwhEBosN-OgXJFJHQLj7U9GiDquviDtCja0VkVPaEfuePT2SpRHixcYKKkpzdQib52KDPa48-C_K0aOrUfiD/s1600/DSC_0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1I3T8O02GZ4fP-q3rckia5vQBUlvuXaw2yq_YOk1LNSn2wky4A6G2JdIqwwhEBosN-OgXJFJHQLj7U9GiDquviDtCja0VkVPaEfuePT2SpRHixcYKKkpzdQib52KDPa48-C_K0aOrUfiD/s640/DSC_0031.jpg" width="640" /></a></div>
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Immediately throw down whatever you have in your hands and go to the grocery store. You are going to want to make this. We have had this theory that the Big Green Egg would be a perfect heat source for a paella pan because the stove top is just too small to evenly apply heat. So couple the even heat with the delightful smokey flavor that the egg imparts and you have paella perfection.</div>
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Note that we have a second paella experiment on this site but this one is way better and we thought it would be good to just do a whole new post rather than try and update the old one. So here we go.</div>
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<b>Research:</b><br />
<br />
Found this recipe and followed it more or less. Check out this <a href="http://www.marthastewart.com/317207/seafood-and-chicken-paella">Martha Stewart Recipe</a><br />
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Ingredients:<br />
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4.5 cups of chicken broth<br />
0.5 teaspoon of saffron (yes saffron)<br />
1 teaspoon of paprika<br />
0.5 teaspoon of olive oil<br />
3 bone in chicken thighs<br />
course salt and pepper<br />
3 andouille sausages sliced<br />
0.5 a medium onion<br />
1 clove of garlic<br />
2 cans of diced tomatoes<br />
1.5 cups of a medium grain rice<br />
clams (store didn't have mussels)<br />
1 lb of shrimp<br />
0.5 lbs of scallops<br />
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<b>Execution:</b><br />
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We had guests for dinner and decided to make this in two parts. First part in a cast iron skillet on the stove and then the final paella cook on the egg.<br />
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First a little olive oil, salt and pepper and paprika on the chicken and brown in the skillet<br />
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In the mean time, slice up the onion and parsley<br />
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After browning, set the chicken aside, drain the oil<br />
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saute the onion and parsley and garlic</div>
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and in a separate sauce pan heat up the chicken stock, saffron and paprika<br />
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Then add the sausage and tomato<br />
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Put the other ingredients in the pan and cover. Ready to move to the paella pan and egg when the time is right<br />
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Prep the scallops and shrimp and have a little bourbon. After all, it's America.<br />
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Heat the egg to about 350 and put the plate setter in. I placed the cast iron grate on the plate setter just as a spacer to keep the paella pan off the direct heat of the plate setter.<br />
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Transfer to the paella pan that just barely fits in the egg thanks to the handles (had to bend them a little)<br />
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Add the rice evenly and pour in the stock to cover the rice<br />
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Cook about 20 minutes and let the rice absorb the stock. Then added more stock as needed to get the rice done. Careful to not finish soupy. You want the dish to dry out enough to form a crust on the pan</div>
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Add the seafood about 8 minutes before completion. You don't want the shrimp to cook too long. Shrimp is sensitive to temperature and is easily overcooked. We probably shouldn't have added any more stock at this step.</div>
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Then serve!</div>
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<b>Verdict:</b><br />
