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Food porn thread


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#21 niemandgeist

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Posted 20 February 2016 - 01:24 PM

We sell this pizza dough at work that's ready to use. You just use a pizza pan or a baking tray, use flour and roll it out, then add toppings and follow the directions for cooking it.

 

Here's one TASTY pizza that I made with sliced baby bella mushrooms and leftover chicken:

 

1228151800.jpg

 

1228151801a.jpg

 

Soooo good!


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#22 Baphom3t

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Posted 20 February 2016 - 09:13 PM

aite folks.....
I present to you, dijon honey brown sugar smoked spare ribs........
With smoked baked potato, and smoked portabella mushrooms with a lovely cheese sauce....with sauteed asparagus.
Everything that was smoked was smoked with white oak and cherry wood......
Look at that lovely smoke ring on dem dar ribs !!!!!!!
mmmmmmm Mouf Wubz !!!!!!!!
IMG_20160220_195203790.jpg IMG_20160220_201644312.jpg IMG_20160220_203027052.jpg


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#23 GadgetGuy

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Posted 20 February 2016 - 10:11 PM

Nice, do you apply mustard, then dry rub, then wrap overnight etc? I dig smoke rings, and not coming from my mouth!


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#24 Baphom3t

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Posted 21 February 2016 - 12:34 PM

GadgetGuy....the ribs are not rubbed with any type of rub.

It's a basic 50 / 50 (give or take on your palate), mix of dijon mustard and local honey brushed on the ribs, with brown sugar, salt and pepper sprinkled and patted on the ribs, put on both sides, silver skin removed.
I don't really use exact measurements sometimes. They were not wrapped. I just let the ribs get to room temp before adding them to the smoker, smoked for 6 hours and then placed on a wire rack for resting, and allowed to rest for at least 5 mins.
Resting the meat allows the juices to redistribute back into the meat making for a more juicy and tender end result.


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#25 GadgetGuy

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Posted 23 February 2016 - 10:31 PM

GadgetGuy....the ribs are not rubbed with any type of rub.

It's a basic 50 / 50 (give or take on your palate), mix of dijon mustard and local honey brushed on the ribs, with brown sugar, salt and pepper sprinkled and patted on the ribs, put on both sides, silver skin removed.
I don't really use exact measurements sometimes. They were not wrapped. I just let the ribs get to room temp before adding them to the smoker, smoked for 6 hours and then placed on a wire rack for resting, and allowed to rest for at least 5 mins.
Resting the meat allows the juices to redistribute back into the meat making for a more juicy and tender end result.

Yes, you have to let it rest, I let my pork shoulders rest for at least 30 minutes each time. I like the way you cook!


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#26 Baphom3t

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Posted 23 February 2016 - 11:53 PM

Thank you


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#27 GadgetGuy

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Posted 24 February 2016 - 12:06 AM

Tri-tip. I cook beef a little more on the done side for my lady as blood makes her queasy. This still turned out as tender as it could be. Smoked at 185 for 3 hours then 300 for one hour.

 

DSC02393.JPG DSC02394.JPG


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#28 Baphom3t

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Posted 24 February 2016 - 12:15 AM

yeah buddy.......that looks sexy as all fuckz !!!!!
love me some tri-tip



#29 GadgetGuy

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Posted 24 February 2016 - 01:21 AM

yeah buddy.......that looks sexy as all fuckz !!!!!
love me some tri-tip

It could have been better but my lady doesnt like rare meat....

 

Thanks for the compliment my friend!