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Like most things, Paella is way better on when cooked on the big green egg. Even heat and the nice smokey flavor coupled with the seafood is excellent. Serve with a great Albarino and enjoy with friends. Thanks Lee and Regina for joining us.<br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-88727803760100570852016-03-13T08:53:00.001-04:002019-01-05T20:21:11.111-05:00Collard Greens<br />
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In the South the humble collard green is an art. A goodly cooked mess of collards is a highly sought after and coveted dish that is widely considered the king of sides in the American South. and yes, the proper reference is a "mess".</div>
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<b>Research:</b><br />
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Found this recipe and follow it more or less. Check out the <a href="http://www.myrecipes.com/recipe/ultimate-classic-collards">Ultimate Classic Collards at myrecipes.com</a><br />
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Ingredients:<br />
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3 pounds of collards or so<br />
12 strips of bacon<br />
2 yellow onions - chopped<br />
3 cloves of garlic<br />
3 cups of chicken stock. Make your own people!<br />
1 teaspoon olive oil<br />
1/4 cup apple vinegar<br />
2 tablespoons honey<br />
salt and pepper to taste<br />
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<b>Execution:</b><br />
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Get your biggest dutch oven and cook the bacon until it starts to get a little crisp then add the onions until soft.<br />
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Add garlic and saute for 1 minute<br />
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It smells positively heavenly<br />
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In the meantime wash, remove the stems and chop the collards.<br />
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Pour in the chicken stock, vinegar and honey and then add the collards. lower heat to simmer.</div>
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The recipe called for a ham hock but we didn't have one, so we didn't use it. It would be best if you had one. If you did, you would add it here.</div>
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We added the collards a little at a time. They cook down in volume quite a bit. Cook them for about 2 hours or so. Just until it gets to the consistency that appeals to you.</div>
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<b>Verdict:</b><br />
<br />
Make these. Nice side to go with pulled pork, brisket, or any slow cooked meat on your Big Green Egg.<br />
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.<br />
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:<br />
<br />
<br />
<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> </span><br />
<br />
Aaron Franklin's Favorite trimming knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
<br />
<br />
Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-3227801874178306692016-01-11T13:31:00.000-05:002019-01-05T20:21:20.521-05:00Grilled Pineapple on the Big Green Egg<br />
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We have made this a number of times and it is always a favorite side to go along with steak.</div>
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Frequently requested and a nice juxtaposition to the normal savory flavors of a steak and potato. A splash of citrus in a dreary world.</div>
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<b>Research:</b><br />
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Found this recipe and follow it more or less. Check out the <a href="http://www.skinnytaste.com/2008/05/grilled-pineapple-2-pts.html" target="_blank">skinny taste site here</a>.<br />
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Ingredients:<br />
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2 tablespoons of honey<br />
1 teaspoon cinnamon<br />
1 tablespoon lime juice<br />
1 teaspoon olive oil<br />
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<b>Plan:</b><br />
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Heat the Egg to 500-600 degrees and plan to cook these as you are searing the steak - cook it for about 2 minutes a side.<br />
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<b>Execution:</b><br />
<b><br /></b>First slice up a pineapple. Don't worry about coring it. Just slice it up in even about 1/2" thick slices<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWeUDrMCpVS6rbmRxlfIFFrFYBNMOyKHmhKbnk60I04hN9bZdZuzoYGarxQe82KtrqRpb5aNpYf03s1AYVeArfeb-XRD-3RXSOq7weMGToJay-qsuFu1LB9YsNbPxOoFGUyGPHflBnNpM/s1600/DSC_0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWeUDrMCpVS6rbmRxlfIFFrFYBNMOyKHmhKbnk60I04hN9bZdZuzoYGarxQe82KtrqRpb5aNpYf03s1AYVeArfeb-XRD-3RXSOq7weMGToJay-qsuFu1LB9YsNbPxOoFGUyGPHflBnNpM/s640/DSC_0011.jpg" width="640" /></a></div>
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Then whisk up the sauce and mop it on one side (save the second mop for the grill)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrbtHsLud_JVWfuSCTpk2I_K79Z8fp7NdU2D0TLhD97Ysv60pU9gSt-1c6fUByyyiDSE4trSwTuTJ4FpNha4IJOHgTDvNJz4hhm5XJ9zU6k6qx4v3RiC-DByJQEajEYjaqNF1O1gwkawf/s1600/DSC_0013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrbtHsLud_JVWfuSCTpk2I_K79Z8fp7NdU2D0TLhD97Ysv60pU9gSt-1c6fUByyyiDSE4trSwTuTJ4FpNha4IJOHgTDvNJz4hhm5XJ9zU6k6qx4v3RiC-DByJQEajEYjaqNF1O1gwkawf/s640/DSC_0013.jpg" width="640" /></a></div>
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Sear them at 500-600 degrees. Place them mop side down and go ahead and mop the tops while the other side sears. then flip. and cook 2 more minutes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsKPBghb-9JlXsQ0KPpaOt2CDcwhNicIqDKaXh4EWOrWL7R3hit7dqC3SZlFC4QOu3ToaN_iYhqQeWMFALUniAG25wYkr3ZAV2ev1zCUlK2HiQpzlGPy0Q9AhDhTt0aYcTf_sZuZjHbkG/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsKPBghb-9JlXsQ0KPpaOt2CDcwhNicIqDKaXh4EWOrWL7R3hit7dqC3SZlFC4QOu3ToaN_iYhqQeWMFALUniAG25wYkr3ZAV2ev1zCUlK2HiQpzlGPy0Q9AhDhTt0aYcTf_sZuZjHbkG/s640/DSC_0017.jpg" width="640" /></a></div>
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Then pull them off and serve them warm<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVWnhzm9OrbJCITT9fg9SsaS3WbYlK0I0hyKn4oj10uav2efucmGx8l0KvIjPyNCjpG6Tg_eODQCul8OxZ0Mhg05F9iPzjD0yVLmZNb0R6QBtd3wzRAJVMqelPj7-4r0kwr0yn3RmNeQJ/s1600/DSC_0022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVWnhzm9OrbJCITT9fg9SsaS3WbYlK0I0hyKn4oj10uav2efucmGx8l0KvIjPyNCjpG6Tg_eODQCul8OxZ0Mhg05F9iPzjD0yVLmZNb0R6QBtd3wzRAJVMqelPj7-4r0kwr0yn3RmNeQJ/s640/DSC_0022.jpg" width="640" /></a></div>
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<b>Verdict:</b><br />
<br />
We love these. Nice side to go with a great steak and potato meal. A refreshing splash of citrus.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.<br />
<br />
<br />
<br />
Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:<br />
<br />
<br />
<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> </span><br />
<br />
Aaron Franklin's Favorite trimming knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-80973835935571890212015-11-22T10:32:00.001-05:002019-01-05T20:21:32.070-05:00How not to roast a duck on the Big Green Egg<br />
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We thought it would be so sophisticated to roast a Duck on the Big Green Egg. We did a terrible job and as good as it looks, it wasn't. Never the less, it was our first time and we will try again eventually but we aren't in a hurry to do this again.</div>
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<b>Research:</b><br />
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We googled around and found <a href="https://www.youtube.com/watch?v=yZb4ix0PiuE" target="_blank">this youtube</a> video and tried to follow it.<br />
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Ingredients:<br />
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We bought a free range hippy duck<br />
and we used a great dry rub<br />
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<b>Plan:</b><br />
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Heat the Egg to 325, boil the duck to release some fat, cook it to temperature. 165 -170 degrees.<br />
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<b>Execution:</b><br />
<b><br /></b>First we trimmed it according to the video or maybe a little less. I didn't cut the tail bone and should have so it would have fit on the "can" better.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcRegpfttcJkEn_5heIL8QAK7fDxpmbNxaFsmG_6qElN0SES2ctT2FyHo6MRStrrR1ILmBil81AB7smkjFf3BfvIU440W9P-NJTlBhk1MzoDPScsdGMZgvMFXKYFqq6j_iAXn3Ep69GGw/s1600/%253Cuntitled%253E+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcRegpfttcJkEn_5heIL8QAK7fDxpmbNxaFsmG_6qElN0SES2ctT2FyHo6MRStrrR1ILmBil81AB7smkjFf3BfvIU440W9P-NJTlBhk1MzoDPScsdGMZgvMFXKYFqq6j_iAXn3Ep69GGw/s640/%253Cuntitled%253E+023.JPG" width="640" /></a></div>