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#30 SteampunkScientist

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Posted 17 March 2016 - 08:00 PM

Those ribs! Mmmmm! You guys Rock!
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#31 GadgetGuy

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Posted 17 March 2016 - 09:14 PM

I'll try to get some more soon, I should have got a pic of the prime rib I made the other night


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#32 Baphom3t

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Posted 19 March 2016 - 08:46 PM

Amazing supper tonight........
Beef Heart stew......
1 big ass local grass fed beef heart
a bag of small round medley potatoes....red, gold and purple, carrots,
with wood ear, sticky bun, oyster,and portabella mushrooms, kale.....seasoned with mediterranean coarse sea salt, egyptian parsley, thyme, rosemary, and bay leaves.
Stewed for 10 hours
Beef Heart.jpg Beef Heart stew yummness.jpg Beef Heart stew yummness final.jpg

 


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#33 Juthro

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Posted 19 March 2016 - 09:40 PM

Looks like a damn nice stew Baphom3t!

I hope it tastes as good as it looks brother, cuz it looks damn good...

:)
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#34 Baphom3t

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Posted 28 March 2016 - 01:54 PM

Smoked cottage ham rubbed with roasted black cumin, ajwain, salt, pepper, hungarian paprika with baked beans with my home made white oak, cherry bacon, asparagus, and cucumber, tomato salad.
Ham was smoked for around 7 hours with Apple, White oak and cherry woods.
IMG_20160327_120220517.jpg <----Before smoking
IMG_20160327_180250187.jpg <----After smoking
IMG_20160327_183114585_HDR.jpg <---- After resting for bout 30 mins.
IMG_20160327_183931503_HDR.jpg <---- nom nom nom time !!!!!!!
 


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#35 Heirloom

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Posted 28 March 2016 - 02:21 PM

A beautiful thread, I can't wait to show saffron rice and a few other dishes, as beautiful as it tastes.
I am patiently waiting to see meals from your gardens later this year.

 


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#36 GadgetGuy

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Posted 28 March 2016 - 07:55 PM

Smoked cottage ham rubbed with roasted black cumin, ajwain, salt, pepper, hungarian paprika with baked beans with my home made white oak, cherry bacon, asparagus, and cucumber, tomato salad.
Ham was smoked for around 7 hours with Apple, White oak and cherry woods.
attachicon.gifIMG_20160327_120220517.jpg <----Before smoking
attachicon.gifIMG_20160327_180250187.jpg <----After smoking
attachicon.gifIMG_20160327_183114585_HDR.jpg <---- After resting for bout 30 mins.
attachicon.gifIMG_20160327_183931503_HDR.jpg <---- nom nom nom time !!!!!!!
 

Lookin dank Baphom!


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#37 Baphom3t

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Posted 29 March 2016 - 08:13 PM

mmmmmm.......veggie egg rolls.!!!!!
Broccoli, sweet peppers, portabella mushrooms, leeks, and tofu, sprinkled with salt and pepper, chervil and egyptian parsley sauteed in amish butter, then wrapped in egg rolls with cheese and deep fried.......mmmmmmmmmmm !!!!!!!
IMG_20160329_191315008.jpg
IMG_20160329_192937065.jpg
IMG_20160329_195939696.jpg
IMG_20160329_200347189.jpg


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#38 SteampunkScientist

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Posted 29 March 2016 - 10:04 PM

Lucifer of the left hand eats some damn fine food!
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#39 Baphom3t

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Posted 02 April 2016 - 10:17 PM

Kentucky raw honey, brown sugar, horseradish mustard, with a dash of sriracha sauce topped with a rosemary sprig baby back ribs with hard neck garlic, red onion, chervil, hot pepper jack cheese, cashew, potato medley (red,gold and russet), with a nice spring mix salad and soft boiled brown eggs.........mmmmmmm.......mmmmmmm......good !!!!!!!
It was way too windy to smoke out today so I slow cooked the ribs in my oven at 220 for almost 6 hours.
Yeah buddy !!!!!!
IMG_20160402_134716040.jpg IMG_20160402_184059779.jpg IMG_20160402_184121393_HDR.jpg IMG_20160402_190151238_HDR.jpg
 


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#40 rainbowsmurf

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Posted 21 April 2016 - 09:18 AM

Damn ... this thread is making me so hungry!

 

All looks good you guys... so what time we eating? Let me know and I will make my way over  :biggrin:


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