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Then I poked some holes in the skin in preparation for boiling for 5 minutes. This is supposed to soften the fat and help it render<br />
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Then dry rubbed it and as suggested we sliced through the fat</div>
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Also took the great advice about catching the duck fat as it rendered. Be sure to place a spacer between the plate setter and the cast iron skillet to keep the fat from burning<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNotXyEBZNK8HjiL4oQ1rSZdFbmH1rCvUIKfBJr48tMBcYcml3Rng-n9jJC4PaFuh_xPByTWEvdRN7u6AV_w6CB0kBHwJMSICkWe2UwKRftb-2Gz4CbxahvOhVWQJFZKgR8OhyphenhyphenBo7JRjN/s1600/%253Cuntitled%253E+035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNotXyEBZNK8HjiL4oQ1rSZdFbmH1rCvUIKfBJr48tMBcYcml3Rng-n9jJC4PaFuh_xPByTWEvdRN7u6AV_w6CB0kBHwJMSICkWe2UwKRftb-2Gz4CbxahvOhVWQJFZKgR8OhyphenhyphenBo7JRjN/s640/%253Cuntitled%253E+035.JPG" width="640" /></a></div>
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Rendered fat - save for later</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFb4ipPgJOKfzr8xnKY1rmZT_O46D38kO107KvuSr7ShCnbL0sjCLPL8QytD2BhzH-7AvrqKM_fZ-G66KhSmidBRm42GKQCRjsGhOjZr4yFS44SMZeFiM6pPTAjW4s1tB4ZIQIZtXT3Laj/s1600/%253Cuntitled%253E+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFb4ipPgJOKfzr8xnKY1rmZT_O46D38kO107KvuSr7ShCnbL0sjCLPL8QytD2BhzH-7AvrqKM_fZ-G66KhSmidBRm42GKQCRjsGhOjZr4yFS44SMZeFiM6pPTAjW4s1tB4ZIQIZtXT3Laj/s640/%253Cuntitled%253E+030.JPG" width="640" /></a></div>
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We cooked the duck until it was 170 degrees. We over shot this a little as our duck was very lean and didn't have a lot of meat like a chicken might have. Also, I was checking both the thigh and the breast and had difficulty measuring. Also consider that it didn't take nearly as long as the video. Maybe 30 minutes to get to 170 in the breast or leg.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEjvKkNFDYRS5fMCXr0JZSAWzo-acBJaQ3hMIDIXYZLZrXq-hbi8GoHREUOzA5P5zgkhF-ckcEZqXvFzZOndhOW-_oX0UGBhTkUAp7hsYLkdpthFFGgXOLpBQZnxwyZfTYMBmOyFmCEXf/s1600/%253Cuntitled%253E+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEjvKkNFDYRS5fMCXr0JZSAWzo-acBJaQ3hMIDIXYZLZrXq-hbi8GoHREUOzA5P5zgkhF-ckcEZqXvFzZOndhOW-_oX0UGBhTkUAp7hsYLkdpthFFGgXOLpBQZnxwyZfTYMBmOyFmCEXf/s640/%253Cuntitled%253E+033.JPG" width="640" /></a></div>
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It was incredibly tough and chewing. Sort of like it hadn't been cooked enough maybe? I don't know if I cooked it too much or not enough but the breast was tough and the thigh was even worse. I'll need to do some research to try and figure out what we did wrong. I am inclined to believe that I didn't cook it enough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4s_AVsKoFTkOSjAGqzfhNRQvZyxWNqF6qrVmI2gN32o4D0z1S9SRvIMZM8OOJtSRsb32B99kHPOiZIkowgRcDnmpZUqFyEoU1mLMZkQikWmtiSkkAcdQPtt-MJ-W8U6Oz6n05_BbCtyf/s1600/%253Cuntitled%253E+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4s_AVsKoFTkOSjAGqzfhNRQvZyxWNqF6qrVmI2gN32o4D0z1S9SRvIMZM8OOJtSRsb32B99kHPOiZIkowgRcDnmpZUqFyEoU1mLMZkQikWmtiSkkAcdQPtt-MJ-W8U6Oz6n05_BbCtyf/s640/%253Cuntitled%253E+038.JPG" width="640" /></a></div>
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Regardless, it was a lovely evening on the patio. We ending the evening warming up leftovers.</div>
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<b>Verdict:</b><br />
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This was far and away the worst meal we have made on the Big Green Egg. I don't know yet what I did wrong but suffice to say, they don't always turn out great.<br />
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<span style="color: red;">After watching some more videos and reading more. I think we didn't cook it long enough and I didn't get good temperature measurements. Next time, I'll stuff the duck and I'll cook it until 175 everywhere.</span><br />
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<span style="color: red;">I feel good about using <a href="http://www.mapleleaffarms.com/how-to-roast-whole-duck" target="_blank">THIS</a> video from Maple Leaf Farms as instruction next time.</span><br />
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.<br />
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:<br />
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<br />
<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> </span><br />
<br />
Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-28447422586600382532015-10-24T10:12:00.001-04:002019-01-05T20:21:41.987-05:00Hummingbird Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtm-8lhCB6o6qXZVBD-6Kl8Ik5bpxL0yL8JyO83CthGmng7ELlJt1kQA8Zb-hNAsC40GjUgxio42hyphenhyphenR79djzL7q7fL_bdfOed29-NTLO3eRfg3Liy57EVFdXZPJSzJ-PYxiAW1-QIsiwt/s1600/2015-09-26+at+22-57-34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtm-8lhCB6o6qXZVBD-6Kl8Ik5bpxL0yL8JyO83CthGmng7ELlJt1kQA8Zb-hNAsC40GjUgxio42hyphenhyphenR79djzL7q7fL_bdfOed29-NTLO3eRfg3Liy57EVFdXZPJSzJ-PYxiAW1-QIsiwt/s640/2015-09-26+at+22-57-34.jpg" width="640" /></a></div>
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This is the most requested recipe in Southern Living magazine history. Except we didn't we didn't use that recipe - but still hummingbird cake you figure. We chose one that seemed to use a little less oil. You should make this one.<br />
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<b>Research:</b><br />
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We used the recipe for hummingbird cake from <a href="http://www.myrecipes.com/recipe/hummingbird-cake-0" target="_blank">MyRecipes</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_PhKiQkg9qKWUvB74SXlFz5Nwh5CILPNkNa8gTIr8ar6yH3Q37kgs5oAceBvUBIkwS_gpdPS6GdLSOjQfOFWMMDZ7cNBjsvx00irfH8gsG1XUZ7ZS00hoABvCf1bbRSU2bQ3mbrT4Is_/s1600/2015-09-26+at+20-04-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_PhKiQkg9qKWUvB74SXlFz5Nwh5CILPNkNa8gTIr8ar6yH3Q37kgs5oAceBvUBIkwS_gpdPS6GdLSOjQfOFWMMDZ7cNBjsvx00irfH8gsG1XUZ7ZS00hoABvCf1bbRSU2bQ3mbrT4Is_/s640/2015-09-26+at+20-04-14.jpg" width="640" /></a></div>
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Ingredients:<br />
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3 cups of all purpose flour<br />
1 teaspoon of baking soda<br />
1 teaspoon of salt<br />
2 cups of sugar<br />
1 teaspoon of ground cinnamon<br />
3 large eggs beaten<br />
1 cup vegetable oil (we used safflower oil)<br />
1.5 teaspoons vanilla extract<br />
1-8 ounce can of crushed pineapple undrained<br />
1 cup of chopped pecans<br />
2 cups of chopped bananas<br />
<br />
Cream cheese Frosting<br />
<br />
0.5 cup chopped pecans<br />
9 ounce cream cheese softened<br />
0.5 cups butter softened<br />
16 ounce powdered sugar<br />
1 teaspoon vanilla extract<br />
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<br />
<b>Plan:</b><br />
<br />
Follow along as we make it. Lots of steps but easy as cake.<br />
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<br />
<b>Execution:</b><br />
<b><br /></b>
Combine first 5 ingredients<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71HdJKMZidKGCyTd35h7OPHV8RKRADBXlwjJndz3o5m8xEiGbxK1B1kS_NbbVAKPgdZ0_YCOgOQj-N5WX1xHLBzTMx7OdcNnx3u-wxmN1HP7GjTuoOPc-gerlyiEVGpYlNallE7pCIpRk/s1600/2015-09-26+at+20-24-46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71HdJKMZidKGCyTd35h7OPHV8RKRADBXlwjJndz3o5m8xEiGbxK1B1kS_NbbVAKPgdZ0_YCOgOQj-N5WX1xHLBzTMx7OdcNnx3u-wxmN1HP7GjTuoOPc-gerlyiEVGpYlNallE7pCIpRk/s640/2015-09-26+at+20-24-46.jpg" width="640" /></a></div>
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Add eggs and oil slowly until ingredients are moist</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHwwGQF5QLlQeA6r7hhugMYDCvz7-p5BW5oz4POs_DVPEqrz9GqtCIdcxUre8gxUG0Uu6lfxXGA1i2xukHRGSCrSt570jwVoPlDWDS6pz-zO5WjgkeKMSmIRI6aV-J9CBIHUp18sueP4b/s1600/2015-09-26+at+20-27-29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHwwGQF5QLlQeA6r7hhugMYDCvz7-p5BW5oz4POs_DVPEqrz9GqtCIdcxUre8gxUG0Uu6lfxXGA1i2xukHRGSCrSt570jwVoPlDWDS6pz-zO5WjgkeKMSmIRI6aV-J9CBIHUp18sueP4b/s640/2015-09-26+at+20-27-29.jpg" width="640" /></a></div>
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Then add bananas, pineapple, 1 cup of nuts, vanilla</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9uAwgY5o5MbWhJZKepZQalTo18fkRP3l9UnU0gCldGx4EGDugxvh4rSbnQojVYBz6gWfj7T37VEgQOqaDrNBVkoLMRg_6c1iURa3qaS8UbrfaLjczLP1Kt2e1ycYB6KuEo4kqFR4KmfK/s1600/2015-09-26+at+20-36-48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9uAwgY5o5MbWhJZKepZQalTo18fkRP3l9UnU0gCldGx4EGDugxvh4rSbnQojVYBz6gWfj7T37VEgQOqaDrNBVkoLMRg_6c1iURa3qaS8UbrfaLjczLP1Kt2e1ycYB6KuEo4kqFR4KmfK/s640/2015-09-26+at+20-36-48.jpg" width="640" /></a></div>
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Stir in. Don't use a mixer. Don't over mix.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5QjqTy-imvB84xURbAf3Od5QIKKds8GruD42lwdEcsQylRK64DA3IKJSFWjJpvENPYDiQyvB3h2ZQUpUOdmbJGTtfokfJUPaPhDoEAwNSjz8WpQcIwqMuUmM0Mji6cdwMF2NqTXmIoQN/s1600/2015-09-26+at+20-28-59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5QjqTy-imvB84xURbAf3Od5QIKKds8GruD42lwdEcsQylRK64DA3IKJSFWjJpvENPYDiQyvB3h2ZQUpUOdmbJGTtfokfJUPaPhDoEAwNSjz8WpQcIwqMuUmM0Mji6cdwMF2NqTXmIoQN/s640/2015-09-26+at+20-28-59.jpg" width="640" /></a></div>
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Pour into 3 greased and floured pans</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANp1nuK3ONCYNs-5TJTvmQ7WGLVPJa91D7UtDINLONvPm43uD6gTk-w6SuXS7Mlgim4l10iJKuFQt1bDXcVav7nNV93n3D01FpLrz6zOYjVkqlNmo5JYSPN8InUDXDEWXimDq9RF_Kasf/s1600/2015-09-26+at+20-43-52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANp1nuK3ONCYNs-5TJTvmQ7WGLVPJa91D7UtDINLONvPm43uD6gTk-w6SuXS7Mlgim4l10iJKuFQt1bDXcVav7nNV93n3D01FpLrz6zOYjVkqlNmo5JYSPN8InUDXDEWXimDq9RF_Kasf/s640/2015-09-26+at+20-43-52.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9eU7kVLBpo60HB0KHq8FyGlhsZxZ-0aXNHcm8sAc4y_QoMHGBZzonra4AO07dTLVyMvCbjcgM1NVogp81dcq19c7AjGpaVwd-zGyP6UzJLlnykW1ZdzZzGzTIgv7FiUmntlNqXJue498/s1600/2015-09-26+at+20-45-58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9eU7kVLBpo60HB0KHq8FyGlhsZxZ-0aXNHcm8sAc4y_QoMHGBZzonra4AO07dTLVyMvCbjcgM1NVogp81dcq19c7AjGpaVwd-zGyP6UzJLlnykW1ZdzZzGzTIgv7FiUmntlNqXJue498/s640/2015-09-26+at+20-45-58.jpg" width="640" /></a></div>
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Bake at 350 for 20-25 minutes. Remove when the toothpick comes out clean.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxtBB0Z42jA-K0Dx3v9Xz0nEblbpX9exYDOLLQVvz7GqqLF-IXC_YqOv-41mVjYaA39trjqLJ5_60tRDH6hCKErHkmoqoUvpHHwkewvap3DeH5L_-I_YkxRN8vteDKaWnI9ACh0Punf5p/s1600/2015-09-26+at+21-31-27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxtBB0Z42jA-K0Dx3v9Xz0nEblbpX9exYDOLLQVvz7GqqLF-IXC_YqOv-41mVjYaA39trjqLJ5_60tRDH6hCKErHkmoqoUvpHHwkewvap3DeH5L_-I_YkxRN8vteDKaWnI9ACh0Punf5p/s640/2015-09-26+at+21-31-27.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3PsmV1fvMIC8Y_UAaiH-FB8w-6N3-SMvCm0GM_X17xGe-Z6SCmVMmuJX_aBa7lqDrMjFjCqjbDFF86V_3bZTFcj6vRhm6W9x8sF9LH3-xPkMVqQjQHN6vc5Qhg6kE0u52QTCs4KF6ZnG/s1600/2015-09-26+at+22-11-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3PsmV1fvMIC8Y_UAaiH-FB8w-6N3-SMvCm0GM_X17xGe-Z6SCmVMmuJX_aBa7lqDrMjFjCqjbDFF86V_3bZTFcj6vRhm6W9x8sF9LH3-xPkMVqQjQHN6vc5Qhg6kE0u52QTCs4KF6ZnG/s640/2015-09-26+at+22-11-11.jpg" width="640" /></a></div>
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Whip up the icing. Simply beat the wet ingredients while slowly adding the sugar</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWq9qJLeQUkcFDBw4aRgiFlH2OFeBhaUjcCHZRhWUPl_5ncXMQa6-It07zPmkrgP__Vmtzl03DKZt_bF7QjO51mnfi5e2yl-E4FUluOKEv4TWUKM3tfdvn2RzXs66UkpWCFeGofjhDYnF/s1600/2015-09-26+at+21-11-30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWq9qJLeQUkcFDBw4aRgiFlH2OFeBhaUjcCHZRhWUPl_5ncXMQa6-It07zPmkrgP__Vmtzl03DKZt_bF7QjO51mnfi5e2yl-E4FUluOKEv4TWUKM3tfdvn2RzXs66UkpWCFeGofjhDYnF/s640/2015-09-26+at+21-11-30.jpg" width="640" /></a></div>
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Don't let the cat eat the frosting</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKtXBs2w_vIG1qJHUjkUDsYPBMxHEYpxoEiEOZw3Xa5IfFGjWBSwPu_DJavV6e3NDZF3EQ3Fq764fdj9UmoF0Fum-j-HZ8Rd3p6pz4J7bbjedVw5kfm0JhN3zN5fwx5c4oeB-qzGu6sPY/s1600/2015-09-26+at+21-11-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKtXBs2w_vIG1qJHUjkUDsYPBMxHEYpxoEiEOZw3Xa5IfFGjWBSwPu_DJavV6e3NDZF3EQ3Fq764fdj9UmoF0Fum-j-HZ8Rd3p6pz4J7bbjedVw5kfm0JhN3zN5fwx5c4oeB-qzGu6sPY/s640/2015-09-26+at+21-11-24.jpg" width="640" /></a></div>
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After the cake cools, frost the cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNG4v3qlinO4WgLJlW8G7ZrosaVdx586RrHW368hSCIfOUdzj_raY5RFmKSa_XVVQ7wpNFhjAUfLH1XFq6dCdriW7rapoy36TgipHvV548FwtBW21cLcxI-aRvzPQE4J8XyQ6KrJkJIB_/s1600/2015-09-26+at+22-48-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNG4v3qlinO4WgLJlW8G7ZrosaVdx586RrHW368hSCIfOUdzj_raY5RFmKSa_XVVQ7wpNFhjAUfLH1XFq6dCdriW7rapoy36TgipHvV548FwtBW21cLcxI-aRvzPQE4J8XyQ6KrJkJIB_/s640/2015-09-26+at+22-48-18.jpg" width="640" /></a></div>
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Then sprinkle the remaining crushed nuts on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtm-8lhCB6o6qXZVBD-6Kl8Ik5bpxL0yL8JyO83CthGmng7ELlJt1kQA8Zb-hNAsC40GjUgxio42hyphenhyphenR79djzL7q7fL_bdfOed29-NTLO3eRfg3Liy57EVFdXZPJSzJ-PYxiAW1-QIsiwt/s1600/2015-09-26+at+22-57-34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtm-8lhCB6o6qXZVBD-6Kl8Ik5bpxL0yL8JyO83CthGmng7ELlJt1kQA8Zb-hNAsC40GjUgxio42hyphenhyphenR79djzL7q7fL_bdfOed29-NTLO3eRfg3Liy57EVFdXZPJSzJ-PYxiAW1-QIsiwt/s640/2015-09-26+at+22-57-34.jpg" width="640" /></a></div>
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<b>Verdict:</b><br />
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Even though I am not a fan of bananas this is excellent. It was a big hit. Loved the nuts.<br />
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.<br />
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:<br />
<br />
<br />
<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> </span><br />
<br />
Aaron Franklin's Favorite trimming knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
<br />
<br />
Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
<br />
<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-424374897154462816.post-25004570405748400282015-10-16T18:27:00.001-04:002019-01-05T20:21:54.897-05:00Rice. Really, just plain rice.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLaTeW69olSag38YKjFgZX_yCnHGrrIlQrdmPASQ72y2TTgfWs2u8TpYb_7phAWG3uyJb5EEHo5PuSQDe48KuttpEh8vIA5XgRG7tKrdew-6rHJi8fH_liUPg_jNxxGn1InjbdvM-3O14/s1600/2015-09-28+at+19-07-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLaTeW69olSag38YKjFgZX_yCnHGrrIlQrdmPASQ72y2TTgfWs2u8TpYb_7phAWG3uyJb5EEHo5PuSQDe48KuttpEh8vIA5XgRG7tKrdew-6rHJi8fH_liUPg_jNxxGn1InjbdvM-3O14/s640/2015-09-28+at+19-07-18.jpg" width="640" /></a></div>
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I know what you are thinking. Is there anything easier or more boring to make than rice? Boiling water and rice until soft and fluffy. Maybe a little salt. Yes, I hear you. That is what I thought too. However, this is one of those life improvement posts that you will thank me for. Behold internet people, I give you the Zojirushi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmRx8BHiW1Y7dkju2NZWNCaf8nKaMwxwrz-mpbLr_Q67i22KBivx33fdbH3ZUbbumSilgUt9kCPf5ajOInjH3ffglQ0DqP3FDBmh1xumxXmQnjEH_aNGFXWIT_GFnaSmzf6Aun8bnc9wM/s1600/2015-09-28+at+17-06-56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmRx8BHiW1Y7dkju2NZWNCaf8nKaMwxwrz-mpbLr_Q67i22KBivx33fdbH3ZUbbumSilgUt9kCPf5ajOInjH3ffglQ0DqP3FDBmh1xumxXmQnjEH_aNGFXWIT_GFnaSmzf6Aun8bnc9wM/s640/2015-09-28+at+17-06-56.jpg" width="640" /></a></div>
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<b>Research:</b><br />
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I did a lot of research to find a rice cooker that would result in a consistently great rice. We've tried the standard rice, instant rice, rice in a bag, microwave, french method, etc. Every time, it came out different and usually not that great.<br />
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So we went looking for a rice cooker. Lo, I present to you the Zojirushi. Pronounced ZOE-ROOSH-EE<br />
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Ingredients:<br />
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Rice<br />
Water<br />
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<b>Plan:</b><br />
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Make rice that turns out consistently great.<br />
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<b>Execution:</b><br />
<b><br /></b>The Zojirushi takes rice cooking seriously. It has instructions for a variety of rice types but for our purposes we are going to make plain white rice.<br />
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First, it turns out you need to rinse your rice people. Zojirushi recommends that you measure your rice (the amount you want to make) using the provided measuring cup. Once you have the amount correct, add water to the bowl and agitate the rice in the water with your hand 20 times then empty the water and add more. Repeat this for 3 minutes.<br />
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This eliminates some of the gluten dust that is in the rice as a by product of the refining process.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF28Tzj2PHzRiJh5JFfdr7bxy2KY9F2SRgTBvVFcBQnCwH_QWusHGHgUM6zGLL8h0M3I-MK7XUnhXd9IyDjD2f6DzjuqJ3OWiwQ5xxtZyd8HKX_XaFttRvR6_M4AprwPcO_gvEZpJvZX9/s1600/2015-09-28+at+17-07-03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF28Tzj2PHzRiJh5JFfdr7bxy2KY9F2SRgTBvVFcBQnCwH_QWusHGHgUM6zGLL8h0M3I-MK7XUnhXd9IyDjD2f6DzjuqJ3OWiwQ5xxtZyd8HKX_XaFttRvR6_M4AprwPcO_gvEZpJvZX9/s640/2015-09-28+at+17-07-03.jpg" width="640" /></a></div>
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Once you have clean wet rice you use the measuring marks on the cooker bowl to add water until the combination of the rice and the water reaches the measuring mark.<br />
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For example. To make one cup, you measure one cup of dry rice with the provided measuring cup and then (after washing) add water to the bowl until both the measured rice and the water reach the white rice 1 cup marker.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tsq6xXaUHQ1nJnqsulWTemwqlzyL1Jjszj7-ybDGfnuRHM1iLPvKksetzGRW0cJ7e1OEXka8Rgq0z6Cwgs4RHhAjTno24KEROrq0K6Pfv1RaHv5woRDnXB6KjnAcnUO6ooFrA62lduNq/s1600/2015-09-28+at+17-10-56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tsq6xXaUHQ1nJnqsulWTemwqlzyL1Jjszj7-ybDGfnuRHM1iLPvKksetzGRW0cJ7e1OEXka8Rgq0z6Cwgs4RHhAjTno24KEROrq0K6Pfv1RaHv5woRDnXB6KjnAcnUO6ooFrA62lduNq/s640/2015-09-28+at+17-10-56.jpg" width="640" /></a></div>
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Then it is as simple as closing the lid and hitting the start button. Let the cooker do the work. It takes about 40 minutes or so to let it do it's magic.</div>
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After cooking the Zojirushi plays a clever little tune and voila! perfect rice!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVHH_zamWtTeZ-v6W67NTrTp9SgA4rbTdLWmCAisja1OHm2riVFAXvJCNxfn8mrfoZ0j__s62DqoNKX9PIfQ3ZlwF__5kn1KpBFyoOv92Iw5Kdf01D8UYVopC7rMkVsLDjxTHhQj_PpLp/s1600/2015-09-28+at+18-35-53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVHH_zamWtTeZ-v6W67NTrTp9SgA4rbTdLWmCAisja1OHm2riVFAXvJCNxfn8mrfoZ0j__s62DqoNKX9PIfQ3ZlwF__5kn1KpBFyoOv92Iw5Kdf01D8UYVopC7rMkVsLDjxTHhQj_PpLp/s640/2015-09-28+at+18-35-53.jpg" width="640" /></a></div>
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<b>Verdict:</b><br />
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It really does make perfect rice every time. If you struggle with the mundane art of making rice like we did, I recommend the Zojirushi. One less thing to worry about.<br />
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You too can buy it on amazon with this link:<br />
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<a href="http://www.amazon.com/gp/product/B00007J5U7/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00007J5U7&linkCode=as2&tag=weekendfoodpr-20&linkId=3Q5HTY6LUNUC4LK5" rel="nofollow">Zojirushi NS-ZCC10 5-1/2-Cup (Uncooked) Neuro Fuzzy Rice Cooker and Warmer, Premium White, 1.0-Liter</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B00007J5U7" height="1" style="border: none !important; margin: 0px !important;" width="1">
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We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.<br />
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Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:<br />
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<span style="color: red;">So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. </span><a href="http://www.thermoworks.com/Classic-Thermapen">Go here and order direct.</a><span style="color: red;"> </span><br />
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Aaron Franklin's Favorite trimming knife:<br />
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<a href="http://www.amazon.com/gp/product/B0001MRYDI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRYDI&linkCode=as2&tag=weekendfoodpr-20&linkId=TA4IJWQKOR63YSSE">Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B0001MRYDI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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Aaron Franklin's Favorite Brisket cutting/serving knife:<br />
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<a href="http://www.amazon.com/gp/product/B004NG98RI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004NG98RI&linkCode=as2&tag=weekendfoodpr-20&linkId=TQYDRESQOD6NGD63">Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer</a><img alt="" border="0" src="https://ir-na.amazon-adsystem.com/e/ir?t=weekendfoodpr-20&l=as2&o=1&a=B004NG98RI" height="1" style="border: none !important; margin: 0px !important;" width="1">
